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Hardness and pitting corrosion resistance are the major quality criteria of cutlery. Both are achieved by the heat treatment (austenitization, quenching and tempering) of the normally used martensitic stainless steels. The established quality control method regarding the pitting corrosion resistance is an alternating immersion test in 1 % NaCl solution at 60 °C according to DIN EN ISO 8442. This standard test shows a high deviation, which limits any optimization of the heat treatment process. New approaches for corrosion testing of martensitic stainless-steels were developed and used in the last years to connect the weak pitting corrosion resistance of martensitic stainless-steels with the phenomenon of chromium depletion. The tempering temperatures used in the industrial heat treatment of cutlery are too low to explain the appearance of chromium depletion. For this reason, a systematic investigation of three heat treatment parameters (austenitization time, cooling speed and tempering temperature) were performed on the martensitic stainless-steels X50CrMoV15 (1.4116) to detect their contribution to chromium depletion. The electrochemical potentiodynamic reactivation (EPR), which is very sensitive to any change of the microstructure, was used to quantify the degree of chromium depletion. The KorroPad indicator-test was applied to correlate low pitting corrosion resistance to the presence of chromium depletion. The results of all investigations allow conclusions about the very small process window, which is necessary to achieve cutlery with high pitting corrosion resistance.