=> food safety of blade steels (blued, etched etc)?

A.l.e.x.

A.l.e.x.

Joined
Jan 1, 2013
Messages
891
Hello everyone!

Personally, I only use a few of my stainless and high carbon blades for food pre as well, but I've seen a lot of guys use their blued, etched, coated etc blades to do so as well.

I've been wondering ever since if and how these "treated" steels affect the food and possibly human health.

I found some articles on galvanized steel, but what about hot/cold blued and all the other treated (and great looking) blades - any info and input would be appreciated!

Thank you and best regards,
Alex
 
I've wondered this too especially on my acid washed blades...but when you look at Monsanto and all their genetically modified foods, water, and trees....not to mention the constant bombardment of Chem trails in the sky dispensing volatile chemicals in the atmosphere and we are breathing it.....The steel I cut with is a very very small aspect in a much larger health risk. Its Like worrying about eating healthy food while in a nuclear reactor.
 
Maybe if you stick your knife in a piece of steak and let it sit for a week, some of the chemicals might leech out, but other than that I don't worry about it.
I would be more concerned about the chemicals found in plastic containers leeching into my food.
 
ShepardCC said:
the constant bombardment of Chem trails in the sky dispensing volatile chemicals
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Con(densation)trails, water vapour.
cncpro11 said:
I would be more concerned about the chemicals found in plastic containers leeching into my food.
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Bisphenol A http://en.wikipedia.org/wiki/Bisphenol_A
6 Health effects
6.1 Expert panel conclusions
6.2 Obesity
6.3 Neurological issues
6.3.1 Disruption of the dopaminergic system
6.4 Thyroid function
6.5 Cancer research
6.5.1 Breast cancer
6.5.2 Neuroblastoma
6.5.3 Prostate development and cancer
6.5.4 DNA methylation
6.6 Reproductive system and sexual behavior research
6.7 General research
6.7.1 Asthma
6.7.2 Studies on humans
6.7.2.1 Lung study and heart disease
6.7.2.1.1 Effects on human oocytes
6.7.3 Brain tumors
6.7.3.1 Other studies
6.7.3.2 Sexual difficulties
 
Bluing is toxic. Galvanization is toxic. If you want to make sure you're knife coating is food safe, check with the manufacturer and then make sure you don't make it non-safe.
Sharpen using mineral oil, or another food safe alternative, and be careful how you store your blades. Some leathers are treated with toxins in the curing process that may leech out if the sheath or blade is wet.

Personally, I think you could take it all the way to safety. Strip whatever coating is on the blade, force a patina, sharpen with mineral oil, and use a kydex (or boltaron, concealex, etc) sheath.
C
 
Generally don't use high carbon steel blades for food prep. They leave a metallic taste to food that's undesirable.
 
ShepardCC said:
I've wondered this too especially on my acid washed blades...but when you look at Monsanto and all their genetically modified foods, water, and trees....not to mention the constant bombardment of Chem trails in the sky dispensing volatile chemicals in the atmosphere and we are breathing it.....The steel I cut with is a very very small aspect in a much larger health risk. Its Like worrying about eating healthy food while in a nuclear reactor.
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Within reason, genetically modified foods are perfectly safe. Those contrails are actually water vapor (like the exhaust that comes out of cars when it is cold outside) that condenses and freezes in the air because it is so cold that high up in the atmosphere. Planes don't burn weird chemicals, just very specific formulations of kerosene (a type of hydrocarbon similar to diesel). Working in a nuclear reactor isn't that bad radiation-wise. Did you know that the potassium in your body bombards you with more radiation that working in a nuclear power plant?

In response to the OP, I try to only use uncoated blades for food. I don't know much about the regulations for knife blade coating manufacturers to trust that they have had stringent enough controls on chemical safety. Is this probably worrying too much? Yes, especially since there are so many other chemical risk factors that I am willing to overlook (e.g. paint and adhesives) on a daily basis that is probably wouldn't matter much.
 
