The Role of a Knife on the Trail
A knife is, essentially, an extension of your hands. There is a golden rule: the knife itself should do the bulk of the work, not your muscular force. It is the most versatile tool in your arsenal, useful for procuring food, building shelter, and many other tasks. It's no exaggeration to say it's one of the most important items in your gear. However, in inexperienced hands, it becomes a source of significant danger, so understanding its capabilities and potential is crucial.
Criteria for Choosing a Reliable Knife
The ideal blade length for a versatile knife is roughly equal to the width of your palm. Many hikers prefer carrying two knives—a smaller one for precision tasks and a larger one for heavy-duty work. Quality knives are a significant investment, but one that pays off in their long and reliable service.
1. Blade Material:
• Stainless Steel: Resistant to rust and generally more affordable. The downside is that these knives are harder to sharpen and lose their edge more quickly.
• Carbon Steel: Takes an edge easily and holds it for a long time. The main drawback is its susceptibility to corrosion. Such a knife requires meticulous care and regular cleaning, even after a protective patina (a dark coating) develops. Rust can be removed with sandpaper, after which the blade should be oiled.
2. Hardness and Tempering:
The hardness of steel, achieved through heat treatment (heating and rapid cooling), is measured on the Rockwell scale (HRC). For a general-purpose knife, an index of 55–62 HRC is optimal. A blade that's too soft will dull quickly, while one that's too hard may chip or break if used as a lever. If you carry two knives, let the larger one be harder—you can use it to open cans without risk.
3. Blade Geometry:
• The cutting edge should have a uniform curve along its entire length—this improves cutting performance and makes sharpening easier.
• The tip should be sharp enough to easily pierce wood.
• The presence of a guard (protective crossbar) is debatable. It can get in the way with some grips, and your hand is only likely to slip onto the blade during a powerful thrust.
4. Handle and Construction:
• Models where the blade and the handle's tang are a single piece of steel (known as a "full tang") are preferable, as this ensures strength.
• The handle should be ergonomic with non-slip scales. Wooden handles can be custom-fitted to your palm.
• Folding knives are convenient due to their compact size, but be cautious: the locking mechanism can become loose over time, and the blade might accidentally close on your fingers. Do not use them for tasks that require prying or levering.
The Art of Sharpening: From Dull Metal to Razor Sharpness
A sharp knife is not only convenient but also safer. A dull blade is more likely to slip and cause injury. A simple test: if the knife can't cleanly slice through a piece of paper held in the air, it's too dull for woodworking as well.
The sharpening process consists of five stages:
1. Coarse Sharpening: Restoring the cutting edge on a coarse-grit stone.
2. Medium Sharpening: Smoothing out the micro-serrations on a medium-grit stone.
3. Fine Sharpening: Refining the edge on a fine-grit stone.
4. Honing: Polishing and aligning the edge on a very smooth stone (e.g., ceramic).
5. Stropping: Removing the microscopic "wire burr" using a leather strop.
How to Sharpen Correctly:
• Lubricate the sharpening stone with water (in the field) or oil (at home). Do not mix these fluids on the same stone.
• Maintain a consistent angle between the blade and the stone (approximately 10–15°). Use smooth, sliding motions, as if slicing a thin layer off the stone, alternating sides of the edge.
• The first three stages are best performed in a stationary setting, as sharpening stones are heavy. However, a leather strop and a small honing stone are worth taking with you.
If you don't have a specialized stone, a smooth river pebble can be used for honing.
Safe Use and Storage
• Carrying: Always carry fixed-blade knives in sturdy sheaths on your belt or in your backpack. Always be aware of your knife's location.
• Handing Over: When passing a knife to someone, hold it by the spine of the blade, allowing them to grip the handle. The edge should be pointed away from both of you.
• Using: Never cut anything held in your hand or resting on your knee. Cuts to the thigh are extremely dangerous due to major arteries. Use a tree stump or a thick log as a cutting base. Always direct cutting and whittling motions away from your body.
• Awareness: Only use a knife when you are focused and have good lighting. If you are tired, distracted, or if it gets dark—put the knife away until later. Remember, this is not just a tool but an item that demands great responsibility.
Next guide: A Camping Axe: How to Choose, Use, and Maintain It Previous guide: A Repair Kit for Clothing and Gear on a Hike You can view the full list here: Survival Guides for the Mountains
