Causes of Rust on Kitchen Knives:

• Exposure to Water and Moist Environments: Not drying the knife immediately after use or storing it in a damp environment can lead to rust.
  
• Contact with Acidic Substances: Failing to clean the knife after cutting acidic foods can accelerate corrosion and rust.
  
• Improper Storage: Storing knives with other metal objects can cause electrochemical corrosion, resulting in rust.
  
• Material Quality: Low-quality or impure steel is more susceptible to rusting.

Rust Removal Methods:

• White Vinegar: Soak the rusty knife in white vinegar for a while, then scrub the rust off with a brush or cloth.
  
• Lemon Juice and Salt: Create a paste with lemon juice and salt, apply it to the rust, let it sit briefly, then wipe clean.
  
• Cola Soak: Immerse the knife in cola for several hours to dissolve the rust, then clean it thoroughly.
  
• Sandpaper: Gently sand the rust with fine sandpaper, taking care not to damage the blade.

Subsequent Maintenance Methods:

• Dry Immediately After Use: Wipe the knife with a clean, dry cloth after each use to prevent moisture buildup.
  
• Proper Storage: Store the knife in a dry, well-ventilated knife rack and avoid contact with other metal objects.