M4 in Florida?

Aquaholicc

Aquaholicc

Joined
Oct 17, 2016
Messages
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So a post has peaked my interest in the GB2, but sadly they only come in M4..so does anyone live in a hell hole state similar to Florida ?

If so..how do your M4 blades fair against the 90 degree winters and 100+ degree summers? (Wish I was exaggerating)

The last thing I want to do is buy a blade with this steel and within the first couple months I see little rust pits everywhere. Or am I dumb and their is some sort of protection agent that I can apply to the blade every few weeks?

Appreciate the replies!
 
Finishing up a project in Marina Del Rey, CA. Plenty of sea spray in the air, EDC throughout the project has been a PM2 in M4 with all components less threaded barrels treated with FrogLube. No blade patina, no pitting, nothing to see here.
 
adamlau said:
Finishing up a project in Marina Del Rey, CA. Plenty of sea spray in the air, EDC throughout the project has been a PM2 in M4 with all components treated with FrogLube. No blade patina, no pitting, nothing to see here.
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Froglube? Got it..sounds like I should be able to go out to my local swamp and wrangle some of that sh*t up no problem !
 
adamlau said:
Finishing up a project in Marina Del Rey, CA. Plenty of sea spray in the air, EDC throughout the project has been a PM2 in M4 with all components less threaded barrels treated with FrogLube. No blade patina, no pitting, nothing to see here.
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Wait ..do I want the CLP spray or solvent spray..
 
The paste is the way to go. GB2 is cool. But you're a CRK man now. Large Inkosi Insingo for the utility folder win!
 
adamlau said:
The paste is the way to go. GB2 is cool. But you're a CRK man now. Large Inkosi Insingo for the utility folder win!
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Man...I just don't think I could spend another 400 on a knife, as much as I'd love to! To be honest you make a point I'll buy the GB2 and find myself skipping over it in my drawer for the Sebbie :/
 
As much as I love my GB1, I had such a problem with corrosion when using it for an outdoor work knife near the beach here in NW Florida, I ve had to put it up after coating it with Breakfree. Too bad because in other respects, m4 is a great steel.
 
whp said:
As much as I love my GB1, I had such a problem with corrosion when using it for an outdoor work knife near the beach here in NW Florida, I ve had to put it up after coating it with Breakfree. Too bad because in other respects, m4 is a great steel.
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Hmm I wonder if the humidity in CA is that different from Florida. Thanks for the post man!
 
I had a gb and military in m4. Sold them both. Live in central fl and work in a warehouse sweating like a pig. Too many issues with rust. No more m4 for me.
 
theobetts said:
I had a gb and military in m4. Sold them both. Live in central fl and work in a warehouse sweating like a pig. Too many issues with rust. No more m4 for me.
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Well..that's a shame. Guess no GB2 for me unless I can get it in something like 30v but that's super doubtful
 
Just swing by the grocery store and spend a dollar on some mineral oil, if you're really worried force a patina. People have been using carbon steel on or around the ocean for thousands of years. You think the vikings were using stainless steel?
 
I happen to be in the "likes a patina" camp, I say buy it, force a patina and then use your knife normally. Keep an eye on it and if it does start pitting and getting deep orange rust spots, a wipe down with a cloth with protectant before you leave the house should be more than enough.
 
4mer_FMF said:
Gents, please excuse my ignorance. Does a patina on carbon steel prevent rust?
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A patina basically is rust. It's an oxide layer that forms on the surface of the blade that prevents access to the metal underneath, that's how it offers protection. Unlike red rust it doesn't flake off or pit, it just gets darker. This doesn't mean it won't need some oil from time to time, or that you can put it away wet but it does help.

Take a look at some of the pic threads on the traditional forum, you'll see some 10+ year old knives with gorgeous patinas naturally formed over time. A carbon steel blade will outlive you if you take care of it.
 
jimmyd1982 said:
Just swing by the grocery store and spend a dollar on some mineral oil, if you're really worried force a patina. People have been using carbon steel on or around the ocean for thousands of years. You think the vikings were using stainless steel?
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shinyedges said:
I happen to be in the "likes a patina" camp, I say buy it, force a patina and then use your knife normally. Keep an eye on it and if it does start pitting and getting deep orange rust spots, a wipe down with a cloth with protectant before you leave the house should be more than enough.
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So I just got done reading the thread about the "best" way to force patina and a lot of guys seems to take the acidic fruits route but some mention the use of steak? I for one would much rather buy steak and force my wife to grill out with me rather than cut apple or oranges for her..hahah.

Any input on which gives better results or is it all preference as it seems to me the fruits darken the blade whereas the protein gives it different colors ?
 
Aquaholicc said:
So I just got done reading the thread about the "best" way to force patina and a lot of guys seems to take the acidic fruits route but some mention the use of steak? I for one would much rather buy steak and force my wife to grill out with me rather than cut apple or oranges for her..hahah.

Any input on which gives better results or is it all preference as it seems to me the fruits darken the blade whereas the protein gives it different colors ?
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I've let most of mine develop naturally so I can't really say. I experimented with mustard to make different patterns several years ago but ended up polishing it off. I know some people just stick them in a potato overnight.
 
I've done both, I've had meats give a dark multi colored hue patina that was beautiful. I've also forced a patina by sticking a blade into a lime and letting it sit for awhile. That came out GORGEOUS. Start with whatever you'd like and just keep on building it up and it will get darker and have its own character.

I played around with mustard patinas as well you can force a "design" almost like an etch depending on where and how you place the mustard.

ETA: I like ribeye and so that's what I used. You can get a greenish purplish hue with meats with good fat content.
 
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Yep, not much I can add to this. A Patina won't inhibit red rust completely but I find it does help. As Jimmy mentioned, use a little oil every now and again and it will last your lifetime or more.
jimmyd1982 said:
A patina basically is rust. It's an oxide layer that forms on the surface of the blade that prevents access to the metal underneath, that's how it offers protection. Unlike red rust it doesn't flake off or pit, it just gets darker. This doesn't mean it won't need some oil from time to time, or that you can put it away wet but it does help.

Take a look at some of the pic threads on the traditional forum, you'll see some 10+ year old knives with gorgeous patinas naturally formed over time. A carbon steel blade will outlive you if you take care of it.
Click to expand...
 
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