CRU-CARTA THEM ALL! CRU-CARTA THEM ALL! My other blade is a Kelly Perfect 
CRU-CARTA THEM ALL! 
Do you treat you r K390 and other carbon steels with rust prevention or even just some oil when you first get it? Taking the whole knife apart, rubbing the whole blade own with tuff-glide and then slathering the whole thing in lubricant after has worked really well for me in making sure i never see any corrosion on my non stainless steels.If its a steel i'm particularly worried abut, say 52100, i won't even wipe down the oil before reassembling the knife again, I'll just wipe whatever drips out of the pivot during the first few days to keep as much inside the knife as possible. The knife will "absorb" more oil this way too, you'll be able to feel it from the action as well as touching the blade. A blade that's thoroughly soaked in oil gets to enjoy superior cutting ability too, it will just glide through cardboard/etc when push cutting, I've noticed this is something that strongly affects cutting performance that nobody ever talks about.To help maximize the amount of oil your steel absorbs you can also try heating up the knife a little bit with like a blow drier when you initially oil it. I swear that whenever I do this, I also dramatically improve the smoothness of the overall action a large amount too. Its very similar to how a new cast iron pan will need a little heat along with oil for it to develop its "seasoning" - the thin layer of non-stick, rust preventing polymerized oil that basically gets embedded into the surface layer of the iron pan after a couple uses or intentional seasoning. When done right, both my cast iron as well as carbon steel almost never have problems even when I subject it to excessive exposure to water that would normally ruin an un treated (non stainless) steel. I do not live in too humid of a climate though, so perhaps I don't fully understand your situation. I'll say that another tip is to always have a small spritz/mist jar of 99% iso around, and when you have situations like fruit juice running into your pivot or accidental spillage of your water all over the inside of your knife, you can just flush out the water inside right away with a few spritzes or splashes of the isopropyl. Combined with the impregnated oil +tuff glide (or frog lube or ballistol), i really dont see how anything can possibly go wrong. For pocket sweat, just do the isopropyl rinse once at the end of the day or perhaps at most a second time mid-day as well. Unless your sweat has the ph of like sulfuric acid, the oil should keep your blade perfectly healthy until its time to do so.
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that looks really nice. i honestly wonder if they will do this to the endela as well.
My other blade is a Kelly Perfect 
I agree with you. While I am glad they have this knife, because it continues the Emerson Endura Wave with Saber Grind, which is one of my all-time favorite Spyderco knives, I prefer the beautiful satin finish version.spyderwolf wrote: ↑Sat May 18, 2019 3:19 amI never liked black blades-too mall ninja for my taste.The only ones i have are the Perrin bowies,because i love those knives and i don't had a choice.
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