About steel
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About steel
what do you think about swedish stainless steel for forged kitchen knives?
- Pushbutton
- King of Switchbladeland
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- Vagrant
- Self Appointed Authority
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- Joined: Fri May 24, 2002 10:07 am
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Yes and the more stained they are, the less they rust. But I guess haelth authorities might have a problem with that.Pushbutton wrote:I don't think Carbon Blade's rust so much as stain.They are easy enough to clean any rust off of but the stains are a different story. For those with carbon kitchen knives notice how dark they are.
PB
I'm new to this forum.
I have a few Wusthof high carbon (non stainless) knives.
They are over 40 years old. They have wood handles with brass holders.
(I don't know what you call those things)
They have a patina glazed look to them. (Which some chefs prize)
They have never been cleaned with any kind of scouring powder or
"Scotch Brite" cleaners. I just use regular dish soap. If the knife gets really dirty, I let it soak a little. That always works.
As far as rust goes, it doesn't happen if you wash the blade with very hot
water. I mean get the blade really hot. It will dry itself in a very short time.
I don't even need a towel to dry them.
If rust is to occur it will be some where along the sharpened edge.
In that case I just give it a quick sharpening. But that rarely happens.
Walt
I have a few Wusthof high carbon (non stainless) knives.
They are over 40 years old. They have wood handles with brass holders.
(I don't know what you call those things)
They have a patina glazed look to them. (Which some chefs prize)
They have never been cleaned with any kind of scouring powder or
"Scotch Brite" cleaners. I just use regular dish soap. If the knife gets really dirty, I let it soak a little. That always works.
As far as rust goes, it doesn't happen if you wash the blade with very hot
water. I mean get the blade really hot. It will dry itself in a very short time.
I don't even need a towel to dry them.
If rust is to occur it will be some where along the sharpened edge.
In that case I just give it a quick sharpening. But that rarely happens.
Walt
- BennytheBlade
- Posts: 2023
- Joined: Wed Dec 18, 2002 2:22 am
- Location: The United States of Texas
- Contact:
Too Expensive
VG10 is the best choice of kitchen knives why change it?