Miantence,cleaning and rust prevention for beckers

Thank you so much for posting this. :) I have been told about the mineral oil. How often do you guys do the up keep on them?
 
DKibb said:
POTENTIAL HEALTH EFFECTS:
PRIMARY ROUTES OF ENTRY: Inhalation, skin and eye contact.
ACUTE EFFECTS:
INGESTION: This product has low oral toxicity. Swallowing of the liquid contents may cause irritation, nausea,
vomiting and diarrhea. The liquid contents are an aspiration hazard. If swallowed, can enter the lungs and may cause
chemical pneumonitis.
EYES: Contact may be mildly irritating to eyes. May cause redness and tearing.
SKIN: Prolonged and/or repeated contact may produce mild irritation and defatting with possible dermatitis.
INHALATION: High concentrations may cause nasal and respiratory irritation and central nervous system effects
such as headache, dizziness and nausea. May aggravate existing respiratory conditions such as asthma. Intentional
abuse may be harmful or fatal.
CHRONIC EFFECTS: None expected.

source http://www.wd40company.com/files/pdf/msds-wd447382569.pdf
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Fish oil BASED, but those warnings might be aimed toward the propellent in the can.

All I know is it makes me sneeze like I was in a room full of pollen! The urban myth that I heard was that there was lanolin (sheep's wool extract) in it also.

And we'd all heard that the "WD" stands for "Water Displacing", and the "40" was the inventor's 40th attempt to get the concoction right.
 
I'll be honest, when I am done using a knife, it get's cleaned up, say the bulk of the crud wiped off it using an alcohol pad or a dish scrubber, then it gets dried, then it get's put up. Only issues I have ever had is that it was put up wet and rusted on the edge a little bit, leaving a dark patina behind. Those two incidents were due to the sheath still being wet. Other than that, I rarely if ever apply oil to any part of the knife.
 
The UPS man's bringing my first Becker today (BK2), but I've had several TOPS knives for years now, and they're all just coated 1095.

I use olive oil on all of my blades. Seems to work fine, and I haven't had any problems with odor or funky taste.

I'm always looking for tips though, so if anyone has any info about using olive oil, I'd love to hear it. I've totally forgotten where I first heard the suggestion.
 
DerekH said:
I'll be honest, when I am done using a knife, it get's cleaned up, say the bulk of the crud wiped off it using an alcohol pad or a dish scrubber, then it gets dried, then it get's put up. Only issues I have ever had is that it was put up wet and rusted on the edge a little bit, leaving a dark patina behind. Those two incidents were due to the sheath still being wet. Other than that, I rarely if ever apply oil to any part of the knife.
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A refreshingly honest post! :D

I have a Condor machete in a generic plastic sheath hanging on the side of my JD tractor that lives outdoors. It's used for those pesky branches that try to steal my hat while I'm bushogging. Never been oiled. Kind of has a brown/tan patina, but works fine anyway.
 
skidoo said:
The UPS man's bringing my first Becker today (BK2), but I've had several TOPS knives for years now, and they're all just coated 1095.

I use olive oil on all of my blades. Seems to work fine, and I haven't had any problems with odor or funky taste.

I'm always looking for tips though, so if anyone has any info about using olive oil, I'd love to hear it. I've totally forgotten where I first heard the suggestion.
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Congrats on the becker,the bk2 will serve you very well.
 
MikeyJ said:
Ballistol. Mineral oil based, and non-toxic. Is used in several bottling facilities. Smells a little funny, but works great. I use it on everything from my wooden gun stocks, to barrels, to all my knives.
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Yes sir. Yes Sir. Yes Sir. I love that stuff. I actually prefer the smell of it to WD-40. haha I just wish the gun shops around here would stock it.
 
Ok, since I didn't see this asked yet, does anyone know if Canola Oil (or any standard cooking oil) will suffice for keeping water off blades?
I ask because I've always used WD-40, but more and more often I find myself using my blades for food prep and such and I'd like to keep my food as crud free as possible.

So, I haven't ever had rust issues, but I really prefer my steak and potatoes without WD-40! Anyone in the know, please share the knowledge.
 
For my food prep knives, inc. my carbon steel Japanese knives I use mineral oil.
I usually use a silicone gun cloth for quick wipe downs, for long term storage and to aid in lubrication during hard use on wood etc. I use a product called "MP" (metal protector), I think its made by amsoil, it seems to have a bit more lubricant in it than WD, which i quit using years ago. FWIW
 
cpurcell said:
Ok, since I didn't see this asked yet, does anyone know if Canola Oil (or any standard cooking oil) will suffice for keeping water off blades?
I ask because I've always used WD-40, but more and more often I find myself using my blades for food prep and such and I'd like to keep my food as crud free as possible.

So, I haven't ever had rust issues, but I really prefer my steak and potatoes without WD-40! Anyone in the know, please share the knowledge.
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You can use cooking oil but they will spoil over time and once they do they can make you sick. I'd go with mineral oil
 
Y'all are gonna kill me, but I have never once oiled my Becker in the two years I have owned it. I use it frequently, ranging from small tasks at home to heavy usage in the field. I find that if I keep it dry it doesn't rust. This seems to be working well for me since I have never had any rust form on it. I do have the coating left on, but the edge hasn't seen any rust damage yet. I sharpen it after heavy use, sometimes after light use, but it never has a dull edge. I'll probably start using some Rem-Oil to start protecting the edge after reading this, but I think that if you keep it dry, it shouldn't rust. I don't live in a humid biome, Upstate New York, so the moisture in the air doesn't pose a threat. After making my custom leather sheath, I'll definitely start using oil on the blade to protect it from any moisture the leather soaks up.

Stay sharp!
 
I am glad I live in a dry place...I have never had in issue with blades rusting...but all this talk about food prep and oils makes me want to season my knife with some garlic and maybe some onion salt and put some olive oil on it just to help my food taste better...love this thread...good info and really nice to see that there are several ways to keep a blade in top shape
 
I took some pics of my BK-11 for a contest back in April. For one pic, I put the little Becker in the smoke coming from the chimney of my smoker while smoking pork. It STILL has a faint hickory scent that's not altogether unpleasant. I'm assuming the coating absorbed it.
 
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