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Rust or microchips in the blade??
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Thread: Rust or microchips in the blade??

  1. #1
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    Rust or microchips in the blade??

    Ok so i have my Kono HD 240mm, i usually touch it up every 3-4 days or so, But this keeps happening and I'm not really sure why.

    On the edge, not the bevel or blade road, but the actually edge gets like a "rust" spot in various places. I thought at first they were chips, but it just looks like a dark yellow-whitest color and on those spots on the edge it is considerably duller than the rest of the blade.

    It takes about a shift at work for this to happen, so its not present after sharpening or using it right away. I will do my best to get a picture of it to post tomorrow but I'm not sure if my camera can focus enough to see it.

    I keep my blade dry, and always wipe it after use, i mean i use it pretty much constantly but take good care of it.

    has anyone else experienced this?

  2. #2
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    Nope, but I'm not a pro. My guess is you're being good about wiping your blade except for the edge. Maybe you're concerned about cutting your towel? The other possibility is the edge isn't as well finished and some water, etc. gets trapped in the scratches. Are you sure you've worked out any cracks or chips? If not, moisture could get trapped in there, too.

  3. #3

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    Funny enough on some other forum I encountered folk who claims having similar problems with his 270 HD. He said there were microchips but with looking into it closer it was just about what jgraeff is describing.

    The edge wasnt touched at all yet from new plus the knife was used once. Owner is scared of using it

    I maybe can get the rust explanation, but why is it "significantyl duller" in those areas, considering fact that those are coming up after short period of time?

  4. #4
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    Quote Originally Posted by tk59 View Post
    Nope, but I'm not a pro. My guess is you're being good about wiping your blade except for the edge. Maybe you're concerned about cutting your towel? The other possibility is the edge isn't as well finished and some water, etc. gets trapped in the scratches. Are you sure you've worked out any cracks or chips? If not, moisture could get trapped in there, too.
    That is possible, i will try to make sure and get the edge more, as far as it not being finished i guess its possible i don't really think i ever did chip the knife though. It just appears that way until you look closer.

    and ya its really weird but in those spots its really dull, the rest of the edge is fine and sharp.

  5. #5
    Senior Member NO ChoP!'s Avatar
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    I have beat the **** out of my HD. Used it hundreds of hours; sharpened it dozens of times. It is definitely not stainless, and will patina rather quickly, just resists rust better than carbon. Water will deteriorate any edge, quickly; this is not specific to the HD, infact it is a rather tough knife (never chipped once).

    My HD responds well to regular stropping, maybe thats all it'll take to get the edge back to uniform keenness?
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

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    i actually don't have a strop... i think i should get one though. Any cheap recommendations as well as something light i can keep in my bag at work? Also what compound it good for a pro environment?

  7. #7
    Senior Member Citizen Snips's Avatar
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    ive never had this problem on my HD, even if someone else has used it and left it unclean
    It's like my ol' grandpappy used to say; "The less one makes declarative statements, the less apt he is to look a fool in retrospect"

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    do you think its the steel or user problematic? still trying to get some pics, i know its not chipping i also apply a microbevel on mine.

  9. #9
    Senior Member NO ChoP!'s Avatar
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    You can use paper; it actual works well for constant touch ups....

    I've tried just about everything, and I like rough leather with 1 micron diamond for gyutos, but that's purely personal preference. Others may tell you something completely different.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
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  10. #10

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    Quote Originally Posted by jgraeff View Post
    i actually don't have a strop... i think i should get one though. Any cheap recommendations as well as something light i can keep in my bag at work? Also what compound it good for a pro environment?
    2 micron silicon carbide. Anything 1 micron plus would be fine though.

    I check for chips with my fingernail. Gently run one the tip of one down your edge and feel for hangs. Push and pull cutting paper works as well.
    "God sends meat and the devil sends cooks." - Thomas Deloney

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