How do I take care of K390?

[VG10]

I got my K390 LB3. Totally happy. Had Ladybugs for years.. How do I take care of K390 though?

[JuPaul]

I keep a very thin coat of mineral oil on all my non-stainless steels, including k390. Cheap, very effective at preventing corrosion, and food safe.

[rabbitanarchy14]

what would happen if i didnt oil it but like once a month. would it just patina. i live in mi and most of the time its dry here.

[TomAiello]

Are you going to use it for food prep?

I like Tuff-Glide. My preferred method is Tuff-Cloth. I wipe the blade down most evenings before bed, but I'm sure I miss some evenings. So far all my non-stainless (Maxamet, Rex 121, Rex 45, Cruwear, 4v/v4e, etc) have done just fine with that, on the days I carry them (nothing on days they don't get used). I live in a desert, so your mileage may vary, but it works for me.

The only knives I use mineral oil on are the kitchen knives, and right now there is only one (26c3) non-stainless in that rotation. I have an 0-1 that's got a really amazing patina, but it's in my travel bag at the moment, not the kitchen drawer.

[TomAiello]

what would happen if i didnt oil it but like once a month. would it just patina. i live in mi and most of the time its dry here.

Depends on what you cut. If its cardboard and wood and such, I bet it would be fine. If it's plant matter, especially fruit, or meat, I think you'd be asking for trouble.

[rabbitanarchy14]

no not really food or plant matter and if i did i always wipe it on my pants. so i should be fine. awesome thank you.

[crazywednesday]

mineral oil

[Thunderpants]

My K390 Urban is one of my most carried and beloved Spydercos. It got some nice patina cutting plums and things like that. A rinse and a wipe with a dry dish cloth is usually all it gets along with a dab of Ballistol every once in a while. Last week I forgot to clean it after using it to cut a block of cheddar cheese - this darkened the patina in places, in a subtle quite attractive way. All this patina seems to be very much on the surface and not nasty like rust would be.
So I wouldn't worry too much about patinas in general, especially on a knife that you use and carry. The patina really adds character to a blade.

[Tucson Tom]

I don't do anything. All is well here in Cactus City. Any patina is fine, but I'm not rushing anything. Whatever happens happens.

If California falls into the ocean and we suddenly start getting salt breezes, I may have to rethink things.

[koenigsegg]

I gave my friend a K390 Urban. He loves it but he cycles so it got sweaty which made it have spots of rust and pitted pretty fast.

[Nate]

Yeah, keep it dry and/or lightly oiled. K390 will form a black oxide layer and start pitting very quickly in damp/wet conditions in my experience.

[Skidoosh]

I forced a patina on my urban but not on my other K390 knives, I never coated with oil either, no problems and a nice patina developed.

[Sumdumguy]

Keep it clean and use mineral oil once every couple weeks(depending on how quick it stains).

[curlyhairedboy]

I've had good luck with EDCi as a rust preventative.

[VG10]

Thanks! Sounds like avoid salt and moisture and keep it oiled.

[The Mastiff]

If there is anything corrosive wash and dry it. Then seal the steel with paste wax or silicone and retreat as needed. Think about how rust works and then interrupt the cycle. It's actually very easy and takes very little time. No need to complicate things.

Joe

[SubMicron]

My plan to keep it shiney:

Rub in EDCi whenever needed.
Keep the pivot lubbed and clean.
If spotting occurs, disassemble and Flitz

[TomAiello]

I've had good luck with EDCi as a rust preventative.

Is EDCi food safe?

[SpyderGrill]

If you want to keep it shiny new like out of the box, wash and oil it every time you use it.

If you want that beautiful blue and gold colors that form, cut some strawberries, cut up your steak for dinner and let that sit on the blade for awhile before you wash it off. Apples, Pineapple, any fruit works.

That patina protects the blade from bad red rust.

I prefer the patina look.

[SpyderGrill]

And I 2nd the Mineral oil advice, cheap, effective, and food safe. I used to use Rem Oil but switched to Mineral Oil because its food safe if I want to cut an apple to eat.

You can pick it up at any pharmacy, its used as a laxitive