Author:
• Sunday, June 20th, 2010

So this past week I was asked by a friend to clean up a pair of shears that had been left out in the weather for quite a LONG time.  When she showed them to me I could recognize by the outline that they had been at one time a pair of pruning shears, but those days were long ago.  The rust was thick and very rough.  However to my surprise the shears functioned quite well.  I suppose it had something to do with the stainless steel rivet that was used to join the halves. 

I said I would give it a try but couldn’t promise anything.  I knew from the start I needed to remove the heavy rust to get the shears back to a smooth feel.  I started by spraying WD-40 all over and allowed them to soak for about an hour.  I then grabbed my Dremel tool with a sanding drum attachment and went to work.  It was pretty hard, and the rust was coming off rather unevenly.  In some spots the rust was still rough while in other I was down to bare metal.  They looked rather horrible.

Seasoned Tools

Once the rust was sanded down I took a piece of sand paper and hand sanded the tools to smooth them out a bit more.  However again I couldn’t get an even finish, and the normal black finish was rubbing off.  I remember that my wife would “season” her wok from time to time and that gave me an idea.  I took vegetable oil and sprayed the tool with a thick coat and then put the shears onto my charcoal grill for about 45 minutes.  In no time, the oil had turn an even flat black, and the actually created a rust resistant surface.  They really looked great.

Keep in mind, you’re only trying to reduce the oil so that it adheres to the metal.  Don’t get the heat too hot as to get the metal to glow.  That is too hot.  Remember slow and low…

In the picture you’ll see an orange coloring on some of the steel suface that looks like rust.  However that is actually burnt oil.  In time it will rub off and you will never know the tools were even rusted.


Category: Tool care
You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

Comments are closed.