Any non-stainless steel knife blade is not food safe! - Jay Fisher

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He is more likely to get sick from his hands touching his face and the sponge in his sink then a carbon steel knife.

Bacteria is destroyed with friction, scrubbed, rubbed, wiped etc. Wash down the blade and rub with some pressure and you will be fine.
 
john april said:
i wonder if a meteorite blade is food safe :rolleyes:
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Well , it looks that they are not food safe :)

Tutankhamun was a pharaoh during ancient Egypt's New Kingdom era, about 3,300 years ago. He ascended to the throne at the age of 9 but ruled for only ten years before dying at 19 around 1324 B.C
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I really like this knife .......................how much would worth if it is on market , can someone assume ??
o0QHeyi.jpg
 
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Nathan the Machinist said:
man, and I have been eating meat grilled on cast iron and food fried in cast iron and exposing myself to all of this harmful iron. I'll probably die soon...
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Not trying to fan the flames, but to be fair, he does say cast iron is an exception.

Jay Fisher said:
Another factor that is often claimed to forgive knife material and finish inadequacy for food contact use is the "cast iron ongoing process" stipulation. When cast iron is used in a food contact situation, it is allowed, as long as the exposure to the cast iron is short. In other words, if a cast iron pan is used and it is part of an ongoing process of the food line, it is allowed as long as the food is moved through a cycle with a short or intermittent exposure.

Certainly, you don't want your food to sit in cast iron for any length of time, since any acidic food will start to break down the cast iron and cause corrosion. Cast iron is porous, so it can harbor pathogens, but since most cast iron uses are preceded with heating, the heat kills any latent bacteria. If you wonder about your food being served in a small cast iron skillet at your table, you might want to eat it pretty fast before it corrodes—

Because knives in the kitchen are also claimed to only have temporary exposure to food as part of an ongoing process, many kitchens allow non-stainless steel knives. However, there is a critical distinction about knife blade steels when comparing them to cast iron that is ignored, even by specialists and those trained in food safety!
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That being said, thank you to all for responding, and I will have no worries making my chef's knifes out of this steel. But one interesting note: I have noticed when using this steel to slice apples and other wet foods that it does have a very particular metallic smell that I never noticed before when using just about any other steel. The taste was always fine though.
 
I like Jay Fisher knives. He makes an awesome looking skinner. He doesn’t need to “publish” articles like this to justify mirror finishes.
 
I'm guessing this was a case of "any press is good press. The best way to draw attention is to make some outrageous statement and then get everyone talking about it. Good thing all frying pans and water mains are made of stainless. LOL
 
You are so much more infinetly likely to be sickened by either contaminated food like produce exposed to e coli or undercooked protein than the completely negligible risk of contamination from a carbon steel knife due to micro pitting.

No one tell Jay about this magical compound that cleans bacteria and dirt off of metal surfaces known only as

Soap.
 
When Jay Fisher talking about steel and heat treatment he use ... o_O:rolleyes:

"
  • Blade Steel Alloy: The Krag blade is a special hypereutectoid, high alloy stainless tool steel, ATS-34. This steel is extremely high in molybdenum and chromium, and I call it a "chrome-moly tool steel on steroids." First, the carbon in this steel is extremely high at 1.25 percent, allowing significant development of martensite and forming of essential iron carbides. The second element is chromium, and at 14 percent, this is a true stainless steel with high corrosion resistance. High chromium also helps create extremely hard and durable chromium carbides adding to the wear resistance and overall strength and stability of the steel alloy. The third and most transformational element is molybdenum. ATS-34 has 4% molybdenum, providing a high concentration of molybdenum carbide particles, which are extremely wear-resistant and contribute tremendously to toughness. Molybdenum is a very important carbide-former, and it helps precipitate carbides at critical dislocation and grain boundary areas of the crystalline structure, stabilizing the structure against fracture, toughening it. Toughness is resistance to breakage, and since this is dramatically increased in this high molybdenum steel, it allows a very thin cutting edge and blade geometry with high strength. This means a thinner, sharper, and extremely tough, corrosion-resistant blade is possible with this steel.
  • Heat Treatment: This Krag has my New T3 heat treatment, yielding an astounding blade in incredible condition through advanced processing protocols. How advanced is this treatment? It's a multi-stage cryogenic treatment, involving temperatures ranging in over 2000°F (1090°C) to -320°F (-196°C). The process is an evolution of my advanced heat treating processes, and consists of 33 dedicated and specific steps and takes 172 hours! This means that just to heat treat this blade takes over a week! The reason for this is scientific and critical, but yields the most stable, most wear-resistant, most durable and long-lived structure of this steel, profuse with fine multi-element carbides and a uniform and unbelievably robust structure. This is a testament to my determination to make the very best knives, steels, treatments and kits in the modern world. I know of no one else who has advanced the treatment to this level; it's unheard of in the metals and knifemaking field.

