Knife maintenance question...

namaarie

namaarie

Joined
Aug 23, 2004
Messages
1,499
Hey guys, a quick question.

I love carbon steel knives. I think they feel better and perform better than stainless in my experience. As a result, I very frequently carry them.

My question is this: I frequently do multiday outdoor trips, often canoeing (so might involve wetness), and use these knives for things like cutting veggies and what not. Long story short, I'm bound to do stuff that will make these knives rust, and I don't like it when my beloved knives rust.

So how do you guys, in your practical experience, maintain your non-stainless knives in the great outdoors to keep them sharp and rust-free? Should I bring a ballistol-soaked rag and a strop?

I leave in about a week for a canoeing expedition in N. Wisconsin, and I'd sure love to bring some Carbon steel beauties. Just got this Bark River OMF with Amboynia burl wood.... :thumbup:

But I gotta know how to take care of this beauty if I'm even gonna think about taking it with me for 5 days canoeing. Any advice?


Chris
 
ballistol soaked rag in a zip-lock baggie (try it beforehand to make sure the baggie is made out of a ballistol-resistant plastic) if you can't bring a small plastic bottle of it. wipe knives daily & after each use clean & wipe them.....

ziplock bags for the knives also, except for your edc one. (make sure whatever they're stored in is tied to the boat, nothin worse than seeing your $5000 custom koster knife fishtailing towards the murkey depths.....) lanyards is also a good word to know for the same reason.
 
namaarie said:
Hey guys, a quick question.

I love carbon steel knives. I think they feel better and perform better than stainless in my experience. As a result, I very frequently carry them.

My question is this: I frequently do multiday outdoor trips, often canoeing (so might involve wetness), and use these knives for things like cutting veggies and what not. Long story short, I'm bound to do stuff that will make these knives rust, and I don't like it when my beloved knives rust.

So how do you guys, in your practical experience, maintain your non-stainless knives in the great outdoors to keep them sharp and rust-free? Should I bring a ballistol-soaked rag and a strop?

I leave in about a week for a canoeing expedition in N. Wisconsin, and I'd sure love to bring some Carbon steel beauties. Just got this Bark River OMF with Amboynia burl wood.... :thumbup:

But I gotta know how to take care of this beauty if I'm even gonna think about taking it with me for 5 days canoeing. Any advice?


Chris
Click to expand...

The same way you take care of non-stainless firearms.

http://www.thegunzone.com/rust.html

If you a really concerned get a knife made from H-1 steel. It will not ever stain or rust.
 
An everyday use knife won't rust, will it?

Yes, same as caring for blue finish firearms.

I find quenching the khukuri in the still listing flesh of a Zombie, chest deep, removes the rust.




munk
 
namaarie, remember ballistol is edible & cerified for use on food prep machinery. most gun oils and clp's will make you sick if ingested....

also remember that cleaning dried Zombie out of the cho can drive you over the edge into the 'polished cho' compulsion syndrome, tho munk is uniquely qualified to lecture on matters Zombie, for reasons best left unsaid.....
 
namaarie said:
I leave in about a week for a canoeing expedition in N. Wisconsin, and I'd sure love to bring some Carbon steel beauties.
Click to expand...

I recommend taking your knives with you and not gooping them up with anything. Unless you leave them for a few days in a soaking wet sheath they probably won't develop any rust that can't be wiped off with a rag.
 
What Cliff said.

Carbon steel edged tools aren't going to wilt within a week. Wipe them off, don't sheath them wet, and use them with love.

Have fun.
 
Lanyard, of course.

Sailors used to rub on the all-purpose "boat soup" they slopped on wood, leather, and thinned out as a dressing for canvas or linen sails. A mixture of linseed oil, beeswax, and turps ... usually with a dollop of pine tar.

Best applied hot, but heat in a double boiler, as it burns like hell. Dispose of any rags/paper towels by laying them out flat to dry, or the linseed can make them spontaneously combust.
 
I did have a carbon-steel Mora rust on me in ONE day. :(

Cleaned a fish with it and thought I put it away clean... water droplets=rust, in a matter of hours.


Mike
 
Might be a good idea to throw in a piece of scotch-brite in case the oily rags and stuff fail. :confused:
 
crisco in a film canister.

Carmex, chapstick, olive oil.

Rag soaked with crisco wrapped in a baggie or wax paper.
 
Chris. Olive oil is recommended for protecting your knives that will come in contact with food from rust. It won't go rancid, its food safe, its easy to pack, and serves multiple purposes. Olive oil is the way to go.
 
aproy1101 said:
Chris. Olive oil is recommended for protecting your knives that will come in contact with food from rust. It won't go rancid, its food safe, its easy to pack, and serves multiple purposes. Olive oil is the way to go.
Click to expand...

Andy I hate to dispute you but the olive oil can and does go rancid, also turns into a sticky mess inside the wood scabbards. I used it for a long time on my 18" AK and thought I never would get it to where it withdraw easily again.:( :o
Ballistol to the rescue again, and it is food safe.:thumbup: :D :cool:
 
I agree with Yvsa. Olive oil eventually goes rancid, and when it does it's nasty stuff. I oiled my first HI khukuri with olive oil. It was fine at first, but after a few months it became gummy. I still don't think that I've gotten rid of all the oil within the scabbard because my BAS gets tarnished in the same spot whenever it stays sheathed for any length of time.
 
Alrighty. You guys are probably right. I've just always heard to use olive oil to protect blades when camping. Good to know about Ballistol being food safe. It sure does have a strong odor to it though. Safe or no. I'm not wanting to taste it on my food.
 
You can use mineral oil. It'll be safe on knives you use on food, but don't use too much because mineral oil is a laxative.
 
aproy1101 said:
...Good to know about Ballistol being food safe. It sure does have a strong odor to it though. Safe or no. I'm not wanting to taste it on my food.
Click to expand...

odor fades quickly, some people like it, some don't. reminds me a bit of ouzo (greek anise (liqorice) flavored firewater), the taste isn't too bad - there is a medicinal grade approved in the EU (it's not in the USA tho, so i'd be a bit shy about tryin' it internally for medicinal purposes) which i've tasted & it's not that bad. a thin film shouldn't be too noticable, especially after it's been on a while - just don't glop it on too heavy unless you have constipation - the main ingredient IS mineral oil ;)
 
All the good advice has already been given. For me, Blistex or Carmex works well and they won't contaminate your food. Thompson Center bore butter is another good choice.
 
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