This is my edc carried fixed knife that has been moved and para cord lashed to my edc day pack Sent from my iPhone using Tapatalk
Aloha Ray Loftis Sir...either that's a REALLY tiny knife, OR that's a HUGE inside of a muffin you took this picture on! Be safe!
Yes sir. The patina does help protect it from corrosion but a bit of oil is a good idea. I have a Mora that I patina'd and didn't oil and it has some pitting on the blade. Nice job on the patina!
I know we all know this but just sayin' because I've worked with enough people to know that common sense isn't always common... If anyone is gonna use a knife with food that food will taste much better if the oil on the knife is mineral oil (meant for food). WD 40, CLP, Rem oil, 3 in 1, and the like taste really nasty and are really bad to eat. Even honing oil. And yes I've seen it done more than a few times. Freshly sharpened or oiled blade used to cut food and then the Mr. Yucky face and no idea why. We're pretty smart here but not everyone who reads posts on this forum has been here before or uses their head for more than a hat rack. Can't always teach old dogs new tricks but they still know how to bite.
Thank you gentleman! I use mineral oil on all my knives that require a coat of oil . Sent from my SM-G920I using Tapatalk
Here is my Rob Amsler Ti. VAL. It is a small pocket fixed blade. It rides in my left front pocket, in a kydex sheath.
I hate pink, but this knife was given to me as a gift. I had the sheath made. (it is a Lifter's Leather sheath)
Paracord wraped my Chen's Neck-knife today.. url=https://flic.kr/p/Ckocd4]Chen's Neck knife[/url] by EDC Forum, on Flickr