Refurbished Carbon Steel: Food Safe????

[BladeCommander]

I picked up an old Forgecraft knife at the flea market this past weekend. It was rusty and neglected like most old kitchen knives you find in the rusty knife box at flea markets. I cleaned it up best I could, but there is still pitting and "pores" all over the blade.

Is this knife safe to use in the kitchen? Please let me know your thoughts. My first thought was YES, but I'm not too sure so I figured I'd ask and see what everyone else thinks.

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[crom]

Completely safe, nice find

 

[9blades]

Yes it is, it will patina over time though. Looks like you found a nice user. :thumbup:

 

[Whitedog]

Nice clean up job. Completely safe to use. When not in use you can wipe down with a dab of mineral oil, its food safe, or wipe down with wax paper (Cut-Rite type wax paper).

 

[Cereal_killer]

The only concern I would have is if the knife was magnatized over the years (say by being stored on one of those magnetic bars). The reason being if it is magnatized it could be holding quite a bit of metal particles in the pores, especially after your clean up job. A demagnetizer would take care of that, as would leaving it magnatized but sticking it in a U/S cleaner.

 

[Codger_64]

No problem from my perspective. My kitchen cutlery is a collection of old carbon steel knives from a variety of manufacturers including a Landers, Frairy & Clark 1940 marked U.S. military lamb splitter (15" O.A.L.). Once cleaned of rust and surface gunk, wash it with a degreaser like Dawn in very hot water, completely dry it with cloth then heat, coat it with oil of choice and start using it. Over time the pores will fill with polymerized oil and patina. Just clean it well after every use, immediately after. And I don't have to tell you to not submerge the handle or put it in an electric dishwasher.

 

[BladeCommander]

Thanks everyone for all your help.
I will give it a thorough cleaning before I put it into service.