Herder Windmill Knife Vegetable Knife Large Classic Cherry Not Rust-Free 10.4 cm

We bought another of these ( not available now) that we loved, so thought this would be good also as appeared the same only a bit larger. Problem is this one rusts, the blade in no time had brown streaks, so not planning to keep it around.

Arrived with rust stains.We only handwash this knife but it rusts like no one's business if you don't dry it immediately.Also , the handle is too symmetrical and in line with the blade. As silly as it sounds , it's not intuitive which side is sharp .For example, the picture shows the blade upside-down.

We have had one of these knives, in beech wood, for many years. Absolutely love it!When I saw we could get the same knife in cherry wood, I had to have one. This carbon steel ( i.e. not-stainless steel) blade takes a wicked edge. The kind of cutting edge which is virtually impossible, not actually impossible but virtually impossible, to get on any stainless steel blade. Non-stainless steel blades, i.e. high carbon steel blades like this, readily get a "bite" to the cutting edge with simple sharpening techniques that I, and many chefs, love. Super easy to sharpen and holds an edge nicely.I recommend the AccuSharp Sharpeners. I have spent probably $1,000 on fancy sharpeners over the years and use the $10.00 AccuSharp for 98% of all my cutlery sharpening. Takes all of 10 to 15 seconds and produces a wonderful edge with very nice "bite" to it.Back to the Windmühlenmesser Paring knife classic. Again I love this little knife and the cherrywood handle is a delight! Those who complain that the blade will rust simply do not understand what an amazingly wonderful piece of cutlery they have. You use it, clean it and then wipe it completely dry. NEVER put it in the dishwasher. Understand what this knife is intended for, use it properly and care for it properly and it will serve you well.HIGHLY RECOMMENDED.

Das beste europäische Küchenmesser das ich kenne