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Dude said in February 14th, 2010 at 8:51 pm

oh, now its ruined. throw it away
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Jacques Cousteau said in February 14th, 2010 at 9:32 pm

well it’s not stainless if it rusts. stainless sucks as knife steel anyways. just go and get Brasso or another polishing compound, some are a bit abrasive and use one of those green 3M scrubbing pads.
after it’s all shiny coat it with honing oil
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Adam said in February 14th, 2010 at 9:46 pm

Start with dishwashing liquid and baking soda. If that doesn’t work try vinegar. If that doesn’t work try a stainless steel cleaner and polisher

Always rinse and dry thoroughly after using anything. Don’t use abrasives (toothpaste), cleaners containing chlorine and don’t use steel wool/brushes, obviously. Hard water can also cause ‘spotting’, so avoid it.

I would disagree with using 3M scrubbing pads
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Fluffer said in February 14th, 2010 at 10:25 pm

sorry, but theres no comming back. id say replace your knife with a new one, typically, wash (scrub it really good), rinse, use some chemmical if its still there, then inse really good, idk wether ur knife is for cooking purposes or what, but dont stick it to a potatoe, thats stupid on that persons side. also, keep your knives dry, water on a steel blade isnt a good thing, when you wash, dry right after, with a towel or air dry, dont leave it in a way that it will sit in water, it’ll rust. good luck dude
References :
culinary student

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goat roper said in February 14th, 2010 at 10:35 pm

Two things you will need is ‘elbow grease’ and crocus cloth. The crocus cloth is ready available at hardware stores in the sandpaper department or possibly at a machine shop that rebuilds automobile engines. First dry this blade really dry then polish with the crocus cloth. It will take some time and rubbing but the results will be amazing. This definitely is not stainless steel or it would not have rusted , they lied to you! Keep this knife wrapped in a oily cloth to prevent further rust.
References :
Knife making and collecting for many years

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rowlfe said in February 14th, 2010 at 10:44 pm

"Stainless" steel is a misnomer. It simply means it does not develop red rust as soft iron does. The steel STILL corrodes, but in a different fashion than soft iron. A stel is made "stainless" through the addition of chromium as an alloying agent. Any metal cleaner like Brasso mentioned above will do to remove any oxides from the surface. It is not the base metal which is discolored, but rather the oxide layer on the surface. Remove the oxide layer by a polish or use of a grinding compound and it will expose the base metal, which will then develop a new layer of chromium dioxide (so thin it is clear so you can see the shine of the base metal through it). Jeweler’s Rouge and Crocus cloth are nothing more than a very fine grade of grinding compound, which is something like powdered silicon carbide suspended in a light grease or heavy oil. Chromium dioxide is very difficult to remove because without abrasion, it is mostly chemically inert and impervious to solvents, and as soon as you do abrade it and remove it, it rapidly reforms, almost instantly in fact.
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Irv S said in February 14th, 2010 at 11:13 pm

Well, now you know:
1. it isn’t very ‘stainless’ steel.
2. not to listen to "someone" any more.
Get some jewelers rouge and start polishing.
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Noah M said in February 14th, 2010 at 11:18 pm

The single fastest way to clean and polish any blade is to use a rubber wheel. This is a special wheel available for use in a bench grinder. Do not heat the blade at all, but I have not only cleaned but sharpened about 250 swords this way over the last ten years or so.

Noah
References :
http://www.thefixitteacher.com

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