Even the highest quality stainless steel blades can become covered with unpleasant red spots over time. This occurs due to prolonged contact with moisture, exposure to acids or improper storage. However, do not rush to throw away the tool or buy expensive chemicals. Return pristine shine You can use simple products that can be found in any kitchen.
Lemon and coarse salt
This method is ideal for shallow corrosion. The acid in the lemon reacts with the iron oxide, and the salt acts as a mild abrasive that won’t scratch the surface as much as a metal sponge.
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Sprinkle generously on the affected area coarse salt.
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Squeeze a little on top lemon juice and leave the mixture to act for 5-10 minutes.
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Using half of the same lemon, wipe the blade with force.
Table vinegar for stubborn stains
If the rust is deeply ingrained, a more aggressive environment will be required. Ordinary white vinegar contains acetic acid, which effectively dissolves plaque.
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Soak the blade in a container of vinegar overnight. If the knife is large, you can wrap it in a cloth generously soaked in liquid.
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In the morning, remove the tool and clean off the softened rust with the hard side dish sponges.
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Be sure to wash the knife with soap and water to stop the acid reaction.
An unexpected helper – potatoes
Few people know that in raw potatoes contains oxalic acid. This substance is often included in professional metal cleaners, but in vegetables it is present in a safe concentration.
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Insert the blade of a knife directly into the potato so that the rusty spot is completely hidden by the flesh.
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Leave the tool in this position for several hours.
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After removal, wipe the metal and you will see how the dirt comes away along with the potato juice.
Soda paste
Baking Soda – All Purpose soft abrasivewhich helps to mechanically remove plaque without damaging the steel structure. This method is good because it is completely controllable and you can adjust the pressure.
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Mix baking soda with a small amount of water until it becomes a thick paste.
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Apply the mixture to the stains and leave for half an hour.
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Scrub the stained area thoroughly with an old toothbrush.
Prevention rules
To prevent the problem from returning, it is important to maintain a culture of handling knives. The main enemy of steel is dishwasher. High temperatures and aggressive detergents destroy the protective layer of the metal. Always wash knives by hand immediately after use.
After washing the instrument, it is necessary wipe dry with a soft towel, without leaving it to dry naturally on the dryer. It is better to store knives on a magnetic holder or in a special wooden stand, where the blades do not come into contact with each other or other cutlery. Proper care will preserve the cutting properties and appearance of your kitchen assistants for many years.
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