Pocketknife Care Made Easy

There are literally thousands of articles on the web that outline various methods of caring for your knives. In this article, I will break it down to the simplest terms � using the KISS principle �Keep It Simple Stupid� to describe how to ensure your favorite knife lasts you many years. The information in this article is valid for all types of pocketknives, and can be used to care for all knives.

IN CONCLUSION � Take good care of your pocketknives and they will last for many years.Maybe you just gave your son or daughter their first pocketknife and want to teach them how to care for it. No matter if you are a hunter, hiker, camper, or wilderness backpacker, you know that a quality pocketknife is a valuable tool and, if properly cared for it will last you may years.There are many brands of pocketknives and just as many levels of quality with varying degrees of corrosion resistance � suffice it to say knives made with lower quality metals will require somewhat more care to ensure they stay corrosion-free. BUT for the purposes of this article, the prudent level of care described below should keep any knife in good working order.1. USE YOUR POCKETKNIFE PROPERLY � Remember a knife is not a screwdriver and a screwdriver is not a knife: Use your knife properly, cut only stuff your knife was made to cut � avoid cutting cardboard or paper and never use a cutting board made of glass, granite, or other hard substances. And, of course, (but many people ignore this one) don�t use your pocketknife as a screwdriver, chisel or a pry-bar.� When not in use, remove your knife from the sheath and store in a dry environmentSHARPENING � Always keep your pocketknives sharp. A sharp knife is more efficient and easy to use. There are a number of different styles of knife sharpeners � the three primary styles are sharpening stones, diamond sharpening sticks, and ceramic �crock sticks.� All of these have their pros- and cons- but they all can sharpen knives effectively. When sharpening your pocketknife, I recommend you sharpen to the original angles of the blade. Just follow the instructions that came with the sharpener. Remember there is no need to grind the knife away - go slowly and check progress after every few strokes and stop when you have reached the desired sharpness. When done, don�t forget to wipe the blade clean and apply a light coat of oil or silicone protectant.2. STORING YOUR POCKETKNIFE � When not in use wipe your pocketknife lightly with oil ( a good silicone spray lubricant can also be used) and store it in a dry place. NEVER store your knife in its sheath � especially a leather sheath, as leather tends to hold moisture and can cause corrosion.Whether you have one pocketknife or a huge collection of quality knives, including the full range of pocketknives, folding knives, fixed blade knives and pulti-purpose tools, you must maintain and care for them or they will deteriorate. I remember once when I pulled my favorite knife out of the leather sheath for the first time in a year, it was all stained and the blade was covered with rust.� Oil your knife frequently; especially pivot points and the blade.� Keep your knife sharp; a sharp blade is safer than a dull one.� Keep your pocketknife clean and dry.HERE ARE SOME SIMPLE TIPS TO CARING FOR YOUR POCKETKNIVES

� When not in use, remove your knife from the sheath and store in a dry environment

Pocket Knife Care Made Easy

There are literally thousands of articles on the web that outline various methods of caring for your knives. In this article, I will break it down to the simplest terms � using the KISS principle �Keep It Simple Stupid� to describe how to ensure your favorite knife lasts you many years. The information in this article is valid for all types of pocketknives, and can be used to care for all knives.

