Questions about the Bussekin steels

A RMD is a great choice for an all around camp type knife IMHO but there are many great choices out there. If you get a coated one you will likely not have to worry much about any corrosion for a long while, at least till you wear a good deal of the coating off. One downside of the coating is for food prep vs the satin. In my normal use, I cannot see the difference in the performance of the INFI. Not saying that it doesnt exist, just that with my type of use, I cant see the best qualities come out. If you buy a knife that you like, use it, enjoy it, and dont spend very much time reading these forums and drooling over all the pictures, you just may be able to stick with one purchase and be content. Good luck with your selection.
 
The curved portion of my RMD blade was a little too obtuse for my tastes, so I hand-convexed down a bit, removing coating in that area. This is my only SR101 blade that has formed any rust, a light patina in the uncoated section. To polish it off, I rub it hard with a piece of notebook paper, and if that doesn't work I use 2000 grit sandpaper (available online or in the auto-section of many stores), then I throw a little oil on there. My body oil is fairly neutral pH-wise, so I literally just rub my finger along the side of my nose and apply that to the edges of my non-stainless blades if I'm worried about them rusting. Most of the time, however, i just don't worry about a light patina and the knives get handled/used enough to keep anything more at a minimum. If you plan on storing the blade for longer periods, you may want to take stronger measures for protection.
 
You must log in or register to reply here.
Back
Top