i was able to remove the rust, but i want to be sure im using a good knife. its served me well so far, so is there no real reason to worry about it?
thanks in advance!
if it's of any interest,
is a Vector Marketing aka Cutco representative
I suspect we're all in for our Daily Spam Treat, cleanly sliced up by Cutco.
Meh, I already called this one in this morning.
Wonder what kind of commission crabco reps are getting? Knives are waay overpriced, don't know if the rep is getting the money, or if they have to flog Avon and Tupperware too...
I took a look at that facebook page. It appears that we have found common ground between the Obamas and the Palins - maybe we need to get a Cutco rep into Congress to settle that disagreement.
Although I'm not sure I can trust someone that respects Carrot Top and Lance Armstrong.
That's great that the Palins respect Carrot Top and Lance Armstrong.
Chicago Cutlery is made from high carbon steel. That material is relatively easy to sharpen and to takes a very sharp edge. A disadvantage is that the material will rust. To avoid rust and premature loss of sharpness, when you are finished using the knife, wash and dry it immediately and put it away. Do not throw it in with the dishes to be washed.
If you following these guidelines, the knives will give you very good service.
Chiming in here.
I was given a set of CC back in the early 90's by my father. Over the years and many moves to other states I've lost or gotten rid of all but the chef and pairing knives. I use them daily, get them professionally sharpened once a year, and have never had an issue with them losing their edge. I've also never had an issue with rust and have just now discovered a very slight shift in the wooden handle of the pairing knife which is why i'm on ChefTalk looking for knife recommendations. I did buy a CC bread knife last year to replace one an ex managed to keep during the breakup. It has a rust spot and I hate it but it's a bread knife and I seldom use it.