Oxidization/rust pitting

[Boberama]

I have a stainless Puma 270 that has tiny little grey dots appearing on the blade after being carried for a couple weeks.

How do I remove these little spots, whatever they are? Without scratching the blade.

 

[Toyz]

I use a Mr. Clean Magic Eraser (found in most grocery stores) and a little oil or WD-40.

Some steels are not as rust resistant as others - and I typically apply a thin coat of good quality car wax to each side of the blade after removing the spots to help deter future spots. Of course - you do not want to do this if you use the knife for food prep.

 

[FlaMtnBkr]

You can use Flitz or Mothers Mag wheel polish from the auto parts store. Put some on your finger or a rag and rub it away. It normally doesn't change the finish unless you go crazy for a long time then it can make it a little more shiny.

 

[jimnolimit]

Some steels are not as rust resistant as others - and I typically apply a thin coat of good quality car wax to each side of the blade after removing the spots to help deter future spots. Of course - you do not want to do this if you use the knife for food prep.

because most of my knives will see food sometime in there life, i made a 3 to 1 mixture of beeswax/USP mineral oil to coat the blades of my less stainless/carbon steel knives. i melted the beeswax and added the mineral, mixed it, then i let it cool and solidify. i rub the block a little on the blade and smooth it to an even thin coat.