Field Knife Care

[Deker 3,478]

Help me out please, I have a number of decent quality hunting knives and have now just purchased a further couple of Value (made in China) knives.

 

My normal decent knives just get a wipe off and a smear of Fully Synthetic Car Oil, this has never presented a problem and they are all good, but they are also good steel.

 

My latest offerings, whilst purporting to be decent steel, don't seem anywhere near the quality of my other knives: that isn't a problem for me as these will only get very occasional use, which is also why I haven't invested much in them. Just the same, during longish periods of non use, what do you suggest I protect the blades with, is my synthetic engine oil any good, or what would you suggest?

 

You can probably tell I'm not a real knife person, so your advice appreciated.

 

Cheers

[Jonjon79 13,358]

I've never owned a really nice knife but, I'm currently waiting for one to be made so, I'll be interested in the answers that you get.

 

On my basic, cheap gutting knife, I used to use 3 in 1 oil but, for the last 18 months I've been using Ballistol to good effect

 

I think it's more important to not neglect your blade than worry about what oil is used.

[riohog 5,937]

blood is your enemy ,then putting a wet knife back in the sheath itll sweat and tarnish , anyway for food wet wipes blade ,dry and a smear of olive oil .ultimatly just keep clean and dry after use .level of care will depend alot on steel type

[mushroom 14,080]

Fail your knife and it will fail you

[Blackbriar 8,569]

 

I've a nice Swedish knife and a couple of small blades a mate made for me.

 

I clean them, dry them then use 3 in 1 oil, or gun oil, if I'm using it at the same time.......

[jok 3,446]

Deker. For what it's worth, the same oil soaked rag used for everything, including digging spade when finished ferreting. Just a wipe to take off the blood and job's a good un. A good blade should almost look after itself however ask Riohog. Jok.

[terryd 8,941]

Would you recommend forcing patina Rio ? My knives were all looking a bit rough so I gave them a good clean then did that and they look much healthier now

Edited August 13, 2017 by terryd

[ChrisJones 7,975]

I use Birchwood Casey's Barricade for most of the blades I store. It's primarily for use on firearms but it's always worked for me on knives too. I have an old Mora knife, in carbon steel. It's tarnished to shit but I like the unique effect it has on the steel. When I dug it out it was covered in rust but I was able to lift it with Youngs 303 and some fine steel wool (0000.)

 

My daily carry is Mora Eldris. It's stainless but I don't live anywhere where humidity and salt are a problem. Clean it, dry it, goes back in the pocket.

[riohog 5,937]

Would you recommend forcing patina Rio ? My knives were all looking a bit rough so I gave them a good clean then did that and they look much healthier now

carbon steel will develope a patina anyway over time .some like a forced patina .some do it with vinigar .mustard whatever but you still really need to oil carbon steel

[Deker 3,478]

blood is your enemy ,then putting a wet knife back in the sheath itll sweat and tarnish , anyway for food wet wipes blade ,dry and a smear of olive oil .ultimatly just keep clean and dry after use .level of care will depend alot on steel type

 

That is just my issue on the new knives. I know they are not finest quality, I accept that for the use I have in mind for them.

 

My decent knives have served me well and are still in good condition, I'm just wondering if I need to adopt a new, more hands on approach, to keeping my new knives in decent order. I look after all my tools. Not thought of Olive Oil!

 

As you can probably tell from the picture they are hardly wonderful quality, but for what they cost I rate them good, just want to try and keep them ok now.

 

[walshie 2,804]

I like the sound of olive oil, then if you have to use the knife for food it doesn't taste like 3 in 1.

[Tyla 3,179]

You've piqued my interest now. What is the use you have in mind for those knives??

[dave88 1,565]

 

 

blood is your enemy ,then putting a wet knife back in the sheath itll sweat and tarnish , anyway for food wet wipes blade ,dry and a smear of olive oil .ultimatly just keep clean and dry after use .level of care will depend alot on steel type

That is just my issue on the new knives. I know they are not finest quality, I accept that for the use I have in mind for them.

 

My decent knives have served me well and are still in good condition, I'm just wondering if I need to adopt a new, more hands on approach, to keeping my new knives in decent order. I look after all my tools. Not thought of Olive Oil!

 

022as.jpg

As you can probably tell from the picture they are hardly wonderful quality, but for what they cost I rate them good, just want to try and keep them ok now.

 

Like that little knife mate, where'd you get it from?

[Deker 3,478]

You've piqued my interest now. What is the use you have in mind for those knives??

 

Nothing Clandestine, just to have around, just in case! They were cheap so thought it worth a try!

[ginger beard 4,653]

i thought olive oil went sticky and left residue over time.