Q: Hello, I purchased a serrated knife from a local shop. After a couple
of weeks of very careful use [ I did not put it into the dishwasher] I
noticed tiny black marks which would not come off when I wiped it
clean. i did not want to use anything other than a soft cloth to clean
it. After examining it closely it seems to have ''pitted''. I returned
to the shop only to find they had gone out of business. Can you help?

Also, I wanted to choose a sharpener for my knives. I have both the
serrated one, and a smooth edge one. I did not know which one to
choose. I need some advice.

And - my next purchase is going to be a paring knife. You have several.
I would use it to peel fruits or vegies where the regular peeler would
not work because of shape. Can you advise me?

Thank you, Elizabeth

 

 

A: Pitting is a problem with poorly manufactured knives that have usually been forged improperly. Once moisture or acids from foods contact the blade it will start to pit.
I would recommend you try a good brand to replace your knife. I like 3 bread knives; the Wusthof bread knife is high quality as is this Henckels bread knife and you also might want to try this excellent Global bread knife.