� Keep your knife sharp; a sharp blade is safer than a dull one.4. SHARPENING � Always keep your pocketknives sharp. A sharp knife is more efficient and easy to use. There are a number of different styles of knife sharpeners � the three primary styles are sharpening stones, diamond sharpening sticks, and ceramic �crock sticks.� All of these have their pros- and cons- but they all can sharpen knives effectively. When sharpening your pocketknife, I recommend you sharpen to the original angles of the blade. Just follow the instructions that came with the sharpener. Remember there is no need to grind the knife away - go slowly and check progress after every few strokes and stop when you have reached the desired sharpness. When done, don�t forget to wipe the blade clean and apply a light coat of oil or silicone protectant.There are many brands of pocketknives and just as many levels of quality with varying degrees of corrosion resistance � suffice it to say knives made with lower quality metals will require somewhat more care to ensure they stay corrosion-free. BUT for the purposes of this article, the prudent level of care described below should keep any knife in good working order.IN CONCLUSION � Take good care of your pocketknives and they will last for many years.Maybe you just gave your son or daughter their first pocketknife and want to teach them how to care for it. No matter if you are a hunter, hiker, camper, or wilderness backpacker, you know that a quality pocketknife is a valuable tool and, if properly cared for it will last you may years.3. CLEANING AND OILING � Many normal uses for your knife such as pealing citrus fruit, cleaning fish or skinning game can leave corrosive residues on your knife. After using your knife, always clean the entire knife with mild soapy water. Then dry it thoroughly and apply a liberal coating of clean oil before putting it into storage. Finally, if you don�t use the knife frequently, take it out 3-4 time a year to inspect it for corrosion, and apply a new coat of oil. These actions will ensure a long life for your knife.Whether you have one pocketknife or a huge collection of quality knives, including the full range of pocketknives, folding knives, fixed blade knives and pulti-purpose tools, you must maintain and care for them or they will deteriorate. I remember once when I pulled my favorite knife out of the leather sheath for the first time in a year, it was all stained and the blade was covered with rust.� Keep your pocketknife clean and dry.2. STORING YOUR POCKETKNIFE � When not in use wipe your pocketknife lightly with oil ( a good silicone spray lubricant can also be used) and store it in a dry place. NEVER store your knife in its sheath � especially a leather sheath, as leather tends to hold moisture and can cause corrosion.1. USE YOUR POCKETKNIFE PROPERLY � Remember a knife is not a screwdriver and a screwdriver is not a knife: Use your knife properly, cut only stuff your knife was made to cut � avoid cutting cardboard or paper and never use a cutting board made of glass, granite, or other hard substances. And, of course, (but many people ignore this one) don�t use your pocketknife as a screwdriver, chisel or a pry-bar.� Oil your knife frequently; especially pivot points and the blade.HERE ARE SOME SIMPLE TIPS TO CARING FOR YOUR POCKETKNIVES

� When not in use, remove your knife from the sheath and store in a dry environment

I'd like a cutting-edge knife block for under pounds 80

?DO you know where I can get a decent set of knives which will stay sharp? I'm willing to pay up to pounds 80. - Jackie Jones, Ashby de la Zouch, Leics ZENA SAYS: Knife block sets look great on display in the shop, but they are often disappointing. Many have stainless steel blades stamped out of one piece of metal and sharpened on an industrial machine. Once the blade gets dull, they are virtually impossible to sharpen at home.

Wendy Miranda, of Lakeland, suggests their Soft-Grip 15-piece knife set, at pounds 49.99 (www.lakeland. co.uk 015394 88100), which includes six steak knives, scissors and a sharpening steel and block. For a single knife, try their Kyocera Ceramic Slicing Knife at pounds 48.97. Alternatively, I suggest the Lion Sabatier Licorne fivepiece set in havea wood block. It's currently on special offer for pounds 79.95 from Kitchen Kapers (www.kitchenkapers. co.uk, 01276 683688).

Kyocera Introduces a Ceramic Knife Sharpener for the Home

COSTA MESA, Calif. -- Kyocera Advanced Ceramics recently introduced an electric ceramic knife sharpener (Model # DS-50, MSRP: $79.95) to the US market for a simple solution to sharpening Kyocera knives at home.

Photos/Multimedia Gallery Available: http://www.businesswire.com/cgi-bin/mmg.cgi?eid=6359005&lang=enKyocera Corporation (NYSE:KYO) (TOKYO:6971) (http://global.kyocera.com/), the parent and global headquarters of the Kyocera Group, was founded in 1959 as a producer of fine ceramics (also known as “advanced ceramics”). By combining these engineered materials with metals and plastics, and integrating them with other technologies, Kyocera has become a leading supplier of cutting tools, electronic components, semiconductor packages, industrial ceramics, solar power generating systems, document imaging systems and telecommunications equipment. During the year ended March 31, 2009, the company’s net sales totaled 1.13 trillion yen (approximately US$11.5 billion). Kyocera marks its 50th anniversary in 2009, and the 40th anniversary of its U.S. operations. It is ranked #418 on Forbes magazine’s 2009 “Global 2000” listing of the world’s largest publicly traded companies.About KYOCERAKyocera ceramic knives hold a razor-sharp edge 10 times longer than conventional cutlery, are chemically inert and typically half the weight of equivalent steel knives. Ceramic will not rust or transfer a metallic taste or smell, keeping foods fresh. Since the ceramic blade is so light, no artificial weight is added to the handle. This creates an extremely balanced, lightweight tool that becomes a comfortable extension of the hand, reducing fatigue during repetitive cutting tasks.Kyocera Tycom Corp. is the world’s premier manufacturer of carbide cutting tools for the printed circuit board industry and precision micro tool supplier to the medical, electronic, industrial, automotive and aerospace industries. It is also the U.S. distributor for Kyocera Advanced Ceramics cutlery and kitchen tools. The company is a wholly owned subsidiary of San Diego, Calif.-based Kyocera International, Inc., the North American headquarters and holding company for Kyoto, Japan-based Kyocera Corporation.

