Rust or patina?

troutfisher13111

troutfisher13111

Joined
Mar 30, 2006
Messages
2,465
I was using my O1 recluse in the kitchen today for about half an hour. After I was done I noticed a rust color all over it. Is it possible it started rusting that fast, or was it an odd colored patina? I was cutting onion, venison, and potatoes.
 
More than likely its a patina. Post some pictures. Rust can exist with a patina. Its all just part of the steel oxidizing.
 
I'd have to see it, but I'm pretty sure it was rust. If you don't dry your 01 steel right away it will rust in less than 20 mins. At least that's what I've experienced. It should come off with very little effort though.
 
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I really don't know the best way, but I usually wipe it with mineral oil and a terry cloth rag. That seems to work well. But I've never had any hardcore rusting on my blade. I usually wipe it clean before it gets too bad/ starts pitting.
 
Toothpaste will work. Not gel, but the old school grainy paste. And Flitz works of course.
 
Joe Duder said:
I really don't know the best way, but I usually wipe it with mineral oil and a terry cloth rag. That seems to work well. But I've never had any hardcore rusting on my blade. I usually wipe it clean before it gets too bad/ starts pitting.
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Kirkwood said:
Toothpaste will work. Not gel, but the old school grainy paste. And Flitz works of course.
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My go to is mineral oil first like Duder. If it needs more cleaning, Flitz or Bar Keepers Friend should do the trick.
 
As mentioned above, pics would be helpful. Was it unused up to this point? Did you wipe it off after use or leave it laying with juices on it? Onions and potatoes both help a patina develop, and red meat can darken one. I have seen some patinas be more of a dark-ish wheat color.
 
No, I had used it once before for food processing. I would take pics, but I already removed it with some steel wool.
 
troutfisher13111 said:
No, I had used it once before for food processing. I would take pics, but I already removed it with some steel wool.
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O-1 will rust really easily until a decent patina is formed, especially on a very clean oil free blade left damp or in high humidity. One reason I tend to rush patinas along a bit.
 
mistwalker said:
Only if you try to keep it all bright and shiny :)
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I agree. If you cut up some onions, garlic, spread some mustard on a few samiches etc... You should develop a nice patina that will keep the rust away. Unless you put it up wet.

Some 01 seems to be higher maintenance than others. I've seen rust develop with mere fingerprints. It sucks actually. Even though I put my 01 up oiled, I'm constantly checking them for rust.

I highly recommend Andy's CPM154. It's a worry free, great steel. I like it's sharpened edge better than 01.
 
It was probably a little of both. 01 will rust quickly if you let it stay wet. I dry mine on my pant leg before re-sheathing and I've never had any pitting. I let it develope a patina and the more the patina develops the less you have to worry about rust. Lots of hunters and chefs choose to use 01 steel. The benefit is the cutting edge.

When you clean the knife up, use your steel wool or scotchbrite pad in the direction of the scratches. On the flat those are longitudinal, and on the bevels they are perpendicular. Use mineral oil on your abrasive. Finish by cleaning with mineral oil. Heavily mineral oil natural materials after any washing or wetness as well.

I
 
I use mine in the kitchen alot and use olive oil- works for everything :) Pineapple will put a patina on quick fast and in a hurry. I cut lots of veggies, fruits, garlic, ginger and onions. Like most tools, use is their best friend.

I always heard that it was rust if you are buying and negotiating price and patina if you are selling ;)

Bill
 
Thanks for the reply Andy. I am not concerned, I expect O1 to stain. I was just a little surprised at how fast the rust set in. I think I might force a patina on it.
 
Yeah , I've been edc'ing a sneaky Pete, I let the patina set in, now I don't even find a need to oil it much, once it gets pretty dark, it just kinda stays that way
 
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