Karn3 Posted December 12, 2013 Share Posted December 12, 2013 I've got a couple of kitchen knives in the works, and I've been thinking about the finished product and how it will interact with the acids in food. The blade is not made of stainless, so I was thinking that the acids might mark the blades. Would this happen? And if so is there anyway of protecting the steel from these effects? Many thanks in advance. Quote Link to comment Share on other sites More sharing options...
bigfootnampa Posted December 12, 2013 Share Posted December 12, 2013 Continual maintenance... wash by hand after every use, dry and coat with oil... I've been using coconut oil. Such knives will darken and take on a patina of use... but maintained as I suggest will serve wonderfully for many years! Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted December 12, 2013 Share Posted December 12, 2013 Yes it will happen. Look at old high carbon steel kitchen cutlery. That is the finish you *will* end up with. Proper old school knife handling will help and slow down the process. (rinse after use, wipe dry and wipe with a cloth oiled with a food grade oil, never let soak in water, etc...) Quote Link to comment Share on other sites More sharing options...
Karn3 Posted December 12, 2013 Author Share Posted December 12, 2013 Ok, cool. I was just making sure I wasn't missing a trick. Thanks for the info guys :) Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted December 12, 2013 Share Posted December 12, 2013 Besides stainless there is always silver....look up silver fruit knives... Quote Link to comment Share on other sites More sharing options...
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