Need RUST free blade

jlund93 said:
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
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Steel tough enough for a dishwasher, have money leftover to buy another blade and this ain't no ladies EDC. :D

B-277.JPG


Buck 277 Alpha Hunter Folding Hunting Knife 3-1/2" Sandvik 12C27 Stainless Steel Drop Point Blade Rosewood Handle with Leather Sheath
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Sandvik 12C27MOD
Sandvik 12C27Mod is a martensitic stainless chromium steel developed for the manufacture of kitchen tools with high wear and corrosion resistance properties. After heat treatment the steel grade is characterized by high hardness with very good wear and corrosion resistance. Sandvik 12C27Mod is used mainly for kitchen tools, such as different types of knives and scissors, which need to tolerate dishwashing.Carbon-0.52%, Manganese-0.60%, Chromium-14.50%
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http://www.agrussell.com/Knife-Encylopedia/a/126/
 
Not meaning to be sarcastic (much) but how about buying a kitchen knife for food prep? Also, if you are getting rust on stainless steel blades from food prep, you might want to think about wiping the blade more thoroughly when you are done.
 
I second the recommendations for fixed blade in either H-1, VG-10, or 12C-27. Stainless Moras are the latter and do a fine job on food. A Rock Salt or Schempp Rock would make an awesome melon opener.
 
Pam or other vegetable oil sprays can be used as a food safe rust repellent.

Vanax and other high Chromium steels with Nitrogen will provide excellent corrosion resistance and be a great blade steel. Budget wise I am not too sure...
 
Tony8179 said:
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.
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You mean to tell me THIS isn't manly?

IMAG0348.jpg

Clean your knife after use. Wash it off, wipe it dry. I use mineral oil on my non-stainless blades. If I notice any rust I'll just use a little Flitz to clean it up.

The cheapest solution would be to get a $25 Victorinox 8'' chefs knife and use that for food prep. It works better than a 4'' folder, that's for sure.
 
I'm with Tony8179 and jdm61.

I have stainless kitchen knives. They never rust.

And people have been using nonstainless melon testers, fruit samplers, and chef knives for ages.

Just wipe the knife off.

Or get H1....not "steel" BTW.
 
Another suggestion here for just taking care of your tools. Alternately you could buy one of those real cheap dollar store imports and use it until you see rust and then throw it away if rust bothers you as much as taking care of your knife apparently does.
 
Daniel Fairly Knives said:
Pam or other vegetable oil sprays can be used as a food safe rust repellent.

Vanax and other high Chromium steels with Nitrogen will provide excellent corrosion resistance and be a great blade steel. Budget wise I am not too sure...
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Yep, I use K294 (A11) in the kitchen and it hasn't even started to develop a patina yet, I spray the blade with PAM.....
 
My H1 Ladybug will laugh at any melon, no matter how big or bad ass the melon thinks he is, Ladybug will take him down hard. My H1 knives have all seen lots of ocean water and no rust issues. The Pacific Salt is a great choice and its super easy to keep it razor sharp, just a few passes on the sharpmaker every now and then.
 
I withdraw my previous statement about the H1 Ladybug not being manly. I am positive that some of you guys could break down an entire deer with one. ;)

Actually, the H1 Ladybug can be the manliest of knives depending on the man holding it. :D
 
H1 is very rust resistant.

Cutlery lover did a few test on H1 a while back.

[video=youtube;ct68y6OopjQ]http://www.youtube.com/watch?v=ct68y6OopjQ[/video]

-orangish ducktape
 
Why are you asking about a folding knife for food prep? why not a Kitchen knife? they come in ceramic with chisel grinds and what not.

I have a folder I use while camping for eating and stuff maybe that is what you mean.

I use a ffg endura. I get some rustie spots on it some times but they clean right off. I would be careful what oil you use if your going to EAT that oil.

if you are determined to have a highly rust proof knife, I imagine you will not in for stupid long times see rust on the H1 or the X15-TM knives there are a handfull of both out there. N680 is a good choice too suposedly but im new to it, looking to learn more my self.

try the salts and the H20s

and on the side.

A. why does your knife have to be "manly" to cut fruit

and

B. why does your knife need to be More "Manly" than the Pacific Salt to cut fruit?

the only way I know to make it more "manly" is to put a bunch of angry looking barbs and stuff on it like some wack united hibben knife, all of which would destroy its ability to cut food.

Im so confused.

I think unless your a soldier all knives should be hot pink and lilac to force people to check their egos at the door.
 
You might be able to get a Stellite 6K chef/kitchen knife from George Young. The Boye Dendritic Cobalt knives are immune to rust. The Boker Cera Titan knives are out of production but show up from time to time. Mission makes a large Titanium folder.
 
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