Well, i got to use my new 42 today...

K

kelly420

Joined
Feb 22, 2005
Messages
9
Cut some lemons for ice tea this afternoon after classes. Anyone care to tell me if citrus can hurt a blade or mechanisms.

I did clean it afterwords.
 
As long as you clean the blade sooner rather than later it will be fine.

Check out the thread on women and knives, and give us your opinion.

David
 
I wish I could purchase one of those, but in CA balisongs are classified as "switchblades" (their term, as written into CA law).

The CA legislature wants to legalize gay marriage and give driver's licenses to illegal aliens, but woe to any law abiding citizen (or 'subject' may be a better word) who wishes to purchase a balisong.
 
Lemon juice is acidic (citric acid), which will discolour and/or pit stainless if left long enough (and will make a serious mess of non-stainless). It's not exactly battery acid though. Washing with soapy (i.e. alkaline) water (and rinsing and drying thoroughly) should do the trick.
 
Anytime a knife gets wet, dry it off. If you do something like cut lemons, rinse it with soapy water, then dry it off. Paper towels work better than cloth ones since you know if you're "drying" it with a wet bit of towel (plus nobody cares if you cut a paper towel).

I'd also suggest applying an oil or protectant to it like Tuf-Glide, but since you use it for food prep, that's probably not the best idea. Just rinse it and keep it dry, and you should be fine. The 440C on the 42 is very stain resistant.
 
The knife is now irrepairably damaged, and must be disposed of as hazardous waste. If you send it to me, I will dispose of it for you, absolutely free.

Bill
 
Balisongs are inherently good folders for the kitchen, since any gunk drops out when you open or close the knife. The steel is very stain resistant: rinse it with cold water and dry it off. The open handle design means even if you put it away closed, the blade will air out and any residual moisture will evaporate quickly.
 
Esav Benyamin said:
Balisongs are inherently good folders for the kitchen, since any gunk drops out when you open or close the knife.
Click to expand...
Hmm.. Not sure about this. You should see the gunk I would have to blow out of the channels sometimes... ;)
 
Hey Kelly,

Most importantly is to clean the blade beforehand to cut those lemons! It may sound stupid but I have seen so many guys just cutting food with a dirty blade.... they call it "roughing it out" I call it "being filthy" :) So how do you like your bali so far?
 
THAT depends on what you're cutting with it! :D

But at least you can blow it out. Most folders have a narrower, mostly closed channel, and some have lock mechanisms inside that to trap dirt.
 
Aniketos said:
Hey Kelly,

Most importantly is to clean the blade beforehand to cut those lemons! It may sound stupid but I have seen so many guys just cutting food with a dirty blade.... they call it "roughing it out" I call it "being filthy" :) So how do you like your bali so far?
Click to expand...

I agree. Cleaning it beforehand is WAY more important. You can leave lemon juice on the blade. It's not going to harm it. Think about the abuse your average kitchen knife takes.
 
The average kitchen knife is far more "stainless" than the stuff most of our edc's are made of nowadays. The citric acid will stain it if left long enough. A simple rinse with tapwater and drying it with a pants leg or paper towel will suffice.

Pick up a tube of flitz/simichrome/almost any of the paste polishes that come in a small toothpaste like tube. You can find them online, locally you can sometimes find them at auto parts stores, and you're almost certain to find one at a place that sells musical instruments. Every month or however often you feel like give the blade a light polish with it, it'll keep the surface looking pristine and prevent microscopic pitting from spreading.
 
Hey Kelly, feel free to post your Balisong questions in the Balisong forum here at Bladeforums. You may get more answers and people who share the same situations as you :)
 
A coat of good wax on the blade will go a long way towards offering good protection against foodstuffs. It will also allow for easier cleanup.
 
One of the advantages of the balisong design is that it's very open. There's no delicate mechanisms burried deep inside and they tend not to trap and retain water. I've run balisongs through the dishwasher and they come out just fine. The joints are open 360-degrees all around. Especially with a skeletonized knife like the 42, they're very easy to keep clean.

Your late-model 42 is 440C stainless steel which is a very good steel. It's highly rust and stain-resistant but yet takes and retains an excellent edge.
 
Kelly
Running it under some hot water for a few should work just fine and wipe it down real good. By the way sweet knife, looking at getting a 42 myself. Pays to get quality knives that will last a lifetime.
 
Whoa, what happened? I read a thread yesterday started by Kelly420 and it was pretty intense. Today, everyone is acting like nothing happened. Did I miss something? Have we all come the the conclusion that Kelly420 is an authentic Benchmade 42 owner?
 
The difference is that this thread is actually about the knife and thus relevant to the General Knife Discussion forum. Also, some of our more level-headed members are withholding judgement and trying to be more welcoming. More power to them.
 
A thread was closed yesterday because some people were not being very polite to the new member. Don't bet on the moderators continuing to close threads if the dorks continue to rattle their chains. Maybe we'll have to ban a few dorks....
 
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