Why do we freak out about rust spots on our knives, do knives really get to the point where there functionality has been compromised due to rust? I understand that a rusty pipe will eventually leak, but if we get a little rust on our blade as long as we wipe it down is it really a problem, other than cosmetically?
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Corrosion is it bad?
- Thread starter Forrest G
- Start date
- Joined
- Jun 10, 2015
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- 1,144
Hey Forrest,
Just posted essentially the same topic in the maintenance sub forum. Will be curious to see what kinds of answers you get!
Just posted essentially the same topic in the maintenance sub forum. Will be curious to see what kinds of answers you get!
- Joined
- Feb 3, 2006
- Messages
- 8,250
I don't want rust on a knife I prep food with and I don't want rust on the edge. Otherwise no, doesn't really matter to me. Most of the time when I scrub the rust off a nice dark patina is underneath. I haven't had a knife pit yet. For folders I also don't want rust in any of the mechanism where parts come into contact with one another. Rust on the liner or a stand off pin doesn't bother me. In fact I saw some rust on the stand off pin on my Millie. I'll clean it off when I get to it. Meh. 
- Joined
- May 25, 2013
- Messages
- 3,700
Hi Forrest, I would agree in so far as a little surface rust or staining on a blade doesn't bother me a bit. One of my favorite blade steels is M4 and I have several fixed blades in that steel that I use for fish cleaning. They all show quite a bit of staining and patina. No problem. The problem is, this same corrosion attacks one place on a knife faster than any other...the edge. Because of this thinness of the edge it is the most susceptible part of the blade to corrosion. A bit of cutting on acidic or corrosive material without a thorough rinse (and drying) can really break down a very sharp edge in a matter of hours. I love these blades but more maintenance is required to keep them working at peak levels.
