stains on my K-sab carbon knife.

Discussion in 'Professional Chefs' started by soesje, Jan 18, 2014.

  1. soesje

    soesje

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    As this is a fairly new knife, two months.

    Yesterday during a busy service I managed to let it lie instead of clean right away.

    Now it has got some stains (cutting tomatoes).

    Scrubbing at a quieter moment didn't help , can I do anything or? 
     
  2. cheflayne

    cheflayne

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    Yes you can do something. Use it and enjoy it for the purpose it was purchased for.

    I am a chef, not a collector. I buy working knifes, not museum pieces. My knives are not pristine, but they are sharp and they perform their function to the highest level that their operator is capable of.

    Remember, this too shall pass. Don't be too hard on yourself, just file the experience away in your memory banks where it is easily accessible.
     
    Last edited: Jan 18, 2014
  3. deepsouthnyc

    deepsouthnyc

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    Some people not only use it for its purpose but don't want their carbon steel to have the stains.

    But, to answer his original question, there is a stain remover available which is like a very fine grit sandpaper that removes any discoloration or rust. 

    http://www.chefknivestogo.com/3krurebl.html

    Here is a link to one. 
     
  4. soesje

    soesje

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    deepsouth, I am in netherlands. never seen a product like that over here.

    I've decided to just let it be, do a few treatments to speed up the patina and leave it at that.
     
  5. geo87

    geo87

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    I agree it really doesn't matter... Think of it like battle scars. Any kind of metal polish works well for removing unwanted patina or rust. I bought mine from the hardware store. Wet & dry sandpaper is also good for removing scratches... If your into that sort of thing. And costs next to nothing .
     
    Last edited: Jan 19, 2014
  6. rustbelt

    rustbelt

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    You could go the route of the old school French chefs and try using a cut potato and baking soda. I had a chef that exclusively used high carbon knives and he always used this method. His knives were usually cleaner than any of our stainless cutlery.
     
  7. mikeswoods

    mikeswoods

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    I have used an old wine cork and Bonami cleanser -(fine powdered cleaner for scrubbing sinks) and rubbed the blade until it was shiny---

    Most of my old carbon steel blades are rather dark---I only shine them up when I am regrinding the edge.   I don't mind the staining---but it's nice to polish them up every now and then===
     
  8. garrettjames

    garrettjames

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    They sell great polishing compounds for knives pretty cheap. It'll come off, no problem.


    Sent from my iPhone using Tapatalk
     
    mikeswoods likes this.