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KYOCERA to Double Shipments of Ceramic Kitchen Knives

Company Targets Two Million Units Per Year by March 31, 2014

Kyocera Corporation�(NYSE:KYO)(TOKYO:6971)(http://global.kyocera.com/), the parent and global headquarters of the Kyocera Group, was founded in 1959 as a producer of fine ceramics (also known as "advanced ceramics"). By combining these engineered materials with metals and plastics, and integrating them with other technologies, Kyocera has become a leading supplier of ceramic kitchen utensils and applied ceramic products, solar power generating systems, telecommunications equipment, electronic components, printers, copiers, semiconductor packages, cutting tools and industrial ceramics. During the year ended March 31, 2010, the company's net sales totaled 1.07 trillion yen (approximately USD11.5 billion). The company is ranked #554 on Forbes magazine's 2010 "Global 2000" listing of the world's largest publicly traded companies.Kyocera will continue to develop products that meet its customers' various needs so more people worldwide can enjoy the ease-of-use, convenience and quality of ceramic knives.Kyocera's retail distribution network has also steadily increased to about 8,000 stores worldwide. U.S retailers such as Williams-Sonoma, Sur La Table and Amazon.com offer Kyocera's knives, along with Harrods in the U.K., El Corte Ingl�s in Spain and Galeries Lafayette in France.KYOTO, Japan -- Kyocera Corporation (NYSE:KYO)(TOKYO:6971) today announced that it will boost annual shipments of its popular ceramic knives to two million units per year by FY2014* -- an increase of 120% over last fiscal year's volume of 900,000. The company will also strengthen its main manufacturing facilities for ceramic knives in order to meet expected growth in global demand.* FY2014: Fiscal year ending March 31, 2014In recent years, demand for the company's ceramic knives has rapidly grown. The trend of consumers demanding higher quality kitchen products, an increase in kitchen products being purchased as gifts, and the 2006 introduction of Kyocera's Color Series have all contributed to the increased popularity and sales.After more than a quarter of a century of sales, total shipments of Kyocera's ceramic knives exceeded 6 million units in December of 2009, and are currently sold in more than 35 nations.Photos/Multimedia Gallery Available: http://www.businesswire.com/cgi-bin/mmg.cgi?eid=6365642&lang=enKyocera knives and kitchen utensils are made using the company's fine ceramics, resulting in lightweight blades that stay sharp for long periods, never corrode, and can even be bleached for thorough cleaning. These unique characteristics have contributed to the growing popularity of Kyocera's ceramic knives since their introduction in 1984.Global Web site: http://global.kyocera.com/prdct/fc_consumer/kitchen/U.S. Web site: http://www.kyoceraadvancedceramics.com/For more information about Kyocera Ceramic Knives:About KYOCERA

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The Yoshi Blade: Now You Can Cut Down on Prep Time

Most cooks generally agree that the worst part of cooking is getting everything ready to make their pi�ce de r�sistance. Most great dishes require prep work � maybe it�s chopping the vegetables for your homemade pico de gallo, slicing the ingredients for your mango salsa, or simply scraping and cutting the vegetables and meat for your homemade soup. It is all the �grunt work� that goes into a good meal.

