Carbon steel folks: leave a lil bit of oil?

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DangerZone98

Joined
Dec 7, 2019
Messages
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Hey everyone. To the fixed blades carbon steel fellas here, do you guys leave some oil on your blades? I put singer machine oil on mine every few months, but I usually wipe the excess dry a couple of minutes after application.

Is leaving a light coat of oil better practice than keeping the knife mostly oil free and dry? Thanks folks.
 
Used to always coat, all my knives. Stopped. Since had everything from S35VN, S45VN, Cruwear, M4, spotted carrying in leather, not normal in pocket though. See your personal chemistry. I use mineral oil. It got just a bit annoying, though.
My carbon K55 Mercator is fine in leather day after day, though, crazy. Dodo rusted from the same pocket protector.
 
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I carried carbon folders out on construction sites for 20 years. Loved how easy they were to sharpen but really got tired of Steel wooling or wet and dry sandpapering rust off of them. In hot South Texas sun wearing blue jeans you could literally create rust in a day. So every opportunity to put a little bit of oil on the blades, it was always done.

Check the oil in my old heap? Went right from the dipstick on to the blades. Hydraulic fluid in a piece of machinery, you bet. For all of us big time sweat machines oiling the blades was something you had to keep up with in Spring/Summer/Fall.

Once I found good stainless steel to use for a work knife I quit carrying all my carbon knives until the winter time. Too much maintenance!
 
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I live in South Carolina where it is hot and humid the majority of the time. I sweat excessively pretty much all the time. My house is about 2 miles from the ocean, less than a quarter mile from the river, and about 50 yards from a swamp. I’ve carried a carbon steel/tool steel fixed blade every single day for years, along with a stainless folder. I’ve used everything, WD-40, gun oil, mineral oil, you name it. The best things that I have found are Tuf-Cloth marine grade and chapstick. I’ve had less issues with carbon steel, while using one or the other, than I’ve had with stainless steels untreated. Go figure.
 
I only oil if I'm storing, if I know I'm going to use it frequently I will clean and wipe dry. Your environment would be a good reason for a tough stainless...up here in the dry cold northeast, carbon steel doesn't have much problem.

Same goes for stuff like M4, Maxamet, K390, etc.

Good luck!
 

Recommend me an EDC food knife

My serrated spyderco salt 2 is the best steak knife I've ever used. It cut my sister's pot roast a few Christmas' ago. I've used it to cut limes for guacamole 🥑 and don't have to think about cleaning it anytime soon. Even though it's a folder, the whole thing gets soap and water and a pat...
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My beater knife is HSS M2
it can/should rust..... but doesn't seem to in my Northern climate. We get all four seasons.
I don't worry about it. I Love a good patina from cutting cooked meats.....
Stainless is bland and meh....... Show me your bloodstains. I like to see a knife that's Used.

I always want to be able to use my knives for food duty if needed, I use food grade oil. When i first started out, I'd wipe down my knives with olive oil or coconut oil.
Now occasionally (if ever) I will wipe the knife down with mineral oil.
not because it necessarily Needs it at the time, but it looks better for pics. hahahaha :D
 
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If I even put oil on, about 90% of the time it's "3-IN-ONE".

If not 3-IN-ONE, then Ballistol. If not Ballistol, then food grade mineral oil. (*laxative)



EDIT- Based on your question, most of mine are just left clean and completely dry. 🤷‍♂️
 
Live n work in the great ne rust belt. Between my wetness n the wetness of the environment I have to oil most blades. I've had high end stainless steels rust a little. My coworker won't carry m4 anymore cause all it takes is half a day unlubed in rain gear n it's got red stuff on it. My m4s are coated but I still oil them. The logo n edge will rust and have rusted. Not particular as to what I use. If I can I use something that won't pick up lint on pocket knives I do that. I don't leave wet oil on them for that reason. My fixed blade I oil with coco oil or something out of the kitchen cause it gets used on food.

Unless you let the oxides build up they are easy to clean with baking soda n a bit of vinegar if needed. I'll scrub with a cloth n wet baking soda dunk in vinegar if needed and repeat.
 
I prefer using wax (I use Axe Wax) over oil, it just protects the blade longer in my experience. I live in Florida and have rarely had problems.
 
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