Maintaining high-carbon steels

[MissesMeow]

I’m a stainless guy. Always have been, always will be. And yet … I’ve lately found myself entranced by some high-carbon-steel fixed blades, specifically the Winkler Belt Knife and some Lon Humphrey offerings.

Two things about me: I hate the idea of rust on my expensive knives almost as much as I hate work or effort of any kind. My ideal life is to sit back, do nothing, and watch my knives not rust. So I’m scared to pull the trigger on one of these bad boys.

So, I guess my question is: What kind of effort is required to maintain rust-free high-carbon steel? When it’s not in use and sitting in a drawer, do I have to oil it every day? Once a week? Less often? And is there anything else I should do besides oiling? Pray to ancient gods? Blood sacrifices to forge demons?

Thanks for any info.

P.S.

I’m well aware that not only has this question probably been asked and answered innumerable times in these hallowed forums, but I could probably find the answer with 30 seconds of Googling. But where’s the fun in that? Where’s the human connection? Where’s the possibility of a grizzled mountain man calling me a pu$$y for preferring stainless steel? No. I want to handle this the old-fashioned way: by asking thousands of strangers with only a few taps on my handheld space phone that connects to an invisible, global communications network.

 

[Gary W. Graley]

Untitled by GaryWGraley, on Flickr

I've owned a lot of carbon blades over the years, but just never cottoned up to having a patina and some lost their edges just sitting there, you could probably strop the edge back, it just annoyed me. But, Stainless blades will retain their appearance better and the edge doesn't degrade from humid conditions as quickly, but keep in mind that it is called " Stain Less " not " Stain Never " while you can get some things like cobalt blades or ceramic that do not stain, but not a great number of offerings.
G2

 

[chevyrulez1]

After some experience buying old "junk" knives off the old online auction site, I have found it you use some steel wool it will take the surface rust off a blade but not remove the patina. I scrub them real good with the steel wool, clean and wipe them down, and a coat of mineral oil and they are good to go.

 

[Hammer67]

I own many carbon steel blades. The only effort I put into them is cleaning them after use, and wiping them down occasionally with a rag with a little mineral oil on it. Store them in a dry place. Never had a knife rust one me. A good patina is your friend.

 

[jux t]

Most of these people don’t even use their knives. Don’t believe them! This is what actually happens when you use carbon steel knives:

Day 1:


Day 2:

Day 3:

 

[MissesMeow]

I have some new unused high carbon blades that have never been used and are around a decade old. One wipe with mineral oil back when I got them is all they have had. They remain looking new.

This next part is not directed at the OP but a comment on general.

When the heeeeell did the hobby that is knives and steel overtake the centuries of knowledge that go before. Sure stainless and super steels have their place and I own my share but there seems to be this “new” belief that a blades that are “not stainless” etc are going to rust away to nothing. @JParanee probably makes my point best in this thread. I keep seeing a stripped ground and abused Scrapyard S5 laying on the floor under my bench in the workshop, a spot that is notoriously damp yet it is not an orange hunk of scales !

Untitled by GaryWGraley, on Flickr

I've owned a lot of carbon blades over the years, but just never cottoned up to having a patina and some lost their edges just sitting there, you could probably strop the edge back, it just annoyed me. But, Stainless blades will retain their appearance better and the edge doesn't degrade from humid conditions as quickly, but keep in mind that it is called " Stain Less " not " Stain Never " while you can get some things like cobalt blades or ceramic that do not stain, but not a great number of offerings.
G2

Excellent point!

 

[MissesMeow]

Big thanks to everyone who responded, especially those who rightfully chided me for sitting on my ass and not using my knives. While I will always defend the virtues of sitting on one's ass--it's so comfortable!--I definitely need to use my knives more.

And you all have definitely convinced me to jump on the high-carbon train. I think the first "car" I'll visit will be the Winkler Crusher Belt Knife. I have a keen hankerin' for that lil devil. I just need to let my bank account recover from buying a Carothers Performance Knives Utility Fighter. If my wife ever finds out how much I spent on the CPK UF I won't need to worry about my bank account, rusting high-carbon steel, or anything else, as I will be dead on account of being murdered by her.

 

[jfk1110]

Big thanks to everyone who responded, especially those who rightfully chided me for sitting on my ass and not using my knives. While I will always defend the virtues of sitting on one's ass--it's so comfortable!--I definitely need to use my knives more.

And you all have definitely convinced me to jump on the high-carbon train. I think the first "car" I'll visit will be the Winkler Crusher Belt Knife. I have a keen hankerin' for that lil devil. I just need to let my bank account recover from buying a Carothers Performance Knives Utility Fighter. If my wife ever finds out how much I spent on the CPK UF I won't need to worry about my bank account, rusting high-carbon steel, or anything else, as I will be dead on account of being murdered by her.

