Corrosion Reports

[Wartstein]

Heavy patina, as you can see... but not too much actual rust

.. but this time you're wrong, my friend: That's a tool steel knife after Vivi carried it iwb for ten minutes...

[The Mastiff]

Bloke, are you sure that isn't blood/proteins? It can be difficult to remove until it drys for a month or two or of course you could go the paste/mild abrasives way. I have seen stuff like that on weapons left in evidence drawers and then some time later it begins to flake off on it's own.

Joe

[Woodpuppy]

It can get pretty hot, wet and muggy here. Today it’s 24degC or 75degF, it’s raining and humidity is at 93%. We live about a kilometre from the coast so the potential for metallic corrosion is fairly high.

The only times I’ve had knives corrode is through neglect. I’d never go for a swim with a knife or have one in my pocket going for a run or something so I can’t comment on that. I don’t as a rule use pocket knives for food prep or the like so can’t comment on that either.

I tune all my screwed assembly knives before use and don’t subscribe to the “open and close it 10,000 times and it will break in” mentality. I use Eezox to coat liners etc. synthetic high temperature and high pressure grease on pivots and have no issues with corrosion.

This isn’t corrosion per se but I did manage to pit my Tasman HB that I use to clean fish that I generally only wash it in saltwater. The last thing I do is scrape out the liver on either side of fish backbones and that particular time a bit of liver or a blood clot must have stuck to the blade and I obviously didn’t notice, just sloshed the knife in the surf, closed it, wrapped it and a scaler in a tea towel and chucked it in my fishing bag as always.

Weather and circumstances meant I didn’t fish in a few months and when I did have a look before I did eventually go for a fish, this is what I found.



You can see here, the bit of fish liver or blood clot or whatever it was ended up between blade and inside of scales.



Looking at it through a loupe and not great photos but you can see fairly deep pitting.

Impressive! Precious few folks can actually do that to H1!

[James Y]

It can get pretty hot, wet and muggy here. Today it’s 24degC or 75degF, it’s raining and humidity is at 93%. We live about a kilometre from the coast so the potential for metallic corrosion is fairly high.

The only times I’ve had knives corrode is through neglect. I’d never go for a swim with a knife or have one in my pocket going for a run or something so I can’t comment on that. I don’t as a rule use pocket knives for food prep or the like so can’t comment on that either.

I tune all my screwed assembly knives before use and don’t subscribe to the “open and close it 10,000 times and it will break in” mentality. I use Eezox to coat liners etc. synthetic high temperature and high pressure grease on pivots and have no issues with corrosion.

This isn’t corrosion per se but I did manage to pit my Tasman HB that I use to clean fish that I generally only wash it in saltwater. The last thing I do is scrape out the liver on either side of fish backbones and that particular time a bit of liver or a blood clot must have stuck to the blade and I obviously didn’t notice, just sloshed the knife in the surf, closed it, wrapped it and a scaler in a tea towel and chucked it in my fishing bag as always.

Weather and circumstances meant I didn’t fish in a few months and when I did have a look before I did eventually go for a fish, this is what I found.



You can see here, the bit of fish liver or blood clot or whatever it was ended up between blade and inside of scales.



Looking at it through a loupe and not great photos but you can see fairly deep pitting.

Wow, thanks for sharing that, Bloke. I hadn't realized that anything short of chlorine tablets could corrode H1.

Jim

[StuntZombie]

I don't have the pictures anymore, but I was able to pit the blade of my LC200N Pacific Salt 2 when I neglected to wash off some lime juice.

[bbturbodad]

Pretty much all my tool steel blades have this pattern from IWB carry






This was forced with some assorted meat juices and has changed from blueish to greenish

[Bloke]

Bloke, are you sure that isn't blood/proteins? …

Hi Joe, I don’t rightly know what caused it and initially I was baffled till I noticed the stain on the inside of the scales which leads me to believe it could only be blood or something else organic that came from a fish.

Whatever it was mate, I think the fact that it was left for months had the most significant impact.

Impressive! Precious few folks can actually do that to H1!

Hi Woody, the knife has cleaned lots of fish over the years and every one is saltwater. It’s not seen a single drop of oil and I very much doubt I’ve rinsed it in freshwater more than a couple of times. Ultimately that’s the beauty of the Salt Series knives and what makes them so unique, I reckon.

All said I think it was just a one in a million thing and me being negligent. Luckily I didn’t end up with the same or worse on the actual edge and ruin the thing.

