The micro-corrosion is valid. I just don't think that it comes into play very often at all though. If your within range and downwind of an ocean, and actually getting salt spray on your knife, you had probably better take preemptive measures. Chapstick is viable. Polishing the edge to hamper corrosion is also sound. Thinking that corrosion plays a role in general is wishful thinking.
I collect knives with T1 HS steel, which isn't remotely stainless. The knives are 25-50 years old, and some are NIB. Perhaps 1 in 10 shows any sign of corrosion what so ever. My family and friends have all been using this same steel in outdoor pursuits since about 1970. My Dad is particularly neglectful of his knives, and never pays any heed to maintenance. None of us knew anything about these knives not being stainless until a few years ago, and none of us have ever seen any sign of corrosion. We do live in an arid climate, but still...
The idea that you can compress metal by sharpening too hard, and that it 'rebounds', dulling the knife, is... well, just not very accurate. Imagine the implications if metal reacted this way! We would like to think that a sharp knife is some sort precision instrument, but in reality, we may as well be walking around with sharpish sticks, compared to really precise equipment. Have you ever heard of "decompression rates" of metals?
Hey, I'm sorry for being kinda rude, if that's the way I sound. I was up really late in a lot of pain last night, and I came back as soon as I was able to today. I'm not looking for any sympathy, just trying to explain why I done what I done.
Actually, just because I've never heard of metal compressing and decompressing doesn't make it so. I've been wrong before. I've been scientifically inclined my whole life though, so I would be more than a little astounded if this theory has merit.
Peace
