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Knife care is important for the longevity of your blade. I have here some methods for caring for your knife to keep it rust-free. There are two main types of steel, carbon steel and stainless steel. Carbon steel will need more care to remain rust-free, but remember, stainless steels are named stainless, not stainnever so care is still needed.
Carbon Steel Care
Carbon steel will develop what is known as a patina or black oxide. Patinas are black and grey 'splotches' of color that appear on the blade after cutting acidic foods and using the knife in different scenarios. These black compounds help protect the blade from rust, or red oxide. Rust can eat away at the metal and leave small pits if not caught early. A reason many of my carbon steel blades have a full black oxide coating (what is known as an acid wash) is to help protect the blade from rust. To avoid rust after use these steps should be followed:
Care Tips
- If the blade is dirty and you need to wash the blade, dry and oil the blade before storage. Any oil can work such as canola or olive oil, however, food oils can get sticky with time. I use food-grade mineral oil that stays oily for long periods. At minimum, the knife needs to be washed and dried after use.
- Do not store the blade wet. If the blade is stored in the sheath wet, it can develop rust very quickly. Even something as simple as wiping it on your t-shirt or jeans can work if you are out in the field. When you are back at camp/home and the knife/sheath set is wet, separate them to allow them to dry.
- If the blade is wet and you wipe it clean and wipe off ALL oils on the blade and raw steel is exposed (no black oxides) any oil will help protect the steel. In a pinch, even the oil on your forehead can work!
If you develop rust
- If you develop black oxide on your blade, that is good. But what can you do if you develop red oxide or rust? If you develop red oxide, you can wash the blade with a sponge and then dry it off and oil it, rub it with baking soda, or gently sand it with a high grit sandpaper (400+).
I have used carbon steel knives on my belt for years with no rust and minimal care. If a knife is used frequently with oils and black oxides (a patina) on the knife, then you can enjoy the benefits of carbon steel without worry of rust.
How to protect your
carbon steel knife.
Stainless Steel Care
Stainless steel is considerably easier to care for, however it can still rust if abused. drying your knife before storage and oiling it occasionally will help protect it. Unlike carbon steel, stainless steel is designed to be resilient to corrosion and rust and therefore takes less care. Different grades of stainless steel have different levels of corrosion resistance. Some grades, such as CPM Magnacut are expensive but have incredible corrosion/rust resistance. Here are some tips you can follow.
Care Tips
- Occasional oiling after washing with soap is a good idea to help protect the blade. A food-grade mineral oil is a great choice and is what I use.
- Cleaning the blade after cutting lots of acidic food by wiping debris clear. If acidic foods/items are left on the blade for extended periods, it can stain even stainless steel.
- Do not store the blade in an enclosed and wet location for long periods. While it will take much longer than carbon steel to rust, stainless steel still can.
If you develop rust
- If you develop black oxide on your blade, that is good. But what can you do if you develop red oxide or rust? If you develop red oxide, you can wash the blade with a sponge and then dry it off and oil it, rub it with baking soda, or gently sand it with a high grit sandpaper (400+).
Many of the oxides developed on stainless will be black oxides and only change the aesthetics of the blade, but with enough negligence, stainless steel can still rust.
How to protect
your stainless knife
