Simple Knife and blade care

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LawyerSam

Joined
Jun 25, 2010
Messages
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For a Sypderco Persistence and a Delica with VG-10, any tricks to keep them rust proof or anything like that. I try to clean the blade by running it under a small bit of water and wiping it dry with a cloth. Good idea? Spray WD-40 on it?
 
food grade mineral oil. that way if you peel an apple or cut any other food it wont hurt you.
 
LawyerSam said:
For a Sypderco Persistence and a Delica with VG-10, any tricks to keep them rust proof or anything like that. I try to clean the blade by running it under a small bit of water and wiping it dry with a cloth. Good idea? Spray WD-40 on it?
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Clean & dry is most important. Even more so, if you're knife is exposed to saltwater or sweat on a regular basis. If you do feel the need to add protection to the blade, the mineral oil suggestion is good if you use the knife with food.

I frequently wipe down my knives with a paper towel moistened with some Windex, usually immediately after I've handled or used them. Does a great job removing the oils & salts left behind by your hands. Since I've been doing it this way, I haven't had any rust issues, even with carbon blades.
 
UpChUcK said:
Do you have a brand name that you use/recommend for mineral oil?
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The easiest solution is to pick up some of the 'laxative' grade mineral oil in the pharmaceutical section of your local Walmart/drug store/grocery store. It's actually sold as an 'intestinal lubricant' (laxative) so, obviously, it's food safe.

Just don't DRINK too much of it... :p
 
Obsessed with Edges said:
The easiest solution is to pick up some of the 'laxative' grade mineral oil in the pharmaceutical section of your local Walmart/drug store/grocery store. It's actually sold as an 'intestinal lubricant' (laxative) so, obviously, it's food safe.

Just don't DRINK too much of it... :p
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Exactly where I got mine.
 
Even olive oil will work. I use a clove oil for my carbon steels and in a pinch (usually away from the house) I just grab some EVOO.
 
The mineral oil point has been covered, but I'll add that if there's a knife you don't plan to use for food prep, you might check out Tuf-Glide.
 
I thought I saw somewhere you could use tuf cloth for food prep if you washed the blade water, or does that defeat the purpose?

How often do you use the mineral oil application?
 
I never had had a rust problem with VG-10. I use a kitchen knife almost daily with a VG-10 blade, a Spyderco, and just wipe it dry after cleaning it...no rust.
With pocket knives, I just oil the joint when needed with Benchmade blue lube. I never put any lubes on a VG-10 blade - If I wanted to worry about rust, I'd use a carbon steel blade.
Incidentally, I have kitchen knives in carbon steel and they have never rusted when just dried after use - they picked up a patina and turned gray.
 
Unless its covered in something extremely corrosive like blood or battery acid you can most likely get away with just wiping it off. I'm fairly neglectful when it comes to any kind of maintenance other than sharpening and oiling the joints and I can't recall having rust problems on any of my stainless knives other than a Byrd that I left out in the rain on the deck railing for a while.

Carbon steel is another story, but even then it will most likely just develop a patina rather than a real corrosion problem.
 
if you simply clean blades after using & dry them ,rust is'nt an issue.even blood & citrus fruits wo'nt stain if you clean blade soon enough. if you go fishing on a salt water excursion [like a jetty] i would go with the mineral or olive oil since you may be exposed to salt for sometime.
 
For just about all of my knives I use food grade mineral oil. When I was saltwater fishing I used "Sheath" rust protectant by birchwood-casey. I would never want to use it on a blade that I would use for anything that I eat but it's the ONLY thing that I could find that kept my leatherman from rusting in the salt spray.
 
Obsessed with Edges said:
Clean & dry is most important. Even more so, if you're knife is exposed to saltwater or sweat on a regular basis. If you do feel the need to add protection to the blade, the mineral oil suggestion is good if you use the knife with food.
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Clean and dry +1!

and don't forget to oil the pivot.
 
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