How to Care for Carbon Steel Knives

Food prep or not? Ballistol can be your best friend for carbon steel, non toxic/food safe mineral oil mixture. Otherwise eezox which leaves a very rust resistant dry coat, or any modern gun oil, breakfree CLP, weaponshield etc will do the job.
 
Frog lube for kitchen ware and WD 40 Specialist for storage, both are top of the line for rust prevention.
 
I had a fixed blade in 01, it rusted initially during sharpening on water stones, but soon after that it developed a slight patina and was rust free since. Gifted it to a coworker and he says it hasn't rusted at all.

My 3 work knives for kitchen, are all carbon. I must wipe after every use, but at times will find little rust spots in the morning, but it rubs away easy with an eraser.

As for storing, i have this camellia oil, but rarely use it. I guess it's because in Ca we have little moisture. Especially since this drought.

And aquariums are very interesting and rewarding. Got one myself.
 
I am apparently bad at caring for my knives. The biggest problem I have is that I pull the knife out to cut an apple or sandwich or whatever and don't immediately wipe off the blade because it is inconvenient. Whatever gets left on the blade eventually corrodes it, even something like 154CM or XHP. So apparently the key is to wipe off the blade when it gets stuff on it, and not leave stuff on it.

I read about people that have problems with carrying knives and guns in bad environments. There are various oils that will work and you can occasionally find amateur informal tests of these oils on the net. I've heard from people that have problems with various oils so they use some form of wax. So you may have to select the product you use to your own conditions. And it doesn't have to be a fancy product, there are cheap oils and waxes available in hardware stores.
 
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