1095 imparting a metallic taste to food?

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FreebornErik

Joined
Nov 4, 2012
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This is something I'm curious about, I'm new to Becker's and this forum. In the "How would you design a new Becker?" thread, it was mentioned that it would be preferred if the knives were offered in stainless, as the carbon steel is imparting a flavor.

I've dressed out and butchered some game, a fair amount with carbon steel, but not with 1095... yet. I have done some kitchen stuff with the BK16, though nothing really acidic. I've done a lot of kitchen prep work and meat processing with carbon steel blades, and unless there was actually live rust on the blades I've not been able to taste iron/steel.

Anyway, anyone taste it in their food? If so have you removed the coating? If you've removed the finish and taste metal, have you done any patinas, and if so what did you use? Do you notice the flavor stronger in acidic foods? I've read where the forced patinas wear off which I can imagine might end up in food.

I've got a BK-16 with the new coating, and a new BK14 on the way, so before I run the risk of tainting the flavor of food by stripping the coating, I thought I'd ask.


Erik
 
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Hi Erik, welcome to the subforum.
I've never heard of such a thing. I cook with carbon steel blades a lot - one is 1095. Neither my salads nor my meats taste metallic.
 
That's nonsense. Carbon steel blades discolor when in contact with acids (such as in meat and fruit), but that doesn't affect what's being cut.
 
I agree with the other members.
I've never noticed anything.
I use my BK5 for most all my food prep. Vegetables, meat, etc...
I've stripped the coating and have not forced a patina. It's developing one slowly on its own.
 
Never noticed a flavor before. Of course if they use a strong oil or other type of rust preventative that might do it. I have had my patina come off on stuff, but that never left a taste either.
 
This one is a new one on me......When I attended the Cordon Bleu we were "issued" carbon steel kniives and I have used carbon steel knives from real cheap Old Hickorys to Murray Carter's finest and everything in between and NEVER had this as an issue.........It is possible to transfer onion and garlic flavors on a blade to other stuff but, rinsing in hot tap water before cutting something of delicate flavor solves this problem.......

Ethan
 
I had a similar issue with a couple of carbon steel knives but not with the BK-14 (nor with the Camillus Pilot which should be made of 1095 as well).
 
I thought I noticed this same thing at breakfast a couple of gatherings back. Turned out Pointy had mistakenly cooked his socks instead of bacon.
 
Just be sure to use an oil on the knife that is suited for food prep, i.e., don't use Rem Oil or MPro-7, unless you like the flavor. :)
 
I use my BK15 to slice veggies on the reg and I haven't noticed any metallic taste to my foods. I also use it to cut cooked meats and such, no metallic taste there either... She is stripped without a forced patina. I clean her with a scotch Brite after each use and lay down a thin coat of mineral oil before storing her away.
20121104_153158_zpse65a72ba.jpg
[/IMG]this was right after the strip and sand, she's starting to aquire a blue hue of a natural patina from all of the red bell peppers :D
 
I cut fruit with my gec #42 (1095) and have not noticed this issue; I read that it may happen, but no, nothing. I coat it with ballistol, but wipe the blade well before cutting food.
 
Sometimes, oil residue on the blade will leave behind a funky taste on the material being cut.

So always clean your blades with acetone before cutting up any food items! :eek:

TedP
 
I've never noticed an odd taste but I have seen an onion get a little grey from the knife. I was doing fajitas so I had prepped 3 bell peppers beforehand and when I went to cut the white onion there was a little layer of grey on it. It rinsed off under the tap. This problem was right after I stripped it and went away after a good patina formed. The steel was O1.
 
I searched Google using "carbon steel knives and food taste" and was greated with 179,000 results. It appears to be a common issue with all non-stainless blades. A few of the results had tips on how to prevent it but it appears the best is not to allow pantina on the blade, use a scotch brite pad and oil after every use, and rinse often during the food prep. Interesting.
 
Ethan Becker said:
This one is a new one on me......When I attended the Cordon Bleu we were "issued" carbon steel kniives and I have used carbon steel knives from real cheap Old Hickorys to Murray Carter's finest and everything in between and NEVER had this as an issue.........It is possible to transfer onion and garlic flavors on a blade to other stuff but, rinsing in hot tap water before cutting something of delicate flavor solves this problem.......

Ethan
Click to expand...

Wow, I just realized you were "that" Ethan Becker... I got my copy of Joy at the University bookstore, when I moved out of the dorms and came to the realization that I was going to have to feed myself. That was years before your name was on the cover. I outfitted my kitchen from the nearest thrift store, and picked up the only decent knife they had (for less than $1), it's an ancient carbon steel job, and the original blade profile was long lost to sharpening before I got it. That blade will literally rust if you breath on it, but man will it take and hold an edge, it's still on my knife bar, now surrounded by snooty german blades that each cost more than a months rent back then. That's the only knife I've ever thought flavored my food, and then only if I'd neglected it.

Erik
 
FreebornErik said:
Wow, I just realized you were "that" Ethan Becker... I got my copy of Joy at the University bookstore, when I moved out of the dorms and came to the realization that I was going to have to feed myself. That was years before your name was on the cover. I outfitted my kitchen from the nearest thrift store, and picked up the only decent knife they had (for less than $1), it's an ancient carbon steel job, and the original blade profile was long lost to sharpening before I got it. That blade will literally rust if you breath on it, but man will it take and hold an edge, it's still on my knife bar, now surrounded by snooty german blades that each cost more than a months rent back then. That's the only knife I've ever thought flavored my food, and then only if I'd neglected it.

Erik
Click to expand...

Yeah, he gets that alot. Unless his credit card is declined at whatever particular restaurant we are at, then, he's "the other Ethan Becker". :D

I keed, I keed. His credit card has not been declined at a restaurant.

I the massage parlor, quite a few times.

:D

Moose
 
I have noticed a metal taste when I have eaten apple slices directly off the blade. This was with a fresh forced patina, and I think it was the smell of the blade as much as any real taste. I'll have to do some expermenting and see?
 
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