TotinChipReading

p. 78-

SAFE KNIFE USE

• Do keep the blade closed except when in use.
• Do cut away from yourself.
• Do close the blade before passing the knife to someone else.
• Do keep your knife sharp and clean. A sharp blade is easer to control than a dull one.
• Do obey any school regulations that prohibit carrying knives on school property.
• Do use a knife only within your safety circle. Hold the closed knife in your hand, extend your arm straight in front of you ,andturn all the way around, creating an imaginary circle. If no one or nothing is inside that circle, you can safely use your knife.
• Don't carry a knife with the blade open.
• Don't throw a knife.
• Don't cut toward yourself. If the blade slips, you could be injured.
• Don't strike a knife with another tool or prywith the point of a cutting blade. The knife could bend or break.

Note: The B.S.A. does not encourage the use of large sheath knives. They are heavy, awkward to carry, and unnecesary for most camp chores.

Taking Care of a Packetknife

Most modern pocketnives are made of a metal that won't rust. However, dirt and lint can collect inside, and normal use will dull the blade.

Cleaning

Open all of the blades. Twirl a small bit of cloth onto the end of a toothpick, moisten the cloth with light oil, and wipe the inside of the knife. If you have used your pocketknife to cut food or to spread peanut butter and jelly, get rid of bacteria by washing the blade in hot, soapy water along with the rest of your dishes.

Sharpening

Shapren your knife with a whetstone. Most whetstones are made of granite or other materials harder than knife metal. Some experts put waer on the stone when they are sharpening, some use light oil, and others keep the stone dry. The choice depends upon the kind of stone as well as individual preference.

For general-use knives, hold the blade against the stone at an angle of about 30 degrees. That means the back of the blade will be tilted off the stone one-third of the way to vertical. The blades of special-use knives, such as those used by whittlers, may be sharpened at angles as small as 10 degrees to produce a kener, though less durable, edge.

Push the blade along the stone as though you were slicing a layer off the top, or move the the blade against the stone in a circular motion. Sharpen the other side of the blade in the same manner.

Wipe the knife with a clean cloth and examine the edge of the blade in the sun or under a bright light. A cutting edge reflects the light and loks shiny. A sharp edge is so thin that is has no shine at all.