IPE only two types of knifes require regular extensive maintenance, non-stainless and brass handled knives.
My throwing knifes always have rust spots after long periods of not being used.
I just use scotch brite or metal wool pad to scrub off rust, that's it!
My traditional slip joint I also oil up once a year after using scotch brite to remove rust, I rarely use it anymore it's PIA! Just opening blade instantly creates stainless on the blade that need wiping
Biggest PIA is green oxidation on brass parts on handles, both cheap and expensive knives, I really hate that green gunk that spreads on leather sheathe and it stinks!
These maintenance PIA is the reason I no longer buy any non-stainless blades! Sharpening I don't mind, the rest annoys me!
Most modern professional grade stainless or semi-stainless type of knives by ZT, BM, SOG etc don't really need extensive maintenance!
That's why I love them!
PS I don't count sharpening when knives get semi dull as maintenance. That's just regular, normal SOP and no I don't do it after every cut I make!
I do however, count re-grinding or sharpening factory dull knives as part of maintenance/improvement to usability!
My normal maintenance consists of washing knife with water and soap and drying them with towel and q-tips if available under hand, otherwise just blow air with my mouth and shake out any water left inside handle!
My throwing knifes always have rust spots after long periods of not being used.
I just use scotch brite or metal wool pad to scrub off rust, that's it!
My traditional slip joint I also oil up once a year after using scotch brite to remove rust, I rarely use it anymore it's PIA! Just opening blade instantly creates stainless on the blade that need wiping
Biggest PIA is green oxidation on brass parts on handles, both cheap and expensive knives, I really hate that green gunk that spreads on leather sheathe and it stinks!
These maintenance PIA is the reason I no longer buy any non-stainless blades! Sharpening I don't mind, the rest annoys me!
Most modern professional grade stainless or semi-stainless type of knives by ZT, BM, SOG etc don't really need extensive maintenance!
That's why I love them!
PS I don't count sharpening when knives get semi dull as maintenance. That's just regular, normal SOP and no I don't do it after every cut I make!
I do however, count re-grinding or sharpening factory dull knives as part of maintenance/improvement to usability!
My normal maintenance consists of washing knife with water and soap and drying them with towel and q-tips if available under hand, otherwise just blow air with my mouth and shake out any water left inside handle!