Stainless steel can still rust. That surprises a lot of people. The good news: keeping your knives rust free takes a few seconds after each use.
The cause
Why stainless steel can still rust
Every knife steel is a balance. Carbon makes steel harder, so it can hold a sharp edge. But more carbon also means the steel rusts more easily. Chromium is added to protect against rust. Some knife makers push hardness so far that the knife rusts quickly if you leave it wet.
We chose steels that stay stainless. Our Original knives use German X50CrMoV15 at about 58 HRC. The edge of our TwinSteel knives is Swedish 14C28N at 60 HRC. That steel has nitrogen added, which lets it get harder while staying stainless. Both resist rust well in daily use. But no stainless steel is rust proof. Read more about how knife steels compare.
Risk factors
What makes rust form faster
Acid
Fruit juice, vinegar, tomato, even the sweat on your hands.
Salt
It is in almost every dish you make.
Moisture
A wet blade, a damp tea towel, a humid drawer.
Heat speeds all of this up, and a kitchen has plenty of it.
Live near the sea? Sea air is damp and salty. Take extra care to store your knives somewhere dry.
Spotted some rust?
How to remove it
Scrub off any spots or stains early, before the rust eats into the steel. A scouring sponge with some washing-up liquid usually does the job. If that is not enough, try a bit of steel wool. It can leave fine scratches, so go gently.
Deep rust? Very fine sandpaper can take it off, but it will scratch the finish. Treat it as a last resort. The routine below means you should never need it.
The routine
How to prevent rust
Preventing rust is a simple three-step habit.
1
Wash by hand after every use
A quick rinse is often enough. Don't let the knife sit dirty.
2
Dry it before you put it away
A wet blade in a drawer or block is where rust starts.
3
Never put it in the dishwasher
Heat, harsh detergent and long wet cycles all speed up rust.
Don't put it off. A dirty knife lying around is unsafe, unhygienic and invites rust. We have used our own BARE knives this way for years, and we have yet to see rust on them.
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