Jan 20, 2004 · After steel-wooling the blade, give it a quick rinse and dry to remove any steel wool filaments. 8) Blot the blade sides and spine with mustard again. This time, make sure to blot directly over the less-patinad areas. This will help give the blade a thorough rust resistance. 9) Let the knife sit for another 6-8 hour period.

Feb 18, 2000 · Most important of all: enjoy your carbon steel knife! Carry it, use it, take it everywhere, and enjoy it, and don’t worry about rust, so long as you take the few, simple precautions above. WARNING: once you put a fine edge on your new carbon steel blade, and see how sharp it gets and how well it holds an edge, you might become a convert.

Mar 1, 2010 · I finish my carbon steel blades (Carbon V, 1070, 52100, W9 (Krupp steel used by Roselli)) on an ancient hard Arkansas bench stone that I inherited from a great-uncle who was a carpenter. It seems to impart a micro-toothy edge that cuts amazingly well.

Feb 7, 2014 · "CS" = "Carbon Steel" (any carbon steel.) At least that is my understanding. It's "almost" like Case took a page from the pre-2004 Schrade book concerning the "Schrade +" designation/name for their stainless steel blades. "Schrade +" was usually 440A.

Apr 8, 2024 · Overall, choosing between a Case knife with any carbon steel, stainless steel, or other steel is largely one of personal preference. Some feel that edge retention, ease of re-sharpening, and the patina that can be achieved with carbon steel blades makes it superior to stainless steel; others appreciate the added corrosion resistance and ...

Mar 25, 2013 · Hi Everyone, I'm finishing cold work on a Damascus (1095/15N20) shank. Unfortunately, I haven't worked on for 2-3 months and rust is beginning to form, mainly in the coarse 60 grit grind marks on the edge. I've been storing it rolled up in a polyester/nylon microfiber cloth. Although I had...

Jun 23, 2006 · The steel does NOT have to be heated. Your 98.7 degree finger with added heat from friction is more than enough to melt an extremely thin layer of wax (that's some physics, and some chemistry at the same time). STEEL DOES NOT HAVE PORES. Scratches, pocks, dimples on the SURFACE sure, but these are in no way the same at a pore.

Oct 14, 2014 · I don't notice my old patinaed kitchen knife imparting a taste to food, but I agree that fruit cut with a new carbon steel knife will be pretty bad. It seems to get better as the surface patina keeps it from reacting with the acids in the fruit, but if you think about it, the steel at the edge bevel will always be fresh steel, and react. Hmmm...

Jul 15, 2004 · I like the way basic high carbon steels cut and sharpen, and don't mind their tendency to darken. The only knife I've put actual rust spots on is a TrailMaster; I purposely left it it's leather sheath overnight after cutting and splitting firewood in the rain. The red spots, no more than 3/16" in diameter, buffed off easily with 0000 steel wool.

Jan 18, 2007 · Long term knife storage carbon steel. Thread starter davek14; Start date Apr 2, 2020; D. davek14. Joined ...