Another question, please: I got the knife, and there were no care instructions. How should I care for it?
774020
I have had mine for a year or more. I brush off the dirt outside, then run it under hot water and wipe it dry. I leave it out for a couple of hours before returning it to its' holster. It seems fine so far.
511335
I haven't seen anything that can survive salt water without damage... if you know of anything please let me know... I will say with reasonable care my knife is doing just fine. That being said I did get lazy one night after a very long day of fishing and a few days later I noticed that it did have pin head size rust developing on the blade, so I soaked it over night in vinegar, oiled it up the next day... good as new, although the blade darkened. I love this knife but then again I keep a can of wd 40 in my tackle bag so when I pack up I just spray a little on the blade, a trick that I learned from my grandpa. I haven't seen anything that can survive salt water without damage... if you know of anything please let me know... I will say with reasonable care my knife is doing just fine. That being said I did get lazy one night after a very long day of fishing and a few days later I noticed that it did have pin head size rust developing on the blade, so I soaked it over night in vinegar, oiled it up the next day... good as new, although the blade darkened. I love this knife but then again I keep a can of wd 40 in my tackle bag so when I pack up I just spray a little on the blade, a trick that I... » Read More I haven't seen anything that can survive salt water without damage... if you know of anything please let me know... I will say with reasonable care my knife is doing just fine. That being said I did get lazy one night after a very long day of fishing and a few days later I noticed that it did have pin head size rust developing on the blade, so I soaked it over night in vinegar, oiled it up the next day... good as new, although the blade darkened. I love this knife but then again I keep a can of wd 40 in my tackle bag so when I pack up I just spray a little on the blade, a trick that I learned from my grandpa. « Show Less
392326
I haven't had to oil it yet. Haven;t given it much thought. The one I carry daily or most frequently gets a work out on a lot of chores. Generlly I just wipe it off or if it I cut something I don't want to have become part of an apple I've decidde to eat at a later date, I simply wash it with soap & water. In rare cases I may put some ollive oil on my finger and wipe it down and dry off with a clean cloth, When I sharpen it I am more inclined to use olive oil, but hey! I'm Italian
1278519
Just got it a few days ago. Not sure how helpful this is, but immediately after using, I typically rinse the areas that would have come in contact with food, then dry with a towel. I suppose you could fit a damp/soapy q-tip behind the cutting blade if something got really stuck in there, then rinse lightly and dry. As someone already suggested, a small brush or even toothbrush seems like a good idea.
307307
I clean it with a wet paper towel with a tiny bit of soap & then go over it again with a plain wet paper towel. Using a sponge would only deposit germs to it. I also bought the mineral oil to use on the surface. I do the mineral oil rub down on the cutting board once a month. I've had it for months now & it is still as gorgeous as when I first got it. & I use it every single day.
549283
Send the knife to Kyocera and they will replace the knife for free. There is a lifetime guarantee. I did this, with no problems.
383809
I wash mine in hot water, no soap. I make sure not to get any water into the slot for the blade. Wipe off the excess water and place flat on my counter. I tried to hang it up, the knife fell out. So that's how I do it
1832219
As HillbillyDad said, be sure the knife is sheathed properly. It is pretty tight to start with. Be very careful if it is stuck to not yank so hard as to cut yourself. The knife is extremely sharp.
1609163
There were no instructions with mine either. One side is for peeling the other side for julienne. I did get an email regarding cleaning, need a cheap toothbrush to effectively clean the julienne side.
375627
Well, that didn't happen to me, so I can only guess. Maybe the sheath heated and cooled during transport and has trapped the knife.Or something was jammed into the sheath when the knife was inserted at the factory.My knife slides loose after a firm tug on the strap or handle.Sorry I don't know more.Maybe a call/Email to CRKT might help.www.CRKT.com
556859
I see a lot of creative responses that puts my solution to shame -- I simply put the used the blade in the wrapper I took the new blade out of and then put it back into the box in the back.. once the first one in the back makes it to the front I tape the box up and throw that away. That way -- the indiviual blades are wrapped and the box is labelled and it doesn't cost me a cent.
1172246
I collect a lot of knives. Currently, this knife is stored away. I believe it is a liner lock. If you look into the blade compartment you should see a flat piece of metal, along the blade "liner" that locks the blade in place. You should be able to push this liner away from the blade to release the blade allowing it to close. Try that and let me know if it works.
558523
I got a hold of the company directly and they sent me another battery. The first one died about 3 months after getting it and so did the new batteries. Love the knife but the batteries are no good. You can try ebay. Someone may have some extras.
2089961
You need to be careful when cleaning this knife as I lost all the bristles on one side of my dish brush, LOL! I use dish soap and very hot water. I gently and carefully wipe the blade, while trying to not lose a finger. Blood and guts are only hard to clean off if you let them dry on the blade. Part of your prep when cleaning game should be a large bowl of water and a rag so you can keep your blade relatively clean during butchering. I have done chickens and rabbits with my buddy's mora and I cleaned it pristine BEFORE we even put the meat in the freezer. Warning, Blood can etch carbon steel, but they aren't supposed to be pretty, they are supposed to cut. You need to be careful when cleaning this knife as I lost all the bristles on one side of my dish brush, LOL! I use dish soap and very hot water. I gently and carefully wipe the blade, while trying to not lose a finger. Blood and guts are only hard to clean off if you let them dry on the blade. Part of your prep when cleaning game should be a large bowl of water and a rag so you can keep your blade relatively clean during butchering. I have done chickens and rabbits with my buddy's mora and I cleaned it pristine BEFORE we even put the meat in the freezer. Warning, Blood can etch carbon... » Read More You need to be careful when cleaning this knife as I lost all the bristles on one side of my dish brush, LOL! I use dish soap and very hot water. I gently and carefully wipe the blade, while trying to not lose a finger. Blood and guts are only hard to clean off if you let them dry on the blade. Part of your prep when cleaning game should be a large bowl of water and a rag so you can keep your blade relatively clean during butchering. I have done chickens and rabbits with my buddy's mora and I cleaned it pristine BEFORE we even put the meat in the freezer. Warning, Blood can etch carbon steel, but they aren't supposed to be pretty, they are supposed to cut. « Show Less
476492
I don't know if Amazon will let me post a photo from Flickr, but here it is: http://www.flickr.com/photos/13263609@N00/9819119675/ That said, place the Slice on a surface with the cutting end pointing west, per se. Holding the main body, push down on the release (which is about an inch from the cutting end) and gently push the cowl away. You should see the blade. Remove the old one and place the new one so the notch lines up. It won't look right at first (you'll think the blade should be protruding over the end but that's where it goes. Replace the cowl/cover and bob's your uncle. FWIW, there's also spare blade storage in the handle, but I found that it popped open every time the Slice fell, so I just store the spare blades in my desk.
1890151
Well, any knife will have issues with moisture. Of course the only part you would need to worry about rusting, would be the blade. If you strip the coating off the knife as many people have done, then you have more areas to worry about. Keep the knife oiled and dry when possible and it will serve you great.
43223
none at all i would recommend looking for tutorials on youtube. i also recommend not getting this and saving for a real knife where you can put electrical tape on the sharp stuff. (has the same effect as having a trainer)ps if you do buy it it i will bet that it will break within the first week and the company doesn't cover it by warranty.