reply to post by JoshF
Carbon steels are prone to oxidisation,mainly manifested in the form of surface corrosion,i.e the reddish brown rust marks.The black spots you
describe are most likely oxidisation of the metal below the surface,the only sure way of eliminating them would be to machine skim the surface of the
metal,not really feasible in the case of a knife blade.
If the black spots are relatively small and not touching,each other,I wouldn't worry about it,but keep an eye on the spots periodically to check if
they are growing,in the meantime a good spray with WD40 should prevent further oxidisation rom taking place.