Cynic2701 said:
Within reason, genetically modified foods are perfectly safe. Those contrails are actually water vapor (like the exhaust that comes out of cars when it is cold outside) that condenses and freezes in the air because it is so cold that high up in the atmosphere. Planes don't burn weird chemicals, just very specific formulations of kerosene (a type of hydrocarbon similar to diesel). Working in a nuclear reactor isn't that bad radiation-wise. Did you know that the potassium in your body bombards you with more radiation that working in a nuclear power plant?

In response to the OP, I try to only use uncoated blades for food. I don't know much about the regulations for knife blade coating manufacturers to trust that they have had stringent enough controls on chemical safety. Is this probably worrying too much? Yes, especially since there are so many other chemical risk factors that I am willing to overlook (e.g. paint and adhesives) on a daily basis that is probably wouldn't matter much.
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Way too many people are ignorant about nuclear power. Coal burning power plants are much worse for radiation absorption than nuclear power plants.
 
Carbon steel kitchen knife is blued by onion slicing. No one died by onion dish, so I think it's safer than a food additive at least :)
 
The patina on a carbon steel knife created by cutting food is an iron oxide and is not harmful. People have cut their food with carbon steels for centuries. A damascus blade etched in acid should be cleaned real good prior to cutting food.

I wouldn't like any kind of coating on a kitchen knife because it will probably wear from the blade and get in your food, like a non-stick pan.
 
Taroh JPN said:
Carbon steel kitchen knife is blued by onion slicing. No one died by onion dish, so I think it's safer than a food additive at least :)
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I use a carbon steel knife in the kitchen a lot. Once a patina forms, the "metallic" taste disappears.

 
Patina is safe, bluing, not so much.

but everyone is right, being bombarded with so many unknown longterm side effects from random chemicals and etc, why bother? If it tastes good, eat it.
 
Shameless patina plug.


IMG_0414_zps4d6737a6.jpg

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ShepardCC said:
I've wondered this too especially on my acid washed blades...but when you look at Monsanto and all their genetically modified foods, water, and trees....not to mention the constant bombardment of Chem trails in the sky dispensing volatile chemicals in the atmosphere and we are breathing it.....The steel I cut with is a very very small aspect in a much larger health risk. Its Like worrying about eating healthy food while in a nuclear reactor.
Click to expand...

That's pretty much how I feel.
I usually eat an apple at lunch at work everyday and use my carbon opinel to cut it. When I wipe the juices off you can see black deposit on the paper towel from the steel oxidizing from the acids in the apple and the guys there always say that can't be bad. Yet were in a machine shop, you're breathing in metal dust, coolant, and other chemicals daily...plus what the US government places in out environments for whatever sick and twisted purpose they have.
 
why would some of you consider bluing as unsafe? as far as I can tell its just a more evenly formed version of what we refer to as patina. just because it takes harmful chemicals to produce it, doesn't mean they stick around after use. just like an acid washed blade isn't going to deposit acid every time you cut with it. lol.

ShepardCC said:
I've wondered this too especially on my acid washed blades...but when you look at Monsanto and all their genetically modified foods, water, and trees....not to mention the constant bombardment of Chem trails in the sky dispensing volatile chemicals in the atmosphere and we are breathing it.....The steel I cut with is a very very small aspect in a much larger health risk. Its Like worrying about eating healthy food while in a nuclear reactor.
Click to expand...

add to that the very real threat of Orc raiding parties, dragon attacks, and the chance of being assimilated by the Borg...
 
Here ya go.

phone picture so excuse the details.


20131027_142947-1_zps004d8a07.jpg


btw I LOOOVE my misono, fantastic knife for a bargain suji.
 
HwangJino said:
Here ya go.

phone picture so excuse the details.

btw I LOOOVE my misono, fantastic knife for a bargain suji.
Click to expand...

Thanks. I have kept trundling along with my Konosuke gyuto but have starting thinking I might enjoy a sujihiki.
 
Konosuke would serve you VERY well!

gyuto is great, but I always reach for a suji no matter.

but, more people are used to rock chop with tall belly...


what I love about Konosuke is they tend to not mark the blade as much as other japanese brands.
the yanagi I have my eye on, only has brand mark on backside and face is clean.
 
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