Trilaminate maintenance

I assume you are talking about a san mai blade where there is a core steel and a different type of steel laminated to the outside so there are 3 total layers? Is it stainless or carbon steel? It should require the same maintenance as a solid steel blade of similar composition. What model is it?
 
The knife I am trying to get maintenance info on is the Mora tri-flex knives from Sweden. They say that as they are not stainless steel and that they should be maintained properly but, what is the differenec as far as maintenance of the two.
 
GB2010 said:
The knife I am trying to get maintenance info on is the Mora tri-flex knives from Sweden. They say that as they are not stainless steel and that they should be maintained properly but, what is the differenec as far as maintenance of the two.
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I cannot imagine that the knife would require something really specific. Try a Tuf-Cloth or WD40, Triflow, 3-in-1. If you plan on using it for food prep use a food grade mineral oil. That should do the trick.:thumbup:
 
just maintain it the same as you'd maintain any quality carbon steel blade and you'll be fine.

eg: wipe over with a Tuf-Cloth or mineral oil.
 
I might be wrong, but from what I've read "Triflex" is just the Mora way of saying "differentially-tempered carbon steel". There's nothing laminated about it. Any kind of water displacer will do the trick, like the mineral oil mentioned above.
 
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