Buck Knife Review

Buck knives no longer use file blades as their knife blade. In 2007, the Buck Knife Company updated their blades to 420HC Stainless Steel that is hardened through a process of heating and cooling the steel with extreme temperatures. Buck knives are extremely sharp. The manufacturer uses lasers and the latest technologies to change the angle of sharpening. Buck hunting knives come out of the box with one of the sharpest edges, hold their edge long, and are easy to sharpen.

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Types of Knives

Best Knife Online Store offers all types of knives for the knife collector: including old favorites like pocket knives, hunting knives, folding knives, throwing knives, tactical knives, as well as the most recent items updated electronically every morning.

Benchmade Knives. Benchmade Knife Care

Benchmade Knives. Benchmade Knife Care

Benchmade knives are high-performance cutting tools made from some of the finest materials in the world. Even though we use these select materials it is still important to use proper care and maintenance to ensure optimum performance levels. Always keep your knife blade sharp. A dull knife requires additional force to use and is potentially more dangerous to use than a sharp one. There are a variety of products available when it comes to sharpening your knife.

Benchmade also offers a LifeSharp™ service to its customers, which is a nice convenience. As for which one is best, it pretty much comes down to choosing the one you're most comfortable with using. Never sharpen your knife on a power-grinding wheel as this can burn the temper out of the blade and weaken its integrity.

Always keep the locking areas of your knife clean- accumulation of dirt or debris could adversely affect the locking mechanism creating a potential safety hazard. To clean these areas we recommend using compressed air and lubricating with the specialty lubricant, BlueLube.

Most of our blade steels have a very high carbon content which enables them to hold a superior cutting edge. Unfortunately, carbon is also the element that causes rust so, preventive care is required if the knife is used in humid or marine environments. To aid in the cleaning of rust on the blades, we recommend using a fine grade, semi-chrome polish. A product such as marine Tuf-Cloth™ works well to not only wipe down the blade for cleaning but, also adds an invisible coating for added corrosion protection without leaving any oily film which may attract dirt and debris. Lightly lubricate the pivot of the blade periodically to keep it operating smoothly.

http://www.benchmade.com/about_knives/knife_care.asp



Best Knife Online Store offers all types of knives for the knife collector: including old favorites like pocket knives, hunting knives, folding knives, throwing knives, tactical knives, as well as the most recent items updated electronically every morning.

Leatherman: New and Improved

Leatherman: New and Improved

Leatherman's line of everyday carry folding knives have been redesigned to meet your needs more efficiently. Lightweight for your pocket, faster blade deployment for your quick jobs, and as always detailed finish work that makes a Leatherman a Leatherman.

Now new and improved . . . they have slimmer, lighter, handles, improved handles, improved blade lauchers, pocket clips and carabiners.

It's always good to hear "New and Improved" if it is just that. Well, in this case it is. Find the one shown and more styles at Best Knife Store Online

Cold Steel Ti-Lite Knife Review

Cold Steel Ti-Lite Knife Review

This video demonstrates some of the most popular attibutes of the Ti-Lite knife made by the Cold Steel Knife Company.



The Ti-Lite is available in a 4" and 6" blade with an aluminum handle and 4" and 6" blade with the zytel (hard plastic) handle. All these models can be found at Best Knife Store Online.

Kitchen Knives. 3 Must Have Kitchen Knives

The Three Must-Have Knives
Skip the fancy knife sets -- with these three essentials, you're equipped for nearly every cutting task

One of my favorite games is Desert Island, where someone picks a category -- books, CDs, wines -- and you name the one you'd pack if you were banished to a desert island. I get to spend time in the kitchen with a lot of great cooks as part of my job, and at some point, I usually ask what their Desert Island kitchen tools are. You'd think the answer might vary depending on the cook, but the response is always the same: "My knives."



Unlike writers, musicians, or people in the wine trade, though, who gather collections equal in size to their passion, the chefs I know don't usually have a million knives. Instead, they use a few trusty tools for almost all of their cooking. In fact, most of the work you do in the kitchen is best performed by just three knives: a chef's knife, a paring knife, and a serrated bread knife. (Though there are some tasks that call for specialty knives, if you do them often enough.) Invest wisely in these three, and you're equipped like a pro.

