Stained Salt 2

[momano]

I bought this LC200N blade because it was suggested to be an ideal choice for food prep. Last night I used my knife to slice some grilled bratwurst. This morning I noticed brown stains on the blade, so I've tried to clean it first with some windex, then rubbing alcohol, then WD40- no luck. Any suggestions? I'm actually not concerned about appearances as much as corrosion to the steel. Thoughts? TIA

[VooDooChild]

I bet Contamination. Particles from some other steel transfered onto yours, probably from the grinding belts.

Sand off the spots and see if they come back.

[sal]

Hi Momano,

Welcome to our forum.

You might try some Flitz?

sal

[ladybug93]

can you post some pictures? i've had some minor spots on my native salt, but they were all on the edge. my guess is that it picked up some other metal from my sharpening stones. sometimes i take care of it right away and sometimes it's there for a while. i've not had any issues with it though. you're going to have a hard time doing real harm to lc200n where corrosion is concerned.

[Cambertree]

I’ve had this a few times on LC200N knives when they’re used in the first week or so of purchase. I think it comes from grit contamination from other steel particles resting in the grindlines on the blade flats. In my case the effect is also caused by stropping the blade flats on strops which have been used on other knives, with toolsteel or basic carbon steel blades.

In all cases, the light rust spots stropped off and did not return, once the blade flats were smoothed out and polished a bit more.

[Holland]

Interesting, really interested in seeing photos

[Evil D]

It has to be something growing on the blade. LC isn't 100% impervious to rust but I hung my Caribbean from a tree for over a month with salt water/blood/veggie juice all over the blade and the only tiny bit of rust that formed literally wiped off. I don't see how slicing a brat could be worse than blood and salt water left on the blade outside in the elements for a couple months.