On iron clad knives baking soda with just enough water to make a paste and the no scratch white scotch brite pad is plenty abrasive to remove mild rusting without marking your cladding. Been my go to for quite a while.
Thank you for the video, I just purchased a brand new knife in Japan and used it once and a small spot of rust showed up and I was freaking out. Thank you.
In past decades I have purchased multiple sets of Japanese Global knifes because I like their design and usability so much. None of them ever pick up any rust even that I do NOT dry them after washing. Except for the large Global cleaver, the most expensive item from Global I ever got. That goes rusty even that I dry it. When I contacted Global for help, they were rude instead trying to help. I suspect they have some bad steel batch and do not want to admit it.
Barkeeper's friend saved a stainless steel pan that my kid decided to use for making hashbrowns. I have a couple of those rust erasers and they definitely work well for most rust spots. Good to know these also work well on carbon steel knives.
Between this video and that other one where you were chipping them, I worry for all your beautiful knives on those magnetic blocks. You'd best send a bunch of them to me for safekeeping :)
How do I get those little “chips” out of the knife blade. They’re not exactly chips per say but slightly rough spots. A knife sharpener doesn’t seem to help. Used it 6-7 times on course then 10 on fine and they’re still there. Knife is much sharper though.
Hey there! Generally you'll need a whetstone to grind the steel down a little, 220 grit to remove them and 1,000 to finish the edge. You can always bring your knife to us to fix!
Trick not to waste bar keepers friend powder…..put masking tape over most of the holes and you can control the amount you use, especially for small jobs.
Thank you for this video! helps a lot, gotta question though, when I am using my knife at work it a lot it starts to have a really strong iron smell and most things it touches leaves that smell on it, would that just be the rust or something else?
Hey, that's relatively common for high carbon steel! It's oxidization, which is related to rust. It won't effect the food, and the more you build a protective patina on the balde, it'll happen less!
I love this video and really needed it because I got a knife as a present and it already rusted because I air dried it :/ but my big question is there some sort of wax or product to keep my knife from rusting that I can use periodically along with keeping my knife dry?
Dont know if i would clean my knife with the bar keepers friend on the lovely cutting board, but maybe it adds a texture and flavour to the food when cutting it up. HA!
that's certainly tricky! If you live in a humid climate, you might need to oil your knives. I would also make sure where ever you're storing the blade is nice and dry.
Clean you knife to remove all orange stuff, degrease with alcohol (isopropyl is a good one) and try to make a patina. Just cut any beef and you should see some bluish or greyish colors on your blade almost immediately. My knives are very happy with this merthod. Enjoy.
The correct answer is stop trying to fix the knife to make it look new . Carbon steel knife should become well worn and oxidized with patina.. when you natural maintain the bevel and edge it will look amazing, way better than "perfect new knife"
On iron clad knives baking soda with just enough water to make a paste and the no scratch white scotch brite pad is plenty abrasive to remove mild rusting without marking your cladding. Been my go to for quite a while.
Absolutely! We use that trick frequently!
Thank you for the video, I just purchased a brand new knife in Japan and used it once and a small spot of rust showed up and I was freaking out. Thank you.
Happy to help!
Thank you for another great video.
In past decades I have purchased multiple sets of Japanese Global knifes because I like their design and usability so much. None of them ever pick up any rust even that I do NOT dry them after washing. Except for the large Global cleaver, the most expensive item from Global I ever got. That goes rusty even that I dry it. When I contacted Global for help, they were rude instead trying to help. I suspect they have some bad steel batch and do not want to admit it.
Barkeeper's friend saved a stainless steel pan that my kid decided to use for making hashbrowns. I have a couple of those rust erasers and they definitely work well for most rust spots. Good to know these also work well on carbon steel knives.
Lovely video as always.
Thanks friend!
Between this video and that other one where you were chipping them, I worry for all your beautiful knives on those magnetic blocks. You'd best send a bunch of them to me for safekeeping :)
Hah, that seems reasonable! ;)
1000 grit wet/dry sandpaper. Soak in vinegar, then 0000 steel wool.
Thanks
You should do more closeups as you film the video. Hard to see the details
We got more closeups coming real soon!
Great video man (:
Good video amigos.
Thanks buddy!
How do I get those little “chips” out of the knife blade. They’re not exactly chips per say but slightly rough spots. A knife sharpener doesn’t seem to help. Used it 6-7 times on course then 10 on fine and they’re still there. Knife is much sharper though.
Hey there! Generally you'll need a whetstone to grind the steel down a little, 220 grit to remove them and 1,000 to finish the edge. You can always bring your knife to us to fix!
Trick not to waste bar keepers friend powder…..put masking tape over most of the holes and you can control the amount you use, especially for small jobs.
🤯🤯🤯
Thank you for this video! helps a lot, gotta question though, when I am using my knife at work it a lot it starts to have a really strong iron smell and most things it touches leaves that smell on it, would that just be the rust or something else?
Hey, that's relatively common for high carbon steel! It's oxidization, which is related to rust. It won't effect the food, and the more you build a protective patina on the balde, it'll happen less!
I love this video and really needed it because I got a knife as a present and it already rusted because I air dried it :/ but my big question is there some sort of wax or product to keep my knife from rusting that I can use periodically along with keeping my knife dry?
Glad we could help! You can use this stuff
knifewear.com/products/kent-of-inglewood-camellia-oil?variant=23137596964912
Can u recomend some stainless steel knife please
I love this one, super versatile and low maintenance:
knifewear.com/products/haruyuki-kokuto-santoku-165mm
Dont know if i would clean my knife with the bar keepers friend on the lovely cutting board, but maybe it adds a texture and flavour to the food when cutting it up. HA!
😂😂😂
Mike thanks for the video. I do what you describe after every use and still found orange rust appearing. Any other suggestions?
that's certainly tricky! If you live in a humid climate, you might need to oil your knives. I would also make sure where ever you're storing the blade is nice and dry.
Clean you knife to remove all orange stuff, degrease with alcohol (isopropyl is a good one) and try to make a patina. Just cut any beef and you should see some bluish or greyish colors on your blade almost immediately. My knives are very happy with this merthod.
Enjoy.
So do you never actually wash the knife? Even having cut raw meat, you just wipe it clean and put it back on a rack?
You can wash it anytime! Generally once the cooking is done or after cutting raw meat, well wash with soap and hot water.
The correct answer is stop trying to fix the knife to make it look new . Carbon steel knife should become well worn and oxidized with patina.. when you natural maintain the bevel and edge it will look amazing, way better than "perfect new knife"