Jonas wrote:It's the Glock knife, made from spring-steel, so it's prone to corrosion. I'll be using it for camping and snowboarding (cutting rope for the shots that we take from up in the trees)
You should have a blade with blade coating no? Either way for good practice and preventive maintenance is to keep a fresh thin layer of oil over the blade after cleaning.
Breakfree CLP and Tufglide are your friends. CLP works great as an all around oil. As it's name suggests it is a cleaner, lubricant and protector. Tufglide works great for dry lubrication and rust protection. http://www.break-free.com/products/prod ... reeclp.asphttp://www.sentrysolutions.com/
So long as you use a separate veggie/olive/mineral oiled knife for your foods you are good. Mineral oil itself is great for corrosion protection. Considering you can use CLP to clean roughly anything out of your firearm I do not suggest you use it to eat with. ... Though I know some people that have and they said it makes their food taste bitter... I seriously wonder what else CLP does to their insides :edit:faden::Oh btw if you will be storing your blade for a long time/storage you will want to use CLP/tuf or mineral oil. Veggie and Olive oil are great but tend to expire and gunk up thus even within a sheathe the blade will still attract dust.