Kitchen Knife - Hubby used Scour pad (hard!). Want to remove scratches.

[Lisa]

I have a brand new set of Wusthof Grand Prix knives. Despite previous
care discussions, Hubby grabbed the scouring pad (on the back of a
sponge) and cleaned the heck out of my Santoku. I know it's just a
knife, but I only used it twice and it looks like a 15 year old pieces
of garbage to me.

Can anyone recommend any methods/products for removing these fine
abrasion scratches from the side of the blade? Some sort of paste,
etc to buff it out?
About the only thing I have on hand that might be a possibility is Bar
Keepers Friend. I have no idea if this would be appropriate or what I
can use to spruce this knife up. Ideas?

Thanks!

[El Capitan]

Post by Lisa
I have a brand new set of Wusthof Grand Prix knives. Despite previous
care discussions, Hubby grabbed the scouring pad (on the back of a
sponge) and cleaned the heck out of my Santoku. I know it's just a
knife, but I only used it twice and it looks like a 15 year old pieces
of garbage to me.
Can anyone recommend any methods/products for removing these fine
abrasion scratches from the side of the blade? Some sort of paste,
etc to buff it out?
About the only thing I have on hand that might be a possibility is Bar
Keepers Friend. I have no idea if this would be appropriate or what I
can use to spruce this knife up. Ideas?
Thanks!

Probably the best thing is a nice thick coat of Hubby blood. Tie him
down, scour his asscheeks with a brillo pad until it starts oozing
blood, then coat both sides of the blade, let it set, and polish clean
with large grit sandpaper. It'll be pretty much useless after that,
since the blood will work into the steel, and encourage oxidation.
Still, it'll look good jammed into the wall over the sink, holding up a
sign (also in Hubby Blood) saying "WANT TO BUY ME ANOTHER SET OF KNIVES,
DUMMY? NO STEENKING BRILLO PADS ON THE GOOD STEEL!"

Or, just get some wet/dry emery paper in a fine grit, and polish in a
single direction. Use finer & finer grades until you get the scratches
buffed out. Finish off on a buffing wheel loaded with rouge.

Here's a good how-to page, and a list of buffing compounds. Make hubby
buy you some!

http://www.caswellplating.com/buffs/buffman.htm


http://www.caswellplating.com/buffs/buffing.htm?PHPSESSID=4ea01b28253bc1b
cdc1960b2ba07599f

Good luck!

[n***@ktb.net]

Post by El Capitan

Post by Lisa
I have a brand new set of Wusthof Grand Prix knives. Despite previous
care discussions, Hubby grabbed the scouring pad (on the back of a
sponge) and cleaned the heck out of my Santoku. I know it's just a
knife, but I only used it twice and it looks like a 15 year old pieces
of garbage to me.
Can anyone recommend any methods/products for removing these fine
abrasion scratches from the side of the blade? Some sort of paste,
etc to buff it out?
About the only thing I have on hand that might be a possibility is Bar
Keepers Friend. I have no idea if this would be appropriate or what I
can use to spruce this knife up. Ideas?
Thanks!

Or, just get some wet/dry emery paper in a fine grit, and polish in a
single direction. Use finer & finer grades until you get the scratches
buffed out. Finish off on a buffing wheel loaded with rouge.
Here's a good how-to page, and a list of buffing compounds. Make hubby
buy you some!
http://www.caswellplating.com/buffs/buffman.htm

Hell, make hubby buy HIMSELF some and fix his damage! But that is an excellent web site
with a lot of information on removing scratches--even if you don't have a buffer. If you
do use sandpaper, start with the finest grit you have and see how it goes, switch to a
coarser if need be, then back to finer. By "finest" I mean 2000 grit, which you can get at
auto parts stores like Pep Boys. (Finer grits do exist. I've seen them in woodworking
catalogs, though never in any stores.) I've successfully removed scratches from a couple
of kitchen knives with 800-2000 grit sandpaper under running water. Ended up with an
almost mirror-like finish. But I've never tried it on my satin-finish Wusthof and Henckels
knives. (And does anyone know why most expensive, forged kitchen knives have this finish?
You can see the very fine lines etched into the blade, running perpendicular to the edge.)

If lapses of good knife husbandry are a continuing possibility, and if you don't now have
a buffer, well, you might as well get one and be prepared to face the future. With,
however, confidence, peace and tranquility rather than aggravation and despair over your
loving lout's constant carelessness. (Which he'll no doubt use as an excuse not to wash
the dishes!) :)


~~~Leslie