Rust on gayle bradley

O

Orv

Joined
Nov 6, 2013
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66
I have read tons of threads on keeping my knife rust free. I regularly clean it, keep the edge sharp, and add a light coat of mineral oil to it.

After just a day or two of use, the blade starts to oxidize again, usually where my skin contacts it.

Is there anything else I can do besides my usual routine every couple days? I really like the knife, but this m4 steel is becoming a pain.

I saw somewhere a guy polished his blade to near mirror, and somehow that's supposed to help prevent oxidizing.
 
Why not let it patina? That is easier if you are using the knife a lot.
However...... I have one carbon knife that I think looks better with no patina. It has a mirror polished blade and I just wipe it off after I use it. If you have a Dremel tool, use the felt wheel with some metal polish and you will get a mirror in no time. If you have access to a grinder of some type a 2k finish will give you a nice polished finish as well.
A polished finish will resist tarnishing because there is less surface area for acids, water, etc to get into.
 
1. Force pantina if you like that kinda of look
2. Try Sentry solution Marine tuf-glide. It bonds to bare metal, so it last longer than mineral oil.
 
Is the tuf-glide product toxic? Also anyone have any pics of a forced patina on a GB?

I just went to start working on the knife in my shop. I didn't take it to work today because of a pocket clip issue. It got really bad over night.

 
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When I took it out of my pocket after work yesterday it was in need of my service. It just got real bad over night. This little shop is conditioned on the back of the house. She's all cleaned up now and awaiting a decision from her owner.

(Knives are females too right?)

Any suggestions on which type of forced patina to do on this m4 steel?
 
That's some serious rust on your blade. I have no idea if a patina will work in this instant. Tuff-glide is not FDA certified food safe, but it's not real toxic when dried. Just wash the blade with water before using it on food, which is something you should be doing anyway. It can't be worse than the rust for your food.

Forgot to ask: what is it looks like near the pivot? Is it rusted too? What's about the liner lock face on the blade?
 
The rust issue with my gayle bradley has kept me from using as a work knife outdoors. Because of this issue with my GB, I ve avoided m4 steel since.
 
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