How to clean rust off kitchen knives?

Start With a Mild Abrasive Paste

• Mix baking soda and water to create a thick paste. Baking soda is a gentle abrasive that lifts rust without scratching the metal.
• Apply the paste on the rusted areas of your knife.
• Let it sit for about 5–10 minutes so the paste can work on breaking down the rust.

Gently Scrub the Rusted Areas

• Use a soft cloth or non-scratch sponge to scrub the rust. A soft brush like an old toothbrush can work well in corners and along the edge.
• Do not use harsh steel wool or very abrasive pads which can damage the metal surface or dull the edge of your knife.

Alternative Method With Lemon Juice and Salt

• Squeeze some lemon juice directly onto the rust spots. The mild acid in the lemon juice helps break down rust.
• Sprinkle salt over the lemon-treated area. Salt serves as a gentle abrasive.
• Rub the mixture in gently with a soft cloth or sponge for a few minutes.

Rinse, Dry, and Protect

• Rinse the knife thoroughly with lukewarm water to remove any residue of the cleaning agents.
• Dry your knife immediately with a soft towel. Water left on the knife can cause more rust to form.
• Optionally, apply a light coating of oil (such as mineral oil) on the blade. This thin layer can help fend off moisture and prevent future rust.

Additional Tips and Precautions

• Work in a well-lit and ventilated area so you can clearly see the rust removal progress.
• Be patient and gentle. Repeated light scrubbing is preferable to harsh abrasion, ensuring the protective metal surface is not damaged.
• Store your knives in a dry place after cleaning, avoiding damp drawers or containers, which can encourage rust formation.