roadkill Posted September 9, 2016 Report Share Posted September 9, 2016 I bought an opinel last month and today i got some worming liquid on it, so when i got home i washed it with water and left it to dry on the sink. Two hours later i go in and its covered in patches of rust! I have tried to scrubb it off but it has left dark marks on the blade... I really didn't think it would rust that fast and how on earth do i get the blade back to its former shiny self?? cheers jamie Quote Link to comment Share on other sites More sharing options...
wisdom Posted September 9, 2016 Report Share Posted September 9, 2016 It's what the blades made of its not stainless. I just wipe mine over with oil occasionally.It keeps a great edge though unlike cheaper stainless.I just call it character. Quote Link to comment Share on other sites More sharing options...
roadkill Posted September 9, 2016 Author Report Share Posted September 9, 2016 sharpest knife i have ever owned, i will have to live with it Quote Link to comment Share on other sites More sharing options...
buze Posted September 9, 2016 Report Share Posted September 9, 2016 Non stainless steel gets for a much sharper blade, however it will tarnish easily. Don't even think of cutting an orange with it! Mind you, it's 'patina' too, I've had an opinel is my back pocket since I'm about 11 years old, and my current one (a tiny model) is about +20y old and has been thru many adventures. Blade is definitely worn, and tarnished. Still sharp as ever with just a couple of passes on a stone. Quote Link to comment Share on other sites More sharing options...
bigman Posted September 9, 2016 Report Share Posted September 9, 2016 Do the dark patches affect the way it cuts ? If they bother you some autosol would clean it up Quote Link to comment Share on other sites More sharing options...
ditchman Posted September 9, 2016 Report Share Posted September 9, 2016 (edited) if you find a "truley original Sabatier chefs knife...it will be dark grey and an edge like a razor................dont worry, its the way of the beast..all my opinals i took the varnish off and soaked in oil...and let it rust and just keep it clean.. Edited September 9, 2016 by ditchman Quote Link to comment Share on other sites More sharing options...
Loki Posted September 9, 2016 Report Share Posted September 9, 2016 A carbon steel blade, when soaked in warm/hot solution of Citric Acid (food grade stuff from Chemist/H&B) until cools, will put a 'coating' on it which when air dried looks like matt black and will prevent rust forming. This coating doesnt wear off easily and can be redone as necessary. Stain-less blades can be similarly treated as they are not truly rust resistant/proof. Quote Link to comment Share on other sites More sharing options...
maxwell Posted September 9, 2016 Report Share Posted September 9, 2016 A carbon steel blade, when soaked in warm/hot solution of Citric Acid (food grade stuff from Chemist/H&B) until cools, will put a 'coating' on it which when air dried looks like matt black and will prevent rust forming. This coating doesnt wear off easily and can be redone as necessary. Stain-less blades can be similarly treated as they are not truly rust resistant/proof. Is this method blood resistant as I find that tarnishes the steel after a night of cleaning and skinning rabbits or breasting birds Quote Link to comment Share on other sites More sharing options...
TONY R Posted September 9, 2016 Report Share Posted September 9, 2016 old cup 1 part molasses 9 parts watter leave it in it a day or so it will come up like brand new just rub off the qrange film that forms on the blade with a cloth and warm water lightly oil it and it will be fine, if They ever get stiff to open and close this method is a one stop solution they open and shut great after this. Quote Link to comment Share on other sites More sharing options...
Zapp Posted September 9, 2016 Report Share Posted September 9, 2016 If it bothers you polish it up with fine grit sandpaper, making sure to alternate between vertical and horizontal strokes each time you step up a grade in fineness. Quote Link to comment Share on other sites More sharing options...
Mr gen Posted September 10, 2016 Report Share Posted September 10, 2016 Opinel knives are one of the best cheap knives out there I wouldn't worry about the rust, just give a good rub with a brillo pad and carry on. they can be a bit of a sod to open if kept in a wet pocket though. Quote Link to comment Share on other sites More sharing options...
ChrisAsh Posted September 10, 2016 Report Share Posted September 10, 2016 The mind boggles who though up using this mix 1 part molasses 9 parts water Quote Link to comment Share on other sites More sharing options...
TONY R Posted September 10, 2016 Report Share Posted September 10, 2016 The mind boggles who though up using this mix 1 part molasses 9 parts water It removes all rust without any abrasion or metal wear, if you can try and take any light rust stains off the blades edge it wont even dull the edge of the knife, It lifts all rust from in the hinge area where it tends to bind on opinels, once you wipe off the desolved oxidisation from the blade you are left with vergin mettal and with no work and no abrassion of any kind. Quote Link to comment Share on other sites More sharing options...
Spook Posted September 10, 2016 Report Share Posted September 10, 2016 How about cleaning it up with wire wool, then as it's a mild steel blade having a go with the Phillips gun blue (Or whatever make you have to hand) then give it a good coat of oil. Be interested to see how it turned out. Quote Link to comment Share on other sites More sharing options...
Loki Posted September 10, 2016 Report Share Posted September 10, 2016 (edited) Maxwell @ #8 My carbon steel one was 'dipped' after some rust started showing. I rubbed the rust down with a kitchen-greeny but not so as to remove the dark spots. Thereafter it has been good except where after a few months the plastic sheath rubbed the coating thin/off. Just repeated process this year - lasting about 2+ years. My Mora knives are used for deer gralloching in the main with some rabbit work occassionally - havent noticed the bloods going through the coating. PS - rem to degrease before dipping in the CA solution Edited September 10, 2016 by Loki Quote Link to comment Share on other sites More sharing options...
GingerCat Posted September 11, 2016 Report Share Posted September 11, 2016 Wouldn't worry to much. The knife ain't expensive and is still razor sharp. Quote Link to comment Share on other sites More sharing options...
Daveo26 Posted September 11, 2016 Report Share Posted September 11, 2016 Or just buy a decent knife? Iv never understood the fascination with opinel. Their only redeeming feature is they are cheap and easy to sharpen, so why worry if they rust? A mate uses one, I remember him cleaning some rabbits with it. The next time I saw it it looked like the blade had been acid etched. Quote Link to comment Share on other sites More sharing options...
TONY R Posted September 11, 2016 Report Share Posted September 11, 2016 Look after them properly they last well for a cheap pocket knife and hold an edge well.. Quote Link to comment Share on other sites More sharing options...
Ropemunky Posted September 11, 2016 Report Share Posted September 11, 2016 I've restored a few Opinels with Autosol metal polish Quote Link to comment Share on other sites More sharing options...
Bewsher500 Posted September 12, 2016 Report Share Posted September 12, 2016 polish it with 1500-2000 paper or leave it alone Quote Link to comment Share on other sites More sharing options...
kyska Posted September 12, 2016 Report Share Posted September 12, 2016 Buy a new one. They are almost disposable, I don't know why but cuts off an opinel are more painful than other knives. Quote Link to comment Share on other sites More sharing options...
happypig Posted September 15, 2016 Report Share Posted September 15, 2016 Just treat the blade anyway by soaking with lemon juice as mentioned before.... Puts a patina on the blade and is unlikely to rust. Then an occasional oil with food grade if you are going to use it for peeling your fruit! Quote Link to comment Share on other sites More sharing options...
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