Restoring old knife
I recently decided to invest more of my time to sharpening and maintaining my kitchen knives. I have been absorbing as much information as possible to hit the ground running and just bought a couple Naniwa Chocera Pro (400 and 1000) stones and Sharpal strop. I was also going through my late father’s kitchen knife collection and found a nakiri that my wife really likes but I want to make sure it’s both sharp and safe to use. I knocked off most of the surface rust using baking soda paste that sat on the surface for a couple hours then scoured off followed by another scouring with bartender’s friend.
My question is what is still on the surface of the knife? And can this be removed with conventional household methods or does it require more specialized tools?
Thank you all!