dannyzmom
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krzymomof4 said:Thanks Carolyn. I just had a customer email me and ask me if it was normal. So....get into the discussion; what are carbon spots. Just for future reference of course.
That's true, but our forged knives AREN'T stainless steel, they're carbon steel. Stainless is good for an environment that's likely to be hard on keeping things clean and dry. But stainless knives don't hold an edge as well as carbon steel.vwpamperedchef said:Thank you! I was using my chef's knife today and saw them. Ill have to research carbon spots, because a customer was grilling me about it, and how stainless isnt supposed to rust, etc etc, and I told her I would find out why that happens.
Need to get some bar keepers friend. YAHOO! THANKS
Most kitchen knives are made of either carbon steel, high-carbon stainless steel alloys, or regular old stainless steel. SS knives are widely available but impossible to sharpen, and quality knifesmiths never mess with the stuff unless they're making pocketknives, so we'll discuss only the first two materials here.
Steel is an alloy containing some 80 percent iron and 20 percent other elements. In carbon steel, which has been around for quite a while, that 20 percent is carbon. A relatively hard yet resilient material, carbon steel is easy to sharpen and holds an edge well. No matter what a knife salesperson tells you, no high-carbon stainless steel blade can match carbon steel's sharpness. Carbon steel is, however, vulnerable in the kitchen environment. Acid, moisture, and salt will stain, rust or even pit the blade if it's not properly cleaned and dried after each use.
Here's a great explanation on cutlery steel grades from http://www.cookswares.com/discussions/cutleryprofiles.asp:The Forged Cutlery is made with high-carbon German steel formulated with special elements to provide superior durability and hardness. The notation “Cr Mo V” etched on the blade refers to the elements (Chromium, Molybdenum and Vanadium) in the steel formula.
Now, I don't know whether our knives are made of "high carbon stainless steel" or "very high carbon stainless steel." I'd assume the latter, but I'll drop a line to HO to inquire.HTH!ETA: Ann, I have AB's Gear book too (and his other books, and the complete set of Good Eats DVDs, and... I'm a total dork)!Note on Knife Metals: There are three types of metal alloy used in high quality cutlery today: (1) all carbon steel, (2) high carbon stainless steel, sometimes called "no-stain steel," and (3) very high carbon stainless steel. All carbon steel is the softest, and very high carbon stainless steel is the hardest. In the middle is high carbon stainless steel. All-carbon steel and high carbon stainless steel have the same basic amount of carbon: .45% to .50%. The carbon gives the steel hardness. The more carbon, the harder the knife metal. The difference between the two metals (all carbon steel and high carbon stainless steel) is chromium, molybdenum, and vanadium, which give stainless steel its stainless qualities. They also give the steel added compression hardness and tensile strength. Knife stainless steel has 13% to 14% chromium, and about 1% molybdenum and vanadium together.German knife producers pioneered the high carbon stainless steel so that a knife's metal would be (a) hard enough to hold an edge, (b) flexible, (c) soft enough to hone and sharpen, and (d) resist rust and corrosion. The formula for German stainless steel is as follows: X 45 Cr Mo V 15 or X 50 Cr Mo V 15X means stainless.
- All-Carbon Steel: iron + .45% or .50% carbon. No chromium, molybdenum, or vanadium. Will rust and stain, but softer than stainless steel, so it hones and sharpens easier.
- High Carbon Stainless Steel or No-Stain Steel: iron + .45% - .50% carbon + 13% chromium + 1% molybdenum + vanadium.
- Very High Carbon Stainless Steel: iron + 1% carbon + 13% - 14% chromium + 3% molybdenum + vanadium. Used in Chef'sChoice knives.
45 or 50 means .45% or .50% carbon.
Cr Mo V means the total percentage of chromium, molybdenum, and vanadium, namely 15%.
Thanks for the info Carolyn and everyone! I just realized my Santoku has some spots on it! Where do you get barkeeper's friend again?dannyzmom said:Well, for starters it's not rust, it's carbon spots...but that's another discussion.
Just wanted to pass on this tip -- a smidge of Barkeeper's friend & a sponge...a few wipes...abd they're gone! Yippee!
Rust spots on forged cutlery can be caused by a variety of factors, including exposure to moisture, acidic foods, and improper storage. It can also be a result of using harsh cleaning products or not drying the cutlery thoroughly after washing.
Yes, rust spots can be removed from forged cutlery. The best method is to use a mixture of baking soda and water to create a paste and gently scrub the affected areas. You can also use a soft cloth and a mild stainless steel cleaner to remove the rust spots. Make sure to dry the cutlery thoroughly after cleaning.
To prevent rust spots on your forged cutlery, it is important to properly care for and store your cutlery. Always dry your cutlery thoroughly after washing it, and avoid using harsh cleaning products. Store your cutlery in a dry place, away from moisture and humidity.
No, rust spots on forged cutlery do not necessarily indicate poor quality. Even high-quality cutlery can develop rust spots if not properly cared for. However, if you notice rust spots on your cutlery repeatedly, it may be a sign of a lower-quality material or manufacturing process.
It is not recommended to use cutlery with rust spots, as the rust can potentially transfer onto your food and cause health concerns. It is best to properly clean and remove the rust spots before using the cutlery again.