1095 in the kitchen

J

JamesDouglasTX

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Sep 19, 2008
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My mothers Old Hickory kitchen knife (1095 blade) is dull and rusted. Its just surface rust though not pitting or anything. I want to clean it up and keep it oiled (as well as sharpen it, but i can handle that). I have polishes and oils but im pretty sure they're not to be used for 'food' knives.

whats the best way to get rid of the rust, and then what oils will work good.
I was thinking any oil in the kitchen would do (ex. veg oil, pam spray etc), but will these oils get/go rancid?:confused:
 
try some steel wool, in a mid grade. you can go finer depending on what level of polish you want. this should take care of it as long as the rust isn't too deep.

just wash with hot water and soap and then set in a drying rack or wipe dry with a cloth. unless you are leaving it in a sink wet or leaving acidic goop on it, there should be no problems. if you are having problems though, then i would advise mineral oil.

also, washing and drying immediatly means that the edge doesn't get banged around in the sink or in a drying rack. i suggest storing in a knife block or a strip.
 
I use about 6 carbon steel knives in the kitchen. the advice siguy gave you is solid. after you get them cleaned up. food grade mineral oil is the way to go. it works....is food safe and cheap. honestly though..if you do what siguy said and dry the knives well after washing, you might not need to oil. this would depend on your climate but here in Pa., I rarely have to oil my carbon kitchen knives. I do have one knife that is O-1 that rusts if the TV weatherman says there is a chance of rain so I do have to keep that one oiled. My old hickories do just fine being put up dry. good luck
 
You can use a Brillo pad on kitchen knives. Wet it and scub. Be careful of the edge!
 
FYI ... assuming this knife has been neglected for a good while, rusting and corrosion may have weakened the edge more deeply than you might think. So after you get it cleaned up, a really good sharpening making sure you get down to "clean" steel would be a good idea, and assure the best possible edge holding.
 
I would use food grade mineral oil and 0000 steel wool to clean the rust off.

Then wipe the blade with vinegar to put on a "patina" finish. This will stop future rust. Then just keep the blade clean and dry. Unless you live in a very damp climate, a good "patina" finsh shouldn't require oiling.
 
I have been using carbon knives in the kitchen for 40 years!

I rise them in water then dry by rubbing them with a cotton tea towel till they are slightly warm.
 
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