Isolated Incident: Dealing with Rust Marks on Santoku Knives

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Discussion Overview

This thread discusses experiences related to rust marks on Santoku knives, with participants sharing their personal encounters and cleaning tips. The conversation highlights various methods for addressing rust and opinions on the care of kitchen knives.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Technical explanation

Main Points Raised

  • One participant mentions discovering rust marks on their Santoku knife and inquires if others have experienced the same issue.
  • Another participant shares that their knife appeared to have rust after being placed in the dishwasher, but it was easily removed with soft scrub.
  • Several users note that their knives have rust marks despite not being put through the dishwasher, indicating a possible quality concern.
  • One participant discusses the importance of immediate drying and avoiding soaking to prevent rust, citing their experience with hard water.
  • Another participant expresses frustration over the rust issue, comparing their experience with Pampered Chef knives to their previous German forged knives that did not rust.
  • One participant explains the relationship between knife quality, carbon content, and dishwasher safety, suggesting that high-quality knives should not be put in the dishwasher.
  • Several users share cleaning tips, including using soft scrub, Bar Keepers Friend, and even aluminum foil to remove rust spots.
  • One participant mentions contacting customer service regarding rust on their knife and receiving a replacement.

Areas of Agreement / Disagreement

Views differ on the effectiveness of dishwasher use for knives, with some participants asserting that high-quality knives should not be washed in a dishwasher, while others express that they have not encountered issues with their knives after doing so. No clear consensus emerges regarding the quality of the knives in relation to rusting.

Contextual Notes

Participants share a range of experiences with different cleaning methods and the impact of water quality on their knives. The discussion reflects a mix of personal anecdotes and technical insights regarding knife maintenance.

Who May Find This Useful

Consultants and users of Pampered Chef knives may find this discussion relevant for understanding common issues and cleaning techniques related to rust marks on their kitchen cutlery.

S
SusanBP0129
Messages
1,699
:eek:
My santoku knife has rust marks!! Anyone else have this happen??
I have had Henckel Knives for over 10 years and never had this problem. (Fully Forged German Steel)
Hmmm....
My other two PC knives are fine, so I'm hoping this is an isolated incident.
 
Did it accidently go through the dishwasher? Mine got what looks like rust (it isn't) after DH put it in the dishwasher. Soft scrub and a good rinsing took it right off...
 
Mine hasn't been through the dishwasher and has rust too! I will try the soft scrub. Thanks for the tip!
 
I use Bar Keepers Friend on mine.

You have to wash and DRY IMMEDIATELY. We have really bad water here and I get spots on everything if I don't dry it right away.
 
You can't let it soak in water... just like SO many of our other products (garlic press, ice cream dipper, etc)
 
  • Thread starter
  • #6
Nope!
gilliandanielle said:
Did it accidently go through the dishwasher? Mine got what looks like rust (it isn't) after DH put it in the dishwasher. Soft scrub and a good rinsing took it right off...
Click to expand...

Nope - not in the dishwasher.... but I will try the Soft Scrub! Thanks!
 
  • Thread starter
  • #7
jenniferknapp said:
You can't let it soak in water... just like SO many of our other products (garlic press, ice cream dipper, etc)
Click to expand...

It drives me crazy, because I have treated this the SAME way I treat my other forged knives. UGH! Oh well....
Off to try Soft Scrub (thanks Gillian) and/or Bar Keeper's Friend (Thanks Debbie!) and will be sure to dry it immediately from now on. Grrrrr.:mad:
 
jenniferknapp said:
You can't let it soak in water... just like SO many of our other products (garlic press, ice cream dipper, etc)
Click to expand...

Ummmm, oops!! You mean the garlic press isn't supposed to go in the dishwasher? That is where mine always goes :eek:
 
jenniferlynne said:
Ummmm, oops!! You mean the garlic press isn't supposed to go in the dishwasher? That is where mine always goes :eek:
Click to expand...
Oops! I lied about that...it is safe for the dishwasher....my nose is growing now:p
 
I love our products, I truly do, but what gets to me is the "spots on the knives" issues. I have had a set of Real German Forged Cutlery for years and I have run them through the DW (an industrial DW at that) and have had ABSLOUTELY no spots, rust, stains at all. Ours (PC) gets a little wet and voila..rust streaks or spots. Altough we have high grade products, this to me says that the metal used in creating their knives is not of the best quality. You should be able to put any forged cutlery in a dishwasher, run it and no spots should turn up. I am having a hard time selling our cutlery the more I learn about these spts that they get...
 
Actually, Darby, it is the exact opposite. Really high quality knife steel has a high carbon content, which makes it both flexible and durable so it keeps its edge longer and can be sharpened to a very fine edge. Lower quality steal has less carbon, which is great for the dishwasher, but means the knife can't hold it's edge as long or be sharpened as finely. In the old days, knives were made of regular carbon steal because it performs much better, but they rusted like crazy, so this is a compromise. At high quality kitchen stores, they will steer you away from knives that can go in the dishwasher because they are made of 'pot steel' and can't hold an edge. Plus they tend to chip more because pot steal is more brittle.

