Rust profing blade

L

libladeguy

Joined
Jul 6, 2016
Messages
13
Hi all,
New to Knife making. got started about 2 months ago and love it. I have been using 1095 steel to make my blades. I am working on a chef knife for my brother who is a chef. wondering if there are any trick of the trade to help prevent the knife from rusting.. I read online that people place knife in a 50/50 mix of water and vinegar for a few days and this help... Just want to hear what the people say before I put the knife in vinegar for 2 days or so, Im realy happy with the way it came out and don't want to mess it up.
 
there is no way to make a a carbon knife rust proof. You have a few choices.

Clean and dry it after every use

Dip in boiling viniger to create a grey patina

say to hell with it and let it develop a natural patenia
 
If you do as Don suggested it wont rust. Sometimes I will wipe it down with olive oil or something while its being stored just to help out. Now, it will darken and change color over time from cutting acidic fruits vegetables such as tomatoes, lemons, oranges etc... Also some meats will do this. Its just part of a carbon steel blade. If you don't want this and like the way carbon blades act then order some AEBL and go to town. No rust or discoloration, holds an edge, and is relatively easy to sharpen.
 
libladeguy said:
Hi all,
New to Knife making. got started about 2 months ago and love it. I have been using 1095 steel to make my blades. I am working on a chef knife for my brother who is a chef. wondering if there are any trick of the trade to help prevent the knife from rusting.. I read online that people place knife in a 50/50 mix of water and vinegar for a few days and this help... Just want to hear what the people say before I put the knife in vinegar for 2 days or so, Im realy happy with the way it came out and don't want to mess it up.
Click to expand...
If you are going to use the knife for food related items, olive oil or mineral oil only. Don't use a gun related oil etc. You can, as stated above and my personal preference, just wipe dry and let it gain that beautiful darker grey patina.

Truthfully an extremely high polish and wiping down will retain a shiny appearance for some time. As long as acidic items aren't being cut...The patina/rust has to have a place to gain a foothold. Mirror polishing takes away those footholds.

There are also options like chemical (cold) bluing, black oxide coating etc that will hold up for a while. And of course there is always cerakote if you are into that sort of thing. But those too will scratch in time.



-Eric
Overmountain Knife and Tool
Overmountain.us.com
 
If using it in a work setting i just dip mine in the fryer and wipe it off.
 
Thanks all, So pretty much man up and take care of the knife. Look forward to seeing the patina develop over time
 
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