Advice on rust inhibitors

W

Wriggs

Joined
Jul 18, 2010
Messages
67
RAT Packers,

I am looking for advice on what you folks believe is the best rust inhibitor for my new ESEE RC 4 blade.

I have seen many products on the market from oils, house hold lubricants, wipes, etc.

I use my knives a lot in the bush in conditions not usually favourable for quick maintenance (SAR) so a good rust inhibitor is important that is not messy.

Any help would be great. If anyone is Canadian and knows of dealers here that would help as well.

Cheers
 
I use REM oil personally, but i have heard good things about some cloth wipes they are easy to carry and not as messy.
 
I use plain old mineral oil because I use my ESEE/RATs for food prep and I think the commercial "rust inhibitors" make foods taste bitter, plus they may be toxic, although in the small amount that is the secondary reason. When I'm out and about for a longer period of time I keep a small scrap of cloth impregnated with mineral oil in a small plastic sandwich bag in my kit. If I use the knife in food prep or wet environments I just give it a quick wipe down before placing it back in the sheath. Has worked for me so far.
 
PB Blaster was recomended by one knifemaker. It has "capillary action" which gets it deep into the steel, or so it says on the spray can.
It also stinks to high heaven; it is best applied outdoors!
 
The Tuf-Cloths works great to keep rust off your blades. Also mineral oil, works pretty good too.
 
I have heard of the TUF-cloths but can't find a local dealer so far in Ontario.

Those who use the mineral oil, what kind of cloth do you use so that you don't end up with fibres on your blade?

Thanks again for the advice guys. Much appreciated.
 
A wipe with WD-40 has kept the rust off my blades. I also have a can of sterile oil which is both food-safe and drip-free, that has also done the job, dont use it much though, as theyre hard to find in my area.
 
I would like to stick to something fairly food safe since the majority of blade use is while deployed in the bush and blade gets used for cutting wood, cutting MRE's and cleaning game. So I just never know foresure what the use will be.

i like the mineral oil cloth in the ziplock because it's quick, easy and light.

Thanks folks.
 
I don't do much food prep with my knives, so I use good old WD-40.

The few knives I do use for food prep, I use mineral oil.
 
Awesome advice. Thanks everyone. I like the WD-40 for my machete though. I have some rust spots so i will start using that.
 
Brutane said:
I use plain old mineral oil because I use my ESEE/RATs for food prep and I think the commercial "rust inhibitors" make foods taste bitter, plus they may be toxic, although in the small amount that is the secondary reason. When I'm out and about for a longer period of time I keep a small scrap of cloth impregnated with mineral oil in a small plastic sandwich bag in my kit. If I use the knife in food prep or wet environments I just give it a quick wipe down before placing it back in the sheath. Has worked for me so far.
Click to expand...

X2...

OP this is covered in one of the stickies at the top of the forum;)
 
You could always force a patina on your new toy too. I did this to my Izula 2 nights ago. I stabbed it completely into a potato and let it sit for almost 15 hours. After cleaning everything up, the steel is now darker. It should help protect the bare steel (bevels, and engravings).
 
Sentry Solutions Tuf-Cloth and Tuf-Glide are absolutely amazing. If you have a carbon steel knife and really depend on your knife keeping a razor edge nothing is better or lasts longer. That is also what ESEE website reccomends for their knives, can't beat it.
 
I'm in Ontario, Canada also and have yet to find a dealer for tuf-cloth/glide. I understand they are regarded to be the best so its unfortunate.

Simple mineral oil for me.
 
For whatever reason my blades don't seem to start rusting til long after I put em away-I think use is the best way to keep rust from building up on your edge. On a regular basis, I use forced patinas, mineral oil and a silicone rag, with 3M Scotchbrite and Hoppes No. 9 for rust removal.
 
tuf cloth gets my vote.
Although I've been using mineral oil (and a lot of other kinds of edible oils) for a few years now. But that's mostly because all of those knives are for food prep too, so I'm a bit cautious with that.
On another note there's a difference between European and north American oils. Actually one in particular, can't remember the name though so I'll try to look it up. Basically the methods of getting it are different and In north America it's toxic because a hot steam pressure process is used, while in Europe a cold pressure process is used. Again I'm not sure what oil it is exactly, so for now just read so that you don't put sth on a knife that can screw you up.
 
Mineral oil sounds like the oil used by the majority if Tuf-cloth not used or available. Thanks for the advice.
 
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