Rust prevention and knife-care tips?

XtianAus

XtianAus

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Mar 3, 2016
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Hey guys any recommendations for preventing rust?
I currently use mineral oil but are there any other better options?
And how often do you apply whatever it is you apply?
 
Mineral oil is fine. I use 3 in 1 oil. I don't apply it often. Maybe once or twice a year. No problems over here. Type of carbon/tool steel is irrelevant as far as I know.
 
Kwon Kwang said:
Mineral oil is fine. I use 3 in 1 oil. I don't apply it often. Maybe once or twice a year. No problems over here. Type of carbon/tool steel is irrelevant as far as I know.
Click to expand...

The steel does matter. 3v will rust less quick and differently than other high carbon steels. In my experience 1095, SK5, A2, and O1 start rusting far quicker than 3v. I use Sentry Solutions Tuff-cloth.
 
If you store your knives for a long time, a thin layer of vaseline on the blade work just fine...
 
3-In-One is fine but not for use with food.

Mineral Oil for those that come in contact with food.

Wipe them clean after use and apply a light film of oil (a few drops).
 
Recently switched from mineral oil (for food contact) to Lubriplate AW-350 oil which also can come in contact with food and seems to provide better lubricity than mineral oil, and doesn't see to get gummy like mineral oil can.
 
CLP is what I use on my pocket Knifes or 3-1 oil but I also wash my pocket knife blade with soap before I use it on food.
I open and check my carry knives every day and they get a wipe down with a CLP GUN cloth before going back in the box.
 
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