Anyone have their ZDP-189 blades rust?

JD Spydo said:
I'm here to tell you that ZDP-189 does not hold up to food acids at all :( I know it was basically my fault for not rinsing and cleaning it right away but I had no idea that any stainless would be destroyed that bad overnight no less :eek: Don't get me wrong because I love ZDP-189 and the blades I have with it are keepers but anytime you use it on any food item clean and rinse it immeditately!!!! Because it doesn't seem to have hardly any resistance to food acids and those tomatoes were the only thing I had used that knife on all that day. Be Careful with ZDP-189
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This!
 
Wierd. My zdp stretch barely has a patina, after using it as a lunch knife to cut fruit and tomatoes. My superblue stretch not only immediately oxidized, but discolored the apple I was slicing. I was kind of surprised since it's used in high end cutlery.

I used to use my salts as my lunch knife but the slicy sharpness of zdp has usurped them. I am able to take the steps needed to keep it nice, I don't know what how to use the superblue one, it's so reactive. I have many non stainless knives that are users, I frequently use my bark rivers for food prep, skinning, and bushcraft.

Zdp is kind of like the D2 of my barkies. The difference is that the barks are fixed blades with a convex edge and my stretch has a beveled edge that can be reprofiled easily with stones.
 
Yeah I have, my fault though, left my Endura 4 ZDP in my truck for like 6 months without looking at it or anything.

Had some rust on the blade, metal polish took care of that.
 
Before ZDP-189 Spyderco had always used stainless steels, so I think some of us expected it to have rust resistance similar to the GIN-1, VG-10, CPM S30V, etc blades we already owned and, in my experience at least, it does not. I've experienced some minor rusting on a couple of my ZDP-189 blades, but nothing as bad as what JD described.

As for Super Blue, it was always promoted as a carbon steel, so most folks assumed it would behave like a carbon steel.
 
Geez, I've got several Delica's in ZDP and ya'll just made me check them all. No issues.

I EDC a PE and SE, haven't cut food with them but have gotten them wet. Washed them, rinsed in hot water, shook out, wiped with a little mineral oil.
 
My EDC is a ZDP William Henry B-15 with a laminated blade. No rust problems. If you get rust on any blade in the pivot area, get a Spyderco extra fine Sharpmaker triangular prism. Use it like a file to shine up the blade in the pivot area. Also shine the sides of the bronze washers that touch the blade. You don't have to have a 100% shiny surface. In fact, if you only shine 50% of the surface, there will be less friction in the pivot. Shine the high spots!
 
I've gotten some staining on mine from food prep (probably the tomatoes) - but it's not a big deal. Just keep it clean and oiled occasionally, and it'll keep cutting for you.
 
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