Rust

R

Ron M

Joined
Jan 11, 2002
Messages
137
I am a new to the forum. I'am thinking of buying a NO, I live in Florida. I am around saltwater alot. Does any-one have or had problems with rust. I alway clean off my blades after salt water exposure. I really dont know much about 1NFI steel.
Thanks - Ron:confused:
 
Welcome to the Busse forum Ron! :D

Here's two links to Cliff Stamp's work on the subject (they're reviews of Busse Combat knives....scroll down the the parts on corrosion resistance).

http://www.physics.mun.ca/~sstamp/knives/busse_basic.html

http://www.physics.mun.ca/~sstamp/knives/busse_bm.html

I've never seen rust on any of my INFI. I don't oil my Busses any more...they just don't need it. I just clean, dry, and sheath them.

Here's another thread regarding Busses used as dive knives:

http://www.bladeforums.com/forums/showthread.php?s=&threadid=196735&highlight=dive
 
Rust is a minimal prob with infi,with or even without the crinkle finish.I have no experience with saltwater,but I have kept my SJ in and out of the water for 24 hours at a time on many trips with just slight discoloration,but no rust.Also have skinned game and left blood on blade with no problems.Salt water from what I undersyand will even eat stainless knives unless cleaned.
 
I live on the West Coast of Florida on the Gulf of Mexico and use my Busses for fishing, diving and cleaning fish. Never had a problem with rust. (You should see what the salt water has done to some of my other knives - although I will not mention names!).

Anyway, a good coating of oil before and a fresh water clean up afterwards, certainly helps. Furthermore, if you were to use it for long term salt water immersion (like as your dive knife) I would definitely recommend going with a coated blade. The coating gives the INFI even greater corrosion resistance.

Hope that helps.
 
Welcome Ron:)

You're in good hands with these guys.
The only thing I know about salt water and Busses is that Busses aren't as easy to gargle with;)
 
Ron,
Sounds like you might have the answers you were after, but I'd also like to add a Welcome to the Busse forum. I hope you stick around and join in our discussions.

BTW, the NO is a great knife. :D
 
INFI is really an incrediable material. Follow Contender's advise as he has experienced more than most that I am aware of involving INFI and salt water. I've used mine around salt water without any problems, but then again, I have always been a gearhead and careful about maintainance. Mine are pre-coated with oil (usually motor oil unless I plan on cutting food, in which case mineral oil) and then thoroughly washed with fresh water or fresh water and soap immediately afterwards then WD-40'd and then re-oiled. They probabaly do not need all of that, but then again, it doesn't hurt.
 
Yes, Contender is your best source for info on salt water effects.

Only thing I know about salt water is it makes good taffy...

Welcome, and hope to see pics of your toys..

Mike
 
...been a very long time since I had any taffy Mike. But if you need some salt water, I'd be happy to send you some!!
 
I don't know how it will hold up, but when I saw the serrated Satin Jack pix from 1whobuys I got in touch with Marc immediatly. Now it's just a waiting game. This blade will see salt water and if I lose it I'l do myself in with the Assault Shaker.;)

PS Welcome aboard. Good people here. :D Ed C
 
Hi Everyone-

It's just too easy to keep a nice coat of mineral oil on your steel and not have to worry about corrosion! Harmless stuff that won't even alter the flavor of food too much.

Slightly off-topic, but if anyone needs an award-winning, family recipe for salt water, please send $347.00 and a S.A.S.E. and the recipe will be sent to you immediately.

~ Blue Jays ~
 
What are the advantages of using mineral oil instead of just vegetable oil from the kitchen (other than keeping you knife scent-free)?
 
Rainmaker:

Those are good points, if you have long periods of disuse between periods of usage. However, if you are using a knife frequently around water--regularly wearing off the coating and recoating it--then the potential of vegetable oil to eventually dry out or go rancid shouldn't matter. In such a case (and if those are the only issues with vegetable oil), I think I would be inclined to choose vegetable oil, because it seems like a more ecologically harmless substance to be washing off into a body of water. (I am basing this on the assumption that mineral oil is petroleum-based and somewhat toxic; please correct me if I am wrong.)
 
Mineral oil is often used as a laxative, believe it or not.... so I'd say it's pretty harmless in general. Don't know what makes it mineral oil, but I know it's not water soluble.
 
Originally posted by Evolute
What are the advantages of using mineral oil instead of just vegetable oil from the kitchen (other than keeping you knife scent-free)?
Click to expand...

Vegetable oil will eventually go rancid as it is, after all, food. Mineral oil, on the other hand, is pretty much odorless, colorless and tasteless. A friend of mine is a butcher and his shop buys it in gallons containers. I bought a pint sized bottle at the drug store like a year ago, use it regularly;) on the knives and it's still three quarters full. Good stuff.
 
You must log in or register to reply here.
Back
Top