Long time no see, finally I received the knives I ordered eons ago. Let's not speak about how Cookstore.ca left me down on that one. But ordering on Black Friday and NOT receiving before Christmas something that is supposed to be stock... is bad. Those were sad times of longing when I couldn't come back here and see people happy with their knives.
Sorry, not choil shots of any kind as I was in a rush to even do those down below to start with, but not the most interesting knives anyway so you won't mind. I DO have a couple of questions/problems that seem much more important to me right now than the shipping delays or the pics... please see after the latter and I'd appreciate any kind of feedback on those questions.
Ok so they do not need presentation, I do love them and they cut mighty well. Been using for about two weeks, almost daily, and obviously they still cut like the first day. The feeling is perfect for me, that was my worst fear ordering online again but they are spot on for my taste.
Okay then, some of you might have remarked about those small white spots we can see on the blades in some of the closeups, and yes all of that is some form of rust/pitting occurring to the metal.
First question is: what is my best resource to make those disappear, the least abrasive ones, or anything?
Second: should I share some of this with Zwilling and look for an exchange, or would you consider this normal when the knives were always washed immediately after use, properly dried and then air dried some more, and carefully placed in sheaths?
Third: I think the Victorinox sheaths I have may be responsible for this. I can see the exact pattern of pitting embedded in the rubber inside. Obviously, not using them anymore, but they did not do that with the Victorinox, so I'm wondering if FC-61 steel is somehow known to be more reactive with certain materials.
Fourth: Obviously, I need new blade protectors. And I'm not any kind of professional chef or anything, but I did have to bring these babies with me for a ride twice in two weeks, so I'm really thinking about a good chef roll where I WOULDN'T need sheaths for the blades themselves. Doesn't need to be huge, I'm thinking 3-4 bigger knives, one smaller, possibly a rod if possible. Just that I won't invest in other sheaths if a chef roll can do the job nicely, but I won't buy a chef roll if I DO NEED sheaths anyhow.
So, in your professional expertise, what is my best course of action towards all this?
EDIT: Oh, and much thanks in advance for any help.
[/ATTACH]
. I could tell that the other one steered pretty badly though
