does this carbon blade rust easy? and if so how can i help prevent rusting?
675183
Not if you wipe the blade after you use it. I use mine to cut apples and oranges, I wipe it with a damp paper-towel, no rust. If you use the knife regularly, rust will not be a problem. Just from cutting up fruit, the blade on mine is turning grey, I have read that the tarnish helps to prevent rust.
1768528
Like others have said, no knife is truly maintenance free. Because it is a carbon steel blade, it can rust or discolor. Just a light swipe with just about any type of oil and wipe it dry and you will have no problems. Naturally, the more it is used, the more it will need to be sharpened. It is easy to sharpen and keeps a nice edge. That is why these knives are so popular.
125172
The knife blade has a protective coating. The high carbon steel will get a patina with age. You may want to remove the protective coating if you want an all over patina on your knife blade.
511337
The best carbon steel will always beat out the best stainless steel for edge holding and ease of sharpening, but if you work around salt water it's a good idea to go with stainless despite that. Stainless will take an acceptable edge, just not quite as good as good carbon. There is no such thing as the perfect, all purpose steel alloy. If there was then all knives would be made from it. That being said, I will nearly always select carbon steel for all of my knives simply because I enjoy knife maintenance. I've never had a carbon steel blade get so rusty that it was ruined. A little surface rust doesn't hurt anyway, as long as it's not on the edge. The best carbon steel will always beat out the best stainless steel for edge holding and ease of sharpening, but if you work around salt water it's a good idea to go with stainless despite that. Stainless will take an acceptable edge, just not quite as good as good carbon. There is no such thing as the perfect, all purpose steel alloy. If there was then all knives would be made from it. That being said, I will nearly always select carbon steel for all of my knives simply because I enjoy knife maintenance. I've never had a carbon steel blade get so rusty that it was ruined. A little surface... » Read More The best carbon steel will always beat out the best stainless steel for edge holding and ease of sharpening, but if you work around salt water it's a good idea to go with stainless despite that. Stainless will take an acceptable edge, just not quite as good as good carbon. There is no such thing as the perfect, all purpose steel alloy. If there was then all knives would be made from it. That being said, I will nearly always select carbon steel for all of my knives simply because I enjoy knife maintenance. I've never had a carbon steel blade get so rusty that it was ruined. A little surface rust doesn't hurt anyway, as long as it's not on the edge. « Show Less
1628750
I have owned this knife about one year...no rust. I live in the Rocky Mountains so low humidity. I also take proper care of all my knives. Over to you. Threemountaindogs
1311070
I've had this cleaver for almost 2 years. Never had any issues. Been very happy with it. Try polishing it with a pumice liquid. Maybe first try polishing with toothpaste and sponge. Or a very fine grit wet sandpaper? 1000 grit? Then wiping down with a vegetable oil. I use it, wash it and put it away. Never have seen any rust. Good luck
785587
It is listed as stainless on Amazon, and appears to be the same stainless as my 20 year old German Henkel knife. This one was marked Made in Spain. If it was ordinary carbon steel it would rust. I believe that all steel is "carbon steel" to some degree, since steel is by definition an alloy of carbon and iron, but stainless also contains chromium ( which prevents rust formation due to the surface oxide) and other metals as well, a situation fraught with misunderstanding
1628754
Yes, the knife rusts extremely fast, but if you keep a good coat of oil on it and do NOT keep it in the sheath, it should stay rust free.
1005030
so far this blade has been very rust resistant. I've used this hatchet quite a bit so the factory finish has worn off. I've left the hatchet outside several times and it has been rained on. So far, no issues with rust. Its a great hatchet and is still very sharp
1295641
Wished I could help you here but I've only sharpened high carbon or high carbon stainless steel blades. Sorry.
1865877
The coating is most likely going to wear away with heavy use unless you plan on using it to cut mostly soft materials. I have the non-coated A1 and its held up great over the years with no rust issues. I also have a pilot with the coating and most of the black coating has worn off around the cutting edge. IMO I don't really think a coating is needed if your worried about rust. If your batoning through chunks of wood the black coating seems to have a slight sticky feel to it as well. I personally like the A2 and A1 non-coated.
1890152
From my experience it doesn't rust easily as long as you don't store it with water on it keep some mineral oil with you to keep the blade water resistant mine is rust free and the coating does a fine job at keeping it that way to
2187362
I can't answer your first question, but I can answer the second. I haven't had any trouble with my blades rusting. They appear to be stainless steel.
2242451
Our knife blades are made from a high- carbon 420 stainless steel, however, stainless steel is not stain or rust proof. Please do not allow blades to soak in water, and do not allow acidic or salty foods to remain on the blades after use. This might cause staining to occur. Should the blade show some signs of staining, use a non-abrasive metal polish for easy removal. We recommend that you hand wash all knives thoroughly in hot water using a mild soap or detergent. Rinse in clean, hot water and towel dry immediately.Automatic dishwashers are not recommended as the heat and detergent can damage or stain the blades. Our knife blades are made from a high- carbon 420 stainless steel, however, stainless steel is not stain or rust proof. Please do not allow blades to soak in water, and do not allow acidic or salty foods to remain on the blades after use. This might cause staining to occur. Should the blade show some signs of staining, use a non-abrasive metal polish for easy removal. We recommend that you hand wash all knives thoroughly in hot water using a mild soap or detergent. Rinse in clean, hot water and towel dry immediately.Automatic dishwashers are not recommended as the... » Read More Our knife blades are made from a high- carbon 420 stainless steel, however, stainless steel is not stain or rust proof. Please do not allow blades to soak in water, and do not allow acidic or salty foods to remain on the blades after use. This might cause staining to occur. Should the blade show some signs of staining, use a non-abrasive metal polish for easy removal. We recommend that you hand wash all knives thoroughly in hot water using a mild soap or detergent. Rinse in clean, hot water and towel dry immediately.Automatic dishwashers are not recommended as the heat and detergent can damage or stain the blades. « Show Less
1733254
This knife in high carbon steel most certainly WILL rust and discolor, but nowhere nearly as easily as "regular" carbon steel will. You can't leave it wet. Clean the blade and dry it after each use. It is not stainless steel and wouldn't be nearly as good if it were.
1288174
I just use it not getting it wet or anything . I think water might rust the blades
326468
It is recommended (and I do!) use distilled water...very inexpensive and I've seen no rust at all.