#Rust remover for knives how to#
#Rust remover for knives free#

We know butchers equipment inside out, and can supply a variety of machinery, accessories, and high quality knives from trusted, five star rated brands. However, if your butchers knives have seen better days and are past the point of being saved by potatoes, we’ve got a wide range of butchers knives to replenish your inventory. This is generally not quite right - water is the main culprit of rusty knives, which is why it’s so important to keep your knives clean and dry! Avoid leaving them to soak in the sink, and try not to put them in a dishwasher (we know this is hard when you’re working in the culinary industry, but it does make a difference).įor effective long term protection from rust, we’d recommend applying a protective coating like a small amount of mineral oil, over the blade and the joints, a couple of times a year.

#Rust remover for knives free#

These are all great tricks for cleaning rust off your butchers knives, but by far the best way to remove rust from your knives is by keeping them free from it in the first place!Ī common misconception for a lot of people new to the butchering business is that rust comes as a direct result of owning a low quality knife. After that, give your knife a rinse with water, and dry it off with a towel. The rust should dissolve in the concentrated alkaline solution, and from here you can use a steel wool to scour the blade, removing the paste. Once you have your paste, spread it all over the rusty areas of your blade, and leave it for an hour for so. How, you might ask? Well, first you need to mix the baking soda with water to create a white paste. Brush up with baking sodaīaking soda works brilliantly on light rust stains on thin metal blades (think filleting knives). Once all the rust is removed, rinse and dry your knife. If the spots are proving to be a bit tough though, try using a steel wool or wire brush. After the salt and lemon have had enough time to work their magic, use the rind of the lemon to give the blade a scrub. The acidic properties of the lemon help to loosen the rust from the metal, while the salt acts as a gentle abrasive. To achieve the desired rust removing affect, cover the rusted areas with salt, squeeze lemon juice over the layer of salt, and let it sit for around two hours. The acidity of the lemon, coupled with the abrasiveness of the salt, works wonders on small rust spots. Once all the rust has been removed, give your knife a wash in some warm soapy water, and give it a thorough dry with a towel.Īlternatively, you can opt for a lemon and salt combination to get the job done.

After this time, remove your knife from the vinegar and give it a scrub with a steel wool, or wire brush. To start the process, completely submerge your rusty equipment in a bowl of white vinegar, and give it a good soak overnight. Sticking with the acidic theme - white vinegar is extremely effective at eating through rust and corrosion that affects the metal of your butchers knives, making it a great choice for removing significant amounts of rust from them. After a few hours, pull the blade out, give it a rinse under the tap, and the rusty residue will wash away! Wash away rust with white vinegar What happens is that the acid tends to react with the rusty surface of the steel, ultimately working to remove the rust. Try sticking your rusty blade in a potato for a few hours. (Odd, we know, but trust us!)īasically, the oxalic acid found in potatoes is great for getting rid of rust. Great for chips, jackets, mash, and… cleaning rust off knives. This variable vegetable has been a staple of mealtimes in Britain for longer than anyone can remember. It’s easier than you might think! Polish up your blades with potatoesĪh, the humble spud.

#Rust remover for knives how to#

We’ve been supplying high quality butchers equipment for over three decades here at Butchers Equipment Warehouse, and in that time we’ve learned a few neat tricks on how to deal with rusty knives. Fortunately, there are plenty of ways to get your butchers knives back to their sharp and shiny best. Rusty knives are annoying, but they’re perfectly restorable! Rusting is a natural phenomenon that takes place when iron and oxygen react to moisture, and it’s very common with knives that go through a lot of use. Larder / Household Saw By Fischer Replacement Blades Butchers Quick-Fit Saw Replacement Blades