spots on my GEC #25

S

saylorbrand

Joined
Jun 8, 2008
Messages
338
I sweat pretty good at work, and went home crashed a couple of days later I find spots. I Got most off but have a little still there, I used an eraser and then oil cleaning. Any suggestions....
 
saylorbrand said:
I sweat pretty good at work, and went home crashed a couple of days later I find spots. I Got most off but have a little still there, I used an eraser and then oil cleaning. Any suggestions....
Click to expand...

Carbon steel will rust if you don't take care of it. No magic happening here. Get a silicon impregneted gun cloth or something similar (Tuf cloth) and wipe your blades down if your sweating all over your knife. :p
 
Let it darken and develop a patina. Just used my Northfield Elephant Toe to cut rhubarb. Now there's some stainin'!
 
Texas in the summer and a carbon blade.

Man, theres only one thing you can do; patina the heck out of it to protect it!

Summer time on the Chesapeake Bay was a study in hot and humid. Most men took a brand new knife and stuck it in a potato overnight, or some other way to force a protective patina.
 
One patina two patina three patina four. To patina or not to patina. I feel your pain, however, I have succumbed to let patina happen when it does. It is a cool thing. However, in my patina hatin' days, I used FLITZ! Pretty much like Simichrome. It will take spots off mildly and provide a mirror polish depending on the finish of course. You may consider D2 or stainless if it bugs you too much. In fact, try all, that is what knife nuts do! I use tuff glide now, to recharge my tuff cloth. It works well. I wipe all of my precious's down with that tuff cloth.
 
Or, if you absolutely can't stand discoloring, get one of their knives with the stainless 440C blades.

Eric
 
I would only bother about spotting or discolouration if it happened in a display case to a non user. All my carbon knives that get used get colour,it's part of the appeal. Fellow Forumite Sunnyd very kindly gave me a bottle of A.G. Russell's Rust Free, this certainly does the trick for storage purposes, food safe too.
 
saylorbrand said:
I sweat pretty good at work, and went home crashed a couple of days later I find spots. I Got most off but have a little still there, I used an eraser and then oil cleaning. Any suggestions....
Click to expand...

My suggestion is scrape of what you can with a thumbnail and don't worry 'bout the rest. It's carbon steel - the ever-changing coloration of the blades is part of the fun (in addition to great cutting performance, of course). How about posting some pics?
 
RLR said:
Let it darken and develop a patina. Just used my Northfield Elephant Toe to cut rhubarb. Now there's some stainin'!
Click to expand...

Rhubarb works great if you want patina, darkens instantly.

Regards

Robin

4644855243_1c9c660c7f.jpg
 
some WD40 or flitz(or similar) and some buffin with a piece of old jeans should get the rust spots off... Regaurdless of your view on patina, rust is bad...

now to the patina or not line... I prefer to coloring to shiny steel, but I also have a functional preference; My take is that if you ever intend to cut any food with it, or eat a meal with it, do like jack knife says and stick it in a potato over night, or eat a good steak dinner etc.. good dark patina will keep the rust off.

IMNSHO ya can't use a knife thats been siliconed/tuff clothed/ren-waxed/ whatever coating applied to cut food or eat... Or anyway, I don't want that stuff getting into me, not to mention the taste it would impart. Unless ya wash it real good first, but that sorta defeats the purpose of the coating if you constantly have to wash it off.


G.
 
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