... taking off the black coating, which for me at least looks plain ugly.
This is one of the best hard-working knives that I have, but I don't like at all the all-black look.
I have taken the coating off, and have used it extensively in different conditions, to see what happens.
So:
a) around saltwater, it just needs wiping down with an oily rag, just as you would do with a firearm, but if you don't neglect it, there is no real problem
b) away from the sea, my reccomendation is to cut up some fruits and vegetables, and leave it intentionally for fifteen minutes, so that the juices give the blade an initial "black" (actually a shade like a very light gun blueing). After that, the blade becomes "stable" and it just needs some light care (wiping down after use, occasional wiping down with an oily rag-use vegetable oil if you use the knife to prepare food)
This is one of the best hard-working knives that I have, but I don't like at all the all-black look.
I have taken the coating off, and have used it extensively in different conditions, to see what happens.
So:
a) around saltwater, it just needs wiping down with an oily rag, just as you would do with a firearm, but if you don't neglect it, there is no real problem
b) away from the sea, my reccomendation is to cut up some fruits and vegetables, and leave it intentionally for fifteen minutes, so that the juices give the blade an initial "black" (actually a shade like a very light gun blueing). After that, the blade becomes "stable" and it just needs some light care (wiping down after use, occasional wiping down with an oily rag-use vegetable oil if you use the knife to prepare food)