So I have a case yellow stockman cv steel blades and I was working down on the farm today and picking okra but I never pulled the knife out of my pocket because we used clippers but I noticed when I got home I pulled out my knife and noticed small rust spots not patina spots but rust anyone else have this problem and how did you fix it?
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Case cv
- Thread starter Jccrigger
- Start date
Old Hunter
Gold Member
- Joined
- Jul 12, 2012
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- 10,157
0000 steel wool and gun oil; light to moderate rubbing should take new rust right off. Leave a light film of oil on the blade to prevent more rust. OH
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- Joined
- Oct 3, 2002
- Messages
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Likely you were sweating and pants got wet. Works like saltwater.
Like said, just rub it off.
Like said, just rub it off.
The darker the patina, the less the blade seems to rust IMO. While most here seem to favor natural patina, I like to force mine with vinegar, and get a nice, dark, and even patina. Still a natural patina tells a tale, and if you aren't impatient like me, just let it happen. 0000 steel wool, as others have stated is really good for buffing off rust.
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- Nov 28, 2012
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CV steel rusts if you don't take steps to prevent it. I keep mine polished using Simichrome polish, and use Eezox as a protectant. I also use WD-40 Silicone Spray as an occasional joint lubricant and I'll rub the excess into the blades before wiping it off with a paper towel.
If you use it to cut up food a lot you can try Mineral Oil USP from the drug store. I find I prefer the lower viscosity of the other lubricants, and I usually use SS knives for food prep because of the ease of cleanup.
That usually seems to keep mine pretty well protected. That's the high-maintenance alternative to just letting them develop a patina, which for some people seems to be sufficient. I work an office job so mine aren't in as harsh a work environment as yours. Plus I enjoy the care and maintenance aspects, since its really just a hobby for me.
If you use it to cut up food a lot you can try Mineral Oil USP from the drug store. I find I prefer the lower viscosity of the other lubricants, and I usually use SS knives for food prep because of the ease of cleanup.
That usually seems to keep mine pretty well protected. That's the high-maintenance alternative to just letting them develop a patina, which for some people seems to be sufficient. I work an office job so mine aren't in as harsh a work environment as yours. Plus I enjoy the care and maintenance aspects, since its really just a hobby for me.