I've done lots of research, some say it's impossible, some say it's possible just because not all stainless steel is truly stainless. It will corrode eventually.
Well, I've tried Mustard, Lime Juice, Lemon Juice, Vinegar all in vain.
Nothing seems to work.
Is this something that only Carbon steel can do in a normal setting or would keeping my knife coated in mustard for a week eventually produce some sort of result?
Or do I need something stronger?
Or maybe, it just isn't doable.
Any opinions?
This is for a Sage 1, btw.
Well, I've tried Mustard, Lime Juice, Lemon Juice, Vinegar all in vain.
Nothing seems to work.
Is this something that only Carbon steel can do in a normal setting or would keeping my knife coated in mustard for a week eventually produce some sort of result?
Or do I need something stronger?
Or maybe, it just isn't doable.
Any opinions?
This is for a Sage 1, btw.