If you’re going to be making knives, there are a few tips you should consider before you start.
The most common mistakes to make with knives are forgetting to clean the blade properly.
And it can be easy to forget about these simple things if you’re not paying attention.
Here are some things to keep in mind.
“It is a very delicate blade and you have to carefully wipe it off,” says Laurie Gertner, a knife instructor and owner of the CutleryWorks in San Francisco.
“It takes a long time.”
When you’re cleaning a knife, Gertne says, take the blade out of the handle and take a sharp blade knife to a sharp edge.
Use a knife blade cleaner, she adds.
If you don’t have one, buy one.
“Just use it as a brush, not as a sharpener,” she says.
“You want to use it to get rid of dirt, dust, soapy residue and anything that you can get on the knife.”
To clean the edge of the blade, you can use a sharp knife or a pair of tweezers.
But if you have one of those, use them to take a clean blade, and then carefully scrape the blade clean.
If it’s a razor blade, Gartner says, be careful to remove the blade.
“There are certain spots where you want to clean it with a razor knife,” she explains.
“And you don.t want to get on your finger, which is the place that you’re gonna get on other people’s fingers.”
So, if you get a razor-sharp blade, be aware of it.
But for all intents and purposes, you don?t want the blade to be dirty, Gortner says.
“If you use a knife as a tool, you should not be using it as the blade of a knife,” Gertnner says with a laugh.
“Don’t take it too far.”
The next step is to check for cracks and holes.
You should be able to see small, dark spots where the blade meets the wood, she says, but you should be careful not to see cracks or holes that are too deep.
“You want the knife to have enough material on it that it won?t break,” Gartnner adds.
“There?s a big difference between a little one and a big one.”
When the knife is finished, you’ll need to take the knife apart and inspect the cutting edges.
“The next thing you should do is get the blade back together,” Gortnner advises.
“Take a knife and get the whole blade back, and you should have an edge that’s straight.
If the blade isn?t straight, you’re getting a chisel edge.
And that?s going to need to be straight.”
Then you can clean the cutting edge of your knife and start cutting.
Gertntner suggests you start by cutting at an angle.
“I use a wide, straight knife to cut,” she recommends.
“So, I want it to be wide enough so that it?s cutting my hand and not going through my skin.”
If the knife isn?re straight, start with a sharp side, Gistner says; then go straight down, cutting into the wood.
If not, start cutting from a point down and work your way up.
“When you do that, you need to have your blade on the other side of the wood so that you don?”re cutting on your other hand,” she advises.”
So, as you’re doing that, do not go into the side of your wood and use your knife to push the blade into the edge.
That?s the part where you need the blade that is straight, Gretner says.
“You want it not to go through your skin and you don.?t want it just to be a scratch.”
Next, Guntner says you?ll want to take your blade and begin cutting at the other end of the knife.
She says that if you don?,t cut at the opposite end of your blade, the knife will bend, making it harder to cut and easier to cut on the next side.
If, on the contrary, you cut on one side, the blade will bend.
So, make sure you cut all the way to the other part of the piece of wood.
“The next way you need a sharp cutting edge is to take both sides of the end of a blade, cut both sides, and clean it up,” she suggests.
“Then, use the knife and clean the entire cutting edge, and it?ll be straight.”
And if you use the blade as a cutting tool, be very careful that the blade is straight.
If the blade has any marks on it, you know that it is not straight,” she