Rust, here comes the rust...

Rust drives me up the wall. Imagine putting up some well oiled knives and then, much to your chagrin, the evil brown spots start showing up as if they were directed there by some source just to irritate me.

It seems that it is a never ending battle. Oxygen is simply working, but somehow the rust bothers me, especially on the custom blades...why can't we come up with some INFI stainless? I suppose I desire the best of both worlds.
 
Actually INFI is relatively stain resistant, and about the closest to the best of both worlds I've found. For the most part, rust is just the price you pay for having steels that perform well in other areas. We could make knives out of 300 series stainless, after all. They wouldn't be able to hold an edge in most types of cutting for very long at all (or support a thin edge to begin with) but they'd sure stay pretty. :)
 
An old friend of mine used one of my best carbon blades (while I was gone) to slice up a batch of onions. Of course he did not bother to clean the blade and wipe it dry. Never mind that it was a $400 custom blade. YIKES.

Next time I'll suggest he use the Rapala fishing knife instead which I picked up for a paltry $10.
 
Stubai said:
An old friend of mine used one of my best carbon blades (while I was gone) to slice up a batch of onions. Of course he did not bother to clean the blade and wipe it dry. Never mind that it was a $400 custom blade. YIKES.
Click to expand...

He's just putting a nice patina on it for you :p.


I don't like rust because it can contaminate things and can pit a blade, but it's not a huge worry for me. I wipe off wet blades and let carbon steel blades take a light patina.
 
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