This is my second knife so take it easy on me as this may be a stupid question. i searched the site but didn't find any topic related.
i cut a tomato and let the acid sit on the knife for about 30 mins and small 'marks' appeared. My first knife didn't have this issue. the only difference between the first and second is i tempered the second knife at 375 for 1.5 hours. You can see the marks in the picture.
So, would a temper have anything to do with a knife being susceptible to rust / acids?
thanks in advance for any incite!