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Thank you sir. Gonna try some flitz soon
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Rust prevention on nonstainless steels
- Thread starter Bluemantra
- Start date
johnnytoxin
Gold Member
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I’ve been using a PM2 in K390 for the last 2-3 weeks without oiling the blade. If I use it on food I just rinse it and dry it. So far no patina at all. I don’t understand why most are keeping their carbon steels oiled. Does it take longer than 3 weeks to see any staining or patina? Why do you guys keep your blades constantly oiled? Humid/ocean environment? Just curious.
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Some environments are worse than others (Thailand, for instance, or Florida's swampy areas) when it comes to corrosion.
Certain steels are also more or less corrosion resistant. For instance, O1 and 52100 are much less stain resistant than Cru-Wear or 3V. Similarly, stainless steels are also more or less stain resistant (e.g. LC200N vs AEB-L).
Carbon steel and stainless steel are really misnomers. There are just more or less stainless steels, the distinction is almost arbitrary (more like an industry/trade standard, merely denoting a particular % chromium cut off).
Cru-Wear, for instance, really never needs to be oiled where I li live. As long as it doesn't sit in salt water or nasty bloody meat juices, you're good.
Same with M4; in certain parts of Florida, however, you need to do a lot more to keep M4 from rusting.
Larrin does a great job explaining all this, better than I could. Check out his site: knifesteelnerds.com
EDIT: another unsolicited idea, if you're concerned about rust and such, is to just go ahead and use the knife whatever knife in question, I mean to see for yourself what its tendency to develop staining/oxidization is like.
every steel is different, and I believe heat treats also matter when it comes to corrosion, so it's a multi-variable situation
I remember seeing one knife manufacturer test their 3V as treated (I think by the same people who do White River stuff) in the snow for a season without rust issues - so stainless is just a term
Certain steels are also more or less corrosion resistant. For instance, O1 and 52100 are much less stain resistant than Cru-Wear or 3V. Similarly, stainless steels are also more or less stain resistant (e.g. LC200N vs AEB-L).
Carbon steel and stainless steel are really misnomers. There are just more or less stainless steels, the distinction is almost arbitrary (more like an industry/trade standard, merely denoting a particular % chromium cut off).
Cru-Wear, for instance, really never needs to be oiled where I li live. As long as it doesn't sit in salt water or nasty bloody meat juices, you're good.
Same with M4; in certain parts of Florida, however, you need to do a lot more to keep M4 from rusting.
Larrin does a great job explaining all this, better than I could. Check out his site: knifesteelnerds.com
EDIT: another unsolicited idea, if you're concerned about rust and such, is to just go ahead and use the knife whatever knife in question, I mean to see for yourself what its tendency to develop staining/oxidization is like.
every steel is different, and I believe heat treats also matter when it comes to corrosion, so it's a multi-variable situation
I remember seeing one knife manufacturer test their 3V as treated (I think by the same people who do White River stuff) in the snow for a season without rust issues - so stainless is just a term
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