Cleaning rust on vintage stainless steel knives

The guy who repairs/restores more knives than anyone in the country says:

EvapoRust works, but it's not the tool for the job. It can etch the steel.
Soft Scrub might work-but don't get it in the pivot area.
Bar Keeper's Friend is good stuff-if you already have it, it might work. Keep it out of the pivot.
Baking soda might work.
Passivation is a little extreme for the job at hand.
WD 40 Professional is good stuff.
All of these things are tools at my disposal, plus more.

If I opened a package with instructions to remove light rust, the first thing I would do is use 0000 steel wool. If, for some reason that didn't work I would look into more involved methods.

As far as drying a knife after cleaning in soapy water, the simplest thing to do is dry it with a towel, shake excess water out, and flush the knife with plain old WD 40. If you have an air compressor, it can be used to blow the water out, but I still recommend a WD 40 flush afterwards. Before anyone starts-WD 40 does not "gum up."
 
But if you remove the iron from the surface with an acid. Leaving nothing on the same surface, anything that'll rust, reacts with oxygen.

True stainless.


I've pickled stainless. Thinking it can't be that simple. Then seeing and testing it.



Oh My Goodness. Have I been lied to?
 
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