>>837333i wish i had some awesome trick to share but, i literally just clean it and keep it dry, i wash the blade in the sink when ive used it for cooking at home, keeping water off the handle though, so lords know how,
but you can kinda see the rust probably most on the logo, some of the cutting edge has petina so it might be dificult to see, its not bad though itl wear off with use
to inject a little bit of life into this thread, il be going away for about 6 months to an outdoor focussed school, not even sure there is an english language equivalent, google translate says its a high school, but isnt high school in the American and English sense for like 11-19 year olds? irrelevant language stuff aside,
im going to this school, for 6 months, lots of hiking, canoeing, camping, mushroom hunting, carving all that lovely stuff, but for 6 months, i can only bring 1 knife, do i take
>mora classicfor that great feel in the hand that you can use for hours aswel as the low weight or
>mora "survival" with its heftier blade and tang, rubber grip and stainless steel, aswell as firesteel attachment on the sheath
