Max Miliano: I would recommend some Rem Oil or BlasOil to protect the steel. But if
Canola is all that's around it would work in a pinch
vstarbiker: Rust, in the woods (AKA bush) some soft dirt with no rocks, stab the knife
into the dirt a few times. Rust gone.
doccadaver: Guys guys guys! Do not use any type of cooking oils. Those oils will cause
rust on your blade. Hence why this shmo has to remove the rust im sure. Use
mineral oil. Its safe for the blade and safe for you. You can find it at
any store as well. Using a fine grit sand paper is ok to use if needed for
the rust. And dont not store your blade in the sheath for very long. Wile
sharpening use long steady strokes in stead of rapid short ones. Your
trying to sharpen it not jack it off.
tloski222: Great video! Where can i purchase that sharpening stone at? I really like
how it folds up and is compact.
Levga2627: won't the blade get scratched up by the sandpaper?
AssertingFries: If I dont have any gun oil or something like that for the blade, can i use
olive oil or cooking oil, and then switch off to gun oil later?
starberrygiggles: what kind of sharpening stone is the one you are using?
Miguel: That was very helpful, especially that simple method of determining the
correct angle. I recently bought a Mora Carbon blade and it already has
some rust from a recent backpacking trip. I just started carrying fixed
blade knives because I use a wood burning stove for backpacking. Great
TroutManOutdoors: Very good demonstration! Everything you mentioned was right on. Did you
make that sheath for your Mora?...I like it alot. Thanks for the vid and
have a Merry Christmas! -Kurtis
Jakob Trägårdh: Hi there, nice video. If you want to, you can polish your blade with
staniol foil coiled up to a small ball, just rub it well for a while and
perhaps ad some wd40 (or not) and then wipe it. That will give you the
original shine back. Regards
pisuarez: it's a "two sided" diamond sharpener, one side is coarse and the other side
is really fine. I bought it a couple of years ago at a sporting goods store
NomarCuaresma: I think it's fine if you use rapid short strokes if your knife is really
really dull with chips in it and if you just need to reestablish the bevel.
But yeah, it would be best to use long, light strokes for medium to fine
grits. (Medium usually is around 600 grit, fine is usually 1000+). (Coarse
is around 200-400 grit).
pisuarez: @managarm1349 HAHAHAHA!!! I KNOW!!
John McClain: does canola oil work?
rukusbukus: dude did you make the sheath yourself or buy it from somewhere? i want a
nice leather sheath like that, the one that comes with it sucks.
uraniumjoe: sick flannel
Andre Jitta: Is this good for a 1060 steel tactical wakisashie?
pisuarez: @SushiMaster82 PUTTING OIL ON THE BLADE PREVENTS IT FROM RUSTING, BUT IF
IT´S STAINLESS STEEL YOU DON´T HAVE TO WORRY ABOUT THAT. AND YES, YOU CAN
USE COOKING OIL, IT´S BETTER, SPECIALLY IF YOU USE YOUR KNIFE TO CUT FOOD
Matthew Nguyen: What does putting oil on the blade do? Also, what kind of oil can be used?
TroutManOutdoors: @pisuarez cool yeah I found your vid about the sheath...thanks.
pisuarez: @TroutManOutdoors glad you liked it!!
Zebra Ops: i was told batoning with my full tang d2 custom knife was abusing it i was
like thats what knives are for!
UploadsUselessVideos: Truly an excellent excellent video! Sometimes people forget to maintain
their knifes properly and end up spending huge amounts of money on
something they could have fixed. I completely agree with you on the "well
used, practical knifes are the best" idea, one of the reasons all I'll ever
need as far as knives go is my Ka-bar and my carbon steel Mora clipper.
Crazy amounts of use from both and not a single complaint on either.
pisuarez: @UploadsUselessVideos Thanks for your comment!! I've been thinking about
getting a ka-bar USMC knife, I've heard great things about it
pisuarez: @TroutManOutdoors Yes, I made the sheath myself. There's a vidio about that
sheath on my channel. Thanks a lot for your comment!!
managarm1349: judging b the video quality i´ve timetravelled back to 2005
How to clean and sharpen a carbon steel knife, MORA KNIFE4.6
out of 5