I've run into the same thing with knives that I have that have thumb studs. Some of my knives seem to allow for removal, but others don't. I don't think there is a rule of thumb other than to ask the dealer or manufacturer
^ how then should one sterilize a knife just used to clean a wild hog, and not possibly pass along trichinosis or brucellosis, with out using caustic chemicals like bleach
yeah, i use plain rubbing alcohol to sterilize or degrease. acetone seems to leave a film that i don't care for when working with food. pro tip - alcohol will cut most super glues if you catch it in time. trust me i am sloppy with the glue.
Wash by hand and rinse. If you're very worried, follow with a boiling water rinse so that the knife gets hot enough to dry itself (but don't drop in boiling water). Oil well after, especially the pivot.
I put a tiny little square of duct tape on the stud, mostly to keep it from rubbing a hole in my pocket, but also to protect from the acids in my sweat.
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