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Preemptive knife law passes House in Utah

February 18, 2011 / Tim / 0 Comments

The effort to get knives recognized under the Second Amendment saw another success this week after the Utah legislature took steps to pass a law that would prohibit city and local municipalities from regulating the use of knives.

The passage is seen as a victory for knife rights enthusiasts who see this as an important step to preserving the right to carry knives.

Rep. Ryan Wilcox, the sponsor of the bill, was reported in the Desert News saying that knives should be included under the protections of the Second Amendment and shielded from laws made by municipalities.

“I understand the concern of municipalities,” Wilcox said. “On the other hand, there are some rights that are fundamental to our core as a nation and should be protected.”

What the bill would do is make knife laws around Utah consistent so hunters carrying knives in different cities are not violating local restrictions.

The bill, known as HB271, passed the state’s House of Representatives 52-17 and will now go to the state’s Senate for a vote.

Last year, New Hampshire passed a similar law that recognized knives as protected under the Second Amendment. That law tacked knives onto the existing protections of firearms, effectively doing away with most restrictions on buying and carrying knives in the state.

The Importance of a Knife Handle

February 16, 2011 / Tim / 0 Comments

About a week ago, the Honolulu Star-Advertiser ran an interview with a Hawaiian chef who teaches at a local college. In the interview, chef Grant Sato shared some important tips everyone should remember when buying and using a knife.

While most of his tips were useful, such as techniques to safely slice food and information on how to sharpen dull knives, he touched on a topic that is widely overlooked when selecting knives: the handles.

For kitchen knives and all types of knives for that matter, it’s important to carefully select the material of your knife’s handle. In the article, Sato made it clear that the handle is the most important part of a knife.

“The blades are all the same,” Sato says. “It’s the material of the handles that are different.”

There are four common types of handle materials, which include wood, composite, stag and metal. Each of these types has its own advantage and drawback.

For experienced knife enthusiasts, wood handles are the most preferred for kitchen knives because they are softer on the hands and protect against bacteria. However, they are harder to clean and don’t usually last for more than two decades.

Composite and metal knife handles are stronger, more durable and the most resistant to corrosion, making them better suited for survival knives.

Before buying your next knife, make sure you’ve thoroughly analyzed the pros and cons of the handle for the type of function your knife will serve.

Top Five Options For Storing Knives

February 12, 2011 / Tim / 2 Comments

The importance of properly storing your kitchen knives cannot be understated. Simply throwing the knives in a drawer with other utensils can significantly decrease the life of a knife by making the blade dull and scratched.

The Knife Bag or Knife Roll

An article a few months ago in the New York Times profiled the knife storage bag of an executive chef who said that knife bags are the best for home cooks.

A knife bag, or knife roll, like the one he uses — but not quite so beat up — is a good choice for home cooks, he said. “The knives slip right in and the pockets keep them separate, so the edges don’t burr.”

The Wooden Block

Another popular knife storage method is the wooden block. These are blocks with slots to fit and store knives, but can be difficult to clean. Whenever you put the knives into the knife block, they should always be washed and dry.

Magnetic Knife Holder

Magnetic Strips

This method of knife storage utilizes a magnetic strip installed on a wall to hold the knives in place. These should be installed in areas where people cannot bump them and children cannot reach them. Magnetic strips are among the most sanitary storage options because they can be easily wiped clean.

Drawer Knife Blocks

Similar to the wooden blocks, the these blocks fit into drawers and have slots available to keep the knives from scratching each other.

Knife Sheaths

Knife sheaths are a great alternative to the previous methods but can be time consuming since you have to put them on each knife. Sheaths that do not open up are also difficult to clean so only get guards that have hinges for them to open.

How To Start A Successful Knife Collection

February 10, 2011 / Tim / 2 Comments

Whether you’re a knife enthusiast or looking for a hobby that will make you money, knife collecting can be a rewarding activity. Knife collections fetch thousands of dollars on sites like Ebay, Craigslist and Knife Auction, but if you don’t know where to begin, things can quickly get complicated. Here are a few tips for beginners who plan on venturing into the fascinating world of knife collections.

Tip #1: Pick what type of knife you want to collect

While many knife admirers may have the urge to buy and collect all types of knives, it’s important, at least to begin with, to focus on one type. Fortunately, there is a large range of knife types you can pick from, including pocket knives, daggers, swords, Bowie knives and antiques. Selecting just one variety gives you a clear focus, so you are not overwhelmed by the numerous choices.

