Kitchen knife rust after one day of use?
I've taken the plunge to buy two expensive kitchen knives and somehow they picked up these stains (rust?) in less than 24 hours of use. I dried them, I thought completely, before putting into the block last night.
I tried to remove with vinegar but the stains didn't come off.
Any suggestions are highly appreciated.
Many thanks.
Best Answer
This happens a lot when the knives are more carbon steel vs. stainless steel. I have many Japanese knives, and this happens when I don't immediately wipe off the blade after washing, or when cutting up more acidic foods, and not wiping the knife off with a damp towel.
I use a Japanese rust eraser, and most if not all rust will come off, and it will not scratch the knife's surface if you run along the grain of the metal. These eraser are pretty inexpensive at your local japanese market, or you can get them on line. They have a small amount of abrasive on it.
In your case, it will be a bit difficult, as the grain of your knife is going up and down the knife. But if you don't care too much about a bit of scratching, then you could run the eraser length wise or side to side, along your knife.
Another alternative is to use a non scratching powdered cleanser, such as Bon Ami or Bar Keepers Friend and a cut potato or dai-kon (asian radish) to polish the blade. Try a small area first and then if it works, polish the whole blade. Wash and dry immediately.
To see a demonstration of this technique I would watch some youtube videos by, Jon Broida, at Japanese Knife Imports. He is a master knife sharpener and knife shop owner in Los Angeles.
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Why are my kitchen knives rusting?
Why does cutlery rust? Metals are susceptible to rusting when they come into contact with water or oxygen; it's a natural chemical reaction between these elements. Salty water and acidic water also help speed up the corrosion process. As your cutlery is made from metal, when washing, there is a chance of rusting.Is a little rust on knife OK?
Don't worry, the rust is not dangerous and you can still safely use the knife. The only issue with rusted knives is that it is unsightly and can add impurities to your food preparation. Also, if rust is not treated, it can end up making a knife unusable.How long does it take for a knife to rust?
The carbon knives we carry start to visibly rust when exposed to moisture after a rough minimum of 6 minutes. Using your carbon steel knife will build a patina, which makes it rust much, much slower- think 45 minutes to a couple of hours.Why does my knife blade rust?
Water is the main culprit when it comes to rust, so it's key to keep objects clean and dry. Knives should be washed and dried as soon as possible after use.How to remove rust from a kitchen knife
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Answer 2
I would check with where you bought it or the manufacturer before doing anything harsh.
A light coating of vegetable oil will slow down any future rust. If it is stainless steel it should not hurt it.
From the looks it could be carbon steel. And the spots could be rust.
You can try WD40 with a soft cloth. Probably won't work but worth a try.
Try baking soda with a little water and a scotch bright pad.
If you search the web you will see use of harsh chemicals and even sand paper. I would hold off on anything harsh. Hopefully the shop where you bought it can tell you what kind of steel and how to care for it.
I would assume it is carbon steel until you find out otherwise.
Answer 3
Having checked the manufacturers site it seems that your knife which looks like stainless steel, is infact stainless steel. In which case it begs the question, why go spotty after such a short time? There is a possibility that this is a counterfeit product, in which case I would contact the company direct and get into dialog with them - try this link - http://www.world-of-knives.ch/en/products. It does however seem to me that your knife is made of poor quality stainless, again contact the company, it could be that they are unaware of this issue. As an aside, and a reflection on your 'cheap' knives, as I live on a boat the marine setting is very hard on my utensils, salty air is unavoidable, and a lot of my cheap knives put up with this, my victorinox knives get rust spots regularly.
You could try wiping a very thin layer of cooking oil over the knife with a piece of kitchen towel (NOT WD40), but you will find that this is not a long term situation, and will encourage critters eventually.
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