2 Maintenance Questions

[Adam_M]

Hi!

I'm still loving my Japanese knives, but have a couple questions:

1. I was prepping a persillade sauce with its multiple acidic ingredients and after 10 or so minutes of chopping, saw a bit of a rust-color to the patina in places. It came off pretty easily with a sponge and baking soda - but what's the best way to handle in general? Should I use a non-reactive knife when prepping a large-ish amount of acidic ingredients? Frequent wipe downs? Just mow through and deal with it after? What is the best way to take the shallow surface rust stains off without wrecking the patina?

2. I've been touching the knife up every couple weeks on an 8k stone (home cook) basically as soon as the initial sharpness wears off - for example if I'm cutting some green onions and as soon as that bottom leaf against the board isn't cut with basically 0 effort. Am I sharpening too frequently (I don't want to grind my nice knife down to nothing in a year)? I don't have a strop, and perhaps that's the solution. If so, suggestions on what to get?

Thanks!

 

[drsmp]

2) may want to go to stropping on leather or your 8k to freshen the edge

 

[Adam_M]

2) may want to go to stropping on leather or your 8k to freshen the edge

Any suggestions on a strop? I don't have one and have just been using the 8K stone.

 

[Benuser]

2) may want to go to stropping on leather or your 8k to freshen the edge

Cardboard will do as well. Is a bit coarser.

 

[M1k3]

I'd use stainless or stainless clad at the very least, for large amounts of acidic stuff. Or semistainless.

 

[Adam_M]

I'd use stainless or stainless clad at the very least, for large amounts of acidic stuff. Or semistainless.

Simple solutions are often the best. I'm actually trying to decide between a short list for a stainless/semi-stainless 210mm gyuto from my last what knife to buy thread.

Any suggestions to get the last little bits of surface rust strains off?

 

[Corradobrit1]

Simple solutions are often the best. I'm actually trying to decide between a short list for a stainless/semi-stainless 210mm gyuto from my last what knife to buy thread.

Any suggestions to get the last little bits of surface rust strains off?

Don't use the rust removing pads. They just scratch. I recommend 1500 grit silicon carbide powder. Trey (Comet) included a small pot of it with his knives to remove small water marks and patina without affecting the finish. Its works great. Use as a dry powder or mixed with a little oil.
https://www.ebay.com/itm/1500-GRIT-...IDE-ROCK-TUMBLING-POLISH-1-2-LB-/351324955094

 

[M1k3]

I'd had good luck with a sliced potato, baking soda and elbow grease. Not abrasive but works

 

[bahamaroot]

Just wipe or rinse the knife a little more frequently and you should be fine. And not every "rust" looking color is rust.

Stropping on the 8k is just fine for edge maintenance unless you just want to try a strop.

 

[Keith Sinclair]

Just wash with hot soapy water when finished. It takes longer on a home knife to form a strong patina. At work cutting meats and acidic foods patina forms quickly.

 

[ian]

Simple solutions are often the best. I'm actually trying to decide between a short list for a stainless/semi-stainless 210mm gyuto from my last what knife to buy thread.

Any suggestions to get the last little bits of surface rust strains off?

Flitz usually works too.