    "
 
shqxk said:
When Jay Fisher talking about steel and heat treatment he use ... o_O:rolleyes:

"
  • Blade Steel Alloy: The Krag blade is a special hypereutectoid, high alloy stainless tool steel, ATS-34. This steel is extremely high in molybdenum and chromium, and I call it a "chrome-moly tool steel on steroids." First, the carbon in this steel is extremely high at 1.25 percent, allowing significant development of martensite and forming of essential iron carbides. The second element is chromium, and at 14 percent, this is a true stainless steel with high corrosion resistance. High chromium also helps create extremely hard and durable chromium carbides adding to the wear resistance and overall strength and stability of the steel alloy. The third and most transformational element is molybdenum. ATS-34 has 4% molybdenum, providing a high concentration of molybdenum carbide particles, which are extremely wear-resistant and contribute tremendously to toughness. Molybdenum is a very important carbide-former, and it helps precipitate carbides at critical dislocation and grain boundary areas of the crystalline structure, stabilizing the structure against fracture, toughening it. Toughness is resistance to breakage, and since this is dramatically increased in this high molybdenum steel, it allows a very thin cutting edge and blade geometry with high strength. This means a thinner, sharper, and extremely tough, corrosion-resistant blade is possible with this steel.
  • Heat Treatment: This Krag has my New T3 heat treatment, yielding an astounding blade in incredible condition through advanced processing protocols. How advanced is this treatment? It's a multi-stage cryogenic treatment, involving temperatures ranging in over 2000°F (1090°C) to -320°F (-196°C). The process is an evolution of my advanced heat treating processes, and consists of 33 dedicated and specific steps and takes 172 hours! This means that just to heat treat this blade takes over a week! The reason for this is scientific and critical, but yields the most stable, most wear-resistant, most durable and long-lived structure of this steel, profuse with fine multi-element carbides and a uniform and unbelievably robust structure. This is a testament to my determination to make the very best knives, steels, treatments and kits in the modern world. I know of no one else who has advanced the treatment to this level; it's unheard of in the metals and knifemaking field.

    "
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Sometimes it feels like Jay makes knives for the kind of people who get REALLY into the idea that "True damascus steel has super carbon nanotubes and no modern alloys can compare"
 
I clean all blades that come in for sharpening and have seen some nasty stuff.

If food safety is the goal ban cullens as I have seen loads that are full of some munge. The thinner the culllen the worse it can be. Victorinox are the worst. Dexters "sani-safe" handle that often have God knows what in the grooves, and sayas as I have seen blades come out with food stuck to them.
 
AVigil said:
He is more likely to get sick from his hands touching his face and the sponge in his sink then a carbon steel knife.

Bacteria is destroyed with friction, scrubbed, rubbed, wiped etc. Wash down the blade and rub with some pressure and you will be fine.
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The underlined piece isn't accurate. The soils may be removed but bacteria are stronger than that. Mechanical action is a requirement of a good sanitation program but it's because it removes soils, not because it kills bacteria. If simple agitation killed bacteria, the food industry would have a lot less recalls due to foodborne illnesses.
 
That's it folks... I'm trashing all my well used and perfect cast iron pans as well as all the Old Hickory blades in the drawer... I might even trash the few I've made from O1 and 1095, can't take any chances. The horror!! We're all gonna die!!! I'm scared to even think about the 10" slicer made from an old Nicholson file... That one was a gift for a special foodie friend of mine... I could be sued and taken to the cleaners... <<smh>>

Cheers!
Steve.
 
I’m pretty sure that Jay built that site a while back. Certainly not all of that info is valuable, relevant, or correct. He had an understanding back then that was wrong and maybe he has since “seen the light”, but hasn’t updated the site.

Maybe?

I’m the first person to be critical of comments like that. But I implore the BF community to just drop it. We can nit pic a LOT of Jays comments. I could nit pic a lot of my own comments over the years. I think we ALL can do the same to each other. As a matter of fact, there are comments made here by makers and even “metallurgists” that are just wrong, on occasion.

Honestly....Jays comments on this topic are mild entertainment compared to other things he says, which are complete nonsense. But BF ST seems to have a patent on BS.....at times. It’s not like Jay has a patent on BS knife making claims. Pot calling the kettle black.

For the record, I think Jay has (at least, let’s say) a LOT of updating to do on his site and claims.
 
samuraistuart said:
But I implore the BF community to just drop it. We can nit pic a LOT of Jays comments. I could nit pic a lot of my own comments over the years.
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As could I my own. Thanks. I've gotten what I was looking for in this thread. I will make my chef's knives, and they will be high carbon, thin bladed and wonderful. Thank you all.
 
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