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Look here to find great articles on how to use and take care of your products in our informative Knife Article Library.

Knife Sharpening Experts: Stropping It!
by Len Q.
You're sharpening your knife and have tested it to confirm for sharpness. You know that you've achieved it because you've found a burr on the knife's edge. This burr is how we know that the edge has reached the point of absolute sharpness. It confirms it. Should you stop there? Oh, but you must. There's only so much sharpening that can be done to an edge. To continue after that only results in unnecessary loss of metal on your blade edge. To continue gains nothing. Are you done then?... read more

Pepper Spray: Three Strikes and You're Out!
by Larry Zolna
Here is a story how Pepper Spray saved a woman from a very bad time. Nora was getting ready to patch a hole in her son's jeans. "Darn", she said, "I'm out of blue thread. I'll have to go to the store for some"... read more

Solo Backpacking - Four Reasons, Eight Tips
by Steve Gillman
Why solo backpacking? To be honest, one of the reasons I sometimes go alone is simply that it's tough to find people to go with, especially on short-notice. So reason number one is just the sheer necessity. But that is not the only reason to enter the wilderness by yourself... read more

Kitchen Knives - 3 Tips to Consider Before Buying!
by Nicole Martins
With so many cutlery brands to choose from deciding which ones to consider can seem daunting. To make it easier, take a look below at three tips to get you heading off in the right direction..... read more

Caring For Your Knife.
by Joseph Szilaski
It is important that your knives are cared for correctly so that you can use them at their optimum performance each time and your investment will give you many years of service.... read more

Is Damascus steel really stronger?
by Lyle Brunckhorst
From self-defense to work-a-day tool-box tasks, these multi-purpose tactical blades give the term survival tool" a whole new meaning... read more

How to Care for Your Chef's Knife.
Chef's knives generally have 8" to 12" blades, the 8" being good for small work. The 10" to 12" blade is more versatile. The heavier the chef's knife is, the more work it will do for you. Handle a knife before you buy it, to get the feel for the knife, how comfortable it is in your hand... read more

Targets for Knife & Tomahawk Throwing
by Scott Gracia
When it comes to "cool sounds" I can't think of anything cooler than the sound a knife makes as it flies in from about 20 feet and slams, point first, into the target! That big, hollow, "THUNK" sound just makes my blood start pumpin'! :-)
There are quite a few types of targets you can make that work great for knife and tomahawk throwing. Here are a couple easy ones to get you started... read more

Grading The Condition of a Knife
by NKCA.org
The widely accepted guidelines are those established by the National Knife Collectors Association and are described... read more

How to Make the Benchmade Axis Perform
by Joe Talmadge
I've had my Axis for quite a while now, courtesy of Les. I've made this my everyday carry 4"-blade folder, and have learned a bit about what makes this knife perform so well. Most strikingly, I've found that it takes a little work to really bring out the best in the Axis lock. The incredible ergonomics, solid lock, and recurved geometry you get for free from Benchmade -- a real high-performance edge you'll have to do for yourself... read more

About Tactical Knives
© 2000 Gale Group
From self-defense to work-a-day tool-box tasks, these multi-purpose tactical blades give the term survival tool" a whole new meaning... read more
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