Esee blade rusting very easily

11B CIB

11B CIB

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I have an Izula 2 that’s only about six months old or so. I’ve noticed the blade rusts very easily, for example, used it to cut a plastic bag so I could tie it off, and some water droplets got on the blade. I wiped it on my pants but not well enough I guess. 30 minutes later there’s a half inch long strip of rust along the cutting edge.

I have other less expensive knives, like Kershaw and benchmade (unassisted folder) that do not have this issue

It’s also getting rust speckles from humidity where the other knives I carry at the same time dont

Is this common with Esee blades??
 
Yes, it is common with any 1095 carbon steel blade.

The trade-off is that it is easier to sharpen, especially in the field, than most of your modern steels, which makes it a great bushcraft/survival option. I can find the right rock in the creek and sharpen it. Not gonna happen with the Kershaw or Benchmade. Apples and oranges kinda deal.

Think of it as a blued finish on an older Smith revolver and treat it as such.

We use 1095 more than any other steel on our "homestead". It's like a cast iron frying pan. You get better performance but you have to put in more maintenance. We use a lot of cooking oils on ours after we clean them. Eventually builds up "seasoning" coat of protection.

And you can also "pre-patina" to help slow that kind of issue. Lots of folks use vinegar/salt mix.
I prefer French's Mustard. Leave it on all exposed surfaces overnight. Clean off the next day and it is a darker color. Then start your oil/seasoning process. Makes things a lot easier in the long term.
 
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What he ^ said.

I've taken to using olive oil on my blades a lot. Not only does it work. It's non-toxic/non-petroleum based for when I use my non-kitchen knives for food prep.
 
And you'll run into the same issue with carbon steel Moras and Condors. They are great knives and I highly prefer them to their stainless steel counterparts for most uses, but they do require some upkeep.
 
rantingredneck said:
What he ^ said.

I've taken to using olive oil on my blades a lot. Not only does it work. It's non-toxic/non-petroleum based for when I use my non-kitchen knives for food prep.
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Do you just rub some olive oil on it, an leave a thin layer? Is there some kind of heating or seasoning process like cast iron? I haven't used or maintained my blades recently, and that would be a good project for my weekend. Especially if it rains in the hills.
 
CZfool68 said:
Do you just rub some olive oil on it, an leave a thin layer? Is there some kind of heating or seasoning process like cast iron? I haven't used or maintained my blades recently, and that would be a good project for my weekend. Especially if it rains in the hills.
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I literally pour the olive oil over the blade, rub it in with a paper towel and leave it at that. After I use one extensively and especially after touching up the blade on the stones, I reapply. Just habit at this point.
 
I also use it on folders to keep the joints lubricated. Works well.
 
rantingredneck said:
I literally pour the olive oil over the blade, rub it in with a paper towel and leave it at that. After I use one extensively and especially after touching up the blade on the stones, I reapply. Just habit at this point.
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Extra Virgin or can I go cheap? :p
 
I have a becker in 1095. I wipe it down with olive oil or food grade mineral oil before I put it up.
 
Geezer said:
Carbon steel? Stick it in a tater and leave it overnight. Instant patina.
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Bought mom a couple carbon steel Moras from @thrillhill to use in her kitchen. Every few months she wraps them in an onion peel and leaves them overnight. They’re doing great
 
Geezer said:
I'm interested in seeing what you're doing to the Old Hickory knives. I love my Old Hickorys.
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They're damn good knives...

Some folks'll look down their noses at em as "cheap" knives, but they're 1095, made in the US and if I had to carry only one knife into the woods, it'd most likely be a 7" OH butcher.
 
Olive oil will go rancid, so probably best to use mineral oil if you use a leather sheath. At least that’s what grand-pappy said.
 
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