![]() ![]() The failure of equipment in the oil and gas industry caused by CO 2 corrosion often results in great economic loss and catastrophic accidents, which has attracted great attention ( de Waard et al., 1991 Liu et al., 2009a, b Ortega-Sotelo et al., 2011). The carbonic acid (H 2CO 3), in equilibrium with dissolved CO 2, is very corrosive to carbon steel. The corrosion of carbon steel caused by dissolved carbon dioxide (CO 2) has been recognized to pose a serious threat to the oil and gas industry ( Jasinski, 1987 Liu et al., 2009a, 2012 Liu F. Lastly, a mechanism is proposed for the evolution of corrosion scales on carbon steel in CO 2 saturated environment as a function of temperature and salt concentration. Although chloride is not detected in the corrosion scale, it is regarded to have significant influence on the nucleation and growth of FeCO 3 and therefore the properties (e.g., thickness and compactness) of the corrosion scales. Polarization experiments indicate the anodic process is more affected by salt concentration than temperature while the opposite is true for the cathodic kinetics. The magnitude of the decrease is inversely proportionally to the salt concentration, which is attributed to the microstructure of dual-layer FeCO 3 scale. When temperature is higher than 60☌, corrosion rate firstly increases, reaches an apex, and then starts decreasing continuously. At constant salt level, corrosion rate increases, and stabilizes when the temperature is below 60☌. The time-dependent effects of temperature and salt (NaCl) concentration on the corrosion behavior of carbon steel in CO 2-saturated environments were explored using various electrochemical techniques coupled with XRD, Raman spectroscopy, and SEM/FIB examinations. Department of Chemical and Biomolecular Engineering, Corrosion Engineering program, University of Akron, Akron, OH, United States.If you follow these simple steps, there is no reason you shouldn’t have your knife for the rest of your life and be able to pass it along to another generation and generations beyond.Shengxi Li Zhipeng Zeng Michael A. You can apply wax for additional protection. Once it has dried, buff it with a cloth rag to bring out the natural sheen of the wood. The oil will polymerize as it dries, sealing the handle once again. ![]() ![]() Every six months or so, use a rag to rub some boiled linseed oil (available at any hardware store) into the handle, and allow it to dry overnight. There are oils in the skin that are mildly corrosive and will eventually dull the finish on your handle. Do not ever run your knife through a dishwasher. This does not mean that you should avoid getting your handle wet, but rather that you should dry it after use, and never allow it to soak for any extended period. This can strain the material to the point of cracking or even decomposition. As wood absorbs moisture, it swells, and then as the moisture evaporates the wood contracts. Wood is fairly simple to maintain like steel, its number one enemy is moisture. Most of my knives have wooden handles, and these deserve the same amount of care as the blades themselves. Put a few drops on each side of the blade and spread the oil over the whole surface with a clean cloth or paper towel, then use another to wipe off the excess. If you need your knife to be food safe, use mineral oil if not, WD-40 is a good option. Your blade should be oiled from time to time in order to prevent ambient humidity from tarnishing the steel. The blade will take on a rich patina of use that some owners (myself included) enjoy. Most knife owners allow their blades to “season,” electing not to clean them so rigorously. Even a fingerprint or the acid in an apple or a tomato is enough to discolor your blade if the juice is not cleaned away quickly, and water will cause it to rust given enough time. The most important rule is to clean your blade after each use, and then dry it thoroughly. High carbon steel lacks the chromium that makes stainless steel resistant to rust, so a few simple steps must be taken in order to maintain it. The alternative to stainless is called high carbon steel, and when it is worked carefully by a skilled bladesmith it will out-cut and out-last its stainless cousin every time. Most commercially available knives are made of stainless steel, which manufacturers use because it is cheaper and easier to sell- not because it makes a better blade. A handmade knife is an heirloom quality object, and it will last for generations if you give it proper care. ![]()
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