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WillieMcTell
67
Dec 12, 2017
Best cheese knife for medium to hard cheeses? I've used the inexpensive serrated knives with cutouts with good results but they always seem to rust.
guvnor
735
Dec 14, 2017
WillieMcTellA dedicated cheese slicer may be what you need. Between the two popular types out there, the wire-cutter type and the peeler type, the one that looks like a spatula and peels layers off usually works better for the harder cheeses.
harrisonh
51
Jan 23, 2018
WillieMcTellFor cheese, I use stainless steel because it is less reactive. remember "a "stain" is not "rust" There is nothing wrong with a patina. In fact, in a really classy service, I'd cheer an antique bone handle French carbon steel knife with a deep patina.
If your knives are stainless "plated", just throw them out. It's likely the "cutouts" are just stamped.
I used to use opinel and laguille knives for cheese because of the French "heritage", but laguille are utter garbage now. I'd probably recommend messermeister or wusthof if you want something functional and solid quality. Bu any knife made of "german steel" will be perfectly fine if you want fashion or you want to save some money
Yes, less surface area means less sticking.
WillieMcTell
67
Jan 23, 2018
harrisonhStainless steel is not non-reactive in the sense of being chemically inert. Corrosion resistant is a better term. All stainless alloys can corrode under the right conditions. The oxide layer, yup it has one, makes it less prone to further oxidation. Dishwasher detergent and other corrosive chemicals can break down the oxide layer and cause localized corrosion. Another factor in S/S corrosion is things that cause localized transformation from austenite to ferrite, e. g. spot welding, although knives are not usually made from austenitic stainless. They're made from a martensitic type like 420 or 440 or any of hundreds of more exotic alloys. The martensitic alloys are less corrosion resistant than the austenitic ones but can be hardened by heat treatment which makes them stronger and able to hold an edge. BTW, martensitic stainless is magnetic. I have always used stainless cheese knives. My corrosion problem probably comes from the dishwasher. There are no plated stainless knives. I don't know if anyone's ever tried to use it for plating.
harrisonh
51
Mar 26, 2018
WillieMcTellI certainly agree that stainless steel is not chemically inert. It really isn't stainless, It's really only "less-stain". I was speaking in the generic way. Stainlees steel IS less reactive than most carbon steels.
As far as stainless plating. There ARE numerous cheese and other type knives coming out of France and China. They are flimsy junk.
I am well familiar with the difference beween austentite, ferrite, matinsite and I know how to work between the different types. I am not a knife maker, but I've taken classes and I've done jewelry work, no I know a little about chemical compostions and about tempering quenching, hardening, etc. but none of that is pertainent. Austenite and Martinsite has little to do with rust resistance, it is more closely related to hardness and ductility. I know full well that martinsite is magnetic. The guys from Apogee tried to claim it was NOT magnetic. I (me, not them) was the one who said it IS magnetic under most conditions. But magnetism has nothing to do with rust, nor of stainresistance. Why would you bring that up????
As far as your issue with rusting. There is a BIG difference between RUST and STAIN. I was going by YOUR description.
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