How to care for D2 work knife on a boat?

J

jayjaygee

Joined
Mar 13, 2023
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I am looking at a particular knife that's only available in D2 and it will be in use around salt water. Am I stupid to consider it? What would I have to do to keep it from pitting? (Tarnish wouldn't bother me.)
 
It will be tuff

Salt water is the devils piss combined with blood etc it will rust quickly

It’s not impossible though like Bill Bagwell said men sailed the seas for centuries with carbon steel knives and they got through

If the blade is not mirror polished it will rust quicker

Best bet is try and keep it cleaned off and Marine Tuff Cloth is I think your best option ………… but with than said even though I love Varbo steel blades the best for an all salt water application there are just easier options
 
Are you certain you can't find one of the Scandinavian tri-layered knives and different grades of SS that will fit your needs? If you stay with the layered steel knives, whether in carbon or stainless they're amazing knives for the money.
 
Just keep polishing that blade with car wax, or Ren Wax.
It'll stay on better than oil, or just wiping down with a cloth and will keep off most of the salt water & mist.
 
Clean it and oil it every evening and it should be fine for a while
When rust spost appear, polish the blade

Most steels end by rusting on the sea, but by taking good care it can last long

IMHO unless the the knife you want to use is expensive, I wouldn’t mind too much and consider it as a tool, understanding that all tools need to be replaced at some point
 
The sheath material will make a difference too. Leather gets wet and stays wet for a long time in a marine environment.

Kydex or plastic can be rinsed and dried quickly.
 
No reason not to use stainless steel. Some are designed for seawater.
 
Wash it like ya wash your Junk..... Ya'all will be fine.
As Others have said, we have been in the oceans longer than we've had advanced steels.
 
Forming a patina is your best bet but D2 isn't ideal for that.

People freak out about rust way too much. It would take serious corrosion to nullify a knife. As long as you're sharpening the edge regularly and pulling up new steel you're good to go.
 
SwissHeritageCo said:
Forming a patina is your best bet but D2 isn't ideal for that.

People freak out about rust way too much. It would take serious corrosion to nullify a knife. As long as you're sharpening the edge regularly and pulling up new steel you're good to go.
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But if you have to sharpen a D2 edge regualry because corrosion is dulling the edge I would say there are better steels for the job.
 
Drop bear said:
I would probably silicon spray it. If I wasn't cutting food.
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Even if I was cutting food with it, I'd use a silicone spray. One of the ones made for meat cutting blades that is made for this purpose. The type that leave a dry surface, not a thick layer of liquid silicone in a carrier that will then transfer to your food.
 
Seedy Lot said:
But if you have to sharpen a D2 edge regualry because corrosion is dulling the edge I would say there are better steels for the job.
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D2 is fairly corrosion resistant. A D2 knife would have to be sitting idle for long periods of time with no oil, grease, wax or other protection to degrade the edge like that significantly between usage.
 
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