i am considering trying something out on a couple of inexpensive carbon steel straights. while these are probably not like my 52100 kramer by zwilling chef's knife which took a forced patina very well, i wanted to find out if anyone has tried this on their straights to keep the corrosion down. fyi...i forced a patina on my 52100 steel knife with vinegar and multiple applications of mustard. i know, it sounds crazy, but my knife has NEVER rusted, even if i leave it wet in the sink.