Not long ago a thread had a handy tip about soaking an Opinel pocket knife in mineral oil, then baking it at a low temp. Sounds like seasoning a cast iron pan. Ready to do this, and wondering if I should treat my horn handled carbon blade pocket knives to the same treatment? What about the brass handled damascus higonokami? Who has lots of fun information about pocket knife care?
-- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to rbw-owners-bunch+unsubscr...@googlegroups.com. To post to this group, send email to rbw-owners-bunch@googlegroups.com. Visit this group at http://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
