Whether you use a knife while fishing, hunting, or part of your every day duty - it is crucial to be educated on the different types of knives, proper cleaning techniques, and how to choose one that properly meets your needs. Check out the complete knife survival guide and where to purchase the right knife for you: http://ecopusa.com/content/KnifeGuide-Whitepapers.pdf

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KNIFE TYPES
AUTOMATIC KNIVES: Police, military
and EMT’s typically use automatic knives
because they open quickly with a firing
button or lever pull. IMPORTANT: Be sure
to check your local laws before buying
an automatic knife, as some legislation
restricts them. And switchblades are
illegal in all 50 states except for law
enforcement and military personnel.
MANUAL KNIVES: Also known as
pocketknives, these are more common
than automatic knives because they are
legal in most areas. Another variation is
the spring-assisted knife, which, as the
name implies, has a spring inside the
handle that helps deploy the blade more
quickly. Spring-assisted knives usually
have a thumb stud or flipper.
FIXED-BLADE KNIVES: This type of
knife does not fold or contract, but its
versatility makes it a favorite of campers,
hunters, sportsmen and more.
BUTTON
POWERED
LEVER & SPRING
POWERED
REINFORCED
WITH SCREWS

3. OUT THE FRONT KNIVES: This variant
is similar to an automatic knife, but
the blade always comes out of the
front rather than the side. And as with
automatic knives, check your local laws
before purchasing an OTF knife.
BLADE SHOOTS
VIA FRONT
SERRATED KNIVES: These knives are not primarily designed for the wilderness, as
they are better suited for slicing rather than carving and chopping. Serrated knives
are particularly useful for cutting through nylon and other synthetic lines, rope,
webbed belts, harnesses, clothing and even flesh (though hopefully you won’t have
to put it to such use). Paramedics and law enforcement officials can make great
use of serrated knives, and average citizens can use them as a defensive blade.
Secondarily, they can be used for marine survival, such as line cutting and fish
slicing.
It’s also much more difficult to sharpen a serrated blade in the field. You can do a
decent job of sharpening a regular blade on a common stone, but this will not work
with a serrated blade.
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SHARP JAGS
CREATE EASE OF CUT

