I've had success with vinegar on high carbon or non stainless knives for camping. You can also use an apple, just cut one up to eat and then don't clean the knife for a few hours. The acid basically creates a layer of Fe3O4 which does provide some protection from flaky red rust. For lower carbon steels (that still aren't stainless) people have used stronger acids and etchants to do the same thing. Heat will definitely speed up the chemical reaction. I don't know about your damascus knife, I'd guess that this kind of treatment would obscure the pattern, but then you could always polish it away later.
On Sunday, October 19, 2014 11:25:57 PM UTC-4, Mathew Greiner wrote: > > Not long ago a thread had a handy tip about soaking an Opinel pocket knife > in mineral oil, then baking it at a low temp. Sounds like seasoning a cast > iron pan. > Ready to do this, and wondering if I should treat my horn handled carbon > blade pocket knives to the same treatment? What about the brass handled > damascus higonokami? > Who has lots of fun information about pocket knife care? > -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to rbw-owners-bunch+unsubscr...@googlegroups.com. To post to this group, send email to rbw-owners-bunch@googlegroups.com. Visit this group at http://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
