How to restore Tsukiji Masamoto Carbon Knife

[Rondel]

Question: Are these black splotces by design and if not how do I get rid of them? Thanks

 

[Rondel]

fyi, they are not by design and 2000 grit sandpaper is your friend. Everything you always wanted to know about these knifes but were afraid to ask:
http://www.mtckitchen.com/t-Aboutourknifebrands.aspx

 

[fsatsil]

The best product I've found for removing marks like that on carbon steel blades is the "rust eraser" blocks.
http://www.chefknivestogo.com/rustremovers.html

 

[Obsessed with Edges]

There are a couple of vids on the linked site above (posted by Rondel), which demo how they clean up rusted/oxidized blades, as well as fixing the edge grinds and resharpening afterwards. Nice vids, including some cutting/slicing demos on tomatoes that are impressive. They use a 'rust remover' block device which looks as if it's similar to the above-mentioned 'rust eraser' blocks. I'm sure the 2k grit wet/dry paper would also work.


David

 

[Jason B.]

As long as it's not red rust and there is no sign of pitting just leave it alone.

What you have is a very nice patina which is an oxidation layer that's protective to the carbon steel. Removing it only increases the chance of red dust and pitting.

 

[Rondel]

As long as it's not red rust and there is no sign of pitting just leave it alone.

What you have is a very nice patina which is an oxidation layer that's protective to the carbon steel. Removing it only increases the chance of red dust and pitting.

Thank you all for the advice! Live and learn.

 

[pjwoolw]

Oh man. Hard to say without seeing it up close. If it were mine I'd clean it up. Baking soda and a wine cork would likely take care of most of it.