Stain Prevention and Cleaning

Top grade “stainless” knife steels are not actually 100% stain and rust proof. However, they rust only in certain conditions and very slowly compared to traditional carbon steels. Salt water is a common culprit which can cause rust if a knife is exposed for many hours. For example a knife put away with drips of salt water on it would likely develop rust spots. The simple solution, as with any good knife is to wash it in warm soapy water, rinse and wipe it dry before putting it away. For outdoor knives, if the knife has been in a salty environment, wash both the sheath and the knife after use. If your knife does develop stains or little spots of rust, don’t be alarmed, neither will damage your knife if dealt with promptly. Stains and rust can be removed using a metal polishing compound designed for stainless steel. We recommend Autosol. When used with a scrub brush it will remove rust in seconds. Thoroughly wash residual compound off using soapy water after application.

The G10 handle material we use is very tough, as we explain here. It doesn’t absorb water, and therefore is very stain resistant. It can be quite easily cleaned with a scrub brush and dish soap. In extreme cases, you may need to use a scotchbrite pad.

Paring knives and chef's knife in knife block
Paring knives and chef’s knife in knife block

Knife Storage

The preferred place to store knives is in a knife block. Not only are the blades fully protected from impact against hard objects, the sharp edges are shielded from accidental contact with your hands. Although there are some stylish models on the market that use plastic rods to pinch the blade in the upright position, they do not offer as much separation between blades as the traditional wooden block style. After wiping your knife dry, slide it into the block so it is ready for immediate use next time you need it.


2 Responses

  1. anne

    I’ve seen a new sort of knife block that is made out of many thin layers of cork. The blades of the knives slip between the cork the way you’d slide a bookmark into a book. Have you seen these types of blocks? The blade edge rests on a cork bed. Do you think this will damage the edge? Thanks!
    Here’s a link:

    BTW, I’m excited to hear about your shop and I’m already scheming to justify buying one or two of your kitchen knives. I really hope you do well.

    • John Gudmundson

      Thanks for your comments. As for the style of knife storage tray you mention, it should work fine because the knives are held apart and the edges rest against a soft surface.

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