SC - French knife

[Wajdi]

You could work it on a buffing wheel with jeweler's rouge maybe. 
Or hit it with some naval jelly if the buffer doesn't work. 
Whilst on the subject of bladed acquisitions, check 
http://cgi.ebay.com/aw-cgi/eBayISAPI.dll?ViewItem&item=476734859
is that a good deal, or did I get screwed?

wajdi

Seton1355 at aol.com wrote:
> 
> I helped set up a Hadassah rummage sale this evening.  I was lucky enough to
> get a bunch of leather & suede.  (Don't know what I will do with it yet)  And
>  (and here's the food content)  a French 12" chef's knife.  full tang.  The
> knife is about 40-50 yrs old.  It is still sharp!!  But, the sides of the
> knife are sort of yucky.  Not rusty just yucky-spotty looking.  How do I
> clean up the knife?
> Thanks in advace.
> Phillipa
>