HaveANiceDayXD

I seen that I appreciate the knowledge. I have been doing more research while waiting on replys but I just am not familiar with high carbon but I am becoming more comfortable thanks anyways guys

figured it out thanks anyway.

I am not gonna lie every knife I have ever used before this was stainless steel. So I never had this issue. I do know how to season pans. I just didn't want to change the color of the blade to black in the seasoning process. I just thought there might be some kind of chemical bath or electrocoating method? I am sorry if I am asking dumb questions. Like I said at the start of the post. This is the first knife I have ever made.

Well I am NE Alabama. I just need to know of a food safe product that will work well with my metal to prevent rusting. I want it to be semi permanent treatment. Look I am a chef and would like to use the knife that I am making in the cooking of food and not have to worry about my blade rusting every other day.

Hi, I am Jack I have just made my first knife and I used 52100 steel which it is good steel but my blade keeps oxidizing and turning rusty. I was wondering if there is any kind of food safe metal coating to prevent this rust? some galvenization process that will protect it from just turning into a rusty pile of junk?