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(More customer reviews)I am simply amazed at what people consider quality. If you look at most of these reviews they are basing the quality of these knives if they have rusted. One even called it cheap because it rusted.
Folks, these are forged knives made from 420 steel. You can only go up one more step in quality and retain the same hardness without using exotic metal processes. Low quality cutlery is generally made out of grades like 409 and 430.
Here's how it works. The sharpest knife is made out of high carbon steel. High carbon steel is the hardest and therefore also keeps its sharp edge longer. The more carbon in steel the more it is going to rust. Something with a lot of carbon is a standard metal shop file... the type of file that you use to sharpen you garden tools. Leave it out in the rain and you'll have more rust than you ever imagined. Most likely that same file is the hardest (and highest tempered) metal you'll ever hold in your hands.
To prevent rust you add chromium. The more you add the less it will rust. Once you add over 13% chromium you are legal to say you have "stainless steel." The only problem with adding chromium is the steel can not be tempered as hard. Chromium also adds "gumminess" (relative to hard steel) which makes sharpening difficult because it is like trying to sharpen chewed bubble gum. IOW, under a microscope you'd see little pieces that extend to the left and right instead to a fine point. You know, like the bubble gum stuck to the bottom of your shoes in a parking lot.
420 steel keeps the chromium level as close to 13% as possible. Why? So the steel can be hardened. Hardness is measured on a scale called the Rockwell Hardness scale. This steel can go up to a RC56 hardness. Henckels FourStar only goes up to a RC58.
Some Damascus knives go up to RC60 but they can cost upwards of $1,200 per set. They also tell you to "hand wash only." Why? Simply so they won't rust since you'll quickly get them dried after hand washing.
Some of the finest butchering knives are made by Sheffield and have been making knives since the Middle Ages. They really became popular starting around the 1600's. For butchers they have two types of knives; hardened carbon steel and if you are one not to take care of your knives they will sell you the same model in 420 stainless steel. Six steak knives will cost you about $350.00 if you can't afford the butcher's knife.
I lost my fine Henckels in a divorce and replaced them with a less expensive model of Henckels. I was disappointed that they were not rusting in the dishwasher. What that meant to me was the steel isn't as hard as my old Henckels.
But yes, if you want to spend a lot more and get Henckels they may not rust quite as much and they will be a harder knife. That's because you move into a much more expensive stainless steel that contains molybdenum and vanadium. You will also get a sticker that tells you to hand wash. If you ever watch professional cooks you'll see that they have a dish towel tucked at their waist. They will use this repeatedly to wipe their knives. Why? So food will not stick to the knives, dry and make a rust spot.
I will never 'hand wash' a knife unless I plan on using it in a few moments. I don't care what they say about not using a dishwasher. It is so very, very easy to remove rust from knives. Just use your Comet. I like to use Bar Keepers Friend. It does the same as Comet but designed to remove rust and shine stainless steel. A couple of wipes gets rid of the stain or rust.
Don't forget this is Stain Less, not never-stain, never-rust.
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Ginsu knives have commercial quality, high carbon, Japanese stainless steel blades. Stainless Steel handles are built for extreme strength and durability. Hardwood storage blocks keep your knives organized, safe and ready to use. This set includes: chef’s knife, santoku, 6 steak knives, bread knife, boning knife, utility knife, paring knife, shears, versatile hardwood storage block.
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