A Question About Bluing.

[Travis Talboys]

I was hoping someone could clear something up for me. I heard somewhere recently that bluing on a knife is not food safe. As a chemical etching, I would think it would hold up to at least mild food handling. I heard that even slicing an apple would ruin both apple and blade. This all seems a bit extreme to me, and some clarification would be awesome.

Thanks in advance,
Travis

 

[Bill DeShivs]

"Bluing" is a word that is used indiscriminately to describe various coloring processes on steel.
None of them are durable. I can't see why any of them would not be food safe.
Any surface coloration done to a knife blade will easily wear off when the knife is used. There are those that "patina" their blades by causing slight rust/discoloration/etching.