I have always used WD40 and 0000 steelwool after use and never had any rust problems.

I use either food grade mineral oil or olive oil on my carbon blade. No toxins to get on food when cutting

Why would you want the Patina look ?

It's a controlled rust that prevents future corrosion. Similar to gun bluing.

interesting, i just learned why they blue guns. This forum is good for all kinds of info.

After much experimentation, I’ve settled on the humble potato to force a patina on my knives. Just stick it in, let it sit for a day, and Bob’s your uncle.

I’m no fan of blotchy, spotty, dribble-mustard-over-the-blade patinas. Using an onion gives a layered patina from the onion's rings. A potato patina looks like it has grown naturally over the years, from much casual use.

If the blade is too long for even an Idaho baker, cut a flat edge on two potatoes and butt them together. Shove the blade through both of them like a shish-kabab skewer, and let it set.

Works like a charm.

My Russel Green River has a potato patina, naturally. Some blues, grays, yellows. It looks great to me. I use that knife every day.

Hum, interesting. Learn something new everyday.

Good advice.

I use mineral oil on anything that is going to touch food, tufglide on everything else.

onions and potatoes. now i'm hungry.

Actually, they used a process called "browning" before bluing... it was a controlled rust more so than bluing... bluing is an electrochemical reaction to iron, more like a coating, whereas browning requires the iron to rust and then be polished...put simply..since I am simple..

Doc