Rusty Cleaver

[rbinms33]

Guys.....I had a serious brainfart this weekend and threw my favorite cleaver in the dishwasher instead of handwashing it like I normally do. El Cheapo knives get the dishwasher while my good knives get handwashed. Well, now my cleaver has rust patches popping up on it. I plan on removing it with an SOS pad but after that I wanna make sure the rust doesn't come back. Besides not ever putting it in the dishwasher again, I was planning on putting a thick coat of veggie oil on it and letting it sit for a day and then wipe it off and put it away. Anybody got a better idea or am I on the right track here?

[Mark]

I find that a medium to fine grade wire wheel on an electric grinder gets off the rust and kind of burnishes the steel. Then coat with a little oil.

Mark (STL)

[Oldtimer]

Is your Cleaver kin to Wally and the Beave ?

[BBQchef33]

Isn't that the stuff between 2 boobs?


I just hit mine with a steel wool pad then spray it with pam or veggie oil.

[Wayne]

This probably happened because the knife was not dried right after washing, like I suspect you do when hand washing. Wet steel or iron allows for different areas of the metal to set themselves up an anode and cathode that is required for rusting. With dry metal the process is much slower. I think your plan will do nicely to stop the rust but keeping it dry is probably the main concern. And by the way if you think my reply sounded intellegent then your wrong. I am just guessing.

[rbinms33]

Thanks for the ideas fellas! I don't know what kind of steel it is. It was given to me by a friend of my Dad's because I deep fried a turkey for him one year.

[Oldtimer]

This probably happened because the knife was not dried right after washing, like I suspect you do when hand washing. Wet steel or iron allows for different areas of the metal to set themselves up an anode and cathode that is required for rusting. With dry metal the process is much slower. I think your plan will do nicely to stop the rust but keeping it dry is probably the main concern. And by the way if you think my reply sounded intellegent then your wrong. I am just guessing.

Its chemistry thingy but your are close.

[rbinms33]

It's funny how the cheapy knives don't have that problem but this one does. Lesson learned!

[Wayne]

Cheapy knives are made from stainless steel and do not take well to sharpning. That is why they make all those protective gimiks like serations and indintations you see on the super knives on TV. But in reality I like nice steel knives that can be sharpened with a butchers steel and if they are treated right they will last for years and can slice right through the joints of an uncut chicken with little or no effort. We also use Cutco knives that I really like but they are the stainless variety with real quality built into the product. They are also not cheapy. Cleavers are also great for slicing veggies because they allow you to keep the fingers out from under the blade after you have had a few Guinness.

[Oldtimer]

Been wanting to start a knife discussion, so what or which is the preferred knife ? take into account holding edge resharpening etc...This had better get a lot of post or I will sulk and start posting tripe.

[BBQchef33]

no problem... see next post.

[Oldtimer]

Guess we are mixing cement for the next post ?

[BBQchef33]

Sorry, meant next topic.. Stated a knife topic.. i can use the education. To me, if it cuts, its a knife.

[Oldtimer]

Sorry, meant next topic.. Stated a knife topic.. i can use the education. To me, if it cuts, its a knife.

Then you have not cleaned any wild game. Trust me.

[willkat98]

Does Ron Popeil sell a knife?

[BBQchef33]

your right... only game I ever cut up was a twister board.

[Oldtimer]

Does Ron Popeil sell a knife?

Think so it's used to trim the hair around a dogs ballon knot. Keeps dinkel berry maintenance down. :roll: