How to wrap the rope around a non-hole knife handle?

Wrapping method:

1. Tools: survival knife, parachute rope

2. Steps:

(1). Survive Put the knife in place and leave a short section at one end of the paracord. In addition to the length of the rope end, a length of palm width should be left.

(2) Wrap the paracord with the direction of movement pointing towards the end of the paracord.

(3) Bend the loose rope end of the knife handle into a loop, and place the rope end on the wrapped part.

(4) Continue wrapping the paracord to cover the loop until you are almost wrapping the end of the cord.

(5) Pass the end of the rope through the rope ring, tighten the end of the rope, tie an overhand knot or a figure eight knot at the end, and finally repair the end.

Extended information:

How to maintain the knife:

Use pure cotton terry cloth, flannel or deerskin to gently wipe off the residual oil on the knife body. , dust, and then use cotton yarn dipped in a little knife wiping oil to evenly smear the blade.

After three minutes, wipe it vigorously back and forth with a raw cotton cloth. The purpose is to remove impurities on the blade surface and promote chemical changes in the calcium phosphonium.

If the knife is not maintained every day or the living place is relatively humid, a thin layer of anti-rust oil must be applied to the knife before sheathing it to avoid contact with the air.

However, if it is maintained regularly every day, the blade will remain bright and clean.

Put a long towel on the table, lay the blade flat on it, wrap a small piece of wood with cloth or leather, and rub the flat side hard back and forth on the blade surface to make it slightly warm.

When the oil appears to be there but is no longer there, apply a little wiping powder on the blade, and then continue rubbing for about a quarter of an hour. Its function is to remove scratches and increase the length of the blade. Depending on the shrinkage speed of the capillary pores, the above actions must be performed calmly, so that the tool can achieve the best maintenance effect.

The earliest copper knives were derived from stone knives and were very small in shape.

At present, the earliest bronze weapon discovered in China is the bronze knife.

The bronze knives of the Shang Dynasty were wider in shape and often had an upward curved edge. They were made like stone knives.

The knives at that time were mainly used for cutting utensils, slaughtering cattle and sheep, or for self-defense. They had not yet been officially used in war.

The Zhou Dynasty used heavy swords and did not like to wear swords.

During the Western Zhou Dynasty, bronze broadswords appeared, with short handles and long blades, thick spines and sharp blades. The first end of the handle was flat and circular, so it was also called "ring-handled knife".

Two bronze knives were unearthed from the Western Zhou Dynasty Wooden Coffin Tomb in Baifu, Changping County, Beijing. One blade is 41 centimeters long and has a slightly arched back; the other is 24 centimeters long and similar to a skate blade.

The bronze knives at that time were brittle and lacked toughness, making them easy to break when cutting.

Compared with the bronze swords of the same era, the knife was rough in workmanship and clumsy in shape, and was far less delicate and sharp than the bronze sword.

So Dao has not joined the battlefield for a long time.

In the Qin and Han Dynasties, after the advent of steel, the manufacturing process of knives was improved, the blade lengthened in shape, and there were special fighting knives and sabers.

Sabers pay attention to unique styles and beautiful inlays; combat knives pay attention to tough texture and excellent workmanship.

In the wars between various countries at that time, chariots had gradually withdrawn from the battlefield, and instead, the cavalry became the main force in combat. Therefore, a simple stabbing weapon is not enough to be effective, and the production quality of steel knives that are good at slashing and killing is becoming increasingly demanding.

According to historical records, during the Three Kingdoms period, Liu Bei ordered craftsmen to make 5,000 knives; Sun Quan ordered 1,000 knives to be made; Sima Yan also ordered 8,000 man-made knives at one time.

These knives were used to equip the army. At that time, knives had become one of the main weapons.

The most common knife is the "Huanshou knife". This kind of knife has a straight back and a straight blade. The back of the knife is thick, and the handle is in the shape of a flat ring. It is about one meter long and is easy to draw during mounted combat. Killing and chopping is a short weapon with strong practicality. In battles on the battlefield, many generals often use spears and short knives at the same time to stab at long distances and chop at short distances, which is extremely powerful.