PROBABLY WITH THAT NICE SHINY CAROTHERS TOO!!

 

[Hammer67]

Big thanks to everyone who responded, especially those who rightfully chided me for sitting on my ass and not using my knives. While I will always defend the virtues of sitting on one's ass--it's so comfortable!--I definitely need to use my knives more.

And you all have definitely convinced me to jump on the high-carbon train. I think the first "car" I'll visit will be the Winkler Crusher Belt Knife. I have a keen hankerin' for that lil devil. I just need to let my bank account recover from buying a Carothers Performance Knives Utility Fighter. If my wife ever finds out how much I spent on the CPK UF I won't need to worry about my bank account, rusting high-carbon steel, or anything else, as I will be dead on account of being murdered by her.

At least you have good taste.

 

[The Mastiff]

I don't have any use for " forced patinas" on knives but getting patina through age and use is fine. I have a bunch of old carbon steel knives from the 1940's through the 1980's that mostly came with patinas when they made their way to me. That kind of oxidation doesn't seem to hurt the knives but I like cared for, shiny knives personally.

I make sure to wash off anything that will cause damage whether acid or base and dry it and then apply paste wax. Rennisance wax in particular. That stuff cleans and micropolishes the blade and gets stuff off I didn't know was there and leaves a beautiful finish that seals the blade and keeps it looking beautiful. It takes longer to explain than to do it. When coated I can leave it in leather sheaths that I would normally would never think of storing it in but to be safe I usually wrap it in paper. The sort that many knives come in now.

Oils work OK too but I find them messy and a PITA. Same with clear liquid silicone like sold in AG Russell's store. Silicone cloth wipes are useful as well. It's just a matter of finding which ones are better for you.

 

[MissesMeow]

PROBABLY WITH THAT NICE SHINY CAROTHERS TOO!!

Exactly!

 

[eveled]

No need to force a patina if you use your knife.

My great grandmother would take a new knife and stick it into a potato. Then rub the potato juices all over it then wipe it down. She called it seasoning the knife. This was common knowledge 120 years ago. It was just what you did.

My father was a chef, he only used carbon steel knives. His method was whatever you cut, rub it all over the blade then wash and dry it.

If you don’t coat the whole blade you won’t get an even patina.

 

[Slice-and-dice]

If you use it regularly, like many have said, just give it a quick wipe. Every couple weeks a little shot of ballistol on the blade, in the joint, on the scales, just quick spray the whole thing and wipe dry. Lasts forever...

 

[shinyedges]

No need to force a patina if you use your knife.

My great grandmother would take a new knife and stick it into a potato. Then rub the potato juices all over it then wipe it down. She called it seasoning the knife. This was common knowledge 120 years ago. It was just what you did.

My father was a chef, he only used carbon steel knives. His method was whatever you cut, rub it all over the blade then wash and dry it.

If you don’t coat the whole blade you won’t get an even patina.

Sounds like they forced a patina lol

 

[eveled]

Sounds like they forced a patina lol

Not really. They didn’t let it sit. Washed and dried it right away. Over time, their knives had a deep even patina.

 

[shinyedges]

Not really. They didn’t let it sit. Washed and dried it right away. Over time, their knives had a deep even patina.

Intentionally applying a layer of oxide is forcing a patina. That's exactly what you said they did. Whether they did it for 1 minute or 10 or the patina was light or dark. Still a patina.

 

[eveled]

Intentionally applying a layer of oxide is forcing a patina. That's exactly what you said they did. Whether they did it for 1 minute or 10 or the patina was light or dark. Still a patina.

. I see your point.

Still vastly different than submerging it in boiling vinegar or making tiger stripes with yellow mustard. Or sticking it an an onion overnight.

 

[shinyedges]

. I see your point.

Still vastly different than submerging it in boiling vinegar or making tiger stripes with yellow mustard. Or sticking it an an onion overnight.

We certainly have gotten more creative with it.

 

[luethge]

 

[ShaiHulud]

Slight pitting and surface rust is even ok, just not agregious pitting or orange/red corrosion, the knife will develop a Patina and will protect it from further damage.
Good ways to develop patinas are as follows
Cutting strawberries
Cutting raw chicken and bloody meat
Rummage through the fridge and chop up old and tired produce before tossing

 

[Grasshopperglock]

Growing up. Every bigger knife in the kitchen was carbon steel. The Ontario stuff. Mom got some gift set of those stainless with aluminium handle knives. You know the ones. But all the workhorse knives were carbon steel.


We didn't have a dishwasher unless you count me. They were washed, let dry, and stuck back in the drawer.


I read something about carbon knives imparting a taste on food. Maybe that's what I'm missing from my childhood (?).