Anyhow, Gringo and Vivi reckon they can rust knives but I reckon they’ve go nothing. Ah, hahaha, ah, hahaha, ah, hahaha!

Wow, thanks for sharing that, Bloke. I hadn't realized that anything short of chlorine tablets could corrode H1.

Jim

Hi Jim, prior to this which was about four years ago or more now, I too was of the same impression.

[vivi]

Here's one for ya bloke



M4 Native Chief.

Carried IWB in a new car with really good AC for 1.5 hours. Walked into the post office and a grocery store on the way home as well.

It lives a rough life.

[ykspydiefan]

This Z-Max was dressed well in Halpern scales when it went to work on a moose hide last fall. It was used to shave the hair off and muck off most of the fleshy bits and much of the fat. It was fast work with a sharp knife like this. In hindsight, the Z-Max would have benefited by a full undressing, a good bath and an oil up every day. I left the scales on for 1 week. Washed, dried, repeat. The blade is fine, under the scales shows some dark spots, not really pitted. I hit these spots with a green scrubby and some oil before the picture. May be a more aggressive scrub would get them off for good.

There is a fine balance between the increased cutting efficiency with this blade and increased maintenance time. And, Z-Max deserves the maintenance time.

[Ramonade]

I wonder if an epoxy-ed handle can still develop rust !
For my K390 Mule, I've planned to use stabilized wood but also a G10 liner. Theorically, nothing will be able to touch the tang, no air, no water. But I wonder what I might find in 15 to 20 years when, certainly for a good reason, I'll cut the handle off

[bbturbodad]

"Family" Spyderco kitchen knives...

Santoku MBS-26


Z-Cut BD1N

[JSumm]

Wow Turbo! I think BD1N is pretty corrosion resistant. That's impressive.

[Woodpuppy]

Does “family” run those through the dishwasher?

[bbturbodad]

No dishwasher but I've seen them in the sink in the morning after sitting for a night. There's a reason I keep my knives separate from the rest

[Wartstein]

Wow Turbo! I think BD1N is pretty corrosion resistant. That's impressive.

No dishwasher but I've seen them in the sink in the morning after sitting for a night. There's a reason I keep my knives separate from the rest

And you (Turbo) live really close to the sea, right?

So the general climate (also in the house) might be rather "salty"?

[Brock O Lee]

No dishwasher but I've seen them in the sink in the morning after sitting for a night. There's a reason I keep my knives separate from the rest

This is the reason why we cannot have nice things (Murray Carter Itamae's ) in our kitchen.

[JSumm]

I like to use my folders for just about anything to see how I like them. Construction projects, outdoor work, camping, etc. They get dinged up, scratched up, and banged around. They would probably make for terrible Instagram pics. However, the one thing I dare not expose them to is my family in the kitchen, and the dreaded kitchen sink. I don't know if they could withstand that kind of hard use. People talk about batoning. Please, hard use test should be done by our family in the kitchen then tossed in the kitchen sink.

[bbturbodad]

And you (Turbo) live really close to the sea, right?

So the general climate (also in the house) might be rather "salty"?

We do live close to the beach but I don't have issues with other kitchen knives I maintain (just drying them off after use) in much less corrosion resistant steels like 52100 and ZDP189 so I don't think we can blame the climate, unless we consider the kitchen sink as a micro climate.

...the one thing I dare not expose them to is my family in the kitchen, and the dreaded kitchen sink. I don't know if they could withstand that kind of hard use. People talk about batoning. Please, hard use test should be done by our family in the kitchen then tossed in the kitchen sink.

That's the difference between hard use and hard abuse lol

[JRinFL]

The kitchen knife is just a tool. The minor spots of corrosion have not pitted any of my Spyderco kitchen knives and they are easily removed with Bar Keeper’s Friend. People get wrapped around the axle over things, IMO. They are not priceless Samurai swords. Their value is in the work performed.

[JD Spydo]

For as many "user" Spyderco knives that I have with VG-10 I can't complain at all with the corrosion resistance of that mainline blade steel on many great Spyderco models.

Few people here today remember that the first phase of Spyderco CATCHERMAN models were made AUS-8. And again I've always found AUS-8 to be great for overall corrosion resistance. I put AUS-8 right up there with X-15 TN which is a blade steel that several companies used to brag about almost 20 years back>> I'll put up AUS-8 against X-15 TN any day of the week.

Sure the nitrogen based steels do lead the pack for corrosion resistance but VG-10, AUS-8 and ATS-55 are just fine for work in harsh environments IMO.