How to prevent rust

E

Everglade Blade

Joined
Apr 5, 2013
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63
Does anyone know of something I can put on a knife blade to keep from rusting? I have a handmade knife made out of o1 steel, I wanted to know if there was anything that once put on its safe if I use my knife around food. Thanks for any help.
 
There are plenty of things you can do. After using it, clean it with soap and dry it well and apply a light coat of (your choice of oil here: food grade for food) and you should be good on the rust front. I prefer to use it and dry it well and watch the natural patina form. A little bit of time between use is not catastrophic, but storing it in a drawer and letting the rust pit is.
 
I live in a place where the salt content in the air is high, I use a light coat of WD-40 applied weekly (as part of a ritual to choose what I'll be carrying for the next week)
 
look into the tuff cloth. I know is can stop it from starting but I don't know about the food part. you may want to email them and ask them.
 
forced patina on a glass of vinegar for 2 hours, if you don't mind to have a black blade after
 
I have a couple of 01 kitchen knives that I made. They get used every day, washed and dried after use. I get rust when they don't get washed and dried in a timely manner. I agree with Tankerwolf's advice.

Ric
 
What kind of a maniac doesn't patina carbon steel!? Do you guys enjoy living recklessly?

You can either force a patina by soaking the knife in an acidic liquid (or get creative and work on a cool pattern), or you can let a patina develop by cutting acidic foods. For the second all you need to do is about a week of food prep with that knife and you will have a nice subdued patina.

Just remember that a knife can rust through a patina, the patina just makes the process difficult. Still make sure you keep you knife cleaned and oiled, and watch the edge for rust.
 
Well get the knife in 440c,cpm 154, s30v and so on, and u don't have to worry about it so much ... I know I know u have O1 well is time for change :)
 
I use "Ren Wax" on all my knife blades and handles. I live in AZ but rust can still occur. Keeps wood from cracking too.
 
Mineral oil is probably the easiest and cheapest way to go. Any big box or drug store will have it. Get the stuff labeled for use as a lubricant or laxative, 100% food safe and non-toxic. 16 oz. should be less than $5 and will easily last for years. I have many different types of carbon steel knives and do not desire a patina on most of them. I only use it on the blades as it stays wet too long, gums up and attracts dirt and dust to use as a pivot lube. As others have stated, clean with soap and water or even gelled alcohol (germX, etc) after each use and it will be fine. I use mineral oil when the knife will be put up for a while. I live on the gulf coast close to the water and have had no rust problems. If food safety is not a concern the Marine Tuff Cloth is very hard to beat for corrosion protection.
 
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A Tuf-Cloth or Marine Tuf-Cloth will work pretty well, but you'll want to wash the knife before you use it.
 
Dab a little chapstick onto the blade and rub it around with your finger. It is food safe and stays on until you rub it off.

Connor
 
ConBon said:
Dab a little chapstick onto the blade and rub it around with your finger. It is food safe and stays on until you rub it off.

Connor
Click to expand...

Now that is a new one for me. Very creative...thanks for the tip.
 
ConBon said:
Dab a little chapstick onto the blade and rub it around with your finger. It is food safe and stays on until you rub it off.

Connor
Click to expand...

Interesting... I might have to try this out. Got a bunch of it lying around not being used.
 
I use Frog Lube on all my guns and knives. I'm an avid cyclist, too. Best lube I've ever used on chains, as well.
 
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