How to restore and sharpen a rusty knife
If a knife is not used for a long time, its blade becomes covered with surface rust, which not only spoils the appearance, but also dulls the blade in the first place. There is no point in immediately starting to sharpen a rusty knife - you must first remove surface oxidation products.
To remove rust from the surface of the blade of a kitchen or carving knife, we will use a regular stove cleaner.
Place the bath on a stable horizontal surface and place the knife handle on its side.
Squeeze a small amount of cleaning agent onto the blade from a plastic container and, holding the knife by the handle with one hand, with the other, begin to rub the entire surface of the blade from heel to tip with a slightly moistened sponge.
Periodically wash off the cleaning agent and oxidation products with a stream of water and, if necessary, continue the process until all rust is removed from the blade.
Turn the knife 180 degrees and repeat the procedure for the other side. After completing the rust removal procedure, thoroughly rinse the cutting tool with tap water.
We sharpen the knife on water stones of various grain sizes, pre-soaked for 3-5 minutes, starting from 220, if the knife was very dull. Using a 800 stone we smooth out any traces that could have been left by a 220 stone.
After the first preliminary sharpening on a stone, rinse the knife blade generously with running water so that larger abrasive particles do not remain and damage the sharpening on a finer-grained stone.
We polish the blade on both sides using GOI paste.
The main sharpening is carried out on a stone with a grit of 1000.
Using stones 3000 and 8000, we sharpen, in particular, the cutting edge almost to the tip of the blade.
At the end of the sharpening and polishing operations, the blade of the old knife looks absolutely flawless, not inferior in this indicator even to the new analogue.
Let's now check its cutting properties and compare it with a new knife just removed from the factory packaging.
The latter practically does not cut the paper by weight, but only tears and crumples it.
Our knife does this easily and simply in all directions and, without swinging, cuts in half a green leaf floating on the surface of the water.
We throw a tomato onto the blade pointing upwards from a small height, and it is cut into two halves. Cucumber can be cut in any direction.
With the help of a restored knife, it is not difficult to create any vegetable and fruit composition, which is not only, in all likelihood, appetizing, but also aesthetically pleasing.
Will need
To remove rust from the surface of the blade of a kitchen or carving knife, we will use a regular stove cleaner.
For work we also need to prepare:
- shallow bath;
- sponge;
- water stones of various grain sizes;
- waterproof gloves;
- source of running water.
Algorithm for restoring an old knife
Place the bath on a stable horizontal surface and place the knife handle on its side.
Squeeze a small amount of cleaning agent onto the blade from a plastic container and, holding the knife by the handle with one hand, with the other, begin to rub the entire surface of the blade from heel to tip with a slightly moistened sponge.
Periodically wash off the cleaning agent and oxidation products with a stream of water and, if necessary, continue the process until all rust is removed from the blade.
Turn the knife 180 degrees and repeat the procedure for the other side. After completing the rust removal procedure, thoroughly rinse the cutting tool with tap water.
Sharpening
We sharpen the knife on water stones of various grain sizes, pre-soaked for 3-5 minutes, starting from 220, if the knife was very dull. Using a 800 stone we smooth out any traces that could have been left by a 220 stone.
After the first preliminary sharpening on a stone, rinse the knife blade generously with running water so that larger abrasive particles do not remain and damage the sharpening on a finer-grained stone.
We polish the blade on both sides using GOI paste.
The main sharpening is carried out on a stone with a grit of 1000.
Using stones 3000 and 8000, we sharpen, in particular, the cutting edge almost to the tip of the blade.
Knife restoration results
At the end of the sharpening and polishing operations, the blade of the old knife looks absolutely flawless, not inferior in this indicator even to the new analogue.
Let's now check its cutting properties and compare it with a new knife just removed from the factory packaging.
The latter practically does not cut the paper by weight, but only tears and crumples it.
Our knife does this easily and simply in all directions and, without swinging, cuts in half a green leaf floating on the surface of the water.
We throw a tomato onto the blade pointing upwards from a small height, and it is cut into two halves. Cucumber can be cut in any direction.
With the help of a restored knife, it is not difficult to create any vegetable and fruit composition, which is not only, in all likelihood, appetizing, but also aesthetically pleasing.
Watch the video
Similar master classes
5 ways to sharpen a knife without a sharpener while traveling
How to repair a kitchen knife with a broken tip (tip)
DIY concrete knife handle
An easy way to restore a rusty tool
A simple device for checking the correct angle when manually
No worse than the factory one: Knife handle made of polypropylene pipe
Particularly interesting
Comments (0)
