Cookaholics Bulletin Board

In 2012, I bought the Mac JU65 and the TH-80. Recently, both knives have developed deep pitting on the sides and on the cutting edge. MAC provides a 25 year replacement warranty; simply send a photo of the knife along side a ruler to verify exactly which model it is. I had two new replacements within 2 weeks without having to return the old ones. WOW!

What do you think caused the pitting? Was it a manufacturer's defect?
I love how great the customer service was that you got.

Linda - Interesting question for which I do not have an answer. I wash and dry my knives promptly. I do not see this in any of my knives from cheap to expensive: no name, Paderno, Victorinox, Wusthof, and Mercer. Possibly some of the more scientifically oriented can make suggestions. I live in a major city with a 'good' water supply, etc.

My BIL had a similar experience. He broke the tip off my sister's Mighty Mac by using it for something that it was never designed to do, and even though it was totally user error, they gave him a new one at half price.

Wino,

Most of the causes of knife pitting I know of are the result of poor maintenence (dishwasher, soaking, contact with salt), which seems unlikely in your case, and if your water had enough chlorine to cause knife pitting surely you would have seen it on your other knives. All I can think is that they made an error in steel formulation in one batch and didn't have enough chromium in the steel.