Young Marines Knife Safety Policy


Young Marines Knife Safety Policy
Always follow these rules for safe knife use
 Keep the blades closed except when you are using them
 Cut away from yourself
 Keep your knife sharp and clean. A sharp blade is easier to control than a dull
one; a clean blade will last longer
 Close the blade before you pass a knife to someone else. If the blade does not
close - hand it to the person with blade pointing down handle side up.
 Carry a knife with the blade open.
 Cut toward yourself. If the blade slips, you may be injured.
 Pound on a knife handle or blade with another tool. The knife may break.
 Throw a knife.
 Pry with the point of a cutting blade. It can snap off.
 Put a knife in a fire. New knife blades are hardened, or tempered, with just the
right amount of heat. Reheating them may ruin the temper and weaken the knife.
Caring for your knife:
Most knives are made of a strong steel alloy that won’t rust. However, dirt and lint
can collect inside, and ordinary use will dull the blades.
Cleaning a knife:
Open all of the blades, taking care not to nick your fingers. Twirl a small bit of
cloth or paper towel onto the end of a toothpick or use a cotton swab. Moisten it with oil
and wipe the inside of the knife. Be sure to clean the joint at the base of each blade.
Swab out excess oil with a clean cloth. If you have used your knife to cut food or spread
peanut butter and jelly, wash it in hot soapy water along with your dishes.
Sharpen your knife with a whetstone. Most whetstones are made from granite
and other materials harder than the knife metal. Some are covered with a diamond dust.
Stones are used dry or with a few drops of water or honing oil. Hold the blade against
the stone at an angle of about 30 degrees. That means the back of the blade is tilted off
the stone one-third of the way to vertical.


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