Carbon Steel Care?

TexasNativeDRJH

TexasNativeDRJH

Joined
Dec 4, 2005
Messages
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I tried a search and it isn't working, and the last 6 pages in this forums dont cover this, so......

I recently received my first carbon steel bladed knife (Arc Angel) and it is not a user, just a flipper. I did notice that it is developing small black discolorations on the blade. I live in an extremely humid climate; and luckily I was able to polish the discolorations off, but I would like to avoid this altogether if possible.

I assume that Militec-1 isn't the best anti-corrosion product to use? Will any petroleum based lube like motor oil work, or is there a preferred product?

Thanks in advance
 
Welcome to the world of high carbon steel. The dark spots are called Patina. Patina is a good thing because it actually helps protect the steel. Some folks like to leave it, others don't. I prefer the shiny look.

According to a comparison done (either on this board or a similar one - I don't remember), the best corrosion resistant lubricant is CLP-4.

Of the three general principles of knife care (Keep it clearn, keep it dry, and keep it sharp), the first two are very crucial for H/C steel.
 
i usually wipe a little triflow on the blade. it doesn't take much, just a drop or two on a q-tip and wipe it on. depending on where you keep it when not in use, you might try putting a desiccant in with it to keep the moisture down. i hear that tuf-cloth also works well, but i've yet to try it.
 
Thanks guys, I had wiped the blade with Militec-1 and it didn't seem to stop the patina developing, so guess I'll save it for the pivots. I'll have to get some different pruducts, whatever I can find at the local gun/knife store. I do keep it in the original cheapo box it came in, so I guess a proper airtight case is in order then.
 
If the knife isn't to be used around food, I use plain old Mobil 1 synthetic motor oil.
 
In my opinion, nothing beats a light coat of mineral oil. It's not harmful to anything, it's completely edible/won't become rancid like other oils, and it's cheap.
 
I agree with mineral oil for all around use. I also like the fact that if you get some and your hands you can just rub it in rather than wash it off. Afterall, baby oil is also mineral oil.
 
Don't bother to try and stop the discolorations on a carbon knife, thats what they do, don't bother to try and keep them shiny. My best carbon knives are my Japanese kitchen knives, they are almost black but are like razors. Use them, rinse them, and wipe them down. Afterall, what color is carbon, it's black and thats what your carbon knives will be. Don't bother lubing them.
 
Like Swizzle posted above, I use TriFlow for most of my knives. My Japanese kitchen knives and high carbon kitchen knives don't get any treatment except drying them well before they are put away. Not the prettiest, but they perform well.
 
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