I received my new Nitrous Stryker last week and earlier this week, discovered some dark spots appearing on both sides of the blades. Does anyone else with this knife have the same problem?

I tried emailing BM but haven't received a reply yet.

Also, there seems to be a funny vertical line towards the tip. In certain angles, it looks like a grind line, but there is no depression and at other angles, you dont see anything at all. very perplexing...

Here are some pics:





This was teh best picture I could get of the line:



Thanks guys!

Not sure what the dark spots are. You can probably get it replaced under warranty if you're willing to front the shipping costs. But in my own experience, BM's blade finishing jobs, machining, and QC have been disappointing. I have in the past sent back a new knife for warranty--twice

My only other suggestion is: try not to let it bother you too much and if its a user, it should not be noticeable after prolonged use. Of course BMs aren't cheap and I really do understand the concern. gl

my 710d2 have spots too, and a lot larger ...
they were inexistant when the knife was new, and appeared after a few weeks of using.
how ever, it doesn't bother me: as a user i want to keep, that makes it more personnal and unique

Did you try cleaning the spots off with alcohol?

They could be nothing but lube.

nothing to worry about.


http://en.wikipedia.org/wiki/Chef%27s_knife

* Carbon steel: An alloy of iron and approximately 1% carbon. Most carbon steel chef's knives are simple carbon iron alloys without exotic additions such as chrome or vanadium. Carbon steel blades are both easier to sharpen than ordinary stainless steel and usually hold an edge longer, but it is vulnerable to rust and stains. Some professional cooks swear by knives of carbon steel because of their sharpness. Over time, a carbon-steel knife will normally acquire a dark patina , and can rust or corrode if not cared for properly by cleaning and lubricating the blade after use. Some chefs also 'rest' their carbon-steel knives for a day after use in order to restore the oxidizing patina, which prevents transfer of metallic tastes to some foods. While some cooks prefer and use carbon steel knives (especially in Asia and the Middle East), others find carbon steel too maintenance-intensive in a kitchen environment.

quote:

Originally posted by orthogonal1:
Did you try cleaning the spots off with alcohol?

They could be nothing but lube.

just tried, no luck.

I also say nothing to worry about.

The blade's D2 which is tool steel and I think there's a coating on it, which may be the source of the spots. My 913 came to me in trade with a stain on the left of the blade which is permanent. Doesn't affect it's cutting ability at all.

If the knife's going to be used, there will be scratches and scuffs to take your attention away from the spots on the blade.

Cut some cardboard, whittle some wood, put it to use!

*

quote:

Originally posted by joe_karp:
I also say nothing to worry about.

The blade's D2 which is tool steel and I think there's a coating on it, which may be the source of the spots. My 913 came to me in trade with a stain on the left of the blade which is permanent. Doesn't affect it's cutting ability at all.

If the knife's going to be used, there will be scratches and scuffs to take your attention away from the spots on the blade.

Cut some cardboard, whittle some wood, put it to use!

i approve; "put it to use"
that's a great steel
and that's also why we have knives in our pockets ...

quote:

Originally posted by pascal.abi:
*

quote:

Originally posted by joe_karp:
I also say nothing to worry about.

The blade's D2 which is tool steel and I think there's a coating on it, which may be the source of the spots. My 913 came to me in trade with a stain on the left of the blade which is permanent. Doesn't affect it's cutting ability at all.

If the knife's going to be used, there will be scratches and scuffs to take your attention away from the spots on the blade.

Cut some cardboard, whittle some wood, put it to use!

i approve; "put it to use"
that's a great steel
and that's also why we have knives in our pockets ...

I agree, I bought it to cut, not to look virgin, but I'm wondering why a new knife would do this without any real use yet on it.
Anyways, Benchmade emailed me back and they want to look at it, so it's getting sent out to OR tomorrow. Cosmetic wise, I really don't mind, I am just concerned that it may be a steel imperfection showing through the finish. Let's see what BM says, I'll let you guys know the results.

Good report, I know Benchmade will take care of you. Were it me, I'd eat that one and send you a new replacement.

BTW - thanks for the great photos marked as such showing all of the flaws.

Wonder what the cause was?