Oil to expand the fibers and give back color, a surface finish to give some
resistance for the future. Well combined in thinned, long-oil varnishes.
"Jersey" <[email protected]> wrote in message
news:[email protected]...
> Hey Fella's - What's the best way to bring back some kind of finish
> to older kitchen knifes that have seen their share of water, either from
> sitting in the sink for ever or getting beat up by the dishwasher?
>
> TIA - Geo.
>
>
That'll do, but the generic "long oil" does not rule out home brew.
I mean what I say.
"Mike G" <[email protected]> wrote in message
news:[email protected]...
> He means a spar/marine varnish/poly available at any home store or
hardware
> store.
Detergents emulsify oils. Oils make handles bright.
Acids would harm the edge, not alkali.
Oh yes, solubility is increased in warmer water.
"Edwin Pawlowski" <[email protected]> wrote in message
news:[email protected]...
>
> "Hylourgos" <[email protected]> wrote in message
> news:[email protected]...
> > I've got to ask: how does a dishwasher make a knife dull?
> >
> > Curiously,
> > H.
>
> They get rough treatment for starters. Even standing in the silverware
> thing they can easily get banded into other utensils. Supposedly, the
> caustic chemicals will also have an effect on the edge. I've not tried it
> nor have I seen actual tests. Third, wooden handles are not designed for
> the high heat and caustics either.
>
> I don't put nm knives in the DW, nor would I put my chisels or plane
blades.
> Ed
> [email protected]
> http://pages.cthome.net/edhome
>
>
I've got to ask: how does a dishwasher make a knife dull?
Curiously,
H.
"rj" <[email protected]> wrote in message news:<gOYjc.9516$Rd4.755976@attbi_s51>...
> Actually, you shouldn't put wood-handled knives in the dishwasher. Makes
> them really dull and is pretty hard on the handles. SWMBO uses "walnut oil"
> bought from a Chicago Cutlery dealer, looks pretty good too.
>
> "Jersey" <[email protected]> wrote in message
> news:[email protected]...
> > Hey Fella's - What's the best way to bring back some kind of finish
> > to older kitchen knifes that have seen their share of water, either from
> > sitting in the sink for ever or getting beat up by the dishwasher?
> >
> > TIA - Geo.
> >
> >
On Wed, 28 Apr 2004 09:13:39 -0400, "Jersey"
<[email protected]> wrote:
> What's the best way to bring back some kind of finish
>to older kitchen knifes that have seen their share of water,
Fix them before they're really bad - much easier that way.
I'd go with plain oil - just your usual can of tung oil-based
commercial finishing oil. Apply it no thicker than usual, but refinish
daily for a week until you start to see it build up.
He means a spar/marine varnish/poly available at any home store or hardware
store.
--
Mike G.
[email protected]
Heirloom Woods
www.heirloom-woods.net
"George" <george@least> wrote in message
news:[email protected]...
> Oil to expand the fibers and give back color, a surface finish to give
some
> resistance for the future. Well combined in thinned, long-oil varnishes.
>
> "Jersey" <[email protected]> wrote in message
> news:[email protected]...
> > Hey Fella's - What's the best way to bring back some kind of finish
> > to older kitchen knifes that have seen their share of water, either from
> > sitting in the sink for ever or getting beat up by the dishwasher?
> >
> > TIA - Geo.
> >
> >
>
>
"Hylourgos" <[email protected]> wrote in message
news:[email protected]...
> I've got to ask: how does a dishwasher make a knife dull?
>
> Curiously,
> H.
They get rough treatment for starters. Even standing in the silverware
thing they can easily get banded into other utensils. Supposedly, the
caustic chemicals will also have an effect on the edge. I've not tried it
nor have I seen actual tests. Third, wooden handles are not designed for
the high heat and caustics either.
I don't put nm knives in the DW, nor would I put my chisels or plane blades.
Ed
[email protected]
http://pages.cthome.net/edhome
[email protected] (Hylourgos) writes:
>I've got to ask: how does a dishwasher make a knife dull?
Most dishwasher detergents contain abrasives.
scott
Michael Press <[email protected]> writes:
>"Mike G" <[email protected]> wrote:
>>He means a spar/marine varnish/poly available at any home store or hardware
>>store.
>
>Can you clarify? I've got the same issue. I got the "marine varnish"
>suggestion previously and went to HD. I got lots of strange looks and
>nothing suitable.
Google is your friend.
<http://www.westernwooddoctor.com/manowar.htm>
scott
Actually, you shouldn't put wood-handled knives in the dishwasher. Makes
them really dull and is pretty hard on the handles. SWMBO uses "walnut oil"
bought from a Chicago Cutlery dealer, looks pretty good too.
"Jersey" <[email protected]> wrote in message
news:[email protected]...
> Hey Fella's - What's the best way to bring back some kind of finish
> to older kitchen knifes that have seen their share of water, either from
> sitting in the sink for ever or getting beat up by the dishwasher?
>
> TIA - Geo.
>
>
In the old days you didn't put knives in the dishwasher because
they banged around against each other & other stuff & they would
dull. But the newer dishwashers have places just for knives in
that they isolate the blades from coming in touch with anything
else BUT I'm sure that the high amount of heat mixed with the
water can't be good for the wooden handles. If it were just me,
I would clean them after being used & put them back into the
block or onto the wall magnet but the SO has her own way of
doing things, weather right or wrong But we won't go there.
L8r - Geo.
"Hylourgos" <[email protected]> wrote in message
news:[email protected]...
> I've got to ask: how does a dishwasher make a knife dull?
>
> Curiously,
> H.
>
>
> "rj" <[email protected]> wrote in message news:<gOYjc.9516$Rd4.755976@attbi_s51>...
> > Actually, you shouldn't put wood-handled knives in the dishwasher. Makes
> > them really dull and is pretty hard on the handles. SWMBO uses "walnut oil"
> > bought from a Chicago Cutlery dealer, looks pretty good too.
> >
> > "Jersey" <[email protected]> wrote in message
> > news:[email protected]...
> > > Hey Fella's - What's the best way to bring back some kind of finish
> > > to older kitchen knifes that have seen their share of water, either from
> > > sitting in the sink for ever or getting beat up by the dishwasher?
> > >
> > > TIA - Geo.
> > >
> > >
"Mike G" <[email protected]> wrote:
>He means a spar/marine varnish/poly available at any home store or hardware
>store.
Can you clarify? I've got the same issue. I got the "marine varnish"
suggestion previously and went to HD. I got lots of strange looks and
nothing suitable.
I've got regular wipe-on poly for baseboard trim - is that suitable?
Thanks,
Michael