4. Types of Blade Edges
STRAIGHT EDGE:
This is one of the most common types of blade edges and was once the go-to style
for many knives, but partially serrated edges have since taken over a good share of
the market. This is the sharpest type of blade edge and can do some major damage
if the wielder knows how to make the most of it. Straight edge blades are useful and
versatile, but they won’t work for everything.
Straight edge blades are extremely precise, and wielders can control them well
because of the extremely sharp edge. Furthermore, these blades are easy to
sharpen, which is undoubtedly helpful when out in the field.
But this ability comes with a disadvantage in that straight edge blades do not hold
their edge for very long, as is the case with most knives that sharpen easily. It also
requires more frequent sharpening. And it’s rather slow and ineffective when cutting
through thick or tough materials.
This type of blade is best used for skinning animals, chopping wood or other tasks
that require “push” cuts. You can also use these to shave if you want to avoid that
mountain man look.
COARSE-GROUND STRAIGHT EDGE:
Also known as a micro-serrated edge, this is a variation on the straight edge blade.
You can craft one of these by sharpening a straight edge knife with a coarse stone
to create micro serrations on the edge.
These types of blades maintain the advantages of the straight edge blade, but
with the added bonus of slicing through ropes or other such soft materials. But the
trade-off is the sharpening process can damage the blade if you do it incorrectly,
and the micro serrations reduce the blade’s ability to perform push cuts.
Therefore, this knife is best suited for cutting ropes and little else.
SERRATED EDGE:
This type of knife was actually created to complement the straight edge knife rather
than compete with it. Numerous types of serrated edge knives exist, but each of
them is most useful at accomplishing tasks for which a straight edge knife falls
short.
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5. For starters, serrated edge knives hold their edges for much longer and require less
sharpening. They also apply less pressure to the object during cutting and does not
distort the object as much. For example, think about slicing through a loaf of bread
with a serrated knife and a straight edge knife. The latter causes the bread to squish
down, while the former maintains the shape.
Serrated knives also offer better control when cutting through thicker, harder
materials. They also do more damage in combat thanks to the serrations, which tear
wounds apart more than a straight edge blade.
On the other hand, these knives are harder to control in some cases because of
the less sharp edge. And though they require less sharpening, they are also quite
difficult to sharpen. Finally, the serrated edge can easily get tangled with cloth, fur,
skin or similar objects.
Serrated knives are best used for slicing through bread and ropes, as well as thick
wood objects and cardboard. Serrated knives are also useful for cutting through
objects with hard shells and soft insides, such as crabs and lobsters.
PARTIALLY SERRATED EDGE:
This knife has stolen some of the thunder from the straight edge knife, particularly
for outdoor knives and survival knives, as it tries to combine the best qualities of
both the straight edge and serrated blades. Ordinarily, the top 50 to 60 percent of
the blade is straight edge and comes to a sharp point, while the bottom 40 to 50
percent is serrated to help with heavy slicing.
The partially serrated knife is convenient, as it keeps the best qualities of straight
and serrated blades. It is also extremely versatile, as the sharp edge can perform
push cuts and the serrated portion can do heavy slicing.
But this design needs to be longer than three inches for it to be effective, as any
shorter length would lose the great characteristics of the two types of edges. And
the orientation of the straight and serrated edges might not always work, as some
tasks require serrate edges on top with a straight edge on the bottom.
This knife is best for people who do not have a preference or bias in their knife use,
or for those who simply want to just carry one knife with all of the advantages rolled
up into one blade.
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6. How to Choose Your Blade Edge
You should consider the following three questions
in order to properly select the best blade for you.
1) FOR WHAT TYPE OF CUTTING WILL YOU MOST USE THIS KNIFE?
If you plan to do a lot of push cuts, hole punches and precision cuts, then you
need a sharp, straight edge; however, a serrated edge would serve you better
if you intend to cut a lot of leather, cardboard or other thick, tough materials.
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2) IS SPEED IMPORTANT?
Serrate knives will slice through objects like seat belts and ropes much more
quickly, which makes them the go-to choice for response teams or survival
situations. But for tasks such as skinning an animal or shaving wood properly,
a straight edge blade is the weapon of choice.
3) HOW OFTEN WILL YOU USE THE KNIFE?
If you do not plan to use the knife all that often, then a partially serrated
edge would be the best choice. Any edge would do, but this type of knife
offers the best of each kind in one tool.