Ask any chef. They'll tell you that they would never put their personal knives into a dishwasher. They wash them with a mild soap and sponge, rinse and then dry them immediately.
 
Learned something new. Thanks, Rachel!
 
jenniferknapp said:
Oops! I lied about that...it is safe for the dishwasher....my nose is growing now:p
Click to expand...

WHEW - I've put my old garlic press through the dishwasher for 11 years! :eek:

Glad to hear I didn't do anything to it...well, after that long I should have noticed if it couldn't...
 
RachelNguyen said:
Actually, Darby, it is the exact opposite. Really high quality knife steel has a high carbon content, which makes it both flexible and durable so it keeps its edge longer and can be sharpened to a very fine edge. Lower quality steal has less carbon, which is great for the dishwasher, but means the knife can't hold it's edge as long or be sharpened as finely. In the old days, knives were made of regular carbon steal because it performs much better, but they rusted like crazy, so this is a compromise. At high quality kitchen stores, they will steer you away from knives that can go in the dishwasher because they are made of 'pot steel' and can't hold an edge. Plus they tend to chip more because pot steal is more brittle.

Ask any chef. They'll tell you that they would never put their personal knives into a dishwasher. They wash them with a mild soap and sponge, rinse and then dry them immediately.
Click to expand...

Great info Rachel!
In my area though - I have found that most people don't care if their knives are professional - I hear all the time that they don't want knives if they can't go in the dishwasher....:rolleyes:
 
I was gonna say...have soaked my garlic press without problems. But thanks Gill for the soft scrub tip! I just noticed on my knives last night rust around the bottom as I did soak them. Not anymore I guess!
 
If you don't have soft scrub, slicing raw onions will remove rust stains too.

Wow, Rachel, you know a lot about steel!
 
Has anyone else noticed that the Use and Care of the forged knives discourages using the dishwasher?
 
KimoMakano said:
Has anyone else noticed that the Use and Care of the forged knives discourages using the dishwasher?
Click to expand...
Really good knives shouldn't go into the dishwasher. DW detergent is very abrasive and can ruin things (that's what puts those little teeny scratches on glasses). The high heat and water pressure aren't exactly gentle, either.
 
I haven't had trouble with my knives but my salad chopper is rusting!!!:mad:
 
I say call HO...it sounds like more than one of us is experiencing rust marks on the cutlery...I think they should know, and they may have new tips to share.
 
My recruiter used to answer the question "can you put them in the dishwasher?" with "you never want to put knives you care about in the dishwasher", which I thought was a great response.
 
i noticed some small corrosion spots on my 5" fc utility knife i've only had 3 months. I called HO today and they are sending me a replacement.

I did apply baking soda and water as the HO person asked me to do before we proceeded w/ the call, but i told her i still wasn't pleased, and she is sending me a new one..i just have to pay to send back the other.
 
I got a great tip from either Martha or Rachel - can't remember which lol

Rub aluminum foil over the rust spot. I tried it and it did work! Just be careful to keep it flat, and not ball it up, as the ball can scratch.
 
carissaz said:
I got a great tip from either Martha or Rachel - can't remember which lol

Rub aluminum foil over the rust spot. I tried it and it did work! Just be careful to keep it flat, and not ball it up, as the ball can scratch.
Click to expand...
Tried the foil. It took the rust spot off, but also scratched the shiny finish off. Used an onion and that didn't do anything. Used soft scrub. Should have done that first and onlly. Still have black marks, and I can't tell if they are bumps or divets. May send them back. I used my Chef's knife for the Brie last night and didn't clean it until this morning. Used my Santoku on white chocolate but stored it with the dirty Chef's. It isn't as bad as the Chef's. Bummer. I just got these in August.
 

Frequently Asked Questions

What causes rust marks on Pampered Chef Santoku knives?

Rust marks on Santoku knives can occur due to exposure to moisture, acidic foods, or improper cleaning and storage. Stainless steel is resistant to rust, but if the surface is scratched or damaged, it may be more susceptible to corrosion.

How can I prevent rust marks on my Santoku knife?

To prevent rust marks, always dry your knife immediately after washing it, avoid soaking it in water, and store it in a dry place. Additionally, avoid cutting acidic foods directly on the blade and use a cutting board to protect the knife's surface.

What should I do if I find rust marks on my Santoku knife?

If you find rust marks, you can remove them by gently scrubbing the affected area with a mixture of baking soda and water or using a non-abrasive cleaner. Rinse and dry the knife thoroughly after cleaning.

Is it safe to use a knife with rust marks?

While it is generally safe to use a knife with minor rust marks, it is best to clean the rust off before using it. Rust can affect the knife's performance and may transfer to food, so addressing the issue promptly is advisable.

Can I return my Santoku knife if it has rust marks?

Pampered Chef has a satisfaction guarantee, so if your Santoku knife has rust marks that you believe are due to a manufacturing defect, you may be eligible for a return or exchange. Contact Pampered Chef customer service for assistance with your specific situation.

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