0
Knives
Knives are one of the most versatile tools of all times. They are used everyday in the kitchen for chopping up chicken and for fine detailing small fruits. Campers use them to cut rope and clean fish. Most soldiers and rescue personnel would not be caught without one. Some knives are kept just for the collector's value.
1,247 Questions
What year were varga girl knives from Franklin mint made?
Most knives were sold for 39.95 when distributed
How do you get a knife for Sim's 2 Castaway?
It's easy you start off with a knife, loo role and a sleeping mat.
but you can make a machete in the lhama temple work bench.
A fake sword can be made from a variety of materials like foam, cardboard, or paper. Individual pieces like the blade, handle, and hand guard are cut out and then glued together to form a complete sword.
How do you knife someone in halo reach?
On your armor, and can only be used when preforming an assassination on an opponent when behind them and then holding down the "B" button
How much do Franklin Mint knives sell for?
mint pocket knife is one of the most rare knives in the world with only 3 in existence, its got a button on the left handle with a spiral monkey face like a donkey with a bum attack in the hospital in an unknown country called bang'goo'rang'naa'two
Where can one purchase a Swiss Army watch online?
There are several different options in order to buy a great looking Swiss Army Pocket Watch. Some examples of shops include "Overstock" (in section "Jewelry & Watches" - "Watches" - "Men's Watches" - "Swiss Army") and of course the official web shop of "Victorinox".
I have an electric knife. They are very useful when cutting things like roasts, turkeys and hams. Here is a site on electric knives http://www.amazon.com/b?ie=UTF8&node=3737391
How do you sharpen a knife properly?
No matter how good a knife is and how well you maintain it, in the end you have to sharpen it.
Professional chefs need to sharpen their knives on daily bases. Obviously, home cooking is less demanding.
Contrary to the popular belief, butcher's steel is not a sharpening device, but is designed to realign the deformed edge, which (deformation) is the primary reason of the knife dulling.
Knives hold a straight edge at the molecular and super-molecular level. Unless damaged by abuse, knives will dull when the fine edge becomes bent or rolled back upon itself, although the degree of bend is invisibly small. Stroking the knife's blade (both sides on European blades; Japanese blades are usually one-sided) on a honing steel at an angle of between roughly equal to the actual angle of the blade, will often renew an edge to its original sharpness by straightening the edge.
For chefs' knives, you should hone your knife nearly every time you pick it up -- 20 or so strokes will do. Note that honing an edge on a steel does not remove metal from the blade as does actual sharpening. If you must actually sharpen, the best way is to send the knife to a pro, and pay them to do it right. If you need to sharpen the blade yourself, here's the most detailed procedure I know.
You can of course omit some parts and still get good results. First, determine the angle of the edge of the blade. You can get this information from the manufacturer, or you can try and observe it very carefully. Know that the very edge of the knife is almost never the same angle you see from the back of the blade to the edge -- the edge is typically different. As a last resort, re-grind the edge to a known angle, around 20 degrees, using a grinder -- something better left to a professional.
I like to use 3 whetstones: one course carborundum water stone, a fine water stone, and an Arkansas oil stone. All of these are easily harder than the metal of the knife blade itself. Work from the coarsest stone to the finest. If you can, avoid working much with the coarser stones, as they remove a lot of metal from the knife. Wet the stone and rinse it thoroughly to make sure the pores on the stone aren't already clogged with metal. Place the stone on a damp dishcloth (s it doesn't slide), on a flat surface. Rest the edge of the knife on the stone at the angle of the edge, so that the sharp edge is pointing away from you, and place your fingertips lightly on the flat of the blade, so that you can exert an even, very gentle pressure along the length of the blade (instead of exerting all the pressure from your grip on the haft alone). Slide the knife back towards you (blade pointing away) slowly and evenly, being careful to maintain that exact angle.
Whetting the blade at too large an angle will result in a dull knife; using to fine an angle will result in a knife that starts sharp but dulls very quickly. As you draw back, be careful to follow the curve of the blade (if any) -- you don't want to change the geometry of your knife. Very few knives of any kind have a perfectly straight-edged blade. I like to do about 10 strokes, then turn the knife over and repeat for 10 more strokes on the other side. On the coarse stone, do this until the knife blade is uniformly even and sharp. DO NOT USE THIS TECHNIQUE TO REMOVE NICKS -- you can tear up your whetstones and it's almost impossible to remove enough metal to take out a nick -- that needs to be done by a pro. The coarser the stone is, the more it will leave the edge microscopically uneven. An uneven edge can cut like a micro-serrated edge, but will feel uneven, and will quickly dull as the serrations and uneven spots wear down, and the blade evens out. As soon as you can, shift gears down to a finer stone and repeat the process.
