Are these ok to use?

[Spinaker]

Then how does a guy like you stay so sharp?!

[Spinaker]

I felt like you would be feeling that one. LOL. Mr. Bones

[Mr. Bones]

Lovin th new avatar, Brother! LOL!

[FireMan]

Coke was mentioned or perhaps some vinegar. That steel will be fine. Have no idea about that sharpener.

[texastweeter]

Just use the steel. That other contraption I am unfamiliar with.

[texastweeter]

I use a Ken onion work sharp about once a year, and my steel Evey time I grab a handle. Before the Ken onion, it was a lansky sharpening kit. Never done me wrong

[texastweeter]

You can buy acid at marine stores for cleaning barnacles and scum off boat hulls; dunno if that would work.

[troymeister]

Just take an SOS pad to get rid of the rust. The honing steel is fine! I personally never had any luck with the type of stone sharpener above. I use an old fashioned whetstone.

[Spinaker]

Yep, totally fine. I use a honing steel each time, especially before trimming any meat. it does help prolong the edge on the blade.

As others have said, I would not worry about that little bit of rust you have going there.

[TimmyR]

The sharpener is not electric. It’s made by Analon. It’s 3 sharpening stone wheels you pull the knife through.

[Mr. Bones]

willxfmr I Neil in deference to that wise man, an his sagacity...

My, My...Hey, hey...

[willxfmr]

I heard a fella once say that it was better to burn it out then to let if fade away. Can't say for certain if he's right or not.

[Uncle Bob]

Your pics weren't showing when I commented, but I see them now. That tiny bit of rust is barely worth worrying about. A wire brush will likely make it disappear, but as Bonesy says, just use it and you probably won't know the difference.

[Mr. Bones]

Yer steel looks jus fine, use it, an that rust will fade away...

Cain't rightly tell ya bout that lectric sharpener, as I am unfamiliar with th brand...

What kinda knives do ya have? I likely wouldn't run any my Shun, or Wusthof blades through an unknown lectric sharpener...but my day to day Chicago Cutlery, Old Hickory, Rapala, Oxo, Dexter, Victorianox, etc.???, probly wouldn't flinch at th idea...

I heard the old timer once say " only ever sharpen your knife once or twice a year, hone your blade every time you use it"

[Uncle Bob]

A typical honing steel has a form of knurling on the surface to offer the active part of truing the knife edge. Assuming that all you have is mild surface rust you should be able to deal with that fairly easily. I'd use a form of acid just as I've done for years on old automobile parts. I have experience with commercial phosphoric acid which is very effective. For homeowner use you might be more familiar with products like Navel Jelly, Ospho, Rust Mort, or Coca Cola, each has varying strengths which would drive the time factor. Apply, let it work, and then neutralize before it dries in place. If the rust is a bit stubborn a wire brush could help. When using any acid wear gloves and eye protection. Another couple mild acid products are molasses or vinegar, just need to soak for however long it takes. There are also Oxalic Acid products such as CLR which work well. There are a whole bunch of retail products offered under a variety of brand names, often with dyes and fancy packaging that cost more but have really snappy ad claims to match..............but a little research will show most of them are based on phosphoric or oxalic acid. Lots o' choices.......