Wash and dry the knife first
Rub the rusted areas with a damp cloth and baking soda paste
Scrub gently with a non-scratch sponge or soft brush
Use white vinegar to soak the rusted parts for 5 to 30 minutes
Scrub again with a sponge, brush, or fine steel wool
Rinse the knife thoroughly
Dry the knife completely right away
Apply a thin coat of food-safe mineral oil
Repeat if rust remains
Store the knife in a dry place