Rust Prevention?

C

ClydeWigg3

Joined
Feb 24, 2009
Messages
74
As a newcomer to this addiction I've been wondering about rust - I know I don't want any, so how can I keep it off my knife and still use it for cutting meat?
 
I've heard food grade mineral oil works well for kitchen knives. I know there are food safe protectants, but I'm not sure of the brand names.
 
In your case I recommend stainless, I dont want rust but I love a good patenia on a carbon steel blade. I just got a really ugly kitchen knife from a friend because his girlfriend would not let him ust it. It has a great patenia and I love it.

The main component of rust if water, if you dry the blade you wont get rust. If you cut something and rinse the blade and put it in the butcher block you will have a nice suprise a few days later. You can also give quick spray with non-stick pan coating. Remember all you need is 1 molecule thick so just a quick spray and wipe with a towle.
 
I found a sheet of 410 SS that's .032 thick and 12" x 12". At $12 a piece is this a good quality of stainless and how easy is it to work with?
 
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There are many places to order stainless, near you is scheffield knife supply. They have a online catalog. You will need at least 3/32 to 1/8 (0.094 - 0.125) thick so 0.032 is too thin. You will also need to send it out for heat treat. Paul Bos or Texas Knife Supply are two that can help. The stainless that you want is ATS 34 or 440C.
 
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