SECOND CLASS SCOUT

Taking Care of a Pocketknife

Most modern pocketknives are made of a metal that won't rust. However, din and lint can collect inside, and normal use will dull the blades. 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 pock- etknife 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

Sharpen your knife with a whetstone. Most whetstones are made of gran- ite or other materials harder than knife metal. Some experts put water on the stone while 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 keener, though less durable, edge.

Push the blade along the stone as though you were slicing a layer off the top, or move 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 dull cutting edge reflects light and looks shiny. A sharp edge is so thin that it has no shine at all.