Owners say they are noticing orange stains on the stainless steel panels of their new Cybertrucks.
  • Holyginz@lemmy.worldEnglish
    13·
    10 months ago

    Stainless steel still rusts. It just rusts far slower. Having a bare all stainless steel vehicle was stupid.

  • username_unavailable@lemmy.worldEnglish
    71·
    10 months ago

    They probably used equipment on (things that are not stainless steel) and the stainless, contaminating the stainless. ( Any cutting/sanding/buffing equipment you use on stainless steel should either be new or only used for stainless previously, iircc. )

  • nxdefiant@startrek.websiteEnglish
    2·
    9 months ago

    The forum posts contain images

    https://www.cybertruckownersclub.com/forum/threads/rust-spots-corrosion-is-the-norm.11988/page-2

    It looks like surface contamination to me, which can happen when iron or non-stainless steel gets embedded into the surface of the stainless through abrasive action, like scrubbing a stainless sink with steel wool, or as some people have stipulated, iron dust from the rail carriers during transport.

    • scoobford@lemmy.zipEnglish
      4·
      10 months ago

      To be fair, polishing a pot is a lot quicker and easier than polishing a car, simply due to size.

      Also, FWIW my stainless cookware has never rusted at all. Maybe it’s a climate thing? My knives on the other hand… Yikes.

      • remotelove@lemmy.caEnglish
        1·
        9 months ago

        There could be a combination of factors like alloy type, mismatched metal types (the metal is welded with the incorrect filler) and exposure to different salts.

        Quickly googling, I saw at least two dozen different grades of stainless steel that have alloy and carbon content variations. (Even aluminum comes in many different types, btw.)

        For your knives, it sounds like you might be putting them in the dishwasher. At least, that’s a common mistake for good cooking knives. If you are doing that, don’t. The heat will gradually change the temper of the edge and make it difficult to sharpen. The metal used in those knifes may make it more prone to rust if it is not immediately dried.

        If they are cheap knives, they could be using a random type of stainless that wasn’t made for that purpose.

        Edit: I personally don’t fully buy the idea that a temper changes significantly in a dishwasher. It would take a long time to change the temper… Like, a really long time. Metal recrystallization is a function of time and temperature’ish, but it generally needs to hit a specific temperature that dishwashers can’t reach.

        I’ll leave the details of that to the knife makers and metallurgists. Knife makers generally say it’s bad, so that is just a “safe bet”.