Santoku is an all-purpose kitchen knife that originated in Japan. Its 5- to 8-inch blade has a flat edge and a sheep�s foot blade that curves in an angle at the end of the knife. The handle of the knife aligns with the top of the blade. When translated, the word Santoku means �three uses,� which is perfect for the Yoshi Blade as it easily performs the three tasks you want of any knife: it slices, dice and minces. This means the Yoshi Blade is just about the only knife you need in your kitchen.The Yoshi Blade is an eco-friendly design that will not rust and will keep its sharp, precision edge year after year. Its blade is make of zirconium oxide, one of the most studied ceramic materials. If the term �zirconium� sounds familiar, it should. Single crystals of the cubic form of zirconia are used in jewelry � cubic zirconia. The qualities that make this faux gem stone so hard to tell from its diamond counterpart make it a strong, sharp knife that is 40 percent stronger than steel. In fact, it is the second-hardest material known to man after the diamond. And because the Yoshi Blade is made of a ceramic material, it will not rust or pit.Santoku- designed knives are lighter, thinner and shorter than a Western chef's knife, which is usually about 8 inches long. And remember, a shorter knife is more nimble to use.Manufacturers of the Yoshi Blade knife usually offer the knife as part of a package, which can make it an even more valuable deal. One package offers a free ceramic peeler � for use when peeling carrots, radishes and cucumbers � free with the purchase of the knife. Other times, you can buy a set of the Yoshi Blades, including a 5-inch slicing knife, a 4-inch paring knife and a 3-inch paring knife. No matter which package you find, a Yoshi Blade knife is bargain like no other.MaterialsCaring for your Yoshi Blade is pretty simple. First it will rarely need sharpening. If, by some chance, it becomes dull, the manufacturer will sharpen it for just the cost of shipping and handling.ReviewsThere are other great qualities about the Yoshi Blade. For instance, it will not stain or rust because of the hardness of the ceramic material. It is also a non-stick surface that makes the blade easy to clean. And, as opposed to stainless steel, the ceramic blade will never alter the taste of food it touches.If you�re still not sure about the claims made about Yoshi Blade knives, check out online reviews that tout the benefits of the Yoshi Blade knife:Santoku design�The Yoshi blade might not out-perform some of the top-dollar (a few hundred dollars per knife) chef�s knives, but for the $30 price point, you would have a hard time finding a knife that performs better and cuts with such precision,� read another review.�The paring knife, as well as the other two ceramic Yoshi Blade knives, performed flawlessly on fruits and vegetables we tested, as well as turkey breast. We were able to thinly slice the softest and juiciest tomatoes and get a nice slice of cooked turkey with the same knife,� said one reviewer.If you are a cook who values your time, you owe it to yourself to make some of that prep work a more manageable chore. A good knife can go a long way to making your time in the kitchen a more pleasant experience. See if the Yoshi Blade isn�t the knife to do just that.The difference between prep time that is a chore and prep time that�s a breeze can be a good, sharp knife � like the Yoshi Blade ceramic knife. This powerful knife will cut bread without smashing it. It will let you slice vegetables like a surgeon, thanks to its precision, ceramic blade. And as for cutting meat, the Yoshi Blade always stays sharp enough to cut the thickest cuts of meat.When making a Yoshi Blade, the material forming the blade undergoes high-pressure molding. Then it is fired at temperatures in excess of 1832� Fahrenheit. The material is then polished on a wheel to form the cutting edge, which is attached to the handle of the knife.Packaging

If you are a cook who values your time, you owe it to yourself to make some of that prep work a more manageable chore. A good knife can go a long way to making your time in the kitchen a more pleasant experience. See if the Yoshi Blade isn�t the knife to do just that.

Experts question airport X-ray results

The Washington Post

Government testing, which has been mostly classified because of security concerns, has also raised concerns about the effectiveness of the full-body scanners.The "good catches," federal officials say, have largely gone unnoticed amid the criticism that erupted over the ghostly X-rays and "enhanced" pat-downs. The Transportation Security Administration, which intensified airport screening last month, points to several successes: small amounts of marijuana wrapped in baggies, other drugs stitched inside underwear, ceramic knives concealed in shirt pockets.The full-body scanners in use at 78 U.S. airports can detect small amounts of contraband and hidden weapons, all while producing controversial images of travelers.Based partly on early successes, federal officials are planning to continue an unprecedented roll-out of the technology over the next year. By New Year's Day, about 500 machines will be in use across the country. By the end of next year, 1,000 X-ray machines will be operational, accounting for roughly half of the nation's 2,000 lanes of security checkpoints.

Based partly on early successes, federal officials are planning to continue an unprecedented roll-out of the technology over the next year. By New Year's Day, about 500 machines will be in use across the country. By the end of next year, 1,000 X-ray machines will be operational, accounting for roughly half of the nation's 2,000 lanes of security checkpoints.