I had a set of Wusthof knives co-branded with Emeril for about 12 years and they have been great. but I lost some of them (we suspect they got tosses in the garbage by accident) and now I needed a new set. So in December I was in T J Max and saw these sets of Wusthof knives, they has several models, 100, 130 and 160 price points. I bought the $160 set, 12 pieces (10 knifes, scissors, wooden block). I hand wash there, never in dish washer. Same treatment like the old knives, of which I still have 2. Luckily there are some empty spots in the new wooden block and the old knives fit just fine.

now look at this picture: both of these are new knives and it appears there is small rust spots already. Or what is this?

These are Made in Solingen, Germany, 200 years tradition, etc.

here is the allegedly rusty spots



and here is the picture of the logo of the new and old knives





Edited 1 time(s). Last edit at 02/26/2017 10:30AM by space-time.

Three possible solutions to clean it.
Bar keepers friend
aluminum foil crumple and scrub
steel wool

Make sure your block is dry.

Stainsless steel

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Don't know if they're stainless or carbon steel. Carbon steel will rust if not taken care of properly, like Carm says.

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Disclaimer: This post is checked for correct spelling, punctuation, and grammar. Any attempts at humor are solely the responsibility of the author and bear no claim that any and all readers will approve or appreciate said attempt at humor.
My name is DP, and I approve this message.

"Show me the man and I’ll show you the crime."- Lavrentiy Beria

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DP
Don't know if they're stainless or carbon steel. Carbon steel will rust if not taken care of properly, like Carm says.

good point, I don't see any indication on the knives if this is SS or CS. How can I find out?

how to take care properly? I have a Simple Human rack with knife holder, the knives are in vertical position in bamboo / Plastic holder. Only when dry I move them to the wooden block.

I doubt very much that those are high carbon blades..these days you have to go looking for it.

I believe this is the set I have. It seems to be carbon. If I knew this, I would have gotten a Stainless Steel set instead.

[www.crateandbarrel.com]

Wüsthof ® Gourmet 12-Piece Knife Block Set: 8" chef's knife, 8" bread knife, 4.5" utility knife, 3" paring knife, 2.5" paring knife, four 4.5" steak knives, kitchen shears, 9" sharpening steel and hardwood knife block.

High-carbon, no-stain laser-cut stamped blades are easy to sharpen
Tempered and hardened steel with a V-ground edge
Blades have a 14 degree edge angle
Blades are buffed and polished by hand
Triple-riveted handle with visible full tang, adding weight and balance
Hardwood knife block
Hand wash only
Made in Germany

Did you let them soak in a stainless sink, or were they in contact with other stainless cutlery? That shouldn't happen in a dishwasher unless they were in contact with other metal and you turned off the dry cycle.

I have some "Solingen" knives (off brand) that occasionally get spots like that.

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In tha 360. MRF User Map

Well, that isn't much rust and you can probably get it off, but, you know, you need iron for your blood!

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Disclaimer: This post is checked for correct spelling, punctuation, and grammar. Any attempts at humor are solely the responsibility of the author and bear no claim that any and all readers will approve or appreciate said attempt at humor.
My name is DP, and I approve this message.

"Show me the man and I’ll show you the crime."- Lavrentiy Beria

I'll take a good carbon steel knife over an "average crap" stainless knife any day. Drying them and rubbing on a little oil is no great chore.

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Paul F.
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A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
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Good is the enemy of Excellent. Talent is not necessary for Excellence.
Persistence is necessary for Excellence. And Persistence is a Decision.
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Eureka, CA

If they're 400 series Stainless they can rust, it has a higher carbon content than 300 series.

I'm with Paul I'd just a soon have a good carbon steel knife. If you want a decent cheap stainless knife,
go with Rada brand. We have several, they sharpen easily enough and hold a decent edge. I really like their
Chef's knife. Made in USA to boot.

[order.radakitchenstore.com]

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Grateful11

Stainless will rust/stain as mentioned. IMHO Carbon knives are better because they hold an edge longer.

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High-carbon, no-stain laser-cut stamped blades are easy to sharpen

I'd say that is marketing speak and they are not carbon steel knives. Also, they are a stamped blade, which will be of lower quality. I tend to look for forged, full tang knives for the kitchen. Carbon steel has not been a priority for me, but they are highly spoken of by chefs. I wouldn't worry too much about the spots and would clean them up as recommended and just keep them sharp.

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“Every great and deep difficulty bears in itself its own solution. It forces us to change our thinking in order to find it."

There are dozens of "stainless" alloys used in knives.. but heres two dirty little secrets about stainless knives;

1) It's call Stain-LESS steel, not Stain-NEVER.

2) Stainless steels are chosen by factories NOT based on how good a knife they make, but on how many knives per hour the factory can make, and how inexpensive it is to use (how hard on tooling, etc).

There are some fantastic stainless steels for knives that beat the snot out of any carbon steel for hardness, toughness, and edge holding... but you will only very VERY rarely find them used because they are dufficult to grind and heat treat. You'll typically find the ubiquitous "440" series stainless, which works easily, but holds a mediocre edge.

The two best knives I ever made were two kitchen knives for my sister for a wedding gift. They are O-1 carbon steel, and they have darkened with age, but they sharpen easily and hold an edge a long, long time. They're 17-18 years old, and still used daily.

Whats my point?

Moderate your expectations of a typical Stainless knife - and don't discount a carbon steel knife if you want a good kitchen knife that will oulive you, and your children...

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Paul F.
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A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
----
Good is the enemy of Excellent. Talent is not necessary for Excellence.
Persistence is necessary for Excellence. And Persistence is a Decision.
--

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Eureka, CA

"Stainless Steel" is known to engineers as CRESS. Corrosion RESISTANT Stainless Steel.

True corrosion-less steels come darn close to not even being steel, as they have some exotic alloys with little or no iron in them. And even then, the corrosion less properties are based on specific environments.

I have some Henckels stainless blades that will show corrosion spots if left wet for hours. They clean up fine.

We have Calphalons that also spot. The spots come off quickly after a quick rub with Barkeeper's Friend.

Dry your knives. <duck>

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rj
AKA
Vreemac, Moth of the Future

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rjmacs
Dry your knives. <duck>

I should sharpen my knife throwing skills.