Professional saltwater blades

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lambertiana

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Jul 7, 2000
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I just got back from taking our scouts on a high adventure trip. One of the activities was deep sea fishing out of Monterey, CA. We all caught our limit of rockfish, plus a few ling cod, in short order, and the deck hand (who looked the complete stereotype of an old sea salt) proceeded to fillet our catch. This guy could fillet a fish faster than you can blink. His choice of fillet knife? An old no-name carbon steel knife, long and very slender. This guy depends on this knife for his living, and puts it to hard use every day. It had a good patina, but no visible rust (he must oil it every day); his pocketknife that he uses on board for general utility is also carbon steel.
As much as we worry about using carbon steel blades in wet climates or around saltwater, here is a guy who gets good service out of carbon steel in a saltwater environment. Maybe we can learn a thing or two from him.
 
Carbon steel is great, but he must take care of that knife very well to keep it from rusting in the kind of environment!
 
Interesting.........My wife uses the same set of Old Hickory
Carbon steel kitchen knives that we bought 35 years ago every
day. Nice thin blades that have a permanent patina tha seems to
have sealed the steel against rust. She hand washes them and puts
them blade up into the drainer to dry after each use. She like them
so much she has turned down many offers to buy better stainless
kitchen knives including a custom made set of 440C !!

So maybe carbon steel in constant use will perform better than if
left to rest and rust:eek: . Kinda like all tools .....use it or lose it:D :D
 
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