1095 carbon steel

[goodeyesniper]

patinas and staining are a strange thing. it seems like when I use a new carbon steel blade in wet conditions, it will stain super quickly, and possibly even get little red rust spots pretty quickly if not kept wiped down very often. But then after I've used it for a couple weeks, cut up some fruit and steak with it, even if it doesn't have a visible patina, it seems much more resistant. Not sure if this is in my head or what, though.

1095 is great, and a little rust never hurt anybody.

 

[Obsessed with Edges]

patinas and staining are a strange thing. it seems like when I use a new carbon steel blade in wet conditions, it will stain super quickly, and possibly even get little red rust spots pretty quickly if not kept wiped down very often. But then after I've used it for a couple weeks, cut up some fruit and steak with it, even if it doesn't have a visible patina, it seems much more resistant. Not sure if this is in my head or what, though.

1095 is great, and a little rust never hurt anybody.

It's not in your head. That's the desired end result of that light, protective oxide layer being built up, as you use the knife. It's a very good thing.

 

[Cait_Sith]

I usually try and develop a slight patina with some vinegar on my more "used" knives, but for the most part, just simple food grade mineral oil (used for laxatives I believe) hasn't let me down in preventing rust.

 

[me2]

patinas and staining are a strange thing. it seems like when I use a new carbon steel blade in wet conditions, it will stain super quickly, and possibly even get little red rust spots pretty quickly if not kept wiped down very often. But then after I've used it for a couple weeks, cut up some fruit and steak with it, even if it doesn't have a visible patina, it seems much more resistant. Not sure if this is in my head or what, though.

1095 is great, and a little rust never hurt anybody.

It's not in your head. During pipe line repairs, a new section added to older sections will corrode rapidly until it catches up with the older sections around it. There is a galvanic reaction between the less oxidized new steel and the older, uglier steel.

 

[RandomAyes]

xxxxxxxx

 

[Will Power]

A decent patina enhances the look of carbon in my view. This is particularly so when you put a nice new sharp gleaming edge on it,fine contrast.

If I want to 'condition' a carbon knife and give it a good coat I just use it for a couple of weeks in the kitchen to chop veggies and on fruits. Thereafter, rust and spots are kept at bay by just wiping down and the odd oiling.