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Rust prevention on 01 tool steel?
- Thread starter blgoode
- Start date
Keep it dry, clean and oiled. Some like Tuff cloth or Marine Tuff Cloth. Some like Ren Wax. More people use a variety of oils depending on what your preference is and whether you'll be preparing food. But for hard use, your knife will discolour and probably rust a bit. Wear the scars with pride 
- Joined
- Oct 9, 2002
- Messages
- 1,419
I find oiling and waxing unnecessary on a work knife. tarnishing is natural and not harmful to the knife's performance. I think of the tarnish as a badge of honour - a sign of the knife's use history and a reminder that you have a "superior" cutting tool. (Stainless fans please don't kill me... 
) The oxidation tarnish is also self-limiting to a degree, as the oxidised layer reduces further oxidation at the surface.
Oxidation is only harmful when it is excessive, ie.- rusting and pitting. This occurs generally only when the knife has been left exposed to the elements for a long time. This tends to happen when the knife is NOT in use.
Where oxidation CAN be harmful is when the edge is not maintained or restored and left to rust between use. The edge has the greatest surface area per volume on the knife so will be oxidised the easiest. Make it a habit to clean the edge by either stropping lightly or touching up the edge (and cleaning) after heavy use.
Keeping the knife clean and dry between use is the best way. Light oiling might be useful for prolonged storage, and waxing is great to ward off those dreaded fingerprints from inconsiderate (and sweaty)admirers on show knives or exhibition pieces.
Of course, don't store a knife in its sheath for prolonged periods. A few months is OK, but longer than that, esp in more humid climates, might cause oxidation on the steel and other metallic parts of the handle etc. due to compounds in the sheath material. I find a custom knife lightly oiled, wrapped in a dry clean towel in a drawer with the rest of my knives, a good way to store the knife. Label the sheaths !! Its amazing how easy it is to mix up sheaths when you start to accumulate a few knives...
Hope it helps. Jason.
) The oxidation tarnish is also self-limiting to a degree, as the oxidised layer reduces further oxidation at the surface. Oxidation is only harmful when it is excessive, ie.- rusting and pitting. This occurs generally only when the knife has been left exposed to the elements for a long time. This tends to happen when the knife is NOT in use.
Where oxidation CAN be harmful is when the edge is not maintained or restored and left to rust between use. The edge has the greatest surface area per volume on the knife so will be oxidised the easiest. Make it a habit to clean the edge by either stropping lightly or touching up the edge (and cleaning) after heavy use.
Keeping the knife clean and dry between use is the best way. Light oiling might be useful for prolonged storage, and waxing is great to ward off those dreaded fingerprints from inconsiderate (and sweaty)admirers on show knives or exhibition pieces.
Of course, don't store a knife in its sheath for prolonged periods. A few months is OK, but longer than that, esp in more humid climates, might cause oxidation on the steel and other metallic parts of the handle etc. due to compounds in the sheath material. I find a custom knife lightly oiled, wrapped in a dry clean towel in a drawer with the rest of my knives, a good way to store the knife. Label the sheaths !! Its amazing how easy it is to mix up sheaths when you start to accumulate a few knives...
Hope it helps. Jason.
berettaman12000
Banned
- Joined
- Jul 26, 2003
- Messages
- 388
Jason is right on the money! I never oil or wax my 0-1 blades unless I store them for a long time. BTW, 0-1 is an excellent steel, as I have a Ingram camp knife that is awesome!!
- Joined
- Sep 23, 1999
- Messages
- 3,831
I have a MEUK from Allen Blade in O1. Fortunately, the blade is coated in a "crib safe lacquer", whatever that is. Same coating Greco uses/used. I have only had a slight problem with the very edge, which obviously is not coated! I was touching the edge too much (sharp O1 feels good!) and that caused the edge to get very very slight surface corrosion. Nothing a couple of swipes on my strop didn't cure. I don't touch the edge much anymore.
I doubt this helps much, sorry! But I have cut wood, fruit, cheese, meat, etc. with this knife and I just clean it and leave it. I don't think I've oiled it once.
I doubt this helps much, sorry! But I have cut wood, fruit, cheese, meat, etc. with this knife and I just clean it and leave it. I don't think I've oiled it once.
- Joined
- Aug 2, 1999
- Messages
- 1,910
I have a neck knife in 01 that I wear day in, day out. Get done in the gym, sweat pouring off me, the knife goes back around my neck. Now, part of the credit goes to RW Clark for his excellent sheath work, but after more than a year, with just an occasional wipe-down with Tuff Cloth, I have not seen a single spot of rust.