BJE
Basic Member
- Joined
- Apr 12, 2006
- Messages
- 3,079
I converted a friend of mine over from tactical locking knives to traditional slip-joints, we both live in the south and it gets very humid around here which tends to rust knives easily.
My friend doesn't know a whole lot about taking care of carbon steel blades and his Case Soddie Jr. in CV was developing rust spots much to his dismay, despite me telling him to use the knife for food and to keep a little oil on the blades. I decided to induce a patina on his knife to fight corrosion.
Never had much luck with mustard, leaves a spotty finish and vinegar stinks, I usually just cut up an orange and it takes care of my knives. I wanted to try something different and decided on hot sauce, Cholula to be exact but any will do. The results were wonderful, it acted much faster than the orange and left a deep grey-to-black finish.
Just wanted to pass my idea on to others, hot sauce is my new secret formula.
I realize that the active ingredient in my concoction is vinegar, but it seems to work more consistently as a thicker sauce, and stink less.
My friend doesn't know a whole lot about taking care of carbon steel blades and his Case Soddie Jr. in CV was developing rust spots much to his dismay, despite me telling him to use the knife for food and to keep a little oil on the blades. I decided to induce a patina on his knife to fight corrosion.
Never had much luck with mustard, leaves a spotty finish and vinegar stinks, I usually just cut up an orange and it takes care of my knives. I wanted to try something different and decided on hot sauce, Cholula to be exact but any will do. The results were wonderful, it acted much faster than the orange and left a deep grey-to-black finish.
Just wanted to pass my idea on to others, hot sauce is my new secret formula.
I realize that the active ingredient in my concoction is vinegar, but it seems to work more consistently as a thicker sauce, and stink less.
