Knife restoration, save the markings

R

RidingDutchman

Joined
Nov 9, 2018
Messages
6
Hello all,

Beginner question I assume, but I've recently gotten my hands on an old Zwilling kitchen knife, which I want to restore. It really needs some buffing on the blade but even with some very light polishing to get the built up dirt off, the brand markings start to fade.
Is there any way to buff the blade without removing these or is this just something I have to live with?

Thanks for any help!
 
If you are going to use it then don't worry about it. It's just a kitchen knife meant to be used.
 
Did you buy it for a collection, or do you intend to use it? Even hand washing in the sink will eventually wear the markings, assuming they are not stamped.
You might look at a variable speed Dremel with a small polishing tip, and work the areas AROUND the markings at low speed with very light pressure to preserve the contrast. The markings themselves might respond better to some very fine steel wool, or even just a soft rag, again with VERY light pressure(and NO polishing compound).

If it were me, I would wash it once, and it would either go in the collection, or a knife block, whichever I bought it for.
 
Mask it off with a piece of masking tape. You can usually see the etching through the tape so cut precisely around that with an x-acto knife and buff over it gingerly as the tape will wear off but shouldn't before the area around it has the finish you want.

Edit: Works on my Fallkniven and GEC blades.
 
Your going to want to use a cleaner that will not polish and has no abrasives. The polishing is going to make it harder to see. It blends the logo with blade when polishing. I'd let them soak to soften up dirt then use a soft rag or sponge. I have a set there markings are very easy to remove. Made the mistake when using a blue scrubbing pad.
 
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