Why do my stainless steel knives rust?

Does stainless steel actually rust?

The answer is yes.

Stainless steel reduces the rusting process as the alloys added to the steel ( such as chromium ) reduce the steel's propensity to oxidise or rust.

However it does not eliminate its ability to rust - it only reduces it.

If you leave food acids or salt on the blade of your knife for extended periods of time, the blades will oxidise or rust.

This can usually be cleaned off with an abrasive cleaner and scrubbing pad but if left for long periods of time the steel will pit rust. ( see image of Global knives for pit rusting )

Dishwashers are the main culprit for rusting knives.

The high sodium ( salt ) content of dishwasher salts and the warm, wet environment of a dishwasher over night will rust even the most expensive stainless steel blade over time.

Leaving your knives out to air dry will also increase their chances of rusting.

We always recommend hand washing your knife and drying it with a towel after use to ensure rusting does not occur.

One urban myth we can categorically de bunk is that dishwashering your knives makes them blunt due to the hot water inside dishwashers.

Not true.

Steel melts at around 1350 C.

The temperature of a dishwasher will not affect the temper of the steel in any way.

However, the dishwasher salt will corrode the steel. So as mentioned above - best avoided.