mora rust prevention

uncouth

uncouth

Joined
Nov 26, 2009
Messages
387
i inherited a mora (laminated blade) from my grandfather, anytime i stick it in the sheath (leather) it rusts, i used it in the kitchen the other day (cutting potatoes and onions) set it down for literally five minutes, turned around and it had already started to rust. I love the knife, but this rust problem is making me nuts. Any suggestions, similar experiences?
 
Dry it immeditely after use. Ive used one in the kitchen for years with no rust. Just a nice patina. you can also put a little veg oil on it.--KV
 
I had a lot of success with some of the plain carbon blades by putting vinegar on a scrap of cloth and wrapping it around the blade to force a patina. Do as kvaughn says and dry immediately after cleaning and wipe with oil before you put it up. I use mineral oil since it's on hand for my butcher's block.
 
I've heard some guys force a patina by peeling potatoes and onions then letting the knife sit...sure that wasn't just a patina cloud coming over it??
I've also been told that patina is a form of rust.
Then recently I was told there was no Santa....I'm so confused!!!:o:rolleyes::grumpy:
 
Rayban -

All carbon blades will patinate and/or rust over time just from use. Rust, nasty stuff, can be prevented by just good knife care. Normal use will stain and patinate the blade. It's just the nature of the animal. If you really want it to rust up quickly and likely ruin the knife, just put it in the dish washer. As stated above, good care is just washing and drying it immediately after use. A little veggie oil, since you're using it for food, won't hurt, but will probably not do a lot to prevent staining, etc.

BTW, whoever told you there was no Santa was lying to you. Don't believe them. Santa always brings me a nice blade or two (assuming I've been good, which isn't always the case :-)

Rich S

Nordic Knives Links page:
http://home.earthlink.net/~rsblade/puukko.htm
 
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Patina is a form of oxidation. Like rust. Except patina will not eat away at your blade the way rust does. And it helps to keep rust from forming.
 
uncouth said:
i inherited a mora (laminated blade) from my grandfather, anytime i stick it in the sheath (leather) it rusts, i used it in the kitchen the other day (cutting potatoes and onions) set it down for literally five minutes, turned around and it had already started to rust. I love the knife, but this rust problem is making me nuts. Any suggestions, similar experiences?
Click to expand...


Are you sure what you are seeing is rust, or the formation of a patina?

Some people do mistake the two, especially if they;ve been raised on nice shiney stainless steel.

I've got that same knife, the red painted wood handle Mora number 1 with the laminated blade. It's stained pretty dark by now, but no rust, and it's been out in boats on the Chesapeake Bay and gotten damp with alt water. Try just letting it stain, and wiping it down everynight with a dry cloth. The more a dark grey patina builds, the more rust resistant it will get. Biggest mistake will be trying to keep it shiney.
 
no it was definitely rust, red rust, forming over the top of the patina. i guess i will just continue keeping an eye on it, keeping up with maintenance. Thank you all very much for your input.
 
uncouth said:
i used it in the kitchen the other day (cutting potatoes and onions) set it down for literally five minutes
Click to expand...

You used the knife then left if for 5 minutes? :thumbdn:

Try this:
use knife for cutting potatoes & onions.
rinse knife
dry knife
carry on making diner

then:
apply mineral oil to blade

and also:
do not store in a leather sheath (leather holds moisture and promotes rust).

Rich S said:
Santa always brings me a nice blade or two (assuming I've been good, which isn't always the case :-)
Click to expand...

I've seen Santa - drives a courier van, right?
 
I just clean up and put a little oil on my carbon Moras (and all of my carbon blades) after each time I use them. Works like a champ- all my carbon blades are still nice & shiny. I can't bring myself to let any of my blades patina.
 
Darteres said:
I had a lot of success with some of the plain carbon blades by putting vinegar on a scrap of cloth and wrapping it around the blade to force a patina. Do as kvaughn says and dry immediately after cleaning and wipe with oil before you put it up. I use mineral oil since it's on hand for my butcher's block.
Click to expand...
I do this aswell, I rarely ever have to oil my mora and it stays rust free.
 
My Moras have a heavy patina, but because of the scandi grind after sharpening, they only have patina on the top half of the blade. It adds character. I'm not going to try and keep a ten dollar knife pretty, I'm not even interested in keeping a 600 dollar knife pretty. It's a tool.
 
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