CLR is a tested cleaner that removes calcium, lime, and most importantly, rust from any metal surface, which includes knife blades.
Note: You can also use a rust remover like CLR to speed up this process, but be sure not to leave your knife in too long or you'll damage its finish. Rinse the knife off with warm water and dry it with a towel before handling again.
The acids in our product should not be used on aluminum or any painted/coated surface. You can safely remove rust from car wheels (if rims are made of chrome or stainless steel only, no alloys).
Isopropyl alcohol is the easiest way to 'sanitize' a blade, and won't harm the steel at all. As an added benefit, alcohol is a great way to displace water from the nooks & crannies in knives. I've started using it to flush the residual water out of my folders after washing them. Works like a charm. Edited to add:
Removing Rust from Garden Tools
You can restore them to their former glory by following a few simple steps. Clean the loose dirt and mud off your tools with warm, soapy water. Mix equal amounts of CLR® Calcium, Lime & Rust Remover and warm water. Tip: Never mix CLR with other household cleaners or bleach.
DO not use CLR on natural stone or marble, terrazzo, colored grout, painted or metallic glazed surfaces, plastic laminates, Formica, aluminum, steam irons, leaded crystal, refinished tubs or any damaged or cracked surface.
Step 03. Let solution sit for 2 minutes, then scrub area to agitate the build up.
Pro Tip: Protect the metal components of your gear & equipment such as those found on blades and others stored or used outdoors with WD-40® Multi-Use Product. Keep the rust away so the tools are ready to use when you need them.
Professional cutlery should only ever be cleaned by hand. Some knives will have specific instructions about cleaning, but in general, the only things you'll need are hot water, mild soap and a soft sponge.
The Vinegar Method
Submerge the entire blade of your knife in a glass of vinegar and soak for 15-30 minutes for minor rust, and overnight for more damaged blades. Remove from the vinegar and carefully scrub with a soft sponge to remove rust spots.
So, which one should you go for? It really depends on what kind of cleaning you need to do. If you're dealing with really tough, built-up mineral deposits, especially in your bathroom or kitchen, CLR might be the way to go. It's strong enough to handle stains that vinegar might struggle with.
CLR® Spot-Free Stainless Steel is specially formulated to be used safely on any stainless steel appliance and surface.
All four products have recently received approval from the National Sanitary Foundation under the non-food compounds category to be used in food processing, food storage and food service facilities.
Just pour some warm vinegar in a bowl and soak the knife in the bowl for not more than five minutes. The acetic acid inside this solution will get rid of rust on the knife. Clean the knife using a soft cloth. You can also wrap the knife with a cloth that is soaked in white vinegar.
Rubbing alcohol plays a critical role in disinfecting the knife, especially the blade. It's excellent for removing sticky substances and ensuring the knife is sanitized, making it safe for use in food preparation or first aid situations.
The best way to clean stainless steel utensils daily is with a mild solution of warm water and mild soap or dish soap. Always use a cloth to rub the surface, another one to remove soap, and finally use a microfiber cloth or paper towel to dry the surface thoroughly.
Cleaning a knife:
Keep the knife blade and handle clean with soap and water to avoid slipping. Hand wash knives. Never put knives in the dishwasher as it dulls the blade. Lay knives flat, never on the back or edge.
Never expose your fingers to the blade. Pay attention to the knife blade, and where the edge of the blade is at all times. Don't forget the three finger rule when slicing: one in front (your middle) and two behind (your index finger and ring finger). For more, check out Gordon Ramsay's list of essential kitchen knives.
Wash your knife with dish soap and hot water after each use. Rinse with clear water. Air-dry or pat dry with clean paper towels. Handle kitchen knives carefully by their handles; don't pile them into the sink or dishpan, but wash them one by one and rack them with handles up.
Your knife should be fed a steady diet of oil or wax. Just about any oil will work – from clove oil to olive oil, and there are even some oils on the market specifically designed for knives. We recommend canola or corn oil over olive oil as olive oil can go rancid over time, but any food safe oil or wax will work.
Additionally, the acidic makeup of vinegar can actually create pitting on the blade and edge itself, making them far less functional for your needs. If you have any iron-based knives in your kitchen cabinet, you'll want to avoid significantly long exposure to vinegar.
Apply food-grade mineral oil to your blade and handle.
We recommend applying a few drops of food-grade mineral oil to a towel, ideally one designated specifically for this task, and rubbing it into the blade and handle, taking care not to cut yourself on the edge.
The harsh, corrosive nature of CLR can really mess up aluminum, causing problems like etching and discoloration.
We recommend not leaving CLR on a surface for longer than two minutes. Always ensure that the CLR is rinsed off thoroughly after use.