A2 and food prep?

A2 is fine for food prep. it will patina quiet easily, cut an onion with it and you'll see. It is less reactive than low alloy steels though and even those are fine for food prep as long as you wash and dry after use. After all stainless steels have only been used for food prep for less than 100 years. Of course, if you want your knife to stay shiny then you should just go with stainless as keeping patina and discoloration fully off an A2 blade would be a major pain. In very humid climates or next to salty water the main problem is keeping knives dry when not in use and this is when many have to oil their blades.

So the steel is fine, but the knife choice for food prep is not so much. Any knife can be used of course, but this particular design is pretty bad as far as prepping food efficiently goes.
 
y53p said:
Gonna buy a Bark River Teddy 2 in A2. I’ve seen it tends to rust pretty easily, and that to prevent it you either have to oil it pretty often, which seems both like a hassle and unsafe for food prep, or put a patina on it, which will just make a new $300 knife look like an old piece of junk, as well as possibly making it unsafe for foodprep. Is the latter worry unfounded when it comes to foodprep; also does A2 rust that easily or will it be just fine if I wipe it dry after each use? Can anyone who’s used the BR Teddy or any A2 knife share their experience?
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Oiling your knife with common options like mineral oil is perfectly safe for food. I don’t recommend it but mineral oil is literally safe to drink. It will suck but it won’t actually harm you.

Patinas are also 100% foodsafe. And a knife with a patina doesn’t look “like an old piece of junk” it looks like it’s carbon steel that has cut food.


I have used A2 a lot. Great steel. Easy to sharpen. If you like O1, A2 is an improvement in all metrics. Tougher, more wear resistant, and more corrosion resistant than O1.


All that aside, I would suggest going with a different company/maker. Bark River has a proven record of dishonesty. There are numerous other companies that make similar knives without the fraught reputation.
 
Enzo’s Woodshop said:
Oiling your knife with common options like mineral oil is perfectly safe for food. I don’t recommend it but mineral oil is literally safe to drink. It will suck but it won’t actually harm you.

Patinas are also 100% foodsafe. And a knife with a patina doesn’t look “like an old piece of junk” it looks like it’s carbon steel that has cut food.


I have used A2 a lot. Great steel. Easy to sharpen. If you like O1, A2 is an improvement in all metrics. Tougher, more wear resistant, and more corrosion resistant than O1.


All that aside, I would suggest going with a different company/maker. Bark River has a proven record of dishonesty. There are numerous other companies that make similar knives without the fraught reputation.
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Thx for the info. Can you suggest some consistently reputable companies for high end knives?
 
A2 will patina as surely as the sun rises or a Blade Forums thread mentioning Bark River will be inundated with random people screaming about how they saw on the internet that Mike Stewart eats babies. In other words, just put a little oil on the blade and go about your life like normal. If you want a non staining good kitchen knife, get some Wustoffs or something made for the kitchen.

Your blade will patina, the anti Bark River militia of Blade Forums will continue their never ending quest for threads to ruin, and the Wheel of Time turns. What was, what will be, and what is, may yet fall under the Shadow of the Bark River militia. lol
 
CVamberbonehead said:
A2 will patina as surely as the sun rises or a Blade Forums thread mentioning Bark River will be inundated with random people screaming about how they saw on the internet that Mike Stewart eats babies. In other words, just put a little oil on the blade and go about your life like normal. If you want a non staining good kitchen knife, get some Wustoffs or something made for the kitchen.

Your blade will patina, the anti Bark River militia of Blade Forums will continue their never ending quest for threads to ruin, and the Wheel of Time turns. What was, what will be, and what is, may yet fall under the Shadow of the Bark River militia. lol
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just make sure ya don't pester Mike on a Saturday......he'll let ya know it's Saturday.......
 
CVamberbonehead said:
A2 will patina as surely as the sun rises or a Blade Forums thread mentioning Bark River will be inundated with random people screaming about how they saw on the internet that Mike Stewart eats babies. In other words, just put a little oil on the blade and go about your life like normal. If you want a non staining good kitchen knife, get some Wustoffs or something made for the kitchen.

Your blade will patina, the anti Bark River militia of Blade Forums will continue their never ending quest for threads to ruin, and the Wheel of Time turns. What was, what will be, and what is, may yet fall under the Shadow of the Bark River militia. lol
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Were you fucked over by Stewart? No?? Then shut your pie hole.
 
