Rust on stainless steel blade?

stainless steel is a marketing term. they are stain/corrision resistant. do what carbon steel users do. when done using, wash blade and double dry. I will always wash and dry between cutting proteins and fruit/veg. properly cared for, the $5 knife from wally world will be around for grand kids to use(or in my case my grandkids grandkids)
 
I've also used an eraser to get rid of (minor) rust spotting. I've gotten some spots on some blades made of ATS-55 and VG-10, for example. VG-10 is generally considered to be very corrosion-resistant, and mostly it has been for me, but I've had a couple of knives in that steel that were more prone to rust stains than others, just from the humidity during a hot day in my pocket. I do think that individual knives in the same steel can be more or less prone to rust than others, perhaps depending on the batch of steel it came from, or even the heat treat(?).

Jim
 
If it happens often you might look into "passivating " your blade though I don't see much comment about that .Using citric acid rather than nitric acid would be better .
 
You must log in or register to reply here.
Back
Top