OK, Pards & Pardettes, All, just for the sake of discussion only...
Saturday a bunch of us oldsters got together for coffee and the topic of knives came up, especially pocket knives with multiple blades that are used for multiple things, such as cutting an apple for lunch. One Pard said the blades should all be cleaned as soon as you get it so you don't ingest any factory or shop preservatives that might make you sick. Another said just wipe it on your shirt sleeve and cut the dang apple! The cadre thought that the worst culprit might be the Swiss Army type as it had so many small gizmos to catch oils and suchlike and that it should be cleaned with a solution like Moosemilk, Ballistol and water, so it could be used to cut the said apple.
I dunno, the more they bantied it around, the more confused I got so i thought I'd ask the pros here. What say you?
Hoping for some interesting replies.Best regards and good cutting!
'Ol Gabe