Recommend me a sprint run steel?

NJBillK said:
I would actually say quite the opposite. That the Patina will slow the degradation of the steel by a noticeable amount.

See below for a more accurate representation of what I am saying.
Click to expand...

Watching a few time lapses of rust formation might change your mind. The "bad" rust grows right out of the "good" rust. BladeHq has a couple, but there are others on the tube.

Here's one that shows that black oxide itself is ineffective. Here
 
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silverds said:
Watching a few time lapses of rust formation might change your mind. The "bad" rust grows right out of the "good" rust. BladeHq has a couple, but there are others on the tube.

Found a good one here
Click to expand...
"Grows right out of" is a hard pill to swallow since this occurs at a microscopic level. So just watching a YouTube video isn't likely to settle it for me unless it is posted by Crucible, Hitachi, or other foundry or materials sciences lab.

If you read the quote that I posted, you may notice the part where is says that they both form alongside one another, and the "red rust" will continue to propagate.

I have many knives in 1095, O1, and some in 4V, 52100, and W2. I am fairly familiar with daily usage, care, and handling of non-stainless alloys. To the extent that, if I see a firmly seated patina, I know I don't have to worry about "red" rust Nearly as much.

There is nothing that anyone will be able to tell me to counter my own direct, first hand experience. I use a 4V blade Daily at work. I work in a Meat processing plant, and the knife sits with meat, blood, water, and spices on it for hours out of the day. The worst of the corrosion was where I did not have access to dry the water. The blade just had some slight patina.

Do you have an extensive amount of experience with Carbon steels?
 
NJBillK said:
"Grows right out of" is a hard pill to swallow since this occurs at a microscopic level. So just watching a YouTube video isn't likely to settle it for me unless it is posted by Crucible, Hitachi, or other foundry or materials sciences lab.

If you read the quote that I posted, you may notice the part where is says that they both form alongside one another, and the "red rust" will continue to propagate.

I have many knives in 1095, O1, and some in 4V, 52100, and W2. I am fairly familiar with daily usage, care, and handling of non-stainless alloys. To the extent that, if I see a firmly seated patina, I know I don't have to worry about "red" rust Nearly as much.

There is nothing that anyone will be able to tell me to counter my own direct, first hand experience. I use a 4V blade Daily at work. I work in a Meat processing plant, and the knife sits with meat, blood, water, and spices on it for hours out of the day. The worst of the corrosion was where I did not have access to dry the water. The blade just had some slight patina.

Do you have an extensive amount of experience with Carbon steels?
Click to expand...


I have no official expertise and certainly don't have an agenda beyond being as helpful as I can. I read your thread and found it very informative. For anyone else who might be enriched by yours and my differences of opinion, it seems to me that a even a layman would think to themselves that your knives are exposed as much to organic fats found in meat, as they are to any of the other potentially corrosive agents you mentioned. This fact might actually be helping to prove my point, but I'm no expert, so I understand if you disagree. At this point though I don't think we're going to make anyone smarter by debating it so maybe we can agree to disagree. Plus, I like meat, so I have a great deal of respect for what you do everyday and am grateful people like you, who aren't afraid of hard, messy work, still exist. Not to mention we're sort of jacking this thread. Sorry everyone.
 
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silverds said:
I have no official expertise and certainly don't have an agenda beyond being as helpful as I can. I read your thread and found it very informative. For anyone else who might be enriched by yours and my differences of opinion, it seems to me that a even a layman would think to themselves that your knives are exposed as much to organic fats found in meat, as they are to any of the other of the potentially corrosive agents you mentioned. This fact might actually be helping to prove my point, but I'm no expert, so I understand if you disagree. At this point though I don't think we're going to make anyone smarter by debating it so maybe we can agree to disagree. Plus, I like meat, so I have a great deal of respect for what you do everyday and am grateful people like you, who aren't afraid of hard, messy work, still exist. Not to mention we're sort of jacking this thread. Sorry everyone.
Click to expand...
The thing is, since neither of us have a degree in metallurgy, nor have someone to post for us that does, so we aren't likely to have a set answer.
Due to this, neither of us are "right" or "wrong", we just disagree, and comprehend our experience and the information gleaned differently.

I agree that we see it differently, but I also hope that this allows others to see that "patina vs. rust" is a much more complicated and less threatening subject than most assume.

Thanks for the kind words. And regarding work, well, someone has to do it! Might as well be me...
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OP: Truth is, Buy whichever one strikes your fancy. Learn to care for it accordingly and this will cause a relationship to bloom between the two of you.

That being said, some relationships need more tending and attention than others. As long as you can see this, and take the correct steps, it will survive.
 
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