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this post was submitted on 15 Feb 2024
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Stainless doesn't rust. Stainless alloys do. Knives are an alloy because they need certain properties to be able to sharpen them properly and hold an edge.
Medical stainless doesn't rust and whatever the hell my kitchen sink is doesn't either.
"Surgical" stainless - a marketing term - will rust simply because it's still an alloy of chromium and steels - it just takes far longer than the higher carbon steel alloys because of the lower carbon content. And yes, scalpel blades are made from high carbon stainless alloys that WILL rust if not properly stored - they are single use items and tossed when done being used once.
Your stainless sink is probably made from some 304 stainless alloy due to it's deep draw properties thanks to the extra nickle content. Things marked "Surgical" stainless would fall into this type of alloy. But 300 series stainless steels still contain about .05% carbon which is still enough to cause eventual rusting or staining.
You do know that more than scalpels are used right? Things that are put into autoclaves and used over and over and over again.
Marine stainless will absolutely rust. I bet surgical stainless will to next to the ocean.
Yes, yes it will. Since "surgical stainless" is a marketing hype term, (just like something marked "billet" or "military grade"), it's just a lower carbon/higher nickle content stainless. Marine stainless steels are most often cheaper 300 series steels.
I never said "surgical stainless". I said medical, as in the tools that are used in the medical space. These are typically reused after going through an autoclave.
Medical grade and surgical grade are just marketing terms. It's all 304 and 316 (sometimes 440 or 420)
There are ASTM standards for biocompatible metals.
https://www.researchgate.net/figure/Corrosion-morphologies-of-316L-stainless-steel-after-exposed-in-South-Sea-atmospheric-for_fig2_325407491
All stainless steels are alloys.
You're correct, I should have said "some"
Good knives rust, bad knives don't. You need high iron to hone a perfect edge properly. You can still resharpen a shitty knife, your grocery butcher will likely do it for free, but it will never have the same edge as a properly honed good knife.
Do you hone it 1000 times, knife sama?
Just quickly before use. If you keep up with it, you rarely ever need to actually sharpen it.