Orange Spots on Carbon Steel After Proper Care? What am I Doing Wrong?

[OldSchoolYoungin]

Are these spots cause for concern?

After every use, the blade is washed down in hot, soapy water and dried very thoroughly. Then I wipe a small amount of vegetable oil along the edge and wipe it back off. The knife is stored in a cool, very dry place. Still getting these little spots, though. They're dark brown in color.

Am I doing something wrong or am I just being too fussy?

[Sullybob]

I think that orange spots are cause for concern, and brown spots should be okay. What's the humidity like where you live? I'm not an expert on carbon steel knives, hopefully someone with more experience then I have can give you a better answer.

[Jim]

Many Carbon knives come covered in a lacquer to protect them. This may be a case of the lacquer is flaking off and you are exposing the carbon underneath and patina is forming. You may also be trapping moisture under the oil in the spots. You can remove the coating with acetone.

[cb91710]

+1 on removing the laquer coating. Works to protect the blade during transport and storage prior to sale, traps moisture after use and sharpening.

After washing and rinsing, give the blade a dip in alcohol to fully dry. Try storing without the oil wipe and monitor for further staining.

[honed]

Looks weird..

M;ight just be the lacquer like soem suggested.

A carbon knife will develop patina, but not in small specks.

Try wiping it down with acetone & polish it with some MAAS or other polish.

Then go back to your normal routine of washing & drying. That should be enough, really no need to put oil on there if not storing for long period of time or if you live in an extremely humid climate.

Come to think of it, the oil might just cause it too.

If you must oil the blade, use an oil that doesn't harden or go rancid.
Like mineral oil or Camellia.