New Magnacut, stained after first use in kitchen

[knifeism]

"Super Steel" already stained after cutting some buttery steak, vinegar, alcohol, or peroxide, nothing worked. WD40 looked like it worked, until it dried a few seconds later and still nothing removed. Apparently staining is a known problem with Magnacut stain-less steel, and one that never happened once to me on any other ss (even cheap steak knives).

I'm not looking to 'scrub' anything, but is there any liquid that I can gently apply to destroy this stain, clean the steel, and easily wipe off so it can be used in the kitchen?

 

[Wild Ben]

I like Simichrome polish. Only takes a dab. Never used Magnacut steel yet, so no firsthand experience there, but it will remove stains from carbon steel.

 

[jbmonkey]

if it's stained it's gonna take some scrubbing/ polishing to remove the stained steel, I'm thinking. I'd try flitz I've removed very light surface stains before with it in the past without much affect on the finish.

 

[Kwon Kwang]

As long as the knife is actually clean, a little staining won't make it any less safe to use in the kitchen.

 

[BluegrassBrian]

Strange. My Magnacut gyuto has sliced through raw and cooked meats and produce every day for almost two years without a hint of discoloration.
Who's the maker?

 

[knifeism]

if it's stained it's gonna take some scrubbing/ polishing to remove the stained steel

I'm thinking something acidic like CLR would gently melt it off, I really don't want scrub this $200 knife after every use.

. I'd try flitz I've removed very light surface stains before with it in the past without much affect on the finish.

This one? https://www.flitz.com/flitz-polish-paste/

 

[jbmonkey]

I'm thinking something acidic like CLR would gently melt it off, I really don't want scrub this $200 knife after every use.



This one? https://www.flitz.com/flitz-polish-paste/

i wouldnt think so, but never tried. so dont really know.


yep that one. I use it often for surface rust spotting and polishing up nickel silver, brass and sterling silver.

 

[David Mary]

I've seen MagnaCut pick up a bit of color, but it never seemed to affect the edge as far as apex degradation. And I have not once seen a spot of red rust on any MagnaCut knife.

 

[The True North]

This is interesting. Potential for cool patinas but no actual rust risk?

 

[David Mary]

I have a magnacut neck knife, which I will wrap in a Frank's Red Hot sauce soaked paper towel and let's see what happens. Here is before:



I’ll bring it back in a bit and we’ll see if there is a change. So far it’s seemed hit or miss to me from knife to knife.

 

[beeinak]

I have 3 knives in MagnaCut. I have not used them in the kitchen, but have cut apples, oranges, limes, steak and have had them soaked in rain and snow for lengthy periods with no discoloration at all.

I am a Flitz fan as well- a little goes a long way.

 

[oldmanwilly]

I've got Magnacut blades that have taken a light patina after cutting meat. No effects at all from cutting fruit, pickles, limes, etc and being put up wet. I tried to take a picture but the patina is so faint that I could not capture it in photos. I'll try to find some better lighting tomorrow.

 

[Sam Wilson]

That exact type of discoloration has happened on some Magnacut knives that I have, from respected/known makers/companies. Cutting steak and tomatoes, usually.

Don't know which one was the offender, although I'm leaning towards the steak. Regular washing with a Scrub Daddy wound up taking it off.

Sam

 

[David Mary]

Yeah, the Frank's isn't doing anything at all... and I want to wear the knife again so that experiment was short lived. No change, not worth a second pic.

 

[Sam Wilson]

Will be interesting to see what the exact culprit is. I have cut many acidic fruits and vegetables and other things with no seemingly no effect, while for some reason in the back of my mind (although I haven't documented it), it seems like meat, both raw and cooked, is the object being cut when the stains seem to show up the next day. I need to start writing it down to keep track of it.

Sam

 

[knifeism]

That exact type of discoloration has happened on some Magnacut knives that I have, from respected/known makers/companies. Cutting steak and tomatoes, usually.

Don't know which one was the offender, although I'm leaning towards the steak. Regular washing with a Scrub Daddy wound up taking it off.

Sam

Only Magnacut?

Seems like the extra-fine carbides somehow makes it 'sticky', here's another example:

https://www.reddit.com/r/CRK/comments/1bnvn94/stain_on_magnacut_blade

 

[Sam Wilson]

I don't know, it's an interesting question. I have 440C blades right next to it that do the same things and didn't get the staining. I don't really care, once a blade becomes a user I couldn't care less unless it just starts to rust. But it is an interesting comparison.

I don't have time to experiment on this at the moment, but hopefully somebody has an answer at some point. Lots of interesting data points out there.

Sam

Only Magnacut?

Seems like the extra-fine carbides somehow makes it 'sticky', here's another example:

https://www.reddit.com/r/CRK/comments/1bnvn94/stain_on_magnacut_blade

 

[knifeism]

it's an interesting question. I have 440C blades right next to it that do the same things and didn't get the staining. I don't really care, once a blade becomes a user I couldn't care less unless it just starts to rust.

True, but Magnacut is touted as the most stainless steel in the universe, and is priced as such so it's failed expectations more than anything because this is already my most stained knife.

 

[Arathol]

Here's how I see it.....You buy a knife to use, expect it to get dirty and discolored no matter what its made of. You will need to clean and eventually sharpen it. Its going to get marked up. Wear and tear is going to happen, thats a fact of life. It doesn't hurt anything, the knife is still fully functional.
If you want pretty and shiny forever, don't use it....

 

[Bing Gao]

Same happened on both of my magnacut crks.