Jul 1 # 1 of 20
My DH and I enjoy cooking, but we are *terrible* about taking care of our knives. I'm embarrassed to admit it, but every knife we own has rust spots on it from the dishwasher, and none have been sharpened in at least a year. Can our knives be saved? They're Emeril by Wustoff so not super-cheap but not the greatest either.
Jul 1 # 2 of 20
When stainless steel corrodes, it does not rust all over like non stainless steel but acquires small localized pits or holes.
The majority of spoons and forks are made from stainless steels that have such excellent corrosion resistance that they are virtually immune to pitting. For knives, however, the blade steel is selected to give a compromise between corrosion resistance and cutting properties. In order to achieve a lasting edge, a steel that is much harder but of lower corrosion resistance that spoon and fork steel is used.
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As soon as the dishwasher has completed its cycle, remove the knives and wipe them dry. It is particularly undesirable to leave them overnight in the damp atmosphere of a dishwasher.
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Observe the dishwasher manufacturer?s instructions concerning the type and quality of detergent used and the method of loading cutlery in the compartments provided.
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Water with a high salt content is particularly corrosive to stainless steel. Dishwashers are often fitted with water softeners that must be regenerated with salt. After adding salt, make certain that the machine is put through the program recommended by the supplier before washing knives in the machine.
Jul 1 # 3 of 20
Thank you so much! That is helpful. We can usually get the rust spots off with the scrubby side of a sponge so i will do that and then make sure to always promptly dry our knives.
Jul 2 # 4 of 20
You're welcomed - I hope it works for you!
Jul 27 # 5 of 20
I dont know if it is true or not, but I have heard many times that tomatoes and other "juicy" fruits and veggies are really hard on blades due to the acids found in them. I immediately wash off my good knifes after using them. I almost always give it a quick sharpening on my ceramic sharpener before using it also. Of course...I wash it off after sharpening and before using it. This ensure that the knife is a sharp as it can be each time I use it. It only takes about 5-7 passes on each side of the blade to keep it super sharp.