What are the types of knives

The types of knives are:

1, ring head knife

Han Empire using the then advanced forging steel technology made by the narrow body, straight edge, ring head knife, simple and clear, long and straight, sturdy and sharp, plagiarism and practicality, is the world's most advanced close-combat cold weapons at that time. Currently unearthed ring head knife object, its quality even more than the Ming and Qing Dynasties sword, can be called a miracle.

2, Tang sword

Tang empire through enlightened politics and strong military power, became the center of the world, from the beginning of the unification of the Tang Dynasty to the Tang Dynasty, all the internal and external wars, all appeared in the history of cold weapons on the later generations of weapons with great impact -- Tang sword. -Tang sword.

3, the short sword

Knife of a kind. The body of the knife is relatively longer than the handle, and the handle can be held in one or both hands. There are single blade and double blade. The single blade has a chopping knife, willow leaf knife, park knife, wild goose plume knife, big ring knife, tiger tooth knife and so on.

4, butterfly double knife

Double knife of a kind, also known as the palm knife. Knife and forearm length, can be hidden in the sleeve or boot; blade wide and thick for blocking and backhand knife. Only a few inches in front of the tip of the blade is open, which is good for stabbing vertically into the human body.

Knife maintenance:

Take cotton towel cloth, flannel or deerskin, gently wipe off the residual oil and dust on the knife, and then use cotton gauze dipped in a small amount of swabbing oil to evenly coat the knife. After three minutes to the original cotton cloth to wipe back and forth vigorously, the purpose is to remove impurities on the blade and promote chemical changes in phosphonium calcium. If you don't keep your knife every day or live in a humid place, you need to apply a thin layer of anti-rust oil before sheathing your knife to avoid contact with the air.

Pad a long towel on the table, put the blade flat on it, wrap a small piece of wood with a cloth or leather, and rub the flat side of the blade back and forth to make it slightly hot. When rubbing to seem to have oil but no oil, in the body of the knife on a small amount of powder, and then continue to rub the disk lasted about a quarter of an hour.

Reference: Baidu Encyclopedia-Knife