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52100 for food preparing!
- Thread starter The Bear
- Start date
For commercial food prep, health codes usually call for stainless steel knives so that there is less rust, which could harbor bacteria.
For personal use, there is nothing wrong with nonstainless steels like 52100, although they need more care to keep them free of rust. I normally rinse and dry nonstainless steel knives immediately after use on food, and coat them with mineral oil (nontoxic sold in pharmacies) before putting them away.
52100 holds an edge nearly as well as ATS34 and is easier to sharpen. Like most other nonstainless steels, 52100 is more resistant to chipping than typical stainless steels.
-Frank
For personal use, there is nothing wrong with nonstainless steels like 52100, although they need more care to keep them free of rust. I normally rinse and dry nonstainless steel knives immediately after use on food, and coat them with mineral oil (nontoxic sold in pharmacies) before putting them away.
52100 holds an edge nearly as well as ATS34 and is easier to sharpen. Like most other nonstainless steels, 52100 is more resistant to chipping than typical stainless steels.
-Frank
Cliff Stamp
BANNED
- Joined
- Oct 5, 1998
- Messages
- 17,562
The only real reservation about carbon steels for food preperation is that some people claim to have it effect the taste of the food. They will develop a patina which is a kind of corrosion quite rapidly, which bothers some as they don't like the look of it. However this is a semi-stable coating, so it doesn't have a functional drawback.
In regards to edge holding, it strongly depends on what you are cutting, for some of the more acidic foods, the carbon steel blades can rust quite rapidly. If you are cooking with those kinds of foods then you will want to rinse the blades frequently after cutting them, or simply cut something else with them right after the acidic foods. If they are in constant use they will be ok, but if you let them sit while you are doing something else and then come back to them, they will rust.
Carbon steel blades are common in kitchen use in many cultures, for example they are frequently used in Japan.
-Cliff
In regards to edge holding, it strongly depends on what you are cutting, for some of the more acidic foods, the carbon steel blades can rust quite rapidly. If you are cooking with those kinds of foods then you will want to rinse the blades frequently after cutting them, or simply cut something else with them right after the acidic foods. If they are in constant use they will be ok, but if you let them sit while you are doing something else and then come back to them, they will rust.
Carbon steel blades are common in kitchen use in many cultures, for example they are frequently used in Japan.
-Cliff
.., but I personally wouldn't use it for kitchen stuff just for the reasons Cliff mentioned.., it's a pain in the ass...lol.
- Joined
- Nov 3, 1999
- Messages
- 1,685
I recently picked up a little 52100 fixed blade right before Thanksgiving. It had a high poilish finish. As I was helping my wife with alot of the food prep--potatos and apples--I discovered that the blade had a chemical reaction to the acid of the apples. The high polish was still apparent. But there wer now many different layers of blue and orange hues in the appearance of the steel. Kinda cool looking, in my opinion. The knife is also great cutting meat.
I guess I can't discern a taste difference.
Good luck!
Barry H
I guess I can't discern a taste difference.
Good luck!
Barry H
I use carbon steel butcher and paring knives. Try to wash them after use and then rinse with the hottest possible water and allow to dry.
Always hand wash them, don't run them thru dish-washer. Never have noticed a "taste" imparted from the steel. Have a couple of fixed blade carry knives that I coat with very thin coat of Crisco, as these are subject to field carry and I want them available if necessary for food preparation also.
Always hand wash them, don't run them thru dish-washer. Never have noticed a "taste" imparted from the steel. Have a couple of fixed blade carry knives that I coat with very thin coat of Crisco, as these are subject to field carry and I want them available if necessary for food preparation also.