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#11 (permalink) | ||
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Barracuda
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Quote:
Depends on the specific alloy, but figure 1 to 1.5 mils (thousands of an inch) per 100,000 years. So your knife will be gone in..............although some low % titanium might be a lot worse. I would think, in normal use, it should be good for 1 or 2 million years. |
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#12 (permalink) |
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Barracuda
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So long as it's sharp, what difference does it make if it has some spotting anyhow? Unless, that is, you want it to look like it doesn't actually get used.
I have the same stainless knife I've had since the late 1980s, and yeah... there are a couple of tarnish stains. It's still one of the sharpest tools I have, and I've lost exactly zero hours of sleep over how it looks. When I last used it to cut myself out of monofilament, it wasn't a big consideration. Nor was it when I used it to filet dinner. In fact, when cutting food, I'd be a lot more concerned about "dirty" chemical treatments that had been applied than I would about not-so-shiny areas. Last edited by MSilvia : 01-08-2008 at 04:10 PM. |
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#13 (permalink) | |||
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Grand Master Spammer
Founding Member
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That's it, I'm writing a letter of complaint... ![]() |
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#14 (permalink) | ||||
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Barracuda
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#15 (permalink) | ||
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Grouper
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I do it to prevent salt accumulation inside the handle which I figure would be hard to get off once dried. Oh, and I love shining my toys...
![]() OK, it isn,t really shiny, but you get what I mean!!! It's probably not really usefull, what the heck...Cheers! ![]() Quote:
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#16 (permalink) | |||
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Barracuda
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Nothing wrong with a need to over clean things.. ok, maybe there is just a little bit.... but it sure will not hurt.
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#17 (permalink) |
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Guppy
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Rinse the knife and sheath after every dive, after it is dry give it a very light coat of oil and you will be fine. Don't forget to sharpen it every 3 months or so either. Lots of folks forget that one.
Titanium is the way to go for ease of maintenance. Holds an edge better/longer too.
__________________
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