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Found 3 results

  1. So... I forged a meat hook for a friend. I'm very much a newbie and its not perfect, but I'm still proud of the end result. BUT... What do I do know to treat it and make it food safe? I looked around the net for an answer and there's a lot of them, so I'm hoping someone here has a tried and true method that's already worked for them. It's a BBQ tool, so I'd like to protect it from the elements if I could and still make it safe to flip a steak. Thank you in advance for any input you all might have. RD
  2. Hi everyone! I am currently creating a multitool similar to the Gerber Shard from an old wrench, which I suspect to be a chrome-vanadium steel. The tool features a spoon, a short prybar, bottle opener, a sharpened edge and a flathead screwdriver. Steels with chromium seem to be food-safe from what I found out online, but how about the added vanadium? The oxides at least are apparently somewhat toxic. Not knowing this, I have finished an earlier version of it a while ago from the same steel (simply the other side of the wrench), which did indeed give the food a somewhat metallic-biting aftertaste. Is this simply because I just tasted untreated metal or might this be a very light form of poisoning? Are there any common steel additives that are known to be poisonous or at least not really food-safe? Thanks in advance!
  3. Hi there. I am considering making a steak flipper on my forge out of a piece of round stock. My question is, once forged, can you start flipping steaks and burgers with it, or is there some way you need to treat the metal to make it food safe. This is just some plain old steel round stock (non-galvinized) that I grabbed at TSC. (I am a beginner and not working with any expensive metals)