Carbon Steel Maintanence (Again!)

My carbon knives begin forming a patina almost immediately after using them for food prep, so I doubt cleaning them off later will keep them shiny. As already said, if you like shiny, stick with stainless.

More generally, though, as for maintaining carbon blades, I don't like constantly wiping them with oil, so I've taken to following David/OWE's advice and wipe them down before bedtime with rubbing alcohol instead (see: post #4): http://www.bladeforums.com/forums/showthread.php/941839-Carbon-Steel-Maintenance

Andrew
 
I use a product called "Howard Feed-N-Wax", a blend of orange oil,carnauba wax,and beeswax with satisfaction.It provides excellent rust protection for carbon steel and preserves and restores various handle materials.Such as bone,stag,wood,plastics,leather,etcetera.I also use it on the externals of my firearms on the wood and metal both.The Howard's leaves a dry rather than oily surface.I go over the seldom used ones about twice a year. Edc pocket knives whenever I sharpen them or more frequently if I've used them for something that should be cleaned off the blade.The guns get wiped down after every range or hunting trip.
Howard's is widely available.Home Depot has it as do many antique shops.My local country store stocks it.Under $10 buys a generous supply.
http://www.howardproducts.com/prod-feed-n-wax.php
 
Why not just go stainless? It can be argued that the best contemporary production stainless steels can more than hold their own performance-wise with any production non-stainless, assuming heat treat is good. The only problem is that those high-quality stainless steels are much more readily available in modern design knives than in traditionals.
 
Per "Why not just go stainless?"

Because a challenge is fun.

Today I am carrying a "Vintage Knives" moose with 1095 blades. It is as shiny as the day I got it for Christmas, about 6 years ago. I will use it with fruit and it will get a slight discoloration. At the end of the day, the discoloration will be removed with Flitz and it will be oiled.
 
If I was going to keep my knife blade shiny I'd stick with stainless. Personally though I really like the look of a well earned patina, especially right after I sharpen a carbon steel knife and you can see the bright keen edge shining against the dark of the patina.
 
When I carry fixed blades, I carry a stick of old lip balm with me and at the end of the day, I "draw" loops on the blade with the lip balm and spread it around with my fingers. This is in addition to having a patina, which has prevented all rust issues thus far. I would use mineral oil instead of vegetable oil on the pivot, and lip balm on the blade. It is food safe, as well as easy to carry around to wipe on after use to prevent a patina.
 
confucius37 said:
Personally though I really like the look of a well earned patina, especially right after I sharpen a carbon steel knife and you can see the bright keen edge shining against the dark of the patina.
Click to expand...

Yes, I agree-- I love seeing that. :)

~ P.
 
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