Need RUST free blade

J

jlund93

Joined
Oct 29, 2011
Messages
32
So I have (or had) a sog trident but am very disappointed with it after if got some rust spots on it

I used it for mainly food prep
"(cheese, melons fruits etc) What blade can I get that can take this with flying colors? its obvious that AUS 8 does not cut it (lol)

I would like the blade to be a Bench made or a Spyderco with a budget up to $180 I know the H1 salt could be an option but I would like something that looks a little more manly and something I can trash on a good amount (some of those melons can be tough sons of guns)

what about the d2 on the 275 ADAMAS or the s30v on the spyderco military line would those be better choices for the said tasks?



thanks a bunch
 
D2 technically isnt even stainless steel. It will be very strong though
 
Last edited:
Have you tried coating your blade in some mineral oil? Or some other kind of protectant? I wouldn't imagine these choices wouldnt fare much better without.
 
jlund93 said:
I would like the blade to be a Bench made or a Spyderco with a budget up to $180 I know the H1 salt could be an option but I would like something that looks a little more manly and something I can trash on a good amount (some of those melons can be tough sons of guns)
Click to expand...

The Pacific Salt looks manly enough to me (I mean, it's got a 3.8 inch blade!) and it's literally impossible for the blade to rust.

large-sc91pbbk.jpg
 
brets-ftw said:
Have you tried coating your blade in some mineral oil? Or some other kind of protectant? I wouldn't imagine these choices wouldnt fare much better without.
Click to expand...
What I said, plus this. All steel will rust at some point. (H1 is in question)
 
Last edited:
Sounds like a Spyderco with VG-10 might work for you. Spyderco Stretch, FFG Endura, etc. The S30V Military works great, but S30V will rust if you don't take care of it. VG-10 has better rust resistance than S30V. But almost any steel except H1 will rust from fruit juice staining if you don't rinse it off. I' ve had 420HC develop some rust spots before just from humidity, no pitting, though.

I personally really like H1 for especially messy work, particularly food. The Pacific Salt works very well.
Jim
 
Spyderco - Anything with H-1 should work.

If you are doing mostly food prep, possibly a ceramic?
 
H1 is the only rust proof steel I know of, Benchmade H20 Griptilian would be the next highest rust resistant steel (X15TN I believe), M390 is also very rust resistant with about 20% cromium, and will have much better edge retention than the other two, you can get this on the Benchmade 581, the 710-1 (dealer exclusive 710 in m390), and I've heard the blue M390 para militaries will be back in stock soon. Those three will probably be your best bets.
 
bladeboss said:
What I said, plus this. All steel will rust at some point. (H1 is in question) Every other day, or so, use 3-in-1 oil or Remington gun oil (Rem oil)
Rem oil is slick, perfectly clear, and has almost no feel to it. When I use it, I end up using so much that it drips because I can't even tell it's there. Totally un noticeable.
Very cheap too.
Click to expand...

3 in 1 or any other gun oil don't taste so good. :D
 
bladeboss said:
What I said, plus this. All steel will rust at some point. (H1 is in question) Every other day, or so, use 3-in-1 oil or Remington gun oil (Rem oil)
Rem oil is slick, perfectly clear, and has almost no feel to it. When I use it, I end up using so much that it drips because I can't even tell it's there. Totally un noticeable.
Very cheap too.
Click to expand...

There you go again with your "expert" suggestions. Rem oil. For a food prep knife?

I'll just gently suggest what others have said (repeatedly): maybe read more. Post less.


To the OP: mineral oil
 
What I use on my knives is Fluid Film, it has worked great so far and its food safe. I put that shit on everything.
 
Benchmade 710 with M390 steel.

Sweet blade to handle ratio, G10 scales, and highly corrosion resistant steel. Good luck in your decision. Party on. :thumbup:
 
DO NOT put gun oil on your knife if you are going to be using it for any type of food prep. I would also stray away from coated blades for food prep as well.

Wiping off your blades will work wonders. Rinsing off, wiping off, and then blowing out the knife with compressed air will work even better. Mineral oil is good thing to use after using your knife for food prep. Regular cooking oils will work as well as long as you are only coating the blade and not lubing the pivot.

H1 is the best you're going to get at rust resistance. You can also look into Ti bladed knives with a carbide edge, but we're talking high dollars when you go that route. I never saw any of the Spyderco H1 series as unmanly, well maybe the H1 Ladybug. The Salts can also take a beating when need be, but when it comes to food prep Spyderco's saber grind doesn't exactly shine through. If you don't want to go with anything from the Salt series then I would looking into steels like M390, CTS-XHP, and Elmax. These knives are all on the more resistant end of rusting. Personally, I think an S30V Military would work just fine for what you are going to be doing. Just remember to wipe off or rinse the blade every so often.
 
You must log in or register to reply here.
Back
Top