Maintaining Carbon knives in prolonged wet weather

[Nice65]

I know, progress, but stainless knives either roll or chip after opening a dozen or so bottles.

Lousy to strike a spark too. I see this Burts Bees stuff everywhere at the moment, I wonder if the lip stick would replace the waxy Lipsyl?

Ingredients: cera alba (beeswax, cire d'abeille), cocos nucifera (coconut) oil, helianthus annuus (sunflower) seed oil, mentha piperita (peppermint) oil, lanolin, tocopherolrosmarinus officinalis (rosemary) leaf extract, glycine soja (soybean) oil, canola oil (huile de colza), limonene.

There’s also this stuff from Red Eyed Hog which is designed for knife protection, seasoning iron pans etc.

https://www.thebathbushcraftshop.com/products/red-eyed-hog-b-fat-stick

 

[z_bumbi]

I lost a smiley in my text, i guess the forum motor doesn't support the one i used. But in all seriousness if there is a problem that can easly be solved with a different material it's something to at least consider.
For protection of carbon steel i either use oil or food grade paraffin wax. The later works best for longtime storage as it doesn't get rancid or get as dusty as oil sometime does.

 

[Janne]

I know, progress, but stainless knives either roll or chip after opening a dozen or so bottles.

I use the spine. (assuming you open bottles with caps?)
I do that 50% of the time at home in the kitchen too.

Rolled edge? Had not experienced that in ages on S/s knives. I use knives a lot, just spent two weeks fishing in Norway, plus building work on the house, using Mora and other knives, and no rolling of the edges. I think it depends on which brand you use. And the angle of the edge.
Too thin edge = weak.