I used an A2 thin paring knife on citrus for years and loved it. Stuart Davenport Knives Stuart Davenport Knives . Had a great paina which kept it from rusting... plus I kept it wiped down. It was 64hrc and super thin. I left it at work (restaurant/bar) and came back and it had been destroyed by a group of gorillas or something. Definitely no fault of the knife. I've been meaning to send it back to SD and have him repair it if possible. My David Mary EDChef in AEB-L has been quite an adequate replacement though it's beefier and more general use. I love it too. But that hard A2 was memorable.

Stuart... you still at the same address??
 
shane45-1911 said:
Were you fucked over by Stewart? No?? Then shut your pie hole.
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Could you show us on the doll where Mike Stewart touched you? lol
Seriously though, why are you being so combative? For someone concerned about other peoples behavior, that was awfully rude...
 
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CVamberbonehead said:
Could you show us on the doll where Mike Stewart touched you? lol
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You've already used that line in another BRK thread where you passive-aggressively attack people who have a problem with Stewart. It wasn't funny then either.

So again, I have a right to be pissed at Stewart and will use every opportunity to steer others away from this douchebag based on my own experiences with him, and his proven fraudulent acts and business practices.
 
shane45-1911 said:
You've already used that line in another BRK thread where you passive-aggressively attack people who have a problem with Stewart. It wasn't funny then either.

So again, I have a right to be pissed at Stewart and will use every opportunity to steer others away from this douchebag based on my own experiences with him, and his proven fraudulent acts and business practices.
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Apparently I struck a nerve. lol
You can be pissed at Stewart all you want, but that does not justify being rude to me. You would catch more flies with honey as the saying goes.
 
More importantly, since when does a bit of patina make an expensive knife look like a piece of junk? lol OP, it sounds like you should really just look for a stainless steel knife. Good luck finding what you are looking for. :thumbsup:
 
CVamberbonehead said:
Apparently I struck a nerve. lol
You can be pissed at Stewart all you want, but that does not justify being rude to me. You would catch more flies with honey as the saying goes.
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Sure sounds like the troll in this thread is thee. Like stirrin the pot Hey?
 
CVamberbonehead said:
A2 will patina as surely as the sun rises or a Blade Forums thread mentioning Bark River will be inundated with random people screaming about how they saw on the internet that Mike Stewart eats babies. In other words, just put a little oil on the blade and go about your life like normal. If you want a non staining good kitchen knife, get some Wustoffs or something made for the kitchen.

Your blade will patina, the anti Bark River militia of Blade Forums will continue their never ending quest for threads to ruin, and the Wheel of Time turns. What was, what will be, and what is, may yet fall under the Shadow of the Bark River militia. lol
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Thread banned for your trolling/shit stirring post.
shane45-1911 said:
Were you fucked over by Stewart? No?? Then shut your pie hole.
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Thread banned as well, I’ll assume an explanation as to why won’t be necessary.
 
aaron.dunn said:
Indeed, A2 steel knives are an excellent choice for a culinary endeavor. Recently, I enjoyed cooking a delicious sweet potato casserole using an A2 steel knife. My A2 not only made the preparation of sweet potato casserole efficient but also ensured precision and ease throughout the cooking process. With their reliable cutting performance, A2 steel knives are a valuable addition to any kitchen, helping you create culinary delights that are sure to impress your family and friends.
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AI bot has entered the thread...
 
aaron.dunn said:
Indeed, A2 steel knives are an excellent choice for a culinary endeavor. Recently, I enjoyed cooking a delicious sweet potato casserole using an A2 steel knife. My A2 not only made the preparation of sweet potato casserole efficient but also ensured precision and ease throughout the cooking process. With their reliable cutting performance, A2 steel knives are a valuable addition to any kitchen, helping you create culinary delights that are sure to impress your family and friends.
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Sounds like on of those 2 am product advertisements that only work to remind you to turn off the tv.
 
Pro tip
Cut raw meats and strawberries
Get your A2 staining and patina'd fast
But, If your brk doesn't stain/discolor after that then welllll..
See past reports and complaints, but it's usually the other way around --- stainless rusting, instead of a2 not rusting
 
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