The Knifenerd's Guide to Cleaning Rusty Carbon Steel Kitchen Knives

Рет қаралды 6,334

4 ай бұрын

Rusty kitchen knife? It happens! It's also really easy to fix, so take a deep breath and let's set aside 2 minutes with some Barkeeper's Friend and a little bit of elbow grease.
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Пікірлер: 20

@VarnasL 3 ай бұрын

Not keeping a knife in an original state? Yes, someone finally said it aloud!

@Puviani 3 ай бұрын

One trick with Barkeeper's Friend is to spread it on the blade and letting it sit for a few minutes to let the compound react chemically with the rust. If you do that, you may not even need to rub it in. It will just wipe off or rinse off along with the now-dislodged rust.

@KnifewearKnives 3 ай бұрын

That's awesome, I'll give it a try!

@firlottp 4 ай бұрын

New debilitating fear unlocked.

@Kinetic_Saiyan0862 4 ай бұрын

The video we all needed

@GrantHendrick 4 ай бұрын

Thank you Skye for the helpful advice.

@normm7764 4 ай бұрын

Thanks for the video. I have always preferred carbon steel knives but there is a view that they are to be avoided for food prep. because they “taint” some foods. Would you comment on this please.

@KnifewearKnives 4 ай бұрын

Good question! Carbon steel, especially before it builds up a patina, will react with acidic foods like onions and shallots. This can lead to them discolouring, not a big deal if they're getting cooked into something, but can be an issue if they're used as a fresh garnish. Some folks also notice a metallic taste. Both of these effects minimize or disappear entirely once the knife has built up a patina, although some folks with very sensitive palates may notice a subtle taste or smell.

@normm7764 4 ай бұрын

@@KnifewearKnives Thanks for your reply. It has helped a lot.

@jiahaotan696 4 ай бұрын

You simply use it until you're used to it and it's used to you, and then, like a longtime lover, the food is good. On a serious note, if it's brand new or freshly sharpened, just cut some stuff for cooking and once the patina builds it's all good. I recommend lemon, (cooked) steak or chicken, onions and garlic for extra-fast patina. Sometimes too fast.

@normm7764 4 ай бұрын

@@jiahaotan696 thanks for the information.

@a7xhector13 4 ай бұрын

I am planning to buy a Blue #2 Sujihiki. I will use it to carve only cooked meat (brisket). Given that the brisket might be juicy, my question is: does beef tallow affects the knife so quick just like an onion? or is it a litle more firginving with beef tallow? Thanks!

@johnniemiec3286 4 ай бұрын

Hot meat is one of the fastest ways to build patina.

@KnifewearKnives 4 ай бұрын

I find it helps build a patina quickly, but doesn't rust quickly, so meat is a great way to get that patina going!

@emieloss7229 4 ай бұрын

When I get a new carbon knife I always try to throw some cooked protein at it first. Let it sit in the juices for a couple of minutes and then wipe it down. Usually gives that beautiful blue' ish hue to the blade.