Appearantly Chocolate Isn't Good for Carbon Steel

B

boy&hisdogs

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Dec 9, 2015
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Once upon a time there were two kids arguing over who got the last little Dove chocolate heart. They came to me and each side presented their case. Since neither of them really NEEDED any more candy, I figured it best to just split it and dilude the sugar between two kids instead of dumping it all into one. I used my knife to score a line then broke it. We had things to do and I didn't wash or even really wipe the knife very well.

The next day I noticed these splotches. The chocolate was the only thing I cut that day and it's only on the one blade I actually used so I'm pretty sure it wasn't something else.

I was really suprised how quickly it corroded. I can see how the pocket of a coast dweller could be a pretty corrosive enviroment though.

So beware all you sweet-tooth-havers out there. I don't know anything about making chocolate but if anyone has a guess as to what ingredient might be doing this it would be interesting to hear.

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I do not think that was a chocolate, rather the filling. While chocolate has got cocoa butter which should prevent corrosion as any other fat, the filling may (or rather must) have some organic or not so organic acids which could be quite corrosive.
 
I believe chocolate is acidic..... so your experience makes sense.


I always wipe my knife clean because I once had a similar experience. I find I don't have to oil, but wipe dry is a must.
 
Apparently-cocoa is acidic -the processed powdered stuff they mass produce chocolates such as dove are made of. The "creaminess" of such confection is created by the inclusion of milk or dairy based products such "milk solids" these would contain lactose which is a sugar -on top of the prime ingredient which is probably sucrose -maybe cane sugar.
So in much the same way as the fructose sugar in fruit causes patina so does the sucrose and lactose in chocolate . I would think.
The good news is you don't have to live with that discolouration and a bit of toothpaste or metal polish will probably remove the worst of -a smearing of light oil will protect it from further corrosion.
 
Not that bad, but a good reminder to get in the habit of wiping down your knife before and after you use it on food.
 
I had that same experience with a GEC 66 after cutting up a chocolate pastry. I didn't wipe the blade down well enough and forgot about it for a week or so. When I opened it up again, I instantly remembered the last thing I had cut : ( I polished off the worst of it, but it's still stained. Live and learn!

~Jim
 
boy&hisdogs said:
Once upon a time there were two kids arguing over who got the last little Dove chocolate heart. They came to me and each side presented their case.
Click to expand...

Next time, just snatch it up and swallow it whole dad! :D ;) :thumbup:
 
It just added some character to your blade! Nice to know though, thanks for sharing.
 
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