Stanley Safety Knife Overview

Stanley Safety Knife Overview:

The Stanley Safety Knife is one of the most popular folding knives in the world. The Stanley Safety Knife was first introduced in 1949 and it became famous worldwide after its appearance on TV show “I Love Lucy”. The Stanley Safety Knife has been used by millions of people all over the world since then. It is very popular among hunters, fishermen, campers, hikers, climbers and many other outdoor enthusiasts. The Stanley Safety Knife is made from high quality stainless steel with a black oxide finish.

It comes in several colors including green, blue, pink and purple. There are different sizes available for various purposes such as kitchen knives, pocket knives, hunting/fishing knives and fishing knives.

Safety Knives are usually not meant to be sharpened regularly because they are designed to last for years so regular use will dull them out very quickly. However, if you want to sharpen your Stanley Safety Knife regularly, there are some things you need to keep in mind.

Always take care when handling your Stanley Safety Knife. Never put it in water or near any source of heat (radiator, heater). Always store it away from direct sunlight and extreme temperatures. Never leave it unattended while in use!

How To Sharpen Your Stanley Safety Knife?

First of all, you need to have the appropriate equipment for sharpening. This means that you need a whetstone or oilstone, a ruler or tape measure and an appropriate lubricant. For a whetstone you will need some water, for an oilstone you will need some honing oil. It is important that the oil does not contain any debris such as minute pieces of metal because this could end up in your knife and cause damage.

Before you start sharpening, you need to make sure that your knife is clean. Get a rag and some cleaning agent and wipe it down until it is clean. Don’t use anything abrasive because this could damage the blade surface. Now, clamp your knife in a vise or something similar to hold it in place while you work on it.

The next step is to sharpen the blade using whetstone or oilstone. Stand the knife up on its end. The edge that you will be sharpening first is the one that is opposite of the hand you are going to hold it in. If you are right-handed then this means the tip of the blade is pointing to your left. Start by laying the whetstone flat on a table.

Hold the knife by the handle with your thumb and first finger. Place the blade on the whetstone with the edge that needs sharpening down and at a roughly 20 degree angle. Now, draw the knife toward you along the whetstone while applying a reasonable amount of pressure. Use a sawing motion and repeat this process on the other side of the blade. After you have done this on both sides, turn over the stone and repeat the process again. Now, flip the stone over again and repeat the process on the first side you initially sharpened.

What is honing and why do I need to do it?

Some people think that honing is the same as sharpening but it is not. Honing does remove metal but only a thin layer and only enough to re-align the cutting surface of the blade. This is important because if this layer gets out of alignment then your knife will not cut well. It is also important to hone your knife regularly, preferably after every time you use it and before you store it away.

To hone your knife, all you need is a hard surface such as a stone or brick. Place your knife on this surface with the edge that needs to be sharpened facing up. Hold the knife in place with your index finger and thumb and pull it toward you while maintaining the same 20 degree angle that you used for sharpening. Do this on both sides before storing away your knife.

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