Just some care, love, and maintenance. NOOB STYLE!

[Boxterr1]

Hi all, nice to be posting something here for the first time. Been following this site for quite a while, and now i have something worth showing. My dad recently
came across a knife, and i think its japanese.. and it had some pretty gnarly rust. :/ Im only 14, and im *HOPING* that my family, (sheeple) would get me a delica 4 for my birthday. Back to the subject, i thought this was a cool way to begin on this journey of my interest in knives. This is how it looked when i received it:

you cant really see how the rust bit into the tip on the second picture :/ . And with some warm water, baking soda, sand paper, and steel wool, this beauty of a knife looked like this :

Mind you, the scratches were there before i got to it. The weird part was, that the knife has 3 layers. 2 (im guessing) stainless on the outside, and (again, guessing) carbon steel in the middle, and after i saw that, there was rust all over the middle part of the blade. Heres what i mean:

You can barely see it, i sanded off the rust that once was, and you could see it better before.. This was my first job on a knife, and with ALOT of research done ahead of time. Im really proud of the work, and im quite aware i might have botched the job, and sanded off the bezel... :/ but hey, im only fourteen, and theres only room for improvement.... alot of improvement. This sandwiched steel- knife will be serving my mother and father in the kitchen happily. Using a ceramic sharpening rod, and a japanese waterstone, got it to shave paper... coming from something that wouldnt be able to cut cheese before.

If anyone has tips, or techniques and advice, please, let me know. All of this is a learning expeirience for me.

Best wishes-
David

PS. does anyone have any idea what knife this is?

 

[MrKnifekid]

Hey, welcome to blade forums. Nice job on removing the rust, (I use steel wool too) your not as much a noob as i was and the Spyderco delica is a good knife. Thanks.

 

[Boxterr1]

Thanks! im 14, and still noobin' it up! Waitin' for one in the saber grind, because if the tip on the ffg snaps, my sheeple family might not buy another :/

 

[MrKnifekid]

Meh, I wouldn't worry about that, I has a spyderco Tenaciaous FFG and the tip seems to be doin just fine. (Even done some light prying) anywho, ffg is better for slicing and wood prep.

 

[IMightBeWrong]

When I was a kid and first getting into knives my mother absolutely hated it and wouldn't let me have them. But I was a troublemaker and always found ways to get them. After a while of taking good care of them and showing my mom that it was no big deal she finally got over it. She just thinks I have silly hobbies now (I'm 21) and doesn't get why I like Knives, Guns, Flashlights, etc...

 

[Lagrangian]

And with some warm water, baking soda, sand paper, and steel wool, this beauty of a knife looked like this:

I'm pretty new to knives too...

I hadn't heard about using baking soda to clean/de-rust a knife.
Is that a standard thing to do, and why is it good for knife-cleaning?

Sincerely,
--Lagrangian

 

[Boxterr1]

I believe it acts as an abrasive, something or other.. didnt remove EVERYTHING, but took away that ugly rust/orange color. The "bites" from the rust still remained, and the sandpaper and steel wool did the trick on that. Im honestly surprised at how welcoming you guys are... nice group of people here on the knife forums!

 

[flraptor07]

I had never heard of it either but I'm guessing that it probably works pretty good because the baking soda is abrasive and slightly caustic.

I'm pretty new to knives too...

I hadn't heard about using baking soda to clean/de-rust a knife.
Is that a standard thing to do, and why is it good for knife-cleaning?

Sincerely,
--Lagrangian

 

[Never Dull]

Good job cleaning that knife up. Is that a single bevel santoku knife? Did you read up on sharpening a single bevel on a waterstone?

 

[Boxterr1]

No as a matter of fact i didnt.. learning as fast as i can and thirsty for more . I was clueless as to what type of knife this is..... i will be sure to Do another run of it tomorrow after reading up a bit. Thanks @Never Dull !

EDIT: @ Never Dull, i just checked and it has two bevels, it just looks like a single bevel because i dang near sanded off one of them :/ I need more experience.... At least now i can read up on sharpening duoble bevel knives! Thanks!

 

[FireAnt]

Good job, aye. Looks like a good cooking knife!

 

[Boxterr1]

Thanks mate! As soon as I cut up a tomato, ill be sure to update the thread with some paper thin tomato slices


EDIT:

 

[REK Knives]

great job david! looks like you are well on the way to learning how to sharpen knives! hehe, looks like the "knife bug" bit you too! don't know if you've read this or not, but it is an article by chad ward on sharpening and knife maintenance... check it out and let me know what you think!

 

[Kalsu]

That is a sweet knife!! I would not feel bad about the work you put into it at all. Looks like a great kitchen knife that will serve you well. Welcome to the forums! I to have been lurking here for a while and have gleamed a ton of information from the people that contribute to this site. It is a great resource for my addiction.

 

[Razorsharp-Travis]

Wow, Nice knife, love a san mai blade. Try a strop one day, you will be amazed

 

[Boxterr1]

@razor-edge-knives Thanks! and those forums are offline for now.. ill be reading it as soon as theyre up
@wade11a I know what you mean, and thanks! Full of good info, unlike most of the internet.
@Razorsharp-Travis Thanks! ill have to read up on them too