Li Gan, the son of General Li Guang in the Western Han Dynasty, "held a long spear on the left and a short sword on the right, leaping into battle".

Mrs. Zhu Rong, the wife of Meng Huo, the leader of the Southern Barbarians during the Three Kingdoms period, was good at using flying knives, and her shots were always on target. She once carried an eight-foot-long standard in her hand and inserted five throwing knives into her back, seriously injuring Zhang Ni and capturing Ma Zhong alive. ’’

Steel swords are not only used on the battlefield, but also have a noble status in official circles.

During the Han Dynasty, all officials from the emperor to all officials wore swords. The swords indicated the status of high-ranking officials and nobles.

During the Eastern Han Dynasty, there were very strict regulations on the shape and decoration of the swords of the emperor and his officials, and no one was allowed to exceed them.

This type of knife is required to be exquisite and beautiful in appearance. The entire blade of the knife is carved with staggered patterns, and the knife ring is cast into various patterns of birds and animals.

For example, the sword worn by Liu Chang, King Mu of Zhongshan in the Eastern Han Dynasty, is 105 centimeters in length, and the blade is decorated with smooth gold swirl patterns and flowing cloud patterns.

During the Han Dynasty and the Three Kingdoms period, the kings and ministers of all countries valued swords, and some were almost a hobby. They did not hesitate to spend a lot of money, hire famous teachers, and spend several or even more than ten years refining the swords.

The famous knife maker at that time was Master Ruan. It is said that he made the knife "under the guidance of Bao Qing's Xu... using the combination of water and fire, the pottery of the five essences, and the combination of yin and yang to obtain hardness and softness. and".

The Ruan Jiadao made by the knife "cuts slightly and has no silk hair, but the cut is strong and strong without any change."

There is also Pu Yuan of the Shu Kingdom. He used the advanced quenching technology at that time to make knives, which was unique. Zhuge Liang ordered him to make 3,000 steel knives in Xiegu.

In the Sui and Tang Dynasties, the more advanced "steel filling method" was used instead of the hundred-refining method, and the swords produced were stronger and sharper.

There were three types of knives in the Tang Dynasty: Yi Dao, Zhang Dao and Heng Dao. The Yi Dao is a weapon used by the imperial guards; the Zhang Dao is a knife worn by ordinary officials; and the Heng Dao is a war knife specially equipped for the army.

Knife making in the Tang Dynasty not only paid attention to maintaining the traditional making skills of the Han nation, but also absorbed many foreign knife-making skills with the extensive economic and cultural exchanges between countries and ethnic groups, which promoted the development of war knives. Production tends to be more practical.

The most commonly used weapon by the Ming Dynasty army was the "waist knife". The body of the waist sword is long and narrow, the blade is curved, and the blade is extended. It absorbs the advantages of the Japanese sword and increases the power of cutting and killing.

Qi Jiguang, the famous general of the Ming Dynasty, attached great importance to the production of waist knives. He conducted detailed research and records on the production methods of waist knives in his military book "Records of Military Training".

In the Qing Dynasty, the types of knives were more complicated, including waist knives, rolling back double knives, spleen knives, double-handed knives, back knives, nest knives, mandarin duck knives, boat stern knives, cutting knives, wind-drenched knives, etc. wait.

Among them, waist knives and two-handed knives are widely used in combat.

The upper part of the waist knife is straight, the lower part is slightly curved, and the blade is slightly narrow.

The blade is three feet and two inches long, the handle is three inches long, and it weighs one catty and twelve taels (1 catty = 16 taels in ancient times). It is generally used in cavalry combat.

The knife is carried in both hands. The handle is one foot and five inches long and can be grasped by both hands. The blade is long, wide and thick, and the upper part is flat linear.

When infantrymen engage in close combat, they can cut off the enemy's head or limbs with one slash. The short sword was still one of the main weapons of the army during the Ming and Qing Dynasties.

Reference materials

Baidu Encyclopedia-Knife