Hickory n steel
Gold Member
- Joined
- Feb 11, 2016
- Messages
- 21,289
If you eat with your knife then a light coat of mineral oil is best.
Blued steel rusts pretty easily on me here since I use an evaporative cooler, but my knives with patina really don't.
They don't sit unused too terribly long, but I do sometimes give them a light coat of mineral oil.
My situation isn't as severe, but this is my experience with carbon steel and rust.
Blued steel rusts pretty easily on me here since I use an evaporative cooler, but my knives with patina really don't.
They don't sit unused too terribly long, but I do sometimes give them a light coat of mineral oil.
My situation isn't as severe, but this is my experience with carbon steel and rust.