FREQUENTLY ASKED QUESTIONS
A patina is a natural protective layer on carbon steels that protects the blade from further oxidation and gives it a look of rough finish. It is produced by the oxidation of steel surface and this process is even quicker if a knife comes into contact with various acids. Cutting fruits or vegetables that are acidic will cause carbon steel to take on a grey color. The patina is safe to use for food products and will protect your blade from rusting.
All RKF blades can be sent back for restoration for a small fee and the delivery costs. If you have a blade that is not an RKF product, we will still be happy to help for a higher restoration fee and the delivery costs.
If you want to try to do it yourself, there's a lot of videos and information available online to help. Vinegar is your friend for minor and more severe cases of rust on a blade. Allowing your blade to soak in vinegar for 10 min to several hours (depending on the severity) and then scrubbing with fine steel wool will "eat" away the rust and leave behind a clean surface. for minor rusting, my preference is to use Filtz Metal Polish with extra fine steel wool by lathering the blade with the polish and scrubbing out the rust. The polish also protects the blade from future rusting.
The most important thing is that after you remove the rust, add on a layer of oil or renaissance wax to protect the blade from future rusting.
A carbon steel knife needs to be stored in a dry place. If it's a blade that you use only once in a while, such as your annual deer hunting trip with your buds, the blade needs a heavier coat of knife oil or renaissance wax and should be kept out of its sheath. This is to prevent any stored moisture in your leather sheath from affecting your steel. If it's a blade that you use frequently, then you should be maintaining it frequently with cleaning and oil before placing it in your sheath.
Spraying WD-40 or a gun oil onto your kitchen knife set is toxic and could get you or a loved one sick. Renaissance Wax, beeswax and orange oil, or olive oil are great options for your cutlery. Please keep in mind that food oils such as olive oil or canola oil can go rancid over time so you may need to clean your knife before use if it's been sitting in the drawer a long time with one of these oils on it. A really affordable and beneficial option is cutting board oil found at hardware and woodworking stores. They're food safe mineral oils that don't spoil and can help keep the handle beautiful as well. At the end of it all, make sure that you use a food safe knife oil on blades that you intend to have in contact with your food.