Photos Metal Monday - Post Your Metal TRADITIONAL Pics

joeradza said:
Do it, no matter the task it will work and even if it’s hard or dirty you won’t feel bad. A good wash with hot water and soap dry it off and a little mineral oil and it’s good to go. Easy to sharpen and get sharp even on the bottom of a ceramic mug. It’s a great tool.
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But ... but ... mineral oil (or/and other oil) on the blade will prevent patina. 😐
(The El Baraka does not have the fancy blade etch.)
I do keep it lubed ... with Hoppy's No. 9 at this time.
(dispensed from a oiler made with a piston fountain pen ink converter. Easier to apply a small drop where wanted.)

I agree with the rest of your assessment. 😊👍
 
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joeradza said:
So I shouldn’t oil down my knives. You’re confusing this old man
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If the blade has a patina, there is no reason to oil the entire blade.
If you are going to allow a patina to form, do not oil the blade. (The oil will come off when you cut/slice something, which can result in an uneven patina.)

The blades on this Case 6375 has not been oiled in at least 11 years.
(I asked the original owner, who I got it from in trade if he ever oiled the blades. I have not oiled them in the time I have owned it.)
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No rust. after using, I just wipe any moisture off. If there is any crud (dried gravy, for example) I hold the blade under running water, wipe off the crud, & dry the blade.
If it gets soaked "thanks" to a downpour, I just dry the blades, and lube the joints.
When I put it up to tote something else, the joints are lubed, and lubed again the next time I carry it
I always carry it loose in my RFP.
The previous owner carried it the same, daily for 11 consecutive years.
 
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My rotation schedule didn't assign me any all-metal knives this week, but this brass Coursolle Plowman was in a kitchen drawer and I used it to cut up clementine, apple, and grapes for my breakfast cereal (note the different species pulling the plow on opposite sides of the handle):
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- GT
 
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