How To Polish A Knife? Simple Yet Effective Ways Are Here
“OMG, my beloved knife was covered by rust.” “Don’t worry babe, let’s me show you how to polish a knife right away,” I told my wife for a couple weeks ago when she decided to try making salmon porridge in our newest Japanese rice cooker. But, why did she need a polished knife for this dish?
Truly, she wanted to take the skin off the salmon before cooking, but she couldn’t because the knife was not ready. Of course, I helped her and then we had a great dinner with her delicious porridge.
Later, I thought that I should share these simple yet effective ways right here for those who might be in my case. Try reading this article below to get more kitchen tricks for yourself now.
How To Polish A Knife
For polishing the knife, you need to perform two main steps including cleaning and removing the rust. Make sure not to miss any step or you won’t get the best result as you wish.
Cleaning the blade helps to remove unnecessary dirt that might interfere with removing the rust. Avoid using water for cleaning the blade since this might make it rust. The best way is to avail the mild cleaning solution and then clean it with a cloth.
Getting Rid Of The Rust
- STEP 1
- STEP 2
- STEP 3
- STEP 4
Prepare/Buy the rust remover for knives.
Apply a layer on its blades.
Immerse a clean rag/cloth in oil and cover the knife for a couple of hours. Relying on that, the solution will penetrate into the rust.
Note: You are able to use any kind of oil such as Vaseline, Autosol, kerosene, WD-40 or even white vinegar.
Take the rag from the blade.
Prepare another abrasive cloth or steel wool in order to scrub off any rust.
Use a clean cloth to discharge any excess of oil and dirt.
If the rust-removing products are expensive, you can try this home-made solution.
- STEP 1
- STEP 2
- STEP 3
- STEP 4
Mix a moderate amount of baking soda and a bit of water to get a thick but fluid paste.
Apply this solution until it covers all the rusted areas.
Take an old toothbrush and start scrubbing the blade.Note: Perform gentle yet stable circular strokes.
Note: Perform gentle yet stable circular strokes.
After wiping out the rust, you should clean the knife with soapy water.
Rinse it with the clean water again and dry instantly.4
To prevent your knife from rusting again, try applying a mineral oil that is made for knives.
Do you have any idea of some certain foods that can act as a great source for removing the rust? If you find some potatoes by chance, use them now because the potato is known as an effective food for rust removal thanks to its oxalic acid. Just stick the knife into the potato for a couple hours. Then remove it and clean the blade with oil.
In addition, you can use onions. Saw the blade back and forth into it and the rust will be naturally removed. It’s because the sulfonic acids in this fruit are extremely efficient to get rid of the rust.
Is There Any Way To Polish A Knife?
Of course, yes. Though I don’t need another way since what I’ve just mentioned above truly helps a lot. But, since you’re here, I will show you some.
The first video belongs to a cute Japanese guy, named Jun. He got a rusty knife from a man with a cheap price. Then he started to polish it in a few ways. And the final result is stunning. The knife was so sharp to cut through leaves, paper, and all kinds of vegetables with the ease of use.
Try watching now!
Another video is about polishing a pocket survival knife. But, I think that this way can be used for the kitchen knives or even a good cleaver.
And don’t forget to add some drops of the household lubricant to the blades after drying them off. Relying on that, these knives are always clean and shiny in appearance.
How To Take Care Of A Knife?
When rust happens on your knife, it’s certain that you did something wrong with your washing and storing technique. So, why don’t we learn how to care for the knife so that we don’t spend too much time on polishing?
The most important thing is that you need to keep your knife clean before, during and after using it. What does it mean?
According to famous chefs, cleanliness is a big factor in guaranteeing the knives’ longevity. If there are too much gunk and grime on the blades, they are likely to lose their edges as well as carrying health issues. And one certain thing is that a dull knife is riskier than the sharp one.
Try imaging that you have to apply more force to cut something with a blunt edge, what will happen? You might raise the chances of the knife sliding through your hand and cause injuries.
In addition, you should pay attention to the cross contamination as it’s considered as a high-risk activity. It relates to cutting a raw item such as fish or chicken and continue cutting a ready-to-eat item without cleaning the knife. This permits the bacteria on the blade to jump into the ready-to-eat food, making us sick or even worse.
If you used to watch some cooking shows, you can see how the well-known chefs do with their knives. They clean before cutting the item, clean again and again while cooking, and then rinse and dry out after completing.
First of all, you need to sanitize the knife by washing it with the mixture of mild soap and water. Or you can replace with bleach. Later, rinse and dry off with a clean cloth immediately. Keep in mind to clean and disinfect not only the blade but also the base and handle because these areas are full of unnoticed dirt and gunk.
Extra Tips You Shouldn’t Miss
- Avoid using steel wool or scouring pad to clean the knife’s edge because this can dull it.
- Although some suggest that you should avail the steel wool for dealing with the stubborn rust, you should be careful to avoid creating any scratches on the blades.
- Always put on cut-resistant gloves when cleaning and removing the dust to protect your hand.
- Store the knives in a separate place, not in the utensil drawer. It’s because they can hit against other tools, creating unwanted scratches and other damages. And this place should be free from moisture.
- For the pocket knife, make sure you clean it frequently.
How to polish a knife? Do you think that it’s a hard job? Of course, no, right?
As long as you read this article and follow my methods carefully, I’m sure all the knives in your kitchen will be ready to use. And always take care of them before, during and after cooking, remember?
For further information, try leaving your questions in the box below so that we can discuss together. And don’t forget to share it if you like. Anyway, thanks for reading.