sal wrote:Knife afi's are pretty far out, steel junky's more so, but "edge junky's" are just nuts.
SpyderEdgeForever wrote: Also, do you think a kangaroo would eat a bowl of spagetti with sauce if someone offered it to them?
Ha! I prefer the term wabi-sabi, which loosely translates to "all things are impermanent and beauty is found in imperfection" https://en.wikipedia.org/wiki/Wabi-sabisustratiotes wrote:beausage
"Beauty by usage. Beausage sounds French but it's not; instead it's a synthetic combination of the words beauty and usage, and describes the beauty that comes with using something."
Interesting, I always thought Flitz was a German brand. Turns out to be a Wisconsin USA brand, made from German ingredients. If you cannot find Flitz, Simichrome might work as well.RemoteHost wrote:Thanks, albeit not sure that brand exists here in Germany. Nonetheless, the 'etches' are deep enough to be easily felt dragging fingernails over them, so I wonder if polish of any sort would work at all. I'll try a polish or two and report back after this trip in a few days.
Good info, thanks a lot. I will check out the H1 line of Spyderco's. That Salt 2 looks like the everyday knife I need, in fact.Vivi wrote:I'd imagine it was due to slicing food while hiking and not getting all the food residue off in time.
In general when you cut up foods with your knife, especially acidic fruits like pineapples and oranges, you want to rinse them off with water as soon as possible. The longer it stays on the blade, the higher the risk of damage to the steel. This can also dull the edge of the knife.
H1 steel used by Spyderco is 100% rust proof. It is one of my favorite steels for hiking and camping for that reason. You can cut up some fruits with the knife, wipe it off, and never have to worry about rust. Take a look at the new Salt 2.