Closing for a month, storing knives?

[jgraeff]

So our restaurant closes every september and i have acquired some carbon and semi-stainless knives this year. I normally use most of them on a daily basis so its not a big deal and make sure their dry and stored in their sayas.

I was thinking i will sharpen them, and then make sure their dry and do the same thing. although being here in fl we have so much humidity i feel they will probably get too moist over that amount of time. Is there anything i should do?

Also with small rust spots on the spine, can you use flitz to remove it or what is the best way?

 

[shankster]

A light coating of food grade mineral oil(or camila(sp) oil) or keep them stored in an old telephone book,doesn't look great but all that paper keeps them dry as a bone.

 

[jgraeff]

Thats a good idea, i never thought about that before but sounds good to me.

Any idea for removing small random spots of rust or pitting i guess not really sure its rust yet.

 

[shankster]

I've heard that" Barkeepers Friend"or some other type of mild abrasive will do the trick for rust,never used it myself.I'm sure the other members will chime in with some good advice.

 

[aaronsgibson]

I've used Barkeepers Friend and it works really good on lighter rust (not sure if it's heavy) Also does a good job if you want to remove patina. As for storage, camila is what I use if I know I'm not going to be using any of my carbons for a while.

 

[Adamm]

Barkeepers will work on some pretty heavy rust, I use it with an old wine cork and it works great

 

[Keith Neal]

In a class by itself as a rust preventative is:

http://www.corrosionx.com/

Amazon has it.

My motorcycle chain, which used to rust up in a few days, has now been rust free staying outside in Florida through seven hurricanes using this stuff. It is magic.