Schrade MAGIC Knives Discussions | Drop

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Schrade MAGIC Knives

FULL DISCUSSION

Kaozer

275

Aug 3, 2016

So i am a bit disapointed, there is a LOT of blade play (side to side AND up and down). Am i the only one? Also less of an issue but massdrop did mess up my order. See picture.

Aug 3, 2016

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Sir_Bigzalot

Aug 4, 2016

KaozerMines quite solid, only thing that bothered me was the blade edge's propensity to get rust spots after simply cutting an apple and avocado than rinsing off under tap water.

Aug 4, 2016

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Mtcha

Sep 20, 2016

Sir_BigzalotYou're not oiling the blade right then. Either that, or you're not using a good oil. I have a few EDC's with AUS8 steel, and when taken care of properly, I've never seen even the faintest spot of rust.

Sep 20, 2016

dragonbud

Sep 25, 2016

Mtchanot the person you responded to but I want to take care of my knives what do you mean by oiling them?

Sep 25, 2016

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Kaozer

275

Sep 25, 2016

dragonbudWell if you buy a knife with a carbon steel blade you need to oil the blade to prevent corrosion when you are not using it. I do not have any carbon steel knifes (ill have to fix that sometime) and oiling a folding knife with stainless steel usually means to put a small drop of oil in the pivot to help it rotate smoothly

Sep 25, 2016

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dragonbud

Sep 25, 2016

Kaozerahh ok that makes sense what type of oil is good for this?

Sep 25, 2016

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Mtcha

Sep 25, 2016

dragonbudYou have to oil your blades in order to prevent rust from forming. It's most often done with carbon steel blades because the low chromium content, and higher carbon content, makes the blade susceptible to rust. Stainless steel blades, which have more chromium (the element that makes stainless steel stainless), are still susceptible to rust, so I always oil all of my blades. I would go out and buy some gun oil. It stays on your knives a long time. Standard machine oil, like WD40, tend to only have a limited time of effect. Hope this helps!

Sep 25, 2016

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dragonbud

Sep 25, 2016

MtchaYeah that makes a lot of sense I hadn't thought about the whole carbon steel caveat.

Sep 25, 2016

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Mtcha

Sep 25, 2016

dragonbudDon't let that dissuade you. The higher carbon content means that the blade is tougher and will retain a sharp edge for longer, which is why high carbon steel is used for higher end and custom made knives.

Sep 25, 2016

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dragonbud

Sep 25, 2016

MtchaOh I have some Japanese knives in my kitchen which are high carbon I just make sure to clean and dry them immediately after use so I didn't really connect the dots with rust and folding knives.

Sep 25, 2016

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Mtcha

Sep 25, 2016

dragonbudGenerally kitchen implements with high carbon blades are of the 440 series or the 420 series (though the 420 is just on the border between high carbon and stainless). They still do have a fair amount of chromium in them because of their application. They are meant to be used in the kitchen where things get wet. They're also designed to be used on a cutting board, which helps them keep their edge, so the steel doesn't need to be as hard. I hope your future knife endeavors go well!

Sep 25, 2016

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Kaozer

275

Sep 26, 2016

MtchaWhile you are right in saying stainless steel is still susceptible to rust i would like to point out that near stainless steels (and SS aswell) like D2 really only requires being cleaned and dried up properly after use. Never had rust and never oiled any of my SS blades

Sep 26, 2016

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