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How does semi-stainless steel behave
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  1. #1

    How does semi-stainless steel behave

    I have been reading this forum for quite a while now and there is a lot of useful information. Thanks everyone.

    I am a home cook (but I cook every night for 5 people) and I thought it is time I upgraded my german chef's knive to a Japanese gyuoto.

    I would the added advantage of carbon, but fear I am not ready yet for a full carbon knife. Therefore I was considering a semi-stainless knife like the Carbonext or the Konosuke HD.

    However, I don't know whether I am ready for their steels. How quickly do they rust? And does the patina have any negative effects?

    For example, what happens if I cut a couple of onions, a lemon, some other veggies and some meat, then rinse it off under the tap and leave it, without drying, for two hours. Will it rust then? Will it patina?

    And what happens if I leave a knife wet overnight to drip dry?

    Thanks!

  2. #2

    Zwiefel's Avatar
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    Welcome to the forum!

    I would suggest you also consider Stainless-clad carbon. It's become one of my favorite combinations as you get 95% of the advantages of each. The Gesshin Gengetsu is one example of this type of construction...but there are a lot of others some of the Knuts can recommend.
    Remember: You're a unique individual...just like everybody else.

  3. #3
    Thanks, Zwiefel.

    How would a stainless cladded carbon react in the cases I described? Would it rust on the edge? Would it form a patina on the edge? And would this patina impact cutting performance?

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    Welcome to the forums!

    Semi-stainless will not rust if left damp for an hour or so. Carbon, or stainless clad carbon will. Nor will semi-stainless take a patina. The most that will happen is a hazy discoloration.

    That said, if I could make a suggestion, you should develop some better habits with your knives. Regardless of the steel it is made from, you cultivate a habit of wiping off the blade after each task, and never leaving it wet overnight. Think of it as a painter cleaning his or her brushes after a job.

    Rick

  5. #5
    Senior Member Jmadams13's Avatar
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    You might want to consider the Suisin Inox line as well. I just had one on a passaround, and loved it.
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  6. #6

    Zwiefel's Avatar
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    Quote Originally Posted by Pensacola Tiger View Post
    Welcome to the forums!

    Semi-stainless will not rust if left damp for an hour or so. Carbon, or stainless clad carbon will. Nor will semi-stainless take a patina. The most that will happen is a hazy discoloration.

    That said, if I could make a suggestion, you should develop some better habits with your knives. Regardless of the steel it is made from, you cultivate a habit of wiping off the blade after each task, and never leaving it wet overnight. Think of it as a painter cleaning his or her brushes after a job.

    Rick
    I think the patina on SS-Clad carbon is particularly nice, and there is a lot less carbon steel exposed. Here's a photo of my Gengetsu petty with an early patina:



    Here you can see the construction of the knife as a patina also formed on the spine:


    With a minor change in how you care for your knives, you could make use of this style and it will open up a lot of possibilities for you.

    Rick, I thought the semi-stainless knives like the Carbonext would develop a "patina lite"...I saw some photos of one recently with purples, and blues.
    Remember: You're a unique individual...just like everybody else.

  7. #7
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    Quote Originally Posted by Zwiefel View Post
    Rick, I thought the semi-stainless knives like the Carbonext would develop a "patina lite"...I saw some photos of one recently with purples, and blues.
    Neither the Konosuke HD, the CarboNext nor the Kikuichi TKC I had developed a patina. I guess I need to pick up another CarboNext and try?

  8. #8
    Senior Member cwrightthruya's Avatar
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    My Yoshikane SKD11 has a patina, although it took quite some time to develop, and is nowhere nearly as beautiful as the carbon patina. On that note, I have never seen my Yoshikane rust, but my carbon knives rust in no time.

    Regards,
    Chris
    At Death's Door You Only Have 2 choices. Die Happy or Die Regretfully.
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    Welcome

  10. #10

    Zwiefel's Avatar
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    I might have conflated two different things...

    This: http://www.kitchenknifeforums.com/sh...-EU?highlight=
    and the Yoshikane that cwrightthruya mentioned...maybe.
    Remember: You're a unique individual...just like everybody else.

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