![]() (The old saying goes “Stain less… not stain free.”) I tackled the myth of stainless steel a while back, but the gist is that stainless steel has at least 10.5 percent chromium. ![]() Unfortunately, stainless steel is only stain-resistant, not stain-proof. So when you combine your knife with air and water, you get rust.Ī post shared by Scotty□□□ wait, my blade is stainless steel,” you might be thinking. Here are the ingredients for rust: iron, water, and air.įor those who don’t know, iron is the secret ingredient of the steel found in your knife blades. When they flow through the electrolyte to the cathode, the metal of the anode disappears, swept away by the electrical flow or converted into metal cations in a form such as rust. As oxygen combines with the metal, electrons are liberated. When a piece of metal corrodes, the electrolyte helps provide oxygen to the anode. Iron (or steel) rusting is an example of corrosion - an electrochemical process involving an anode (a piece of metal that readily gives up electrons), an electrolyte (a liquid that helps electrons move) and a cathode (a piece of metal that readily accepts electrons). Here’s a more scientific explanation from How Stuff Works: It doesn’t even have to be water exactly, it could just be the presence of water in the air. This forms when iron and oxygen react to moisture. Rust is the common name for a compound called iron oxide - that reddish-orange flaky stuff you see peppered on some metal. If you only want to some methods for removing rust, skip these next two sections, but it will be helpful to learn more about why your blade is rusting. We originally wrote this post way back in December 2011, but we thought it’d be a good idea to do update it with some better information, videos, and recommendations.
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