Knife care

Small spots are usually pretty easy to take off. Start by trying to get them off with the least abrasive things and move up. I will usually start by scrubbing rusted knives with a green scrub pad. If it's not doing the job, I add some baking soda. Bar Keeper's Friend or Comet also seem to do the job, but are a little more abrasive than baking soda. All of these will leave some fine scratching on the knife, but in my experience it is not very noticeable, and in some cases less noticeable than the original grind on the knife. I've heard of using a half potato with baking soda, which would probably be less abrasive than a scrubber, but haven't tried it myself.

Using an abrasive material such as sand paper may be a more extreme option, which would work, but if you haven't done this before and are not willing to risk more damage or uglying up your knives, then I wouldn't recommend this route.

There are also specific products marketed for this purpose, but I haven't used them, so I can't speak to whether it's worth it or not.

Globals are made with an alloy which is 18% chromium and EXTREMELY stain and rust resistant which they call Cromova 18.  That kind of chromium content is basically in the same class as a dive knife, and I think it's incredible that Yoshikin (makers of Global) get the kind of strength out of it that they do.

I think the spots are more likely crud which was dissolved in the water and left on the knife when the water evaporated than corrosion.  Or, perhaps, the knives came in contact with iron or steel which actually was slightly rusty and there was some transference. 

The first thing I'd try is soaking in hot water than scrubbing with dish soap and a sponge, soft brush or a pad meant to clean non-stick.  You can tell, that I find it hard to believe that the blades are actually corroding. 

But if they are...

Flour is the mildest polish.  You can probably wipe out the spots by putting a bunch of flour on the knife and rubbing it in then scrubbing it off with a damp sponge.  If flour doesn't work, baking soda is very mild and should absolutely do the trick.  If you don't want to scratch your knives, use a sponge and not a Scotch-Brite.  If you don't care about mild scratching, just use a Scotch-Brite without any flour or baking soda.

BDL

Quote:

Originally Posted by boar_d_laze 

I think the spots are more likely crud which was dissolved in the water and left on the knife when the water evaporated than corrosion.  Or, perhaps, the knives came in contact with iron or steel which actually was slightly rusty and there was some transference. 

 

The first thing I'd try is soaking in hot water than scrubbing with dish soap and a sponge, soft brush or a pad meant to clean non-stick.  You can tell, that I find it hard to believe that the blades are actually corroding. 

I forgot about this. BDL's probably right that they aren't really corroded. Your best bet is still to use the gentlest stuff you have first.