KNIVES

Knives have been used as tools and weapons since the Stone Age. The first known knives were flint or rock, chipped or ground to an edge, sometimes with a handle. Palaeolithic knives may also have been made from wood, bone or antler. Advances in smelting and metallurgy have led to blades made of bronze, iron, then steel and more exotic materials. Materials and designs have changed over time. The importance of knives as weapons has declined over time.

Materials:
Knife blades are typically made of metal, but obsidian, glass, titanium, ceramic and plastics are also used. Most knife steel is tempered martensite. Stainless steel knives began gaining popularity during the second quarter of the twentieth century. Knifemakers sometimes use titanium, cobalt, and other alloys. Some manufacturers, particularly of kitchen knives, make ceramic blades; the Ceramic knife blade is harder and stay sharp longer than steel, but because of their brittleness chip and break more readily.



Knive Types:
A hunting knife is used to dress large game. Its blade often has a normal, mild curve or is curved and clipped. A stockman's knife is a versatile folding knife with three blades: a clip, a spey (blunted point, straight edge), and possibly a sheepsfoot or pen blade. A dive knife, diver's knife, or river knife is adapted for use in diving and watersports. Utility or multi-tool knives may contain several blades, as well as other tools such as pliers. A kukri is a Nepalese fighting and utility knife with a deep forward curve. A machete is a long, wide blade, used to chop through brush. Survival knives are sturdy, sometimes with a hollow handle filled with survival equipment.

Knives in Wilderness Survival:
Knives are an important part of survival in the wild. Carry two knives. A multi-bladed penknife will come in handy. Take also a strong knife with a general purpose blade. Wooden handle is preffered. Knives should have a good locked position. Keep your knife sharp. Dont damage it by throwing it around. Keep it cleaned and well oiled. Sandstone, quartz or granite will sharpen a knife.

Sharpening:
Knives are sharpened by grinding against a hard rough surface, typically stone, or a soft surface with hard particles, such as sandpaper. For finer sharpening, a leather razor strap, or strop, is often used. The smaller the angle between the blade and stone, the sharper the knife will be, but the less side force is needed to bend the edge over or chip it off. Clamp-style sharpening tools use a clamp with several holes with pre-defined angles. The stone is mounted on a rod and is pulled through these holes, so that the angle remains consistent. Honing stones (also called whetstones) come in coarse and fine grits and can be described as hard or soft based on whether the grit comes free of the stone with use. Another sharpening tool is known as a honing steel. A honing steel is a type of hardened cylindrical rod used similarly to honing stones. For example, a butcher steel is a round file with the teeth running the long way, while a packer steel (used in the meat packer's industry) is a smooth, polished steel rod designed for straightening the turned edge of a knife, and is also useful for burnishing a newly finished edge. Because steels have a small diameter they exert high local pressure, and therefore affect the knife metal when used with very little force. They are intended for mild steel knives that are steeled several times a day, but are not well suited for today's tougher and harder steels. Stropping a knife is a finishing step. This is often done with a leather strap impregnated with abrasive compounds, but can be done on paper, cardstock, or even cloth in a pinch. It will not cut the edge significantly, but produces a very sharp edge with very little metal loss. It is useful when a knife is still sharp, but has lost that 'scary sharp' edge from use.





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