Hi everyone. first time posting. Have taken the cleaver out camping couple times and does great with everything around the camp site / kitchen. Each time I just wash with some dawn and water then dry before putting away. I never baby my stuff and usually don’t even lube my knives, just wipe down after using. I did notice what looks like rust developing on the edge. what do you all recommend or is this nothing to be concerned with? I’d just leave it but if it’s going to get worse curious to know how you would handle. I use it with food prep too so that’s what I’m most curious if it will make it bad for that long term.
a little surface rust is nothing - give it a quick wipe with an oily paper towel and it'll be good to go -- or strop it to polish the surface rust off.
Happens to my Izula as well from time to time as well. Just an excuse to sharpen it up again before using it...
Thanks guys. These are the types of replies I was hoping to get. @anrkst6973: I checked that post out. Hoping I can’t get mine looking like that down the road.
Im just like you as i cant stand to have any surface rust on my tools. Ill keep some red eyed hog B-fat or food grade mineral oil on them to keep them fresh. The strop helps in my opinion too by making the edge finer.
I’ve been using olive oil. We mostly use our cleaver to butcher chickens so it only gets used hard 3-4 times per year.
A lil bit of darkness...on your kitchen knives, is not going to hurt anyone. Trust me. Ask me how I know..
Yeah, a little bit of rust is fine, you should see my EDC D2 steel folder Stropping and using the blade will keep the curring edge in perfect condition.
I remove the scales when the knife is new, rub beeswax on the tang, replace the scales. the blade I wipe down with Ballistol after every use. (Hot water wash, dry, oil).
clear silicone from the auto section of your local store will work too. A thin coat, some loc-tire on the threads, and never worry about it again.