Remember throughout that your goal is to change the knife as little as possible. You want to leave as much metal on the blade as you can, and never change the curve or shape of the blade. The edge you're working towards, when viewed from the front or back of the blade, should be neither concave nor convex relative to the original shape of the knife (except for some oriental blades, which are designed as convex blades on one side, and require a different technique). The Arkansas oilstone uses a fine mineral oil instead of water, and is extremely fine. Use it to finish your blade, and feel free to spend quite a few strokes on this step. At completion, hone the knife on a sharpening steel before finishing. Note that you cannot indefinitely sharpen a knife to regain the edge. Eventually, the thickness of the remaining blade will increase as more and more metal is removed, and sharpening the knife from thick stock down to a fine edge will no longer be possible with this method. At that point, a pro will need to re-grind the blade. As this actually does change the geometry of the blade, you should start thinking about replacing the knife. Note that a professional sharpening and a re-grinding are not at all the same thing. If the knife is good quality steel and new its a case of maintenance, use a high quality knife honing steel, a few strokes every single time before you use the knife and during if doing a lot of cutting, will keep the knife razor sharp.
If the knife is already very dull (shame on you!!!) a carpenters sharpening flat stone is very good at reviving a knifes edge, just be aware that the angle you sharpen a knife at is crucial. Take it to a professional sharpener, then maintain the edge as above. Sharp knives cut people far less than blunt knives, because less pressure is used to cut. Care for your knives and they will last a lifetime.
Notes regarding the Diamond Hone. It looks like a steel but it's not. As diamond is a lot harder than steel, using a diamond hone will remove steel from the blade. Don't use this tool for honing; use it ONLY for actual sharpening.
How do you kill a buck deer with a knife?
You don't. They are to be killed with a bullet from a hunting rifle or an arrow from a crossbow or bow. Leave the knife until when you have to cut the throat and begin the skinning and gutting process.
What is a good metal for a knife blade?
Knife Steels are chosen based on their intended use. Fillet knives are usually made from a different material that a camp knife or a skinner. Stainless grades are popular for many applications as well as tool steel grades and more recently the PM grades. Knife steels are hardened anyehwere from 50HRC 67-68HRC.
Toughness of the knife blade material may a factor for many knife makers. There are many grades that offer a combination of properties. See the related links for more information.
Tmdkiller: I would choose Carbon Steel because of its durability and its material is relatively strong. =)
Ski edges can be sharpened (tuned) easily and cheaply using a file and a file guide, which you can purchase from most shops.
The guide makes sure the file is set to a specific angle, as you pull it along the edges of your skis a few times, until you can see that the edges have been sharpened. There's no need to overdo it, as ski edges do slowly wear down with every service. Angles vary between 1 and 3 degrees, but 1 is a good standard for recreational skiiers.
After you have sharpened your edges, you need to dull the edges at the front and back of the ski, a few inches around where the ski profile comes to its widest point. This is done by pulling a diamond stone over a few inches at the front and back once or twice. If the edges aren't 'de-tuned' at these points, your ski will want to turn all the time, instead of just when you apply pressure in a certain direction.
There are other steps you can take, such as polishing your edges, but it isn't greatly noticeable in performance for a recreational skiier.
Shops will use machines that basically do the same thing, but more precisely.
Note: If you do your edges at the wrong angle/ file away too much, you will have a problem! Use a tool for the job or:
If you are still unsure how to do the edges yourself, ask an expert at a ski shop/ ski service shop to show you how.
They are made of metal so they are durable and can be re-sharpened, also they use a metal called stainless steel which doesn't rust.
Do knives kill more people than guns?
ANSWER
The Report by the 'Australian Institute of Criminology' into the 510 homicides across Australia between July 2008 and June 2010 found that
-Guns killed 13% [but was 25% in 1989-90 ]
-Knives killed 41% [but was 30% in 1989-90]
In other words, despite the media hype and the anti-gun lobby, more than 3 times as many people are killed by knives rather than guns. This disparity is set to increase - just ask the cops.
[ Stats From article 'Murders at a low, but knife use on the rise'
in the Sydney Morning Herald in Australia]
The steel blade of a knife will hold a sharp cutting edge.
What is the following pair for knife?
Could it be scissors? Scissors are two (pair of) cutting blades pivoted (joined) together.
A gaucho knife is a knife used for utility and fighting. The knife is carried around by Argentinean men. Some even have their knife custom-made and designed with German steel, custom engravings, and more.
Why is it difficult to cut with a blunt knife?
A blunt knife's edge is thicker but not sharp. Hence, it is difficult to cut with a blunt knife.
Is it appropriate to cut salad with a knife in a restaurant?
Most people use a knife and fork to eat their salad. So, yes, use a knife if you want to.