7. Folding Knives: What You Need to Know
HAND FEEL:
When choosing a knife, it should feel like a natural extension of your own hand.
Weight, grip and handle design all play a role in the decision. If a knife feels
awkward in your hand when holding it, then that knife is not going to serve you
well when it comes to slicing through rope or chopping wood.
“Hold it in your hand with your eyes open and then close your eyes,” says
Bill Raczkowski, category manager for Gerber. “If you have to use this
knife in an emergency, you may have to do so without looking at it. Make
sure it feels like part of your own body.” Raczkowski also suggests those
who wear gloves while on duty should test the knife while wearing their
gloves.
THE TIP:
The tip is often the first aspect of a knife you will notice when you open the
blade, and there are two types of blade points: tanto and drop point.
Tanto blades are designed based off a Japanese fighting knife that was
traditionally made form a broken sword. The blade keeps its thickness until the
tip, where it angles to an incredibly sharp point. This makes the blade ideal for
puncturing and chopping. You can even use a fixed blade tonto for prying. It’s
important to note that you should never use a folding knife for prying because
the liner could slip or break, which would cause major problems.
Drop point blades are traditional rounded blades, much like kitchen knives. The
blades thin out toward the tip, a design suited for precision cuts. These are also
useful for slicing and skinning animals.
CARBON CONTENT:
Two main factors determine the quality of blade steel: chemical composition
and hardness. Numerous elements compose the steel that makes up a blade,
but carbon is key. Higher carbon content means the blade will hold its edge
for longer, but it will also corrode more easily. Low carbon blades are better for
marine use. Many knife manufacturers will list the chemical compositions of the
blades on their websites, so be sure to consult those or call customer service
before buying.
Hardness is derived from heat treatment and carbon content and is expressed
with the Rockwell Hardness Code. Special machines test this figure, so there’s
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8. unfortunately no easy way to do it yourself. Blades tend to have a Rockwell
Hardness range of 55 to 60, which indicates they are soft enough to sharpen
but hard enough to handle some wear and tear. If blade steel is too hard, then it
becomes brittle and difficult to sharpen.
PRICE:
Folding knives can cost $5 or $500, and both prices would provide you with a
fully functional blade. But the most expensive knife would also be made of better
steel and would hold its edge longer, and it would also have better grips, liners,
design and engineering. So ultimately, you must decide how much quality you
want to sacrifice for a cheaper price.
POSITIONING:
A knife is useless to you if you cannot take it out at a moment’s notice in case
of an emergency. Therefore, be sure to keep your knife in a place where you
can reach it without fumbling for it, and be sure to practice for both safety and
efficiency.
How to Clean and Sharpen Your Knife
Once you’ve selected your knife, it is crucial to maintain the blade through
proper cleaning and sharpening. So let’s look at some of the ways you can
extend the life of your blade.
CLEAN THE BLADE: Prepare a surface
that you don’t mind getting a bit oily or
stained. Squeeze a few drops of 3-in-1 oil
onto the blade and use a towel to wipe
down the blade. We do not want dirt or
small debris to get into the whetstone
when we use it later, so this step is key. If
you are using a folding knife, be sure to
use some oil on the pivot hinge, as well.
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9. SHARPEN THE BLADE: Once the coarse side of the stone has been prepared, you
can start to sharpen the blade. Hold the knife by the handle in your dominant hand
and lay it on the stone so that the blade is flat. Lift the back edge of the blade
slightly so that it rests at a 15 to 20 degree angle, and be sure to keep the angle
consistent as you sharpen.
Put your other hand on the face of the blade and keep your fingers away from the
blade edge. With a strong, smooth motion, push the knife away from you with both
hands. Move the blade edge along the whetstone with firm pressure as if you are
trying to shave a razor-thin layer off the stone. You should move the knife as if you
are slicing through a piece of meat. Move down the length of the blade from the tip
to the hilt.
Do this five times, flip the knife by switching the positions of your hands and repeat.
Repeat this cycle two to three times. Flip the whetstone, rub oil on the fine side and
then repeat the five-stroke cycle on this side.
As you sharpen the blade, you can check your work between cycles. Hold the knife
on its edge so that you are looking directly at the sharp side. If done correctly, then
the edge will look like a thin black line. If sharpened too much on one side, then
the blade will reflect light. You can also lightly glide your thumb laterally along
the edge to test your work. If you feel the blade raking across the grooves of your
thumbprint, then you’re in good shape and should continue with the process.
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KEEP AWAY FROM
BLADE EDGE AND
KEEP THE ANGLE
CONSISTENT
CLEAN UP: As your sharpen the blade,
you will likely see some discolored fluid
with floating particulates on the open
face, but this is completely normal.
Simply wipe the blade clean with a cloth
and proceed.
When you are finished sharpening the
blade, pat the whetstone dry with paper
towels and put it away.

10. STORE THE KNIFE: Place the knife into
its sheath and keep it in a dry, isolated
place. A lack of humidity means the
blade will stay clean until the next time
you use it. For long-term storage, wrap
the blade in paper and place it in a
plastic bag to keep water from seeping
into the knife.
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