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Old 10-05-2014, 11:21 PM   #51
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someone here mentioned chicago cutlery a while back, and on a whim while on a shopping vigil in outlet malls in pennsylvania (i was actually hoping to be struck by lightning) last year i saw a couple of cc knives on sale, so i bought an 8" chef for me, and a 7" santoku, or soduku, or whatever that shape is. not the math crossword thing. the 7" for dw, and my boy got a smaller version of the latter.

i'm impressed at how well they keep an edge. all it needs is a quick 5-3-1 run over a honing steel once a week, and they're like new.

i've used some really expensive knives, but $ for $, chicago cutlery is a good way to go.
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Old 10-06-2014, 07:27 PM   #52
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I used a set of of Cutco knives for years till I started buying the double-dude Henckels knives, and I still use them, except for the chef's knife. I bought a Henckels knife block that was larger than the Cutco and all my most-used knives fit in it.
I still use the block that came with the Cutco set that my wife bought years ago. The only Cutco knife still in it is a paring knife, plus the 8 steak knives. The rest are Wusthoff and Chicago Cutlery.
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Old 10-06-2014, 10:08 PM   #53
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I purchased a three set of Chicago Cutlery knives 35 years back, and they look like new, in spite of seeing a significant amount of use. The only things I don't like about them is that they have the hollow-ground edge. I like a flat blace from heel to belly as it slices with less resistance through heavy mellons, or winter squash, rutabaga, etc.

The CC knives hold their edge well, but are a bit harder to sharpen if let get dull. They are more stainless than my much more expensive stain-resistant knives that cost 4 times more for a single knife.

I don't know if the quality is the same today as it was 30-some years back.

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Old 10-06-2014, 10:45 PM   #54
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I liked the Chicago set I saw, but some of the people who reviewed them only gave them 1 star. Some people said they rusted. Others gave them 5 stars.

I am very prone to cutting myself and with me taking aspirin every day, DH hates to see me using knives. LOL
Of course they rust. Any metal will rust when you don't take care of them. When I see a review like that, I know it is not the product, but the user who is at fault.
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Old 10-06-2014, 11:20 PM   #55
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not all metals rust or oxidize (think of gold), but even stainless steel can get bits of "rustable" metal impregnated into them. it's mostly just cosmetic on ss, but if you must you can have it ground out.
i need to go polish my gold knives, now. bbl.
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Old 10-07-2014, 06:49 AM   #56
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Just about every true steel will rust under the right circumstances. Stainless is just a marketing term, a shorthand for a steel with a certain percentage of chromium (usually 12%-13% depending on who you ask). A strong oxidizer like bleach can make most stainless steels rust. After all steel is still primarily iron by weight and volume. Iron is pretty reactive. Alloying it will help but it can still be made to form iron oxide. Salt water also enhances corrosion.
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Old 10-07-2014, 07:11 AM   #57
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I recommand my Nesmuk JANUS chef's knife: Regarding the topic "rust-proof" oder not, this knife convinces with a special coating the so called "diamond-like-carbon". It gives the blade a very elegant black colour and keeps it free from any corrosion. For those who are interested, have short look here!

I can only say: Thumbs up for this innovation from Germany and thumbs up for this knife. But I think the brand Nesmuk is not known at all over here, is it?
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Old 10-07-2014, 09:57 AM   #58
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Just about every true steel will rust under the right circumstances. Stainless is just a marketing term, a shorthand for a steel with a certain percentage of chromium (usually 12%-13% depending on who you ask). A strong oxidizer like bleach can make most stainless steels rust. After all steel is still primarily iron by weight and volume. Iron is pretty reactive. Alloying it will help but it can still be made to form iron oxide. Salt water also enhances corrosion.

Yes, but...

Quality SS knives don't rust under normal use. Washing, drying, slicing, chopping, etc. Rust is not an issue.
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Old 10-07-2014, 12:02 PM   #59
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Yes, but...

Quality SS knives don't rust under normal use. Washing, drying, slicing, chopping, etc. Rust is not an issue.
Rust is not an issue if you take care of them properly. Stainless steel is stainless because there is a micro-layer of oxides and hydroxides that form on the metal surface. Primarily, the chromium forms most of this layer. It is only a few atoms thick, and so is invisible to the naked eye, but creates a barrier that prevents further oxidation of the metal. However, if you block oxygen from touching the surface, say by leaving your knife unwashed, oxidation can and will occur, leaving discoloration and even pits in the steel.

Stainless steel, under normal use, if not cared for by keeping it clean when not in use, will rust. I learned this many years ago, the hard way, you know, when I was young and foolish. For more info, read this Scietific American article - Why doesn't stainless steel rust? - Scientific American

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Old 10-07-2014, 06:10 PM   #60
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Rust is not an issue if you take care of them properly. Stainless steel is stainless because there is a micro-layer of oxides and hydroxides that form on the metal surface. Primarily, the chromium forms most of this layer. It is only a few atoms thick, and so is invisible to the naked eye, but creates a barrier that prevents further oxidation of the metal. However, if you block oxygen from touching the surface, say by leaving your knife unwashed, oxidation can and will occur, leaving discoloration and even pits in the steel.

Stainless steel, under normal use, if not cared for by keeping it clean when not in use, will rust. I learned this many years ago, the hard way, you know, when I was young and foolish. For more info, read this Scietific American article - Why doesn't stainless steel rust? - Scientific American

Seeeeeeya; Chief Longwind of the North
Once again, it depends on the alloy. I was a machinist and early in my career I made parts for nuclear reactors, both the for the fuel handling systems and some interior cooling piping. We used predominately 303 and 304 stainless, alloys which would be much too soft for knives, but which were virtually 100% corrosion proof. They had to be because any contamination becomes quickly radioactive upon exposure, while the metal itself is fairly resistant.

Also, it really takes is normal care to keep a good stainless knife rust free. I lived for 2 years within 100 feet of the beach in the Bahamas, and none of my knives showed the least bit of rust, while many of the tools in my toolbox are quite rusty, even though they had much less exposure to the direct salt air. The outer plates of my so-called stainless Napoleon Grill rusted badly after 2 years of living in the Atlantic trade winds.
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