The best way to get the most out of your Japanese kitchen knives is to take good care of them. It is therefore important to ensure that your knife is clean and without any stains. Oxidation is a process in which oxygen combines with iron to form an oxide. This can be beneficial because sometimes the grey patina that forms on your knife serves as a protective coating on the blade. However, oxidation appears as rust and can leave unsightly stains on your knife. When unwanted oxidation or rust appears on your knife, you have different options to remove it.
The formation of oxidation
Oxidation forms on your knife when water reacts with iron in the blade of your knife. The amount of iron content of the blade and water plays a big role in this process. A knife left outside in the rain is likely to form rust sports and blades with high iron content will oxidise more easily than blades with less iron. Limited contact with water is likely to form a patina, whilst a large amount of water can easily create rust. Controlling water and moisture contact goes a long way toward preventing rust.
Using vinegar
White vinegar contains a chemical compound known as acetic acid. This compound reacts with the rust and separates it from the metal that is not rusted. Put the rusted Japanese knives in a bath of white vinegar and let the knives rest in the solution for five minutes. Wipe the blades down using a clean cloth to get rid of the remaining vinegar. You can also soak a paper towel or cloth in vinegar and apply it to the rust on the blade. This is also an effective option for removing rust from your knife. Don’t leave the blade in vinegar for more than five minutes because it will start breaking down the iron in your blade if left for too long and this will weaken your knife.
Using baking soda
You can also use baking soda to remove rust from your blade. Make a paste from water and baking soda to break down rust. Clean the blade to get rid of any loose rust or dirt before applying your paste. Use a piece of steel wool or toothbrush to scrub the rust with the paste. You should be very careful if you use steel wool or any other abrasive materials as they can scratch the surface of the blade. Once the rust has been dissolved, wipe it clean using a dry towel.
Using oil
You can also use penetrating oils such as a liquid wrench or WD-40 to break down rust from your knives. Apply penetrating oil to the rust on your blade and wipe it off. You can use fine grit sandpaper to scrub the rusted area before you wipe up the oil if the stain is significant. Reapply the penetrating oil to the rust spots on your Japanese kitchen knives and soak it for a few minutes if rust remains on the knife after cleaning. Avoid ingesting, inhaling or bringing penetrating oils close to your eyes as they are hazardous.
