Visit our Popular Forums

Seafarer24 · 25-06-2017, 15:14

There is a product called "Spotless Stainless" that is mostly a citric acid paste.

Pour it into a plastic container that you can drop the utensils into and leave them for a day or two. Remove, wipe off, and rinse well.

The acid will eat the rust away, and whatever free surface iron it finds. This helps to prevent future rust as well.

Sparks5501 · 27-06-2017, 13:34

I am a new cruiser, so I have replaced my knives with ceramic blades and use silicone utensils for everything else, they don't rust, they hold up to heavy use and high heat.

Heave2 · 03-08-2017, 17:53

They make all ceramic utensil sets as well. I work with a girl who has a metal allergy and she brings her own. They are not too expensive either, here is a link to what she has.

https://www.amazon.com/3-Piece-Simpl.../dp/B00W4QLP8O

Seafarer24 · 10-08-2017, 10:29

Quote:

Originally Posted by Heave2

They make all ceramic utensil sets as well. I work with a girl who has a metal allergy and she brings her own. They are not too expensive either, here is a link to what she has.

https://www.amazon.com/3-Piece-Simpl.../dp/B00W4QLP8O

That is $24 after shipping for three pieces of flatware. How is that not expensive?

sparrowhawk1 · 03-12-2017, 15:21

Quote:

Originally Posted by zeehag

i have some very cheap walmart utensils. funny these donot rust whereas the pricey ones are rust coated.
my other method of prevention is use of omygods plasticware, available everywhere ..... doesnt rust and when folks are ill, i toss em not wash em...saves cross contamination issues

I got mine at Publix. I believe the reason the cheap ones don't rust is because they're stamped out of a sheet of stainless. Where the more expensive ones are cast and not only do they rust but they form black pits. I only use fresh water but I let my silverware soak overnight sometimes. I have found a magnetic strip helps with my kitchen prep knives. It allows them to stay out in the air instead of being in a drawer. On my boat the magnets are in wells so they won't go flying rough weather

Island Time O25 · 03-12-2017, 18:31

Have not had an issue with regular, department store bought ss utensils though I do pre-wash and soap them with salt water with fresh water quick rinse. What I do find very helpful is the final wipe down with rubbing alcohol soaked paper towel (91% type). IMO that alcohol bottle is a wonder miracle item on the boat - 100s of uses.

My favorite knife (reg. 8" Henckel or Wusthof, I forget which) surprisingly does not rust from being cleaned in salt water. But it always gets an alcohol wipe as the last step in cleaning.

valhalla360 · 04-12-2017, 01:03

Maybe a compromise...
- In port or coastal cruising, use all fresh water for wash & rinse.
- Offshore use salt water for rinse.

Unless you do a lot of offshore runs, the vast majority of time, they will only see fresh water.

Another option is to check out "Good Will" stores, you can often pick up silverware for next to nothing.

micah719 · 04-12-2017, 09:21

https://infogalactic.com/info/Passiv...tainless_steel

sparrowhawk1 · 04-12-2017, 17:24

Quote:

Originally Posted by micah719

https://infogalactic.com/info/Passiv...tainless_steel

There is currently no text to this page comes up

micah719 · 05-12-2017, 09:58

I beg your pardon:

https://infogalactic.com/info/Stainless_steel

https://infogalactic.com/info/Passivation_(chemistry)

The laptop keyboard is dying.....no spacebar, enter key or backspace.

hellosailor · 05-12-2017, 12:20

I would expect stainless kitchen knives to be made of different alloys than the usual (18-8?) used for flatware. And every different alloy has trade-offs, one of them being how well it holds an edge versus how well it rusts. Some of the most rust-resistant, do not hold an edge as well as others. Some knife makers prefer a 'soft' edge that can be easily resharpened, rather than a really fine edge that the buyer can never keep sharp. It is anyone's guess what a particular knife is.
And then again, some of the best blades are old fashioned carbon steel, which can rust like mad but takes a good edge easily.
Ceramic is fine but semi-disposable, since it will chip or dull and then become a PITA to put the good edge back on. And they tend to be thick blades. Oddly, my old Victorinox scout knife has never had a rust problem.
How the blades are stored might be able to affect rust. We used to spray oil on tool rolls, so it contacted the tools and prevented rust when they were rolled up. If you keep the knives in a knife roll (like chefs do when traveling with their knives) and used a bit of oil in the material, maybe that would do the trick?