Got a knife as a gift, there's red rust and mild pitting

C

chefknife

Joined
Mar 5, 2019
Messages
2
is there any way to remove the pitting enough to prevent new rust from forming? I know that this will probably remove any patina, but that's fine with me, it will form again.

It's a Dexter 32170 chef's knife, carbon steel, and I already soaked off the rust with vinegar, but I want to do anything I can do to make my life easier in the future.
 
20190305_184015.jpg

https://www.dropbox.com/s/2n9saxq1k6e8rmt/20190305_184015.jpg?dl=0

This is the worst spot, but there's a bunch of smaller areas, it's still very much just a surface issue, but I know that this stuff only gets wirse with time
 
Rust erasers can be found on a certain online shopping site. Likely to have an Asian label.
 
Ah, that's an oldie. Already has a solid patina built up. Just use some fine #0000 steel wool on it and give it a light coating of food-grade oil. Wash after use, don't soak it, and just wipe it dry before putting it away. Do that and you ought not to ever have rust issues.
 
After seeing the image, somehow missed it the first time around. There is no way Id encourage disturbing that patina. that knife is beautiful and Id love to use that in my kitchen. Do not use the rust eraser I mentioned previously.
 
I don't share the fondness for this appearance. I would personally block sand that entire blade and let a new patina form over time, without the pitting/spotting.
 
A patina is dark smooth oxidation forming that will protect from more aggressive oxidation, rust.
If the knife has pits where under magnification they look like craters that allows ingress points for rust to develop. Best thing would be sand to smooth steel and let the patina form naturally. Scrub with baking soda to help the process when cleaning it going forward.
 
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