Carbon steel folks: leave a lil bit of oil?

[000Robert]

I oil everything, even stainless. I use mineral oil on every knife that might see food. I use Break Free CLP on short-term storage and Renaissance wax for long-term storage. I use Go-Juice on pivots.

 

[eveled]

I keep a rag on my bench in a can with clp on it. If I handle a gun or knife, I wipe it off before I put it away.

FatRat1 knife looks like it cut a roast was wiped off, and with time patina developed even though it was oiled.

That's why if I cut something, I make sure the entire blade is coated with juices. At least the patina will be uniform.

I had something similar happen to the middle knife in this picture.

The middle one had no patina. I took this picture. Oiled and put them away, not in their sheaths. Some time later, (a month or more). The tip had patina on it. To the exact depth it penetrated the wood. The others already had patina on them, and I could not see the penetration line on them.

My policy is either buy stainless or embrace the patina. Fighting patina on a carbon steel blade that you use, is pointless.