How do I prevent rust on my Blades?

But seriously... I saw that test AVigil linked to. I use WD-40 Specialist around the shop and on outdoor tools/machinery.

As far as my knives, I use a roughly 2:1 ratio blend of mineral oil and beeswax(ends up with the consistency of petroleum jelly) because it is food safe.
 
Rick Marchand said:
But seriously... I saw that test AVigil linked to. I use WD-40 Specialist around the shop and on outdoor tools/machinery.

As far as my knives, I use a roughly 2:1 ratio blend of mineral oil and beeswax(ends up with the consistency of petroleum jelly) because it is food safe.
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Rick, I loved your baby picture. I also make knives from Damascus stock and I like canola oil so I can eat salami and cheese while taking a break from fall hunting and have the blade that is food safe and clean. Larry


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Canola is a better industrial oil than food, but in those quantities it won't hurt ya. ;)

I use Howard's Butcher Block treatment on carbon kitchen blades, and then on the wooden boards as well.
For carbon blades leaving my possession, I use Flitz Gun & Knife Wax or a tolune-free furniture wax on the handles, mainly because I'm more confident it will make it all the way to the customer intact.
 
If you want the best protection and food safe then look to Frog Lube.

Remember cooking oils can go rancid in the long term.
 
AVigil said:
If you want the best protection and food safe then look to Frog Lube.

Remember cooking oils can go rancid in the long term.
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Never realized that it was food safe... I'll be picking up a bottle, today. It rated high on the smell factor so I ruled it out before looking further into it... derp.
 
Are you using scrap leather for sheaths too?

the leather you want is Vegetable tanned, not chrome tanned.

Chrome tanned leather is cheaper and more common - full of salts used to tan the hide that will attract moisture and rust.
 
Some of this knives/all carbon steel/ are in this box more then year..........wrapped in that paper you see......No rust at all , they are only cleaned with alcohol before storage .

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LARRYZ10 said:
I'm not trying to be funny or clever but some of you knife makers might consider trying some stainless steel stock for your next knife. It is even more corrosion resistant if you are willing to sand it finely and polish to a high polish finish. This is not very difficult on knives under 8 inches. Over the years almost all of my hunting friends ask for stainless. It is not very expensive...try Pop's or Admiral or the New Jersey Steel Baron. I like CPM 154 but 440 C can be had for a bargain price and will heat treat nicely at 60 Rockwell and makes a fine knife that is rust resistant. Larry
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Stainless steel knives have no soul . I love carbon steel because with time they grow old ... and they get beautiful patina .Of course this is only my personal opinion and taste :thumbsup:
 
Natlek said:
Stainless steel knives have no soul . I love carbon steel because with time they grow old ... and they get beautiful patina .Of course this is only my personal opinion and taste :thumbsup:
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What if you impart stainless with a soul... there are chemicals that give stainless a patina... lol

I look at it this way....

Simple carbon steel eventually corrodes and returns to the Earth. Stainless does not. So essentially, stainless takes the "stain" out of sustainability and is an abomination of nature.

Checkmate, Stainless.
 
Edited.............I misunderstood your post . You make carbon steel knives...knives with soul I must admit :D
PS . I like that thought ....Me and my carbon knife one day we'll go back in the Earth:)
 
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Rick Marchand said:
I look at it this way....

Simple carbon steel eventually corrodes and returns to the Earth. Stainless does not.
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So my great, great, great, great, great, great, great, great, great, great, great,great, great, great,great, great, great,great, great, great,great, great, great,great, great, great,great, great, great,great, great, great,great, great, great,great, great, great,great, great, great,great, great, great grand children will still have my stainless knives and a box of rust for my carbon ones?
 
I like a thick oil and find it lasts much longer than wd40 or other thin oils. Also Ive found that Neatsfoot oil for leather has been working great too! I found this by retiring a cloth used for leather and then used it to oil the blades while being worked. Neatsfoot oil seems to stay very tacky on the steel which seems to help a lot.
 
AVigil said:
So my great, great, great, great, great, great, great, great, great, great, great,great, great, great,great, great, great,great, great, great,great, great, great,great, great, great,great, great, great,great, great, great,great, great, great,great, great, great,great, great, great,great, great, great grand children will still have my stainless knives and a box of rust for my carbon ones?
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Yeah... but then after that... you are polluting, so....

:pRick
 
If it is going to be stored long term, I usually wax and then apply a thicker oil like Ballistol. Ballistol smells very unique, but it seems to work well enough, and if I am using a leather sheath (usually never store a knife in leather long term), I'll apply Ballistol to the inside of the leather.
 
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