Which Knife Steels Have the Best Corrosion Resistance

How about blade coating used to eliminate/decrease steel corrosion? Less expensive, or more than high chromium steel?

 
I don’t understand how I can use the chart in any sort of real life choice of steel.

Which of the values model the resistance to rust for common knife using occurrences?

Are there cut off values of one of the calculated “Cr equivalents” that will predict resistance to, say, putting a fixed blade away wet? Leaving blood on it for a few hours until home from hunting? Getting caught in a downpour?

Since the amount of chromium in solution doesn’t seem to prevent rust linearly, is there a reasonable cut off where extra Cr-equivalent score is undetectable in normal use?

I just have more questions than before I read the article.
 
Dangerously said:
I don’t understand how I can use the chart in any sort of real life choice of steel.
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As I said in the article the rankings are useful in steel selection for comparing relative corrosion resistance. Where the cutoff is for you is harder to answer.
Which of the values model the resistance to rust for common knife using occurrences?
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In the article I said I preferred the two acid tests for predicting “general corrosion,” which would include rust.
Are there cut off values of one of the calculated “Cr equivalents” that will predict resistance to, say, putting a fixed blade away wet? Leaving blood on it for a few hours until home from hunting? Getting caught in a downpour?
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Those would have to be experimentally determined. Though there are a lot more variables you would have to determine first, surface finish being a big one. Few knives are mirror finished and the degree of finish is highly important when we are talking about potential corrosion of a knife rather than simply a steel comparison. Those are all fun potential experiments to do but the number of them is basically limitless. I did some testing of sharpness after exposure to lemon juice that I will be reporting on, for example.
Since the amount of chromium in solution doesn’t seem to prevent rust linearly, is there a reasonable cut off where extra Cr-equivalent score is undetectable in normal use?
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Don’t know. It would definitely be dependent on factors I brought up above, or as you pointed out, how the knife is treated. With enough time in salt water just about any steel corrodes.
I just have more questions than before I read the article.
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I’m glad the article has got you thinking and asking questions.
 
Vanax SC rocks.

Not only do you get stand-out stain resistance, you also get excellent edge wear and super toughness -- all in a fine-grained steel that readily takes an exceptionally keen edge.

I can't think of a more balanced steel.
 
Twindog said:
Vanax SC rocks.

Not only do you get stand-out stain resistance, you also get excellent edge wear and super toughness -- all in a fine-grained steel that readily takes an exceptionally keen edge.

I can't think of a more balanced steel.
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Apparently easy to finish for the maker too.
 
GatorFlash1 said:
How about blade coating used to eliminate/decrease steel corrosion? Less expensive, or more than high chromium steel?

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I've played with hard chrome coatings on tool steels.


I think I just like non-coated blades better though. I like being able to regrind the knife when it get thicker from lots of sharpening.

Just keep the blade dry and let it patina. No oil

Also Nitrogen steels are very good.
 
I’m sure this has been discussed before on the forum but since we are in that neighborhood, what is it that “patina” does that seems to slow the formation of oxides on the carbon steels? What is it exactly?
 
jdm61 said:
Patina is cool looking rust. :D
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I had an idea it was another form of an oxidized layer but if it was any different than the orange stuff we think of as rust. Rust doesn’t like to form on top of rust?
 
Good read. I'd only add that corrosion is the least of my concerns with knives compared to other aspects such as toughness, etc. Even the most prone to corrosion knives I own (1095 steel), even the most minimal upkeep of wiping them off and maybe a light coat of some oil a few times per year prevents it. That's been my experience. Does anyone really experience corrosion issues here with their carbon or stainless knives?
 
Bluing and browning are different kinds of "rust". Different sub-species of iron oxide. I may not his this exactly;uy right, but my understanding is that the "red" oxide aka rust is hygroscopic in that it "attracts" more water and that is why it flakes away, whereas the "black" oxides not so much. You still have to "treat" bluing with oil in order to get maximum protection or so I am told.
MattWRog said:
I had an idea it was another form of an oxidized layer but if it was any different than the orange stuff we think of as rust. Rust doesn’t like to form on top of rust?
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