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Cleaning chef's knives

post #1 of 8
2/22/10 at 1:21am
Thread Starter 
I recently received some Kikuichi knives as gifts. I had only started to look into higher quality knives to purchase, so I was very surprised when I got it. My question is, how should I wash it? I know to hand wash it with hot water, but even so, after only two uses there is already discoloration on the edge of the knife (brownish, rust like color, but I don't think it's rust). Is this natural and how should I go about fixing this if it isn't?
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post #2 of 8
2/22/10 at 1:29am
Is it stainless or carbon blend?


I'm pretty positive it's a carbon blend.
Protips:
1) Immediately dry your carbon knife after washing it. That color most likely is rust.
2)Store it in a dry area
3)Dry your carbon knife after washing it.
4) Rub a tiny coating of mineral oil on it if you're putting it in storage for a few days.
5) Remove the rust w/ silver polish of Barkeeper's Friend
6) Dry your carbon knife after washing it

And don't forget, dry your carbon knife after washing it.
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post #3 of 8
2/22/10 at 1:51am
I work with carbon steel, not in knives, but when you store carbon steel you have to make sure wherever you put it is bone dry. humidity breeds rust fast.
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post #4 of 8
2/22/10 at 2:08am
Thread Starter 
It's a carbon blend. Thanks! I washed with hot water and dried it immediately. I'll get some Bar Keeper's Friend soon.
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post #5 of 8
2/22/10 at 2:26pm
one other tip: if you don't have barkeepers friend, those thin green abrasive pads (can't remember the name) work well, too. They'll also help polish off most of that black tarnish, but leae a nice carbon steel patina.
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post #6 of 8
2/23/10 at 1:01am
Have never had this problem with my Shun knife, but I always have made sure to dry it immediately and I live in the desert, so any remaining moisture quickly evaporates...
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post #7 of 8
2/23/10 at 4:35am
Quote:
Originally Posted by foodguy View Post
one other tip: if you don't have barkeepers friend, those thin green abrasive pads (can't remember the name) work well, too. They'll also help polish off most of that black tarnish, but leae a nice carbon steel patina.
Scotch-Brite That is what was recommended to me at one of the famous knife shops in Kyoto.
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post #8 of 8
2/23/10 at 4:36am
BTW, Kikuichi actually are pretty nice knives. Make sure you treat them right.
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