Does this knife get rusty? Do you have to dry it after each use? I'm looking for an easy maintenance tool as I don't have much patience.-879690

Question

Does this knife get rusty? Do you have to dry it after each use? I'm looking for an easy maintenance tool as I don't have much patience.

David Jacobi · Accepted Answer

Whether a blade is ‘stainless’ or not, you should rinse and dry it after use, and particularly ‘damascus’ patterned blades which are prone to dull and discolor if not well maintained. Acidic foods and hard water will cause some pitting and discoloration on virtually any steel, and it’s a good habit to rinse and dry your knives after use, no matter what the blade composition. And by the way, the fellow above who says the pattern on these Kramer damascus knives causes ‘drag’ is not quite right. ato the extent the blade surface ‘drags’ a very light coat of camellia oil will mostly eliminate that. But the resistance one gets cutting things like a head of cabbage or a crisp apple with this knife seems to be more a function of blade geometry. The knife is proportioned like a Western blade and is a bit thick from midblade to spine. That makes it quite robust, but does also require more force when cutting larger foods. A very thin blade, like a Takemura Hana, will slice like a laser, but it is also easily damaged. This knife design is a compromise.

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Bob Kramer Stainless Damascus Chef’s Knife by Zwilling J.A. Henckels

$499.95

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