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I Forge Iron

Protecting the finish on a blade intended for the kitchen?


Karn3

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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.

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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...)

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