help, my knife is oxidating

T

tedward

Joined
Mar 13, 2013
Messages
73
sorry for noob question, but i was using my case trapper to cut an apple and noticed that, after i finished cleaning, it had a bluish purple color. i googled it and found that this color is a sign of oxidation:eek: and a precursor of rust. what can i do about this? can i get rid of the discoloration, and how do i prevent the rust.
 
You can either get a stainless steel model or hike an oily rag around to wipe the blade when you're done cutting acidy foods (like apples).
 
What you are getting is a "patina" or a good type of rust. It is caused by the acid in the apple and if left alone or encouraged with more apple cutting and allowed to completely cover your blade, that is a good thing. It will help keep the "red" rust which is a bad thing from forming as long as you keep your knife blade clean and dry. A lot of people force this patina with different juices, like lemon, orange, etc in order to protect their knives from rusting.

If you do not want this protection, and want the shiny look of when it was new, you can remove it with some type of polish like Flitz or Semicrome. They are slightly abrasive and will leave your blade with a slight "sheen" to it. I have used 000 steel wool and some WD-40 to remove the patina from some knives before with good success.

Blessings,

Omar
 
I have 50 year old knives with patina from cutting food and have had no special care except for being hand washed and put back in the kitchen drawer and they are fine. Don't sweat it bro.
 
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