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Old 02-09-2011, 06:38 PM
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Default Oiling a knife



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So I have a Ka-Bar knife made out of carbon steel. The exposed parts of the blade I've heard can be prone to rusting, and that I should oil the blade. However, what kind of oil am I supposed to be using exactly? I asked somebody at my local sporting goods store and they said to use the honing oil you put on the stone for sharpening.
Old 02-09-2011, 07:19 PM
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I have several hand forged, carbon steel knives. You can use Honing Oil, WD-40, 3 N 1 Oil, Gun Oil, etc....I mostly use Cooking Oil, in case I use them on fish, game, or food. Whatever you decide to use, coat the blade, then wipe the excess off, leaving a fine film on it. Never store a carbon steel blade in a sheath...keep them separate except when wearing it, as leather absorbs moisture and your blade will rust inside the sheath.
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Old 02-09-2011, 07:28 PM
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Thank you very much
Old 02-09-2011, 07:54 PM
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SCALAPHUNTER is right on. You can use just about any oil to prevent rust. Which is best..? That's up to you, and what works for you.
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Old 02-10-2011, 06:35 PM
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I'm a big fan of mineral oil for knives. It's dirt cheap in the laxative aisle of your pharmacy or grocery. Plus it's food safe
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Old 02-10-2011, 08:02 PM
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Makes sense. I'll have to try a couple and see what works best for me.
Old 02-10-2011, 09:15 PM
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I just use olive oil whenever I feel like it. However, my Triflex Moras don't rust for as long as I wipe them dry before putting away. To be sure, I live in Southern California, so humidity is not an issue here at all.
Old 02-10-2011, 10:44 PM
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The type of oil you use depends on how much you like the knife, there are a lot of oils on the market today that are (penetrating oils) avoid these if you want the knife to last. Penetrating oils will soften the blade material over time.
Old 02-10-2011, 11:26 PM
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Quote:
Originally Posted by SCALPHUNTER View Post
I have several hand forged, carbon steel knives. You can use Honing Oil, WD-40, 3 N 1 Oil, Gun Oil, etc....I mostly use Cooking Oil, in case I use them on fish, game, or food. Whatever you decide to use, coat the blade, then wipe the excess off, leaving a fine film on it. Never store a carbon steel blade in a sheath...keep them separate except when wearing it, as leather absorbs moisture and your blade will rust inside the sheath.
what about oiling the inside of your sheath?
Old 02-10-2011, 11:48 PM
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Quote:
Originally Posted by caticlysm View Post
what about oiling the inside of your sheath?
Some people do, but I'm not one of them. I am a leathercraftsman and I make sheaths regularly, and even if you oil the inside, you still run the risk of the leather drawing in moisture and either rusting or discoloring your blade. The only sure way to avoid this is to store the knife separate from the sheath except when you are wearing it.
Old 02-11-2011, 12:05 AM
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i prefer olive oil for all my knives. most of them at one time or the other are used in food prep or butchering.
Old 02-11-2011, 02:19 AM
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I use olive oil on my Mora, works well for me.
Old 02-11-2011, 02:51 PM
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Also the type of oil depends in what your using the knife for. Skinning, food prep etc...you don't want to use wd40, that calls for some food based/cooking oils.
Old 02-12-2011, 10:24 AM
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i use coconut oil, it has some antimicrobal properties and is safe to use on food related items. its high in lauric acid or something like that, which fights disease
Old 02-15-2011, 05:42 AM
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Ballistol or straight mineral oil.
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