Do You Fear Rust On Your Knife?

P

pogo

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Jun 8, 2005
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I used too but, no longer. A good wipedown even with tree leaf's green or dead will prevent the rust until you get home & rinse it off & oil it. I think too many people fear rust like I used to but, it dosn't happen that quickly Folk's! I had a wet knife I stored in a leather sheath a long time ago & left it for months. It was rusted real bad but, it was my fault! So, do you knife users fear rust?:eek:
 
I don't fear it, if I find red active rust I won't allow it to stay on the blade any longer than it takes to get home and clean it.

I gotta admit though with carbon steel fixed blades I sorta cheat. I give a short blast of Rem-Oil areosol spray into the sheath about twice a year.

Does wonders towards prevent rust.
 
I use Break Free lubricant. It's the best i've used yet.
Scott
 
No fear of rust because all my blades are quite corrosion resistant and I do keep them clean and dry especially after I use them. Now if we are talking about damascus steel then I am very concerned about rust but I use my Tuf-cloth on these steels and all is good.
 
No, I don't fear it, but that doesn't mean I like it. I'll wipe my carbon blades dry after use, but that's about it.
 
I live forty miles from the nearest surface water, and more than a thousand miles from salt water. What's rust? :D
 
i have never worried about rust on my knives.

i have never had it occur even on the cheapie knives.
 
No Fears here, I use a silicone gun cloth to wipe em down, and a little Hoppe's cleaner for the crud, like pine pitch.
 
I worry about rust. I used to use stainless steels all the time anbd had no problems. However,l I got a set of Mora's at a ridiculous price a few years ago. They are ridiculously good knives but they were my first experience with carbon steel. They rust quite quickly.

Ever since I have been worrying about rust -- how to keep it off in a way that is still food safe. It's fine when you are at home or in temperate regions but if you are in the tropic with pouring rain that can last upwards of a few days (as I will be soon), you worry lots.

Anyone have suggestions? Remember the stuff you put on the blade has to be edible.

Thanks in advance
 
If it's a user knife, not at all, never, absolutely not! WD40 and sandpaper will remove rust and if it is left dark and pitted then even better cause the knife has character now. You know you've put it to good use. At least that's how I feel about it.

If it's a safe queen which I don't have any then yes.
 
alephlex said:
Anyone have suggestions? Remember the stuff you put on the blade has to be edible.
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Two suggestions. First, clean the blade thoroughly and dry it, then give it a bath in vinegar. This will produce a patina, a darkening of the surface that is a form of benign corrosion that will protect it from rusting.

Second, get a small bottle of food grade mineral oil from the pharmacy. A small drop spread evenly over each side of the blade will protect it nicely and is harmless if taken internally. Slip it back into the sheath with the mineral oil on it, which will keep it on the surface of the blade while it's packed away.
 
Thanks for the suggestions Esav. I have been using mineral oil and clove oil as well when it is available -- I understand that clove oil is what the Japs use for their swords. So it's good to hear that I've at least been doing that part right.

I have never used the vinegar treatment before. Do I have to use any special form of vinegar and how long should I leave the blade in it? Do I have to protect the handle when this is happening? I would appreciate your advice -- it may increase my mileage with the rust. I'm quite careful most days but when my daughter gets into my kitchen in the morning , I return home after work to the prospect of mild rust on sections of the blade sometimes! :o)

I'm also trying to cover my bases as I foresee that I might spend quite a few months in the tropics soon with high humidity and sometimes continuous rain at times. I won't carry the Moras and I will opt for a good stainless I have but I am thinking of packing a Tramontina Machete which is carbon steel. Mac suggested car wax for that, I'll be trying that out.

Thanks
 
I lie awake at night. I swear I can hear the rust creeping.
 
Patina is the key.

I use nothing else than keeping the blade dry and clean. I have let things on the blade just to look what happens. I must act really really different to how i was maintaining blades the past years to get rust on it.

I don´t fear rust and do nothing against it more, than i would do on stainless blades.
 
alephlex said:
I have never used the vinegar treatment before. Do I have to use any special form of vinegar and how long should I leave the blade in it?
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I have used a highly concentrated white vingar and let it there for some hours. I was looking after it from time to time. The second time i made a patina i was to lazy to wait so long and used an oxyde cleaner. The patina looks a bit diffrent but works. I just waited a few minutes and always kept my eye on it! That´s how it should work. If you don´t like it take some "Flitz" and remove the patina.
Do I have to protect the handle when this is happening?
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Not necessarily. Clean it with water after that, or protect the part you want with some grease.
I would appreciate your advice -- it may increase my mileage with the rust. I'm quite careful most days but when my daughter gets into my kitchen in the morning , I return home after work to the prospect of mild rust on sections of the blade sometimes! :o)
Click to expand...
Buy her a knife or lock yours away. How old is she? If she is old enough, there are two posible ways: 1: Buy a stainless and let her go. 2. Buy a carbon, a real rust magnet, which she likes, and see, if she is learning. :D
 
I live in colorado and we don't have any oxygen up here so that pretty much throws rust out the window.
 
Try Ballistol if you can find it somewhere in the US.
It´s non-toxic and "edible", if we´re talking in terms of a wiped down blade.
 
I have had all kinds of rust problems. I had a cold steel trailmaster rust on me within five or ten minutes of use and the knife was brand new. It still had the the protective gel coating on it they ship their blades with. I have also had other numerous knives rust readily on me also. I have used tuff cloth and dozens of other products as well. The best I've found so far is eezox. I live in florida about ten miles from the coast. As far as food grade goes I cannot remember if it qualifies as that or not. Clove oil, seems the way to go for that the Japs know how to take care of their $20,000 swords.
Later,
Jeff
 
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