The Knifenerd's Guide to Cleaning Rusty Carbon Steel Kitchen Knives

Rusty kitchen knife? It happens! It's also really easy to fix, so take a deep breath and let's set aside 2 minutes with some Barkeeper's Friend and a little bit of elbow grease.

Or visit Knifewear stores in Toronto, Calgary, Edmonton, Ottawa, or Vancouver.

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[VarnasL]

Not keeping a knife in an original state? Yes, someone finally said it aloud!

[joe]

Thank you! I did get the rust remover eraser, that worked great too. Saved me!

[GrantHendrick]

Thank you Skye for the helpful advice.

[Puviani]

One trick with Barkeeper's Friend is to spread it on the blade and letting it sit for a few minutes to let the compound react chemically with the rust. If you do that, you may not even need to rub it in. It will just wipe off or rinse off along with the now-dislodged rust.

[mrmyth]

Good video!

I have an old knife I found in a thrift store 20-30 years ago that had a stained blade, not actually rusty. I’ve never cleaned it or had to sharpen as it’s nearly razer sharp and simply keeps it edge. I want to clean the stain off the blade as you can see wavy lines of bluing underneath the stains/patena and I’d just like to restore it and see it as it once was new. I’ll try your bar keepers powder.

[normm]

Thanks for the video. I have always preferred carbon steel knives but there is a view that they are to be avoided for food prep. because they “taint” some foods. Would you comment on this please.

[PH]

Any tips for the spots left after rust is removed?

[axhector]

I am planning to buy a Blue #2 Sujihiki. I will use it to carve only cooked meat (brisket). Given that the brisket might be juicy, my question is: does beef tallow affects the knife so quick just like an onion? or is it a litle more firginving with beef tallow?
Thanks!

[jeanducheamps]

Sodium bicarbonate is what the product is.