Multitool.org Forum
Tool Talk => Swiss Army Knights Forum => Topic started by: CallsignBadger on February 10, 2019, 12:56:23 AM
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When you buy a used SAK, do you ever use the toothpic again? If you do, how do you clean it? Or maybe just buy a new one?
I was thinking about some pawn-shop SAKs I got, and what action to take about the toothpick so that I would feel fine using it :P
What do you do?
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I've never been faced with it, I don't think anything other than replacing it would work for me, now what about the slot in the scale, I would have to at least remove the scale for cleaning, but I think I'd replace it too
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The slot needs to be considered as well :tu:
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:iagree:
:P I'd only use a brand new toothpick as a toothpick. I've only used the one in my original '84.5 Champion, and that was decades ago. I'd use the replacement in there too, if I ever had the need.
I wouldn't mind using one from a knife that was NOS or that I rebuilt myself and cleaned internally and put a new one in there.
I've cleaned too many used knives to ever want one of those in *my* mouth.
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:ahhh Yep!
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No, used ones are always cleaned first as the tools are also. Then oiled. Now that the question has been brought up, I’m glad I have that routine. If they look that bad, they get thrown away...which is why some SAK’s are empty on those slots.
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:tu:
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I cut off the front to make a new tip. Then put them in an alcohol bath for a few minutes. Then let them air dry. Works for me :drink:
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:drink: :D
It sounds effective :tu:
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I put a fire starter in there
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Nice :tu:
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I put a fire starter in there
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:iagree: :like:
I've been eyeballing some of those firefly ones with glow in the dark tips. :tu: Thanks for the reminder.
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But can you get a sufficient amount of sparks with the stainless steel of the SAK? :think:
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The slot needs to be considered as well :tu:
A pipe cleaner and some alcohol for the slot, new toothpick.
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Always a new toothpick!!!
I'll do pre-loved tools, not toothpicks. IMHO :D
I use the old ones in the garage or to clean stuff with. I even tried dying one black, that turned out quite good together with the tweezers and small screwdriver inside the cork-screw. That is the ONLY one that is still in my used tools. And there is no chance I will use it for it's original purpose.
Pete
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If they look unused I clean them, otherwise I replace them with new ones. But it's just aesthetic, because I can't remember ever having used the toothpick. For me it may make more sense to replace them with firestarters :think:
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If the SAK looks unused and clean, and the toothpick too, I clean it with alcohol and use it :dunno:
Since the accident I need a toothpick way too often.
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Soak in a bleach/water solution.
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^^^^ That's what I do too - Usually for at least a few hours - tweezers too.
I have wondered about the slot though !!
Although the SAks always get a good warm water wash and an oil! when dry
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Soak in a bleach/water solution.
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:iagree: along with the tweezers and the slots. I dont use the toothpicks tho for my teeth unless it new. So many ways to carry a tooth pick IMO the SAK tp isn't my go to.
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:tu:
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Don't use bleach on the handles - It can mark them
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If the SAK looks unused and clean, and the toothpick too, I clean it with alcohol and use it :dunno:
Since the accident I need a toothpick way too often.
First thing that came to my mind ...
https://www.youtube.com/watch?v=32hFijyWkmw
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I take the scales off, then drop everything in boiling water for about 30 seconds then give everything a pat dry followed by alcohol bath. Then re assemble. If toothpick is in good shape I use it, if not I replace it. I do this to all my previously owned SAKs.
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I clean them normally with dosh soap along with the knife, it works for other dishes so why not the toothpick. They're generally from the bottom of some drawer, any germs are long dead, after the wash it is less a risk than many things in a common kitchen.
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I clean them normally with dosh soap along with the knife, it works for other dishes so why not the toothpick. They're generally from the bottom of some drawer, any germs are long dead, after the wash it is less a risk than many things in a common kitchen.
That makes sense :tu: