Help!: Care for Non-Stainless knives??

J

JeremyW

Joined
Apr 20, 2001
Messages
6
Hello,

I have a 1095 knife that has been rusting quickly over the last several months. I keep the blade dry and well stored; what else can I do? I live in a very humid part of the country.

Years ago I knew someone who collected swords. He used oil on them, but of what kind I don't know. Would this work to better preserve my knife? If so, what oils will work best? I've heard that some oils (like those from human skin) are acidic and will rust the blade even faster. I know some people in France who regularly use their knives as butter knives; they say the fatty oils in butter are good for the blade.

Any advice is greatly appreciated.

-Jeremy

Ps- All of my knives see kitchen duty now and then, so I prefer to stick with food/consumption-safe methods of keeping this knife rust-free.

[This message has been edited by JeremyW (edited 05-13-2001).]
 
Jeremy,
If I were you I would look at these two suggestions:
For long term storage I would useRenaissance Wax.
For a user I would use aTuf-Cloth.

When storing long term I understand it to be better to store the knife not in the leather sheath. This can apparently lead to premature blade corrosion as well.

As far as your rusting problem goes, are you sure that it is rust that is forming or could it just be the natural patina forming that all high carbon blades seem to eventually get? This patina will show itself in the form of a dark coating. It is generally thought that a patina on a carbon blade is much like that of a well seasoned cast iron skillet as it will offer protection from rust. This, of coarse, doesn't help if you are looking to maintain the original finish of the blade but it will give it that used/seasoned look like Grandma had on her kitchen knives. It's all in your prefernce. I think that if you catch it now, reverse it using a polish/wax, and then maintain using Ren wax you shouldn't have a problem any more.

Hope this helps.

--The Raptor--


 
Is it a user or a looker? Do you cut food with it?

If it is a user and no food-use motor oil. It's got lots of good anti-corrosion stuff in it. It's cheap and readily available. Though certainly not my first choice, you can even steal a few drops from a vehicle dip stick if hard pressed. The other suggestions are good, but I've used motor oil on the outside of weapons and on non-food user/beaters for years.

For lookers, follow the advice of others around here who know more about that than I. I only have users; even the ones I haven't gotten around to using yet.

For knives that touch food, I have been using pharmacutical grade mineral oil. It is safe to swallow and will not go rancid like olive oil and other food oils.

The main thing is to first clean and dry the knife. If how/warm dry air is not available you can use alcohol. WD-40 will also dispurse water. (Maybe they should call it DW
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) Then a coating of the oil de jour and you're good to go.

Like told to you above; do it often.
 
A.G. Russel sells a product specifically made to prevent rust on carbon steel. He also suggests using honing oil to lubricate it. I keep a little squeeze bottle of the stuff on my dresser along with a q-tip, and just dab it on every couple of days. A little drop is more than enought for an entire knife.
 
I use a very little bacon grease.Does not affect the taste of the fuji apples I eat almost every day.
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Been using it for years on my daily carry.

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have a"knife"day
 
I once heard that mineral oil was a good oil that was food safe for keeping rust off your blade.
 
Unfortunately, nothing works really well. You have to be pretty vigilant, especially in the field. I use Tuff clth, Marine Tuff cloth and Ren wax, although many makers swear by light oils. What oil you use depends on a number of factors. Just yesterday I pulled out a 52100 knife that had been renwaxed and it had some light spots. I cleaned it and Tuff clothed it.
But that's part of the fun, I guess.
 
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