Seasoning your blades?

T

TrojanSteel

Joined
Jul 22, 2013
Messages
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This might be a silly idea... Given that we oil our carbon steel knives: has anyone tried seasoning their blades in the same way that you'd season a cast iron pan? Rather than just putting a layer of oil on the blade, you can coat it in a protective layer of polymerization like you would with cast iron. I typically use flaxseed oil: apply a thin layer, bake at 500 for an hour; repeat several times.
 
I wouldn't recommend keeping a knife blade above 400 degrees for any significant amount of time.

There are some chemicals that can do what you want (e.g. blueing) or you can allow a natural patina to form to prevent harmful oxidation.
 
I would think you would run the risk of tampering with the heat treatment if you did that.
 
FrogLube recommends that you warm the surface that you are treating and letting it cool. In a sence you are "seasoning" the steel, but I only bring the metal to around 150-200 degrees max then I let it cool. At 500 degrees and any length of time you run the risk of ruining the temper.

Seasoning cast iron is to build up a layer of carbon so food doesn't stick. Two totally different animals.
 
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Yep - plenty of YouTube vids of guys doing forced patinas with items such as vinegar, mustard, ketchup, horseradish, citrus, etc...
It's easy to do and fun to experiment - check it out if you haven't already....

Capt. Spaulding said:
You could try a forced patina if you feel like experimenting on Carbon Steel blades.
Click to expand...
 
Cynic2701 said:
I wouldn't recommend keeping a knife blade above 400 degrees for any significant amount of time.

There are some chemicals that can do what you want (e.g. blueing) or you can allow a natural patina to form to prevent harmful oxidation.
Click to expand...
Exactly, trying to "season" a knife as if it were a frying pan or soup pot is nothing short of dumb. Sorry to be blunt.
 
If you tried it you would probably softer the blade by several HRc points. i.e. going from HRc 57 to HR 54. It would depend on the steel and what the original temper was. You would also run the risk of ruining your handle. Use your knife to cut onions and acidic fruit. Keep it clean and dry and it will probably develop a nice patina or black oxidation. Oil it every couple of weeks with a mineral oil and you will be set.
 
Geeze...is it me? I have a 30 year old Sabatier carbon steel chef's knife (that I wouldn't trade for any knife I can think of) that I have never oiled or babied. I use it, I wash it, I dry it. Never a spot of rust - just a gradual gray patina that slowly formed over the years, almost without my even noticing. Takes an edge like a razor, holds it, and does what a knife is supposed to do. It cuts stuff. Thats all I need to know, or care about.
 
I got what I thought was my first carbon steel knife months ago, I tried neglecting it as much as possible which is hard for me when it comes to cleaning and still not a sign of rust and I was worried about that. Than I went into my safe and saw what I bought as a kid closer to 20yr ago. I thought it was an knock off SAK back than but I saw it and went "Hmm that looks too sturdy to be a knockoff." opened it up and it's an old Imperial with a carbon steel main blade. I had the thing for that long with no oil or maintenance done to it as I never used it as it was as dull as a butter knife, and I doubt the previous owner oiled it or cared for it. Just a few specs of rust and a bit of a patina, a lot less rust than the CRKT m16 I had for a few years in fact and that's a stainelss steel aus-8 blade if my memory is correct.

So don't worry about maximizing your rust resistance. Use the knife, oil it and enjoy it.
 
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