Tip #2: Set a budget

This might seem like an ancillary point, but it’s extremely important to consider before embarking on a collection. Knife prices range anywhere from a couple dollars to well over a thousand bucks. If you’re not absolutely serious or sure about collecting knives, set a smaller budget and work your way up.

Tip #3: Get knife guides and educate yourself on your specific type

Once you’ve selected the type and picked a budget, the next step is to begin purchasing knives. People take different approaches on how to buy knives. Some get one at a time while others buy sets. Knowing the prices and models of the type of knife you’re planning on collecting will prevent you from overpaying and give you authority on the subject. The Official Price Guide to Collector Knives is a great place to get started.

Tip #4: Search for knives at a variety of places

There is no wrong place to look for knives, but looking at a range of sources ensures that you have more options. Look up local antique shops, visit the Knife Auction site, attend a knife show or join knife collection forums. Doing these things will help point you to reputable knife dealers who may have hidden gems.

Butter knife that failed to cut throat not a deadly weapon, court rules

February 9, 2011 / Tim / 0 Comments

The California Court of Appeals recently determined that a butter knife, even when used to try to cut someone’s throat, is not a deadly weapon.

This fascinating case began at a Los Angeles high school when three students attacked another student, simply identified as Deon, on the school’s campus. As two students held Deon down, the main attacker, Brandon, pulled out a knife and tried to cut Deon’s throat. But, when the knife’s handle fell off, the students fled the scene.

The attack was described in more detail in the court documents:

According to Deon, Brandon took the knife and tried to cut Deon’s cheek and throat. Brandon moved his arm up and down, applying a slashing motion on Deon’s cheek. Deon testified that, despite Brandon’s efforts, the knife would not cut: “He [Brandon] was trying to cut, but it wouldn’t cut. So it was just making, like, welts.”

Because the knife did not cause significant damage, the California Court of Appeals ruled that the butter knife was not a deadly weapon. This downgraded the attack to a misdemeanor, overturning a previous ruling that charged the defendant with a felony.

The appeals court ruled that a deadly weapon must be an object that can cause death or great bodily injury. Since the defendant applied full pressure with the knife and tried to inflict significant harm but still could not, the knife was not capable of causing great bodily injury and was therefore not a deadly weapon.

The actual knife used was a little more than three inches long, had a rounded edge and slight serrations.

Ceremonial Daggers Allowed in Detroit Schools

February 7, 2011 / Tim / 1 Comment

A school district in Michigan recently announced that it is allowing Sikh students to carry ceremonial daggers to school as a form of religious expression, according to an article in the Detroit Free Press.

Baptized males in the Sikh religion are required to wear the small daggers, known as kirpans, as a religious symbol denoting their commitment to fight evil.

The controversy surrounding the ceremonial dagger first appeared in December when a fourth-grader at a Canton Township elementary school carried a dull 3-to 5-inch dagger to school. After that incident, kirpans were banned at the district, but national Sikh groups wrote letters expressing disapproval.

The school’s decision has generated widespread interest, because it was made with the rational that the knives fall under the First Amendment of the U.S. Constitution as protected religious expression.

However, some are arguing that allowing the kirpans in schools is a double standard, since other students aren’t able to carry knives, and a student who accidentally brought a Swiss army knife to a Virgina high school was recently expelled.

But, the school’s decision might also be a victory for knife enthusiasts, as the district has also changed the definition of what makes a knife a dangerous weapon.

Despite making the changes, the daggers can only be taken to school if they meet specific guidelines: the blade must be dull, it must be sewn into its sheath so it can’t be taken out, it must be no bigger than 2 1/4 inches and it must not be visible.

Maine legislator pushes for switchblades for those with one arm

February 3, 2011 / Tim / 1 Comment

Maine State Representative Sheryl Briggs is mounting a campaign to legalize switchblad e knives for individuals with one arm.

The proposal is similar to a federal law that exempts those with one arm from the prohibition of switch blades of 3 inches or less. The reasoning behind the push, quite simple: it’s hard to pry open a normal knife with only one arm.

According to Briggs, one-armed lawyer Paul Dumas Jr. asked her to introduce the bill.

It gets tough to open up a knife one-handed. I use my teeth sometimes, and that isn’t very safe, Dumas said.

