1095 rusting

[Sharpe5097]

https://imgur.com/1sMneOe

What do i Do?

 

[Rick Marchand]

I would suggest cleaning the rust off... lol.

1095 rusts... no getting around it. Your options are to clean it and take care of it or force a patina onto it to keep rust to a minimum. When it comes to kitchen knives, I simply rinse off the food and juices and wipe it dry. It will build a patina in short time. You can force it using mustard, hot sauce, ketchup, onions, potatoes. If having a shiny knife is your end goal, you need to go with stainless material.

 

[milkbaby]

You can take some Bar Keepers Friend (look for where the kitchen cleaners and detergents are sold) and scrub it off. 1095 and other non-stainless steel need to be dried after use and washing otherwise they rust.

 

[Sharpe5097]

I don't care about shiny. I just want my wife to want to use it.

 

[nyknife]

After you get the rust off get some Ren. wax (link below) I started using mostly stainless pretty early on but anytime I do use carbon steel or the early blades they all get a coat of this....rub it on let it dry for a couple seconds and I take a fluffy microfiber cloth and rub it in. it will leave a thin layer of wax on the blade. I have found this to work better than most other products out there but yes if you using it all the time you will have to re apply the wax after heavy use and every once in a while. If you keep a coat over it it will not rust...only takes 2 mins to apply
http://usaknifemaker.com/renaissance-wax-7-oz-can-262.html Oh and a 7oz can will last you FOREVER

 

[Rick Marchand]

I have to disagree with using Ren. wax on knives that'll see any food prep. If you are going to oil at all(I don't) use mineral or vegetable oil. Keep it wiped clean and let the patina happen. As for the rust you already have, hit it with a bit of steel wool and resharpen. Allowing a patina also eliminates the metallic taste and dark staining folks complain about with carbon steel knives in the kitchen. If you continually shine up your knives it'll happen every time.

 

[Metalhead0483]

I force patina any of my knives which will be used in the kitchen. That's my recommendation. Here's a good article on the subject. http://blog.surlatable.com/how-to-force-a-patina-on-carbon-steel-knives/

But yeah, rust happens. Get used to it.

 

[Bill DeShivs]

Plating the blade with industrial hard chrome, or nitriding the blade-while the knife is being made will prevent rust anywhere except the cutting edge.

 

[Sharpe5097]

https://imgur.com/FBvUu93

This is my result after 3 hrs in vinegar

 

[mete]

Yes , that is what we call 'patina ' !!

What was the technoviking drinking !! I want some .