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Eye brand steel
- Thread starter navihawk
- Start date
- Joined
- Jul 17, 2004
- Messages
- 6,425
navihawk,
One of my favorite edc knives is my Eye Brand (Carl Schlieper) Canoe pattern 2 blade. Eye Brand has a very nice carbon steel that sharpens up nicely but I will tell you that this steel will corrode faster that most carbon steels if not oiled and maintained regularly.
Best,
Anthony
One of my favorite edc knives is my Eye Brand (Carl Schlieper) Canoe pattern 2 blade. Eye Brand has a very nice carbon steel that sharpens up nicely but I will tell you that this steel will corrode faster that most carbon steels if not oiled and maintained regularly.
Best,
Anthony
- Joined
- Feb 21, 2006
- Messages
- 4,677
I know, mine has it's share of spots, and the backsprings although rust free at the moment are pitted.
- Joined
- Jul 4, 2007
- Messages
- 915
not sure about Eye brand but Puma uses D1.4 cutlery steel which is probably a proprietary mix becuase i cant find anything on the metalurgical make up of it
- Joined
- Jul 17, 2004
- Messages
- 6,425
That is typical of EB folders steel. Just keep it oiled every so often and you will see a real reduction of corrosion!.
- Joined
- Jul 17, 2004
- Messages
- 6,425
What do you use for oil? I have a small bottle of Buck knife oil I use on the joints.It has some graphite in it.I've always just hit the spots with a fine scotchbrite.I should give it a bath.
Check out the bark. It's my favorite stag.
OHH, Very knice knife indeed!.:thumbup: I would give it a bath in mineral oil for a day or two(which will also help condition your stag) and afterward you will immediately see an improvement in the smooth operation of the back-springs, overall appearance, and any dirt, grime and rust will be left in the bottom of the container in the left over mineral oil. Then use what ever machine oil works for you. I myself just use good ole 3-in-1 every month or so to keep moisture at bay.
I use a Carl Schlieper Eye Brand slicer for a filet knife. It is by far the best steel I own. You can thumb the blade and it rings like a wind chime. It's cutting edge is 12.5" long and is a chore to sharpen, but it will slice and filet a flounder or redfish like a hot knife through butter.
- Joined
- Jul 17, 2004
- Messages
- 6,425
texasboy & navihawk,
I just open up the knife, set her in the upright position(blade points down over a soft cloth of your choice) on a counter top in the kitchen or on my back porch, and go back to doing whatever it is I was doing for an hour or two. This is just a drip-dry process and purges what ever dirt particles are left in and on the knife. After that it's just a gentle rub with another clean cloth and she is finished. Stag, Bone, Ivory and Wood will look especially nice after this process as Mineral Oil is an all natural product and not only cleans all types of metal but conditions all the natural scales that are found on knives.
IMPORTANT NOTE: Do not use this procedure on any type of Celluloid Scales / Handles as it will likely ruin them!
I just open up the knife, set her in the upright position(blade points down over a soft cloth of your choice) on a counter top in the kitchen or on my back porch, and go back to doing whatever it is I was doing for an hour or two. This is just a drip-dry process and purges what ever dirt particles are left in and on the knife. After that it's just a gentle rub with another clean cloth and she is finished. Stag, Bone, Ivory and Wood will look especially nice after this process as Mineral Oil is an all natural product and not only cleans all types of metal but conditions all the natural scales that are found on knives.
IMPORTANT NOTE: Do not use this procedure on any type of Celluloid Scales / Handles as it will likely ruin them!