Kershaw Scallion

L

Linfeng82

Joined
Aug 20, 2005
Messages
5
Hi, guys, i am new here, i just bought a scallion, was happie with it, till one day, i was playing with it with my sweaty hand, and i discover small amount of rust on the blade.
I am new to knives, so i don't know that it rusted so easily.

Wat is the best way to protect it?
i currently coat it with wd-40 and wipe off.
but i do have a problem, i wan this to be a general, meaning i wan to to able to use it for anything.

Lets say i am out door, i wan to cut/peel a fruit(apple), I will not be able to do it due to the WD-40, in this aspect, my swiss army knife will be better.

SO my question is, will there be a better way to keep the blade without using oil? or isit ok to keep the blade without any oil?

Thanx for all your input.
Apart from this,
scalion is a great knife.
 
WD-40 goes great with food. Yum! I keep a small spray can in my lunchbox along with Tabasco. A light spray on tuna salad can't be beat.

Seriously, I have a Scallion and use it for food ocassionally but my SAK is used most for food such as apples and pastries. I use mineral oil on my knives to lube and protect. I wash my knives in hot water and dish soap and put a light coat of mineral oil on the blade and a drop in the pivot. Mineral oil is not a high tech, do-it-all lube but it is cheap and safe around food utensils. It will also not go rancid unlike vegetable based oils and does a great job of removing tape and other adhesives from a blade.

If I know for sure that a particular knife will never be used on food then I may use 3-in-1 oil. I have not tried the fancier lubes often mentioned on this site.
 
You don't have to use oil, but since your sweat is apparently fairly corrosive (like mine), it will rust rather readily.

Try Ballistol. As far as rust prevention goes, its performance is comparable to WD-40, but as far as I know it's food safe.
Another option would be using olive oil or some other organic oil. It does prevent rust reasonably well, and of course it's perfectly food safe. The downside is that you will have to clean the blade and reapply a new layer of oil on a regular basis because it will get rancid.

If you decide that you don't want to cut food with your Scallion, try Sentry Solutions Marine Tuf-Cloth and Tuf-Glide. Not food safe, but it offers excellent rust protection - and it does not leave smeary residue on the blade - it dries almost instantly and eaves a thin, invisible layer on the blade.
A drop of Tuf-Glide will make the folder's opening action much smoother.
 
I too have a few rust spots on one of these. What's the best way of getting rid of the rust without doing in the finish?
 
Andy_L said:
What's the best way of getting rid of the rust without doing in the finish?
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A Scotch Brite pad should work. If it's just very light surface rust, you could also try NEVR DULL. Flitz will remove rust spots almost instantly, but it might damage a very fine satin or mirror finish - it should work without any problems on a Scallion.

The most inexpensive (but possibly also the most time-consuming) solution would be an eraser.
 
stevekt said:
I use mineral oil on my knives to lube and protect....Mineral oil is not a high tech, do-it-all lube but it is cheap and safe around food utensils.
Click to expand...
Sry for being a noob, wat u mean by mineral oil?
 
Quiet Storm said:
You don't have to use oil, but since your sweat is apparently fairly corrosive (like mine), it will rust rather readily.

Try Ballistol. As far as rust prevention goes, its performance is comparable to WD-40, but it's food safe.
Click to expand...

Having looked at the MSDS, I'm not entirely sure it's food-safe. Especially because it wasn't designed for that use - it may contain small amounts of things you don't want to eat.
 
Just a little swig and you'll be able to poop over a ten rail fence!

MineralOil.jpg
 
The bead blast finish is not really good for around food and such. I had the same problem with a Chive when I cut a fruit with it at work everyday for a week. So I changed to a polished finish knife after that.

Incidentally, I never had a rust problem with Gerber bead blasts (mini Covert and Paraframe). I used to think it was because it was a different surface texture, but now I believe that it's those knives are more stainless due to such small carbon content.
 
Ryan8 said:
Having looked at the MSDS, I'm not entirely sure it's food-safe. Especially because it wasn't designed for that use - it may contain small amounts of things you don't want to eat.
Click to expand...

According to their German website it's environment-friendly and doubles as a disinfectant and it "can be used on food industry bottling and sealing machinery" and "neutralizes hand sweat". One of the largest German shooting/hunting gear retailer's site says that it's food safe. Of course you shouldn't drink that stuff, but I don't think a drop of it could harm your health in any way, but that's just my opinion and I'm neither an expert on this matter nor do I play one on TV.
 
Use if often, after cutting stuff like food and greasy/oily stuff, wipe it. It's been working for me. I've left mine unattended at a friends house for over two months and there is not a speck of rust on it.
 
Linfeng82 said:
Sry for being a noob, wat u mean by mineral oil?
Click to expand...

Mineral oil can be found in the drugstore in large bottles pictured above. It used as a natural laxative.

I buy mineral oil from kitchen stores in smaller bottles. It is sold as a protectant for wood cutting boards. I've had the same 12oz bottle for almost a year. I use it to lube my blades and pivots and to protect the bare wood handle of my khukuri. I also picked up an empty 1 ounce squeeze bottle so I can have a small portion for when I go camping.

http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=11648975
 
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