How does everyone deals with their carbon steel knives if their shop and/or kitchen are extremely humid? When I'm making a non-stainless blade and I turn my back for a few seconds, I'll turn back around and it'll be orange (slight exaggeration, but still, it feels that way). I've had a couple knives develop a patch of orange dust or a mark here and there that requires a re-finish. That's a pain when the handle's already on.
The least-intrusive method I've found for managing it is Renaissance Wax, but that's not foolproof nor extremely durable.
I've heard of people lacquering the blade (clear, I'm assuming) once it's done and shipping it that way with the instruction to use acetone or lacquer thinner to remove it before use. Does anyone actually do that here?
I'm also curious what that pretty rainbow stuff was on one of Jon@JIK's newer shipment of knives.
I should really just get a de-humidifier for the shop, but I don't want to waste the energy if there's a less heavy-handed solution waiting.