A House committee plans a hearing on the measure next week.

The effort is one of many to decriminalize certain types of knife possession. Last month, I blogged about the recent efforts of the knife advocacy group Knife Rights Inc. to ease knife restrictions. In May, the group led the way in successfully repealing a New Hampshire law against switchblade possession.

Pope, Dalai Lama, use new forms of Swiss army knife

January 31, 2011 / Tim / 0 Comments

Victorinox, the Swiss company that took over production of the Swiss army knife after purchasing Wenger SA in 2005, has attracted a variety of new knife owners by altering the design of the Swiss army knife to satisfy a more modern audience.

An article recently published in Bloomberg discussed the company’s move to new models, some of which are bladeless, and have features like altimeters, temperature gauges and flashlights, alongside more traditional features like screwdrivers and hacksaws.

The popular pen knife, which has a cigar cutter, hole punch and a USB data card, is even used by Pope Benedict and the Dalai Lama.

According to the article, upon taking control of the Swiss army knife, Victorinox immediately began brainstorming a variety of modifications to the traditional Swiss army knife model, including features as unorthodox as an integrated cell phone, an extendible ruler and a small spoon to remove ear wax.

Although those ideas were eventually rejected, the company did produce a $1,200 knife, which has 87 tools, 14 blades, golf tools and a signal whistle and weighs approximately 7 pounds; the knife even made it into the Guinness Book of World Records.

NOVA does documentary revealing "Secrets of the Samurai Sword."

January 25, 2011 / Tim / 0 Comments

The samurai sword, also known as the katana, has a rich history dating back from ancient Japan. The sword, which typically exceeds 23 inches in length, is known for its curved single-edge blade and long grip. It gained popularity among waring clans in 12th century Japan and has traditionally been a sword associated with an elite group of Japanese swordsman.

NOVA recently put together a documentary entitled “Secrets of the Samurai Sword,” which breaks down the history of the sword, its construction and the warriors who used it. Here are a few of the highlights.

History of the Samurai People

The samurai quickly rose to the status of elite swordsman and as early as the 12th century had established themselves as the knights of Japan. Between the 12th century and the 16th century, they were active in a number of armed clashes, insurrections and battles over control of Japan.

According to the documentary, the samurai were treated with great reverence and up until the 17th century could could legally kill any common person who did not show them sufficient respect. However, along with this respect came a set of ethics that could prove fatal to the samurai himself.

They lived by their own moral code, called Bushido, which deemed a death by enemy to be dishonorable; for this reason, the Samurai would often commit suicide if death on the battlefield appeared unavoidable.

The documentary also details the painstaking process of constructing a samurai sword. During the construction of the sword, which can last up to 3 months, over 15 men, from steel forgers to sword polishers, will work on it. Eventually, it returns back to the original swordsmith, who will have the final say on whether or not it is worthy of a samurai warrior.

Sushi Knives and Sharp Blades

January 18, 2011 / Tim / 0 Comments

An article published by ABC News today reported that a Japanese sushi federation has created a certification program for aspiring sushi chefs.

“We just want to make sure foreign chefs understand the basics of sushi making: how to cut, clean and prepare raw fish,” said Masayoshi Kazato, an experienced chef who was one of the creators of the test.

Not surprisingly, one of the criteria for receiving a certificate was knowing what type of sushi knife to use.

Kazato said he noticed a difference in the knives being used to cut the fish by inexperienced chefs, which is a concern because dull knives often don’t cut smoothly and expose the fish to more air, accelerating deterioration and increasing the potential for bacteria to attach to the fish.

We posted about the myth that dull knives are safer than sharp knives, along with other knife myths, a few months ago. Though a dull knife will have less of an impact if it grazes your flesh, it’s not safer, because it forces you to use extra pressure when cutting.

It seems that most knife owners have been disabused of this myth, but we recently ran into a discussion forum at Mythbusters.com, where some participants were still suggesting that dull knives were safer.

When preparing sushi, which is extremely delicate, the need for a sharp knife is not just for safety but to ensure quality as well. A dull blade will crush a maki, which is an all-encompassing term for sushi rolls with rice, toasted seaweed, nor or other fillings.

It’s also important to remember to never use a electric sharpener to sharpen a sushi knife, but to always use a sharpening stone, especially if you aspire to join the ranks of certified sushi chefs some day.

The Cutting Edge

The official blog of Knife Depot