M4 Ti/G10 Millie, blade discoloration

[SERE]

I'm recieving my M4 Millie today.

Probably not to many people had the chance to actualy use this knife. But maybe some of you have M4 blade experience.

It seems that this steel type suffers easely from corrosian and discoloration when used for food prep. What are your expectations or experiences on this issue.

Thanks for your feed back.

Kind regards, Wouter

[Ankerson]

M4 isn't stainless so you have to keep oil on the blade.

[Creepo]

Only discoloration I've been getting is some minor "dimming" around the Spyderhole from my acid fingers. :D
But I've been using it for food prep as well as other things. Just oil the blade and wipe the excess off every now and then, just use a non-toxic oil.
Also don't leave any juices on the blade as this is the main reason corrosion starts to form, long exposure. Just wash and dry the blade afterwards and It'll be fine. :)

[NoFair]

Mine is going to get a patina either naturally or from a red wine vinegar dip :D

[bammann45]

Mine has already developed a patina from just carrying it in my pocket -- I am not going to worry about it.

[Billy]

Mine has some very light staining from trimming palm fronds in the back yard. I expect it will develop much more "character" with more use around other "juicy" materials, just like my other uncoated, carbon steel blades (Opinels and HI khukuris).

[Fred S]

My M4 Military has a bit of rust in the thumb jimping from sweaty thumbs

[Brad S.]

As said by others, Only minor dimming around the spyderhole. But I make an effort to keep it clean and oiled as well. 1 min with some flitz and it would be good as new.