How do i prevent rust?

L

Leo3an

Joined
Dec 21, 2017
Messages
183
Hi,

I live near the ocean and I recently got a D2 steel knife.l for the first time. I hear it is rust prone. Preventing rust is very simple since I have gun oils, but all seems very toxic (some say fatal if ingested)

I want to use it for food prep.

What is the best oil/method to keep it from rusting, but also not worry about eating food prepped with it?

If anyone has a cheap method, it would be great, then i can maintain them all the knives same way. Someone suggested Nano oil, but it seems too expensive to slather on every knife I have, after every use... someone also suggested Frog Lube, but then im told that is just coconut oil....which i have plenty of.

If anyone has a suggestion, i would appreciate it very much.

Thank you
 
MX3FG Lubricant “Food Grade”
http://www.inoxmx.com/inox/mx3-lubricant-food-grade/

It is made in Australia, and is available in USA and Canada
http://www.inoxmx.com/store-locator/

I myself am a life-long knife collector, and have tried everything through my life, to stop on the Inox lubricants.
I use the MX3FG Lubricant “Food Grade” for knives used to prep food, and for the rest I use their heavy duty
MX4 LANOX Lanolin Lubricant http://www.inoxmx.com/inox/mx4-lubricant/
With the latter on the blade I keep knives in their sheath w/o problem.

Works better than even the Tuf-Glide which used to be at the top of my list of corrosion protectors before I discovered the Inox.

Both are based on lanolin made of Australian sheep wool, just the “Food Grade” is odourless and passed food certification.

Hope this will help you by-pass months of headache and dozens of try and fail attempts to find the proper one by yourself.
 
Last edited:
Hi wootzblade,

Thank you for the reply. I very much appreciate your suggestion.

Curious, would you know if just a cheap mineral oil is ok to put onto knives. They seem slippery, and doesnt go rancid, and seems food safe.
 
Ah! Just researched the forums. It seems people do use mineral oil for coating the knife blade, and also as pivot lube.

They say not the best lube, but works.

Exactly what i needed!

Just gotta find the thickest, food grade, mineral oil, that is dirt cheap from the market!

Only downside seems to be that it is ment as a laxative... hah

If i find this not good. I will use MX3FG recommented by Wootz. Thanks!
 
Leo3an said:
Hi wootzblade,

Thank you for the reply. I very much appreciate your suggestion.

Curious, would you know if just a cheap mineral oil is ok to put onto knives. They seem slippery, and doesnt go rancid, and seems food safe.
Click to expand...

No worries. Mate, I've tried EVERYTHING, those Inox lubricants are absolutely the best.

Not all mineral oils are the same effective against corrosion.
Of all mineral oils, 3-IN-ONE Oil is definitely the best, and cheap, but there are two issues with it:
1st, it stains the blade with a milky patina, and if your blade is polished, you won't like it;
2nd - as many if not all mineral oils, hardly it is food-friendly, you should check the data sheet.
 
Last edited:
Balistol is a "quote" green non toxic gun & knife oil but for my carbon steel blades I also use a little food grade mineral oil . Good for Hung Chow too. :eek: Most rust can be prevented just by wiping down your blade good after every use and not storing in the sheath when not in use. I wouldn't worry to much about D2 rusting with proper care and maintenance.
 
Obenaufs bee’s wax is great for everything from leather to long term storage for knifes. It’s food safe and tastes great too. A cheaper option would be bee’s wax lip balm.
 
Just put it away dry and don't worry about it. D2 is pretty rust/stain resistant. Use ordinary mineral oil from the drugstore if you're going to store it in a really humid climate.
 
Use Froglube that's what I use on my Spyderco Manix 2 with Maxamet steel and it works really well and you don't much and it will last longer then oil on the blade and does a much better job plus it's food safe as well.
The Maxmamet steel is horrible for corrosion and once every 6 weeks I apply Froglube and now I can cut lemons or anything for that matter but not before Froglube.Also I can assure you coconut oil would not work anywhere near as good.
 
If placing it in a long-term storage situation in a humid environment--say an emergency bag in a car trunk--I'd use this. Corrosionx is essentially mineral oil base plus their secret sauce additive that makes it an astonishing corrosion protectant. The additives they provide add lubricity and better corrosion protection than I have gotten from any product except Eezox (problem with Eezox is, it's super toxic, and CorrosionX is not as along as you don't drink it). The corrosion protection will last for at least several months if not using the knife. I use it on all guns, tools, and knives that are not involved in food prep and are being stored in a humid environment (in my case, the gargage, the shed, and the trunk).

OTOH, if storing the knife mostly in a climate controlled environment, I'd use....nothing. Keep it clean and dry. Same thing when out using.
 
Avoid Nano oil. It's not good.

Use fluid film or mineral oil. Or any other food safe oil. Fluid film is food safe but it's lanolin based which sometimes some people are allergic too (lanolin comes from sheep). Mineral oil needs to be re applied often like after a few uses or after washing.

Frog lube is essentially coccunut oil so that's also a good option.

Citadel black is also another option.

Avoid anything that will go rancid like olive oil. Use only if you can't find anything else and your washing it off after.
 
You can use mineral oil as long as you but "food grade" or "medical grade" mineral oil ... you can buy it in the pharmacy area of your store. It wont go rancid like other mineral oils.

There may be better options for lubracation of pivots and such but mineral oil works great to coat blades and can work as lube ... and it's relatively inexpensive ...

if you're talking fixed blade then mineral oil would be great ... and you can mix a bit of beeswax or buy mineral oil with beeswax and it is great to protect a fixed blade
... just dry the knife well wipe on a light coat
 
The enemy of my enemy is my friend. You don't have to worry as much about preventing rust, if you embrace it as an ally.

37974325831_2c42aee38a_k.jpg
 
If food safety was not a concern, would good ol Rem Oil be OK?

Besides mineral oil, I am not seeing a general concensous.
 
This guy explains better than I can what I feel is one of the best alternatives to a life of rust phobia.

[
 
Last edited:
You must log in or register to reply here.
Back
Top