Best way to clean and protect a knife

P

PDE

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Nov 7, 2010
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With use knives become dirty. I would like to know what cleans the best and also protects the knife best. Any suggestions?(also when it comes to different steels, is there a specific way i should clean carbon steels?)
 
With any steel, I wash my knives with hot tap water and dishsoap. Dry well and put away. Storing the knife in a leather sheath is probably not too good, as pitting can develop. Did I mention to be sure to use hot! tap water when washing? Some guys like to use mineral oil or a vegetable oil on the blade, others like some of the hi-tech lubricants available. I just leave mine clean and oil free.

Out in the shop, after sharpening or stropping, I'll use lighter fluid or denatured alcohol on a shop towel. The lighter fluid generally works nicer, leaving fewer streaks.

If you've been cutting tape (from boxes and such), there will be some tape residue on the blade. Again, I use lighter fluid or, if it's really stubborn goo, I'll use WD40 followed by lighter fluid.
 
I usually just break out the dishwashing soap and sponge to clean. For carbon steel blades, it's especially important to clean and dry after use since it's more rust prone. The only time this has failed me is when I'm cutting through fatwood. The sap just loves to stick on it. I haven't bothered to get it off yet (H-1 steel, very low maintenance). I might try some WD-40 on it later.

I like to use mineral oil for any steel blades. It's food safe so it's food prep okay. For stuff I know that I'm not going to use food with, I'll use Tuff Cloth as it lasts longer in it's protection.
 
Knives won't rust into powder on you if you just remember to give them a wipe after use. Use soap & water if easily available. Dry them off first chance.

I use wax on my knives because it stays in place. Wax protects your car from the elements, it will do the same for you knives & guns.

It isn't rocket science. If you know how to treat a kitchen knife, you pretty much know how to treat every other kind of knife.
 
Yea, that is usually what i do as well, it just does not always get everything off the blade, like sap. I will also use baking soda with a little water, still leaves blade somewhat dirty.( such as my BRKT Aurora that STILL has residue on the blade.( I know a knife is a tool, but i am OCD when it comes to my knives.)
 
PDE said:
Yea, that is usually what i do as well, it just does not always get everything off the blade, like sap. I will also use baking soda with a little water, still leaves blade somewhat dirty.( such as my BRKT Aurora that STILL has residue on the blade.( I know a knife is a tool, but i am OCD when it comes to my knives.)
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Nothing wrong with a clean knife. If you spend hours buffing out the scratches, you're just removing battle scars!
 
CWL said:
Knives won't rust into powder on you if you just remember to give them a wipe after use. Use soap & water if easily available. Dry them off first chance.

I use wax on my knives because it stays in place. Wax protects your car from the elements, it will do the same for you knives & guns.

It isn't rocket science. If you know how to treat a kitchen knife, you pretty much know how to treat every other kind of knife.
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What type of wax do you use?
 
I use Anti-Bacterial Windex in general to clean my blades and what that won't remove, lighter fluid or 99% Isopropyl Alcohol will. If the knife pivot and handle become really grubby, hot water and detergent followed by a hot water rinse and dried with a hair dryer, will usually win the day.

Stainless steel usually doesn't require additional protection, but for carbon steel, I use Fluid Film.
 
Oh yea i got a yellow can of that paste wax sitting out in my garage, i usually just use it on my axes, do not know if i want it on my knives......
 
I blast them with WD-40 if they need it, though that is rare. It cleans out the pivots and provides a light lube. Never used the hot water thing, though thats popular around here.

I've run several SAKs through the dishwasher as well. For some reason, I just don't care for the toe jam, mung and Lord knows what else that arrives embedded in the crevices when I buy a used knife.

For old knives that I buy on ebay and want to shine up a little, I use Mother's Mag and Aluminum polish with a Q-tip. Not abrasive and works like a charm. You can turn an old Buck 110 into something that looks almost new.
 
For knife cleaning, it's hard to find anything that boiling hot water won't wash off. For everything else, there's mastercard varsol and goo-gone.

Honestly, I generally either force a deep patina on carbon steel or keep it coated with a light coat of oil.
 
Dorito Monk said:
For knife cleaning, it's hard to find anything that boiling hot water won't wash off. For everything else, there's mastercard varsol and goo-gone.

Honestly, I generally either force a deep patina on carbon steel or keep it coated with a light coat of oil.
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How is that done?
 
PDE said:
Oh yea i got a yellow can of that paste wax sitting out in my garage, i usually just use it on my axes, do not know if i want it on my knives......
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Any wax is fine. That old yellow canfull (probably Minwax) will be better than most. Still though, carbon or stainless, wash and rinse them (HOT water), dry, and carry on....

PDE said:
How is that done?
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I do mine with a mixture of Casey's Cold Blue and apple vinegar. I fill a beaker with it, lower the knife blade in, and let sit for a few minutes. You can also use just the vinegar. There are lots of tricks using mustard and other stuff to give pattern to the patina. Surely some will chime in with some new ideas.
 
PDE said:
How is that done?
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There are a few ways, but some popular methods are submerging the blade in vinegar, mustard, or the juice from acidic fruits (apples, citrus fruits, etc). I'm not sure what level of rust resistance it provides under harsh conditions, but it's worked for me in the past. Definitely changes the looks of your knife, though, which might not appeal to you.
 
PDE said:
How is that done?
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My personal favorite method is cooking up a bunch of thick steaks and using the knife in question as a steak knife. It'll take longer, but you'll have the satisfaction of a naturally induced patina, job well done, and a full stomach :D
 
Scrub with soap and cold water, dry and then put a light coat of rem oil after each use for all my blades including INFI.
 
Forgot to add beeswax. I think this has been used for thousands of years to protect blades, armor and firearms.
 
Yea i just warmed up vinegar, mustard, grapefruit juice, and squeezed in a tangerine for good measure then stuck it all in the microwave. Should i worry about soaking the whole knife?
 
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