You might know the general proper knife care and maintenance for your spring assisted knife—oiling, keeping the blade dry, sharpening, etc. But you might not focus on what you shouldn’t do with your spring assisted knife, and that’s just as important as knowing what you should be doing with your knife.
Here are just a few things to avoid with your spring assisted knife to help it last a little bit longer:
Knife Care: 3 Things You Should NEVER Do With Your Spring Assisted Knife
You probably know what batoning is, but you might not know that it’s called batoning. Wikipedia is often looked down upon, but I think the Wiki definition of “batoning” is actually pretty good:
“Batoning is the technique of cutting or splitting wood by using a baton-sized stick or mallet to repeatedly strike the spine of a sturdy knife, chisel or blade in order to drive it through wood. The batoning method can be used to make kindling or desired forms such as boards, slats or notches. “
Batoning is great for when you’re camping, but you should use a fixed blade when you’re batoning. You really don’t want to be pounding on the spine of your folding, spring-assisted knife.
No matter what type of knife you have, it’s typically not a good idea to pry with your knife. There are some blade tips that are strong and better for prying than others, but a good general practice is to not pry with your knife at all. Blades that have thinner tips are likely to break off if you use them for prying, and spring assisted knives shouldn’t be used for prying regardless of blade type.
- Food Prep
Food preparation is generally best reserved for fixed blade knives. Some people I know will use a folding knife for food preparation if they don’t have another knife handy to use, but a fixed blade is a better option if you have one on you. With spring assisted knives (and folding knives in general) it’s super easy for food gunk to get up into the knife. With a fixed blade, there aren’t any gaps between the blade and the handle for food to get stuck in, so there’s a little less cleanup you have to do.
If you don’t clean out your spring assisted knife after food prep, especially meat or other foods with a lot of moisture, gunk can build up inside the knife and make it difficult to open. The inside of the knife can even corrode, which is never a good thing.
Aside from these three tips, something else you should probably know about spring assisted knives is that you shouldn’t use them for crazy things. True story: someone I know tried to cut the mortar out of a brick with a knife. Let me tell you, doing so is not friendly to a knife blade. If you want your knife to last for a long time, be smart about what you cut. Knives can handle a lot, but you shouldn’t put them to tasks they weren’t really intended for.