How to remove rust from knives. Scrub the blade thoroughly with baking soda paste and lemon, and wash away the rust. While this is only one method, it is probably the most effective compared to its alternatives.
Negative Effects of Rust on a Blade
Rust is a common problem that can occur on knives made of certain types of metal, particularly those that contain iron. While it might look like a cosmetic issue, rust can significantly impact the functionality and longevity of a knife.
Dull
Rust can cause the blade of a knife to become dull and less effective at cutting. This is because rust can create rough spots and holes on the surface of the blade, which can make it difficult to make a clean cut and may need more force, which can make the situation more dangerous.
Weaken
Rust can weaken the metal of the blade over time, making it easier to break or chip. This is dangerous in a kitchen environment, where a broken knife blade could cause serious injury. Additionally, weakened metal can lead to the blade becoming misaligned, which can further impact its cutting ability.
Deteriorate
Rust can cause a knife to deteriorate faster over time, reducing its lifespan or the need to repair or even replace it. This is because rust can continue to spread and corrode the metal, even if it is initially only in a small area.
Process for Rust Removal
Please always maintain a safe area and be clear of people whenever you are handling blades.
Materials needed
For this method, you need the following materials/ingredients:
- Steel Wool
- Baking Soda
- Water
- Cups
- Kitchen sponge
- Lemon
- White Vinegar
- Soap
Steps
- First, submerge the blade in a cup with white vinegar for 15 minutes.
- After 15 minutes, take the knife out and scrub thoroughly with the steel wool to remove the thicket rust.
- In another cup mix water and the baking soda until it reaches a paste consistency, and apply it to the blade.
- Scrub it SAFELY with the green side of the kitchen sponge.
- Submerge it in another cup with white vinegar for 10 minutes.
- Clean it off with the yellow side of the kitchen sponge.
- Wash it thoroughly with water and soap.
- Say hello to your renewed knife.
How to Prevent Rust
While it might be impossible to always have your knives in top shape and rust-free, here are some tips that can at least help keep them useful for just a little bit longer.
Wash and Dry
Clean and dry knives after every use. Moisture on the blade can create rust, so to reduce the chances, it’s better to dry them every time. After washing the blade with soap and water, just dry it off with a clean towel.
Storing
Store knives in a dry location: To prevent moisture from building up and causing rust, store your knives in a dry place like a knife block or magnetic strip. Avoid storing them in damp or humid areas like a sink or dishwasher.
Applying Oil
Oiling the blade: Use a food-safe oil like mineral or vegetable oil, and wipe off any excess after application. By applying oil to the blade, it creates a layer of protection against moisture.
Cutting Board
Always use a cutting board: Avoid damaging the blade by always using a cutting board when preparing food. Avoid cutting on hard surfaces like granite or marble countertops, as they can cause the blade to become dull or chip.
Soap
Use gentle detergents: Some detergents can be harsh on knife blades and make rust formation more likely. Use a mild detergent and avoid soaking the blade for extended periods of time
To Reiterate
Rust is a significant issue that can damage the functionality and lifespan of a knife. The most effective method for removing rust from a knife is by scrubbing the blade thoroughly with baking soda paste and lemon. Preventing rust from happening is the best hack, so remember, to clean and dry them after every use, store them in a dry place, oil the blade, use a cutting board, and use gentle soaps to wash them. Remember to always handle knives with care and safety precautions to prevent accidents.
What Now?
Now that you know how to remove rust from knives and keep them rust-free, you might want to read our article on how often should you sharpen knives?
