Please help after laughing at me 🥹 (after putting knife in Lemon+Cola)

[Mk-211]

Try using plain chapstick to wipe on the blade. That way the blade remains food safe.



I agree with edgelion, the chemicals used to tan leather, can affect different steels.

 

[FortyTwoBlades]

There are better food-contact-safe waxes if that's a concern. Chapstick is quite soft, and more like a very thick grease.

 

[Dextar]

Since it's cheaper where I buy it and it seldom gets used up for cooking, my default is grapeseed oil. There are definitely better products specifically for inhibition of rust, but it works for me. Though, I think I agree with FortyTwo in this case - use wax.

There may also be something about the leather sheath, too. Sometimes storing blades in leather for a long time can cause trapped moisture to stay on the metal where it might otherwise air dry. But if it's happening that quickly, I wonder if it could be that the leather was tanned with formic acid or something similar that has not fully neutralized. I know little about this, so hopefully someone else can better inform.

Thanks for replies,

and about this:

I agree with edgelion, the chemicals used to tan leather, can affect different steels.

I agree with this also, this mushroom knife use XC75 carbon steel, and I have Laguiole and Le-thiers store in same sheath (all my knives from Fontenille Pataud came with same sheath) but they have never had rusted or similar affect to the blade since they are 14C28N, so, yes, can because of the sheath and type of steel