MAINTENANCE AND SHARPENED OF KNIVES AND POCKET KNIVES
The knives and pocketknives are made with a
special alloy that Integra elements of great resistance to the corrosion and
great wealth of carbon that its weather makes possible, hardness and cuts,
but that it entails certain sensitivity to acids and the salt. Of there the
recommendation of a good cleaning after the use of the knives and water
knives, saline atmospheres or acid fruits.
For it we recommended to apply a little from
oil to the wharves of the knives and in the zones of friction to assure its
Muela knives and Muela
pocket knives are sharper perfectly.
Each piece the knife has its function. The
leaf like can opener or destaponador does not have to be used, nor to use
its knife or knife to raise with a lever, to send or to strike. An semiopen
piece exerts on the wharf its Maxima pressure. For that reason it does not
agree to maintain two pieces simultaneously driven by the same wharf, whose
excess of tension can cause its breakage. We recommended a periodic cleaning
with some clean metals of the pieces of brass or alpaca of its knives and
pocketknives, given its sensitivity to the atmosphere.
All the tools of cut, the knives and pocketknives
even must periodically sharpen with the suitable oil and angle. Next it is
explained how to conduct this operation.
The knives for jamon can
be sharper with chaira.
In order to avoid that the particles come
off the steel become engraved on the stone decreasing the action of the
sharpened one of the knife, we recommended a little oil. The most sharpened
angle of is 12º. At the most one approaches that measurement, better will
be the edge of the knife. With a little practice it will be easy to obtain
it to him. A circular movement, without separating the leaf of the stone
during the process, will give a consistent edge him. Give to the return to
the leaf of the knife or pocketknife and repeat the operation insisting on
these operations until obtaining the wished edge.
The mount knives and
chairas can be shaper with oil.
It is possible to emphasize that for the
scuba diving knives a special care makes lack. Due to the characteristics of
the stainless steel of high used quality to get to obtain the suitable
hardness that it guarantees a perfect cut, we advised that after each use
they must be washed in fresh water, drying and if possible protected with
oil or silicone to avoid its oxidation
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and pocket knives. Aceros de Hispania