| Developing rust on a knife after only a week can | | | | Many knife owners' first instinct when they are |
| be a very frustrating occurrence. Believe it or not, | | | | finished using their knife is to store it in the |
| rust can and will develop in such a short period of | | | | sheath. It is made to hold the knife after all, right? |
| time even on a stainless steel knife! In this article I | | | | The truth of the matter is that leaving your knife |
| will share with the reader some of the best | | | | in its sheath for long periods of time will most |
| practices for knife owners to use on a daily basis | | | | likely cause it to rust. This is because moisture |
| to prevent rust and corrosion. | | | | develops inside the sheath and sits on the knife |
| Knives that are made from high carbon steel are | | | | blade for a period of time and causes corrosion. |
| typically harder than stainless steel and will stay | | | | A helpful way to prevent rust from forming on |
| sharp for a considerably longer period of time. | | | | your favorite high carbon knifes is to apply a light |
| The high carbon content gives knifes this ability | | | | coat of non-detergent based oil to the blade. Your |
| but also makes it much more prone to rust. Many | | | | local hardware store should be able to help you |
| hunters prefer to have a knife made from high | | | | with your selection. Some knife owners use |
| carbon steel because of the fact that they hold | | | | vegetable oil on their blades but I would not |
| their edge longer than a stainless steel knife and | | | | recommend this practice as it can eventually |
| they require less sharpening. It is important to | | | | ferment. I suggest either using 3-in-1 oil or most |
| remember to clean and dry the blade of your | | | | gun oils when it comes to lubricating your high |
| knife (high carbon or stainless) very thoroughly | | | | carbon knife. Again, be sure to select something |
| immediately after skinning an animal. Leaving blood | | | | that does not have any acid or other substance |
| or moisture on the blade of your knife will cause | | | | that could eat away at your blade. |
| rust and/or permanent staining that is not only | | | | Keep in mind that some knife sheaths have steel |
| less appealing to the eye, but can spread like a | | | | or other metal on them that can rust as well! I |
| disease throughout the knife and eventually ruin it. | | | | recommend using the same oil and rust |
| It is also important that your knife is dry before | | | | prevention techniques with these parts of your |
| you put it away in your sheath or knife holder. | | | | sheaths as you do with your knife. |