How To Caring for carbon and climate (novice question).

Jacques Mi

Jacques Mi

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Jan 27, 2021
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I have only had stainless steel knives up till now but after seeing so many pictures of quality traditional folders posted here in this forum I decided to pull the trigger and purchase one myself. I will most likely carry and use it daily.

I am aware of that a carbon knife will get patina and potentially can rust thus it takes some maintenance and caring.

However, I live close to the salty sea, the air can hold some moist and it will rain quite a lot too (roughly 64°N., 22°W.). Does this mean that I have to pay (much) more attention to the knife, do you think the level of maintenance would be any different in a much dryer inland climate? How would you approach it.
Obviously, the knife will be in my pocket most of the time, it is not just laying outside - I get that would kill it off fast.

I have not been able to find any information on this whatsoever. Maybe it is a non-issue, I don't know. I assume it is a novice question but hopefully interesting enough for you guys to discuss it.

BR.
 
I live in Seattle, so it sounds like our climate situation is similar.

For a 1095 daily user, I wipe it clean and keep it dry just like I would with any knife. It will develop a patina, which looks nice (IMO) and helps keep damaging rust away.

For a 1095 knife that doesn't see regular use, I apply a thin layer of mineral oil before putting it in storage.

All of my knives are stored in drawers which also contain desiccant packets to help manage the humidity.

That's it. :)
 
I lived in the Florida Keys, at an ocean front vacation rental property for a few years.
I didn't give my carbon steel knives any special or extra care, just kept them dry, the joints lubed (when applicable), and wiped them off after each use. I did use them every day, as grounds keeper. None had any rust issues. I did let them patina though. I didn't leave them out in the pretty much daily rain, or in my pocket when I had to go waist deep to return the seaweed to where it came from when the tide was leaving, either.

A patina does help prevent rust, but not everyone likes the look (!).
If you want to prevent a patina, just give the blade a wipe with an oily rag after using it, and don't use on cheese, acidic fruits, fowl, fish, or raw meats. Even if there is a light coat of oil on the blade, a patina can/will start if you use it on these, since the film of oil gets wiped off on the first or second cut.
 
Thank you very much for sharing valuable knowledge and insight Gents - much appreciated!
I got my questions answered, my concerns squashed and so using the knife will def. be more enjoyable.
The knife, should any be curious, is an #86 from GEC. For a tool it is very beautiful and it would just be plain out silly to mess it up because of some lack in knowledge.
Thanks.
 
Jacques Mi said:
Thank you very much for sharing valuable knowledge and insight Gents - much appreciated!
I got my questions answered, my concerns squashed and so using the knife will def. be more enjoyable.
The knife, should any be curious, is an #86 from GEC. For a tool it is very beautiful and it would just be plain out silly to mess it up because of some lack in knowledge.
Thanks.
Click to expand...
:thumbsup::thumbsup::thumbsup:. Enjoy your knife and don't over think it. Use, dry and clean, that is all you need to know, the patina is your friend.:).
 
A'ight, will try not to think too much :-) and you're right - I love patina on ,say, furniture so why not on a good knife too then? :thumbsup: Cudgee.
 
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