Chef's knife
This is the true workhorse of the kitchen. With a 6- to 12-inch blade that's at least 1-1/2 inches deep at the widest point, the chef's knife can take on all kinds of slicing, dicing, chopping and mincing. Properly sharpened, it can also handle breaking downa and boning large cuts of meat (though if you do it a lot, you may prefer a cleaver and a boning knife for those tasks). And the side of the blade is great for crushing garlic cloves, ginger, and lemongrass.

A chef's knife can feel intimidating to novice cooks, especially if it has a long blade, but don't be afraid of it. Learn to use one, even if it's just a 6-incher, and you'll soon gain speed, control, and confidence. The longer blade may take a little getting used to, but it's worth it because a chef's knife is extremely efficient for slicing and chopping. Grabbing a small knife for every task limits you, and you'll get tired faster, especially when you're chopping large amounts.

Paring knife
The blade of a paring knife ranges from 3 to 4 inches long, and is usually about 3/4 inch deep at the widest point. Its small size makes it really feel like an extension of your hand, and it's perfect for peeling and paring fruit and vegetables, coring tomatoes and fruits, trimming chicken, scoring doughs, and any other exacting task where the heft and long blade of a chef's knife would get in the way.

Serrated bread knife
For bagels, baguettes, and any other crusty bread you've got to have a good, sharp serrated bread knife. Look for one 9 inches or longer--enough to span a big loaf. A serrated knife also comes in handy for cutting through tomatoes or other soft, fleshy produce, as well as slicing cake layers cleanly and evenly.
by Amy Albert From Fine Cooking #24, pp. 50

Best Knife Online Store offers all types of kitchen knives, knives for the knife collector: including old favorites like pocket knives, hunting knives, folding knives, throwing knives, tactical knives, as well as the most recent items updated electronically every morning.

Japanese Knife & Sword Care

Japanese Knife & Sword Care

You may have just purchased a very fine Japanese Knife or Sword. Now, how do you take care of it?

The Japanese sword is a product of 13th century technology. As such, its care presents special attention.

Blade:
The blade is hand ground, clay tempered and handle polished piece of high carbon steel. I clean the blade very well and heavily oil it before delivery. There is a lot of oil on the tang and under the habaki. You must keep oil on the blade (or tuff cloth), except when viewing or showing the blade. It was very wet in old Japan, and their swords have little rust. Do not use gun oils or vegetable oils. Clove oil is the best and lasts for a long time. Do not "scrub" with cleaning powder or abrasives... just lightly wipe. Re-oil before replacing the blade. If you need to sharpen the blade, I recommend sending it back to the maker. Because the steel in the middle of the blade is soft it will scratch. Try to form the habit of sliding the blade out on its spine with as little touching of the wood and steel as possible.

Handle (Tsuka):
Handles loosen over time and use. Drive the pen in a bit further or rotate the peg in its hole and reinsert with a hammer tap. Do not try to remove or play with the wrap - it is a done deal.

Blade collar (Habaki):
The habaki is made for each blade and is a perfect fit. Because of this fit, they scratch (and always will). It's is part of the 13th century thinking of Japanese sword and knife smiths. I lightly polish mine out at the shows with a jewelers rag. Do not buff them, the habaki slides into a buffalo horn/micarta collar and locks the blade. This piece can expand or contract according to the weather. You can fix this eaily but wait for a few months until this settles in. A very light filing with a jewelers file will relieve tightness or a slight wipe of crazy glue on the throat will tighten it.

Sheath (Saya):
Most of my saya are rare wood and coated with many layers of cyanoacrylate glue. I have used it for over 15 years with only a few failures. I can repair most chips and scratches. The material has a UV inhibitor that keeps the color of most woods. There are some woods that darken with age, other will not. You should only use furniture wax on the sheath. The sageo (cord mount) is for tying the sword to the belt, not for swinging the sheath.

Rapid quick draw is about the worst thing you could do besides polishing the blade on a buffer. The throat of the saya is delicate and not made for quick draw fantasies.

It is a please to see some of the old swords and knives that I have made. Frequently, they are in perfect condition. This helps me know my method of making and caring for Japanese knives and swords works. Source: Article by Scott Slobodian:http://www.knifeart.com/japaneseknife.html

Best Knife Online Store offers all types of knives for the knife collector: including old favorites like pocket knives, hunting knives, folding knives, throwing knives, tactical knives, as well as the most recent items updated electronically every morning.