Quoted:
I have a set of Henkel Knives. Now my impression of knives is that the more carbon is in them, the harder they are but the easier they rust.
Well my knives rust if I leave them wet on the counter, but I can pretty easily bend the blade with my hand. Is this normal?
I have the Forged Premio.
http://www.zwillingonline.com/16929000.htmlBending has absolutely zero to do with the quality of the steel and everything to do with its thickness. I presume these are either very thin or very long.
Annealed and hardened steel both bend equally.
ETA: Bend equally as in they take the same force to bend the same distance. The difference it, annealed steel can bend all the way around itself and not break, but it takes a set and doesn't spring back. Overly hardened steel will snap after a small bend. A properly made knife will be hard enough to hold an excellent edge while still being soft enough to bend without breaking, but not so soft as to take a set and not spring back to its original shape. Some makers do this by softening the spine but leaving the edge hard. Very unlikely your kitchen knives have this treatment.
Either way, if they hold a good edge, they're good to go. Flexible knives are useful. If they flex too much for your liking, get a thicker knife.
Oh, BTW, I'm a knifemaker.