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Benuser

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My only problem with carbon steel is dulling after use with acid fruit. Do you experience the same with semi-stainless?
 

cnochef

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Yes, but to a lesser degree. So I instead use an AEB-L petty for most of my fruit work and my Ichimonji TKC 270 gyuto for almost everything else!
 

kalaeb

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Yes, it is important not to think of it as semi-stainless. I think the stainless part should be omitted. It is really a semi-carbon and will degrade, patina etc...just less rapidly than carbon. IMO, semi-stainless should still be treated as carbon, it just has a little more safety for those "oh sh!t, I forgot to clean my blade" moments.
 

tk59

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Well, it's all relative. Even "stainless" degrades in acid eventually.
 

Benuser

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Well, it's all relative. Even "stainless" degrades in acid eventually.
Especially a toothy edge will degrade rapidly; a well polished one will resist much better.
 

Andrew H

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Especially a toothy edge will degrade rapidly; a well polished one will resist much better.
Simply because less steel is exposed to the acid?
 

Benuser

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As far as I know so called stainless steel has in fact an shiny patina of Cr2O3 which might be interrupted. I'm afraid I'm no metallurgist.
 

Andrew H

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Yes. Less surface area but I would guess it also probably dries faster with more polish.
I'd be interested to see how much of the acid would be left behind.
 

Benuser

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With even hardly reactive carbon steel like AS the dulling is almost instantaneous. About the same for stainless with a J1000-2000 edge. In both cases the blades were cleaned immediatly.
 
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