"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Knives
Reply
 
Thread Tools Display Modes
 
Old 11-27-2007, 06:13 PM   #21
Sous Chef
 
jeninga75's Avatar
 
Join Date: Aug 2007
Location: Augusta, Ga
Posts: 721
Thank you for all your responses

A lot of good info and advice, I appreciate it.
__________________

__________________
If you ate pasta and antipasto, would you still be hungry? ~Author Unknown
jeninga75 is offline   Reply With Quote
Old 11-27-2007, 09:56 PM   #22
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by buzzard767 View Post
Goodweed - I interpret your post as saying that steel rusts. Wow.

Buzz
Yup! Your interpretation is correct. Steel does indeed rust, just not as quickly as raw iron. But wait, carbon steel rusts very quickly as well.

Oh, and I wasn't trying to be a pain, just trying to shed a little more light on the subject, and strengthen Andy's position a bit, as he was just cpompaining that his stainless steel tools were far from stainless. Unfortunately, I do have a tendency to go on and on.

Seeeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-27-2007, 10:03 PM   #23
Executive Chef
 
Join Date: Jun 2007
Location: San Antonio, Texas
Posts: 3,619
Goodweed, you and Buzz certainly enlightened me about ss and steel in general! There's nothing like a lively discussion between learned men when both are true gentlemen.
__________________
Fisher's Mom is offline   Reply With Quote
Old 11-28-2007, 12:16 AM   #24
Senior Cook
 
wysiwyg's Avatar
 
Join Date: May 2007
Location: Michigan
Posts: 446
Send a message via MSN to wysiwyg
jeninga75,
This is my advise on this: Whenever possible, buy MADE IN USA gear.
It is very clear there are numerous grades of SS. Many USA companies shift production overseas and send materials specifications thinking this is good enough, there is way more than that. Because of this, customer's kitchens are the labs where thegear they sell is tested. A company may produce a great product here in USA, this is due to years of development, testing and fine tuning. By switching production overseas, the material composition control to ensure identical performance is much harder because there are factors the company can't control anymore, like raw material supplier, material recycling grade or material additives that are not part of the material specification. To make matters worst, steel is in short supply making harder to find an exact grade of material (at the appropriate price) for certain application.
I am not dissing overseas manufacturers; there are exceptions to this rule (also European manufacturers have very high standards), but IMHO, this is probably the cause for seeing those the rust spots several ppl mentioned here.
As an example: I have rust on my kitchen sink stainless steel drain. Believe me, I never put the thing in the dishwasher! LOL
__________________
"Tell me what you eat, and I will tell you what you are" Anthelme Brillat-Savarin
wysiwyg is offline   Reply With Quote
Old 11-28-2007, 01:52 AM   #25
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Quote:
Originally Posted by buzzard767
The other guy and I are both "with spirit" and some real information is being passed if you have the patience to find it.
LOL - I've followed it ... I just wanted to remind you guys to play nice before it escalated to something else ... I didn't want to see a good "spirited" thread go sour.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 11-28-2007, 06:54 AM   #26
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Generally the higher the Chromium content the more rust resistant the steel. However I have VG-10 and ATS-34 knives that are more prone to staining than my CPM-S30V. Years back junk yards wouldn't pay as much for magnetic stainless as they would for the stuff that wouldn't hold a magnet. I have a FA Kirk (Sheffield) carving fork clearly marked as stainless which rusts easily and is pitted. A magnet strongly holds onto this fork. For some cutting applications factors like the ease of sharpening and / or edge retention can make some lower chromium steels (like M-2) attractive. I have several 35+ year old Dexter 9" high-carbons that are a pleasure to sharpen and use to break down meat. To me the Dexter high-carbons are to knives what Griswold cast iron was to cookwear.
__________________
justplainbill is offline   Reply With Quote
Old 11-28-2007, 10:25 AM   #27
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Wow! I hit the mother lode on stainless steel information. I give to you this link that explains the properties and types of stainless steel far better than I can. It is not inclusive of every stainless steel recipe, but, after reading it, will open your eyes about what to look for in Stainless Steel cookwear, and cutlery. It will, in fact, give you more information than you need, and is very easy to read and understand. It will also teach you how to care for your SS, Things that I certainly didn't know.

Stainless Steel

The link is not comercial in nature and so should be acceptable here.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-28-2007, 11:10 AM   #28
Senior Cook
 
Join Date: Nov 2006
Posts: 161
SS cutlery will form rust spots if you don't wipe the excess moisture off after washing which I usually don't. I normally place it point down in the dish rack in the sink. Before I knew better I would lay them on thier sides on a dish towel. A sure way to get rust spots.
I don't mean just the cheap cutlery. One of my worst spotted pieces is a Henckels 5 Star santoku.
At one time I worried about little things like rust spots but no longer. Life's too short to sweat the small stuff.
__________________
Ron W. is offline   Reply With Quote
Old 11-29-2007, 04:00 PM   #29
Assistant Cook
 
Join Date: Nov 2007
Posts: 1
Higher quality knives do stain

My understanding is that really high quality knives can stain if put in the dishwasher. The sharpness and sharpenability of a knife depends on its carbon content, the higher the carbon, the easier it will be to sharpen and the sharper it will get, but it will also be susceptible to rust. Even though it is technically 'stainless steel' it may fall on the lower end of the spectrum. But no problem. Just wash and dry your high quality knife by hand. If there is a little rust, just scrub it off with an sos pad....
__________________
Millylovesfood is offline   Reply With Quote
Old 11-29-2007, 08:10 PM   #30
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Read the link in my previous post. It takes all the guesswork out of this. I know I learned some new things.

Seeeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:22 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.