Folding Utility Knife – Hand Forged 5160 Steel EDC Pocket Knife by Ansari Forge

Closing a pocket knife depends on its locking mechanism. Here's a breakdown of common types:

• Slip Joint: These knives don't have a true lock; they rely on spring tension to keep the blade open. To close, simply apply pressure to the spine of the blade and fold it into the handle. You'll feel a slight resistance from the spring.

• Lockback: This mechanism features a rocker arm visible on the spine of the handle. To close, press down on the rocker arm (usually near the pivot or in the middle of the spine). This releases the lock, allowing you to fold the blade shut. Keep your fingers clear of the blade's path.

• Liner Lock: With a liner lock, you'll see a metal "liner" inside the handle that springs over to secure the blade when open. To close, push this liner outwards (towards the side of the handle) with your thumb, disengaging it from the blade's tang. Once disengaged, you can fold the blade shut.

• Frame Lock: Similar to a liner lock, but instead of a separate liner, a portion of the handle's frame itself springs over to lock the blade. To close, push the frame section outwards, releasing the blade, and then fold it shut.

• Axis Lock (and similar bar locks): These locks typically involve a small bar that moves perpendicular to the blade. Often, there are thumb studs or an ambidextrous mechanism on both sides of the handle that you pull back to disengage the bar. Once the bar is retracted, you can pivot the blade closed.

Always exercise caution and keep your fingers away from the blade's edge when closing any knife.

Generally, no, you cannot bring a pocket knife in your carry-on luggage when flying on commercial airlines, especially in the United States and many other countries. The Transportation Security Administration (TSA) and similar agencies worldwide prohibit knives of any size or type in the cabin.

However, you can typically pack a pocket knife in your checked baggage. When doing so, it's advisable to:

• Sheath or wrap the knife: Protect the blade and prevent it from cutting through luggage or injuring handlers.

• Declare if necessary: For unusually large or specialty knives, it might be wise to declare them, though generally, a standard pocket knife doesn't require declaration in checked luggage.

• Check local laws: Always be aware of the laws regarding knife possession at your destination.

Always check the specific regulations of the airline you are flying with and the security agency of the country you are departing from and arriving in, as rules can change.

Sharpening a pocket knife involves creating a new, sharp edge. Here's a common method using sharpening stones:

1. Understand the Angle: Most pocket knives have an edge angle between 15 and 25 degrees per side (30-50 degrees inclusive). Maintaining a consistent angle is the most critical part of sharpening.

2. Gather Supplies: You'll need sharpening stones (usually a coarse grit for removing nicks and shaping, and a fine grit for refining the edge), a stable surface, and possibly a strop for a razor-sharp finish.

3. Start with Coarse Grit:

   • Place the coarse stone on a stable surface.

   • Hold the knife blade at the desired sharpening angle against the stone.

   • Push the blade away from you as if trying to slice a thin layer off the stone, moving from the heel (closest to the handle) to the tip in one smooth motion. Apply moderate, consistent pressure.

   • Repeat this stroke several times on one side.

   • Flip the blade over and pull it towards you, again maintaining the same angle, moving from heel to tip. This is sharpening the other side of the edge.

   • Alternate sides, doing an equal number of strokes on each, until you feel a "burr" forming along the opposite edge. A burr is a tiny wire-like piece of metal that curls over the edge – it indicates you've sharpened enough metal away to form a new apex.

4. Move to Fine Grit:

   • Switch to the fine-grit stone.

   • Repeat the same sharpening motions, maintaining the consistent angle, but with lighter pressure.

   • The goal here is to refine the edge and remove the burr. Continue alternating sides until the burr is gone and the edge feels smooth and sharp.

5. Test the Edge: Carefully test the sharpness by slicing through a piece of paper. A truly sharp knife should slice cleanly without tearing.

6. Stropping (Optional, for Razor Sharpness): For an even finer edge, use a leather strop, often coated with a polishing compound.

   • Place the blade flat on the strop with the edge facing away from the direction of travel.

   • Pull the blade across the strop, from heel to tip, using very light pressure.

   • Flip the blade over and push it away from you.

   • Alternate sides until the edge is extremely polished and feels exceptionally sharp.

Practice makes perfect with sharpening. Be patient and consistent with your angle. A line art representation of sharpening a knife on a stone, showing the knife blade held at an angle against the stone, with an arrow indicating the direction of motion.

Regular cleaning keeps your folding knife functioning smoothly and prevents rust.

1. Gather Supplies: You'll need warm, soapy water (dish soap works well), a soft brush (like an old toothbrush), cotton swabs, a clean cloth, and a light lubricating oil (mineral oil or specialized knife oil).

2. Disassemble (If Possible and Comfortable): If your knife is designed for easy disassembly and you're comfortable doing so, taking it apart will allow for a more thorough cleaning. Lay out all parts in order to make reassembly easier.

3. Wash and Scrub: With the blade open (or disassembled), use the soapy water and brush to clean the blade, handle, and especially the pivot area where dirt and lint tend to accumulate. For intricate areas, use cotton swabs.

4. Rinse Thoroughly: Rinse all parts under clean running water to remove all soap residue.

5. Dry Completely: This is crucial to prevent rust. Use a clean cloth to dry all surfaces. For areas difficult to reach, you can use compressed air or let the knife air dry completely, ensuring no moisture remains, especially in the pivot.

6. Lubricate: Once completely dry, apply a small drop of lubricating oil to the pivot point of the blade. Work the blade open and closed a few times to distribute the oil. You can also apply a very thin coat of oil to the blade itself for corrosion protection, wiping off any excess.

7. Reassemble (If Disassembled): Carefully reassemble the knife, ensuring all screws are tightened appropriately. Do not overtighten.