Are parkerized blades food safe?

L

Leon Husock

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Jul 17, 2019
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I've seen a lot of debate over this in various threads, but the best response I've ever found was "logically it should be" without any good explanation of the science of why that would be the case. Does anyone know this for sure one way or the other?
 
My first inclination is to say yes. But I don't really know. I've Parkerized guns but no knives to date. So I'll tag along to see what the experts say.
 
Wiki states that Parkerized surfaces are “somewhat porous,” which is what makes it hold oil so well and create a corrosion resistant surface. I would think, however, that same porosity would be a ”no, no” to a food inspector.
 
fitzo said:
Wiki states that Parkerized surfaces are “somewhat porous,” which is what makes it hold oil so well and create a corrosion resistant surface. I would think, however, that same porosity would be a ”no, no” to a food inspector.
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That depends on what the coating is made up of and how it interacts with food though. If the coating is essentially inert and you use a food safe oil or wax to finish it, it could be fine. I've been making rust blued chef's knives where the ultimate coating is just black oxide (Fe3O4) which absorbs wax or oil in the same way, but since I'm just rusting and then boiling the knife I'm not worried about the chemistry of the end product.

That said, rust bluing is a heck of a lot more work than parkerizing (I think, I've never parkerized anything) so if I could switch processes I'd be happy to.
 
Not if it's not cleaned.
The function of Parkerizing is to HOLD oil and grease. The surface is microscopically porous to accomplish this. As such, it will hold bacteria.
But, think of all the other stuff you eat with.
Just clean it. The wipe a bit of oil on it like you're supposed to.
I haven't heard of anyone going to the emergency room yet and it's been around for a century.
 
Thank you Karl! Yeah, my concerns aren't about strict food safety from a bacteria and porousness perspective. Think about all the textures on Damascus, or wrought iron-clad blades. I think technically the health department even frowns on wood handles instead of plastic ones. I've just been wondering if the process leaves behind any chemicals that would be fine in, say, a camp knife, but less ideal in a kitchen blade. It sounds like the answer is no.

I was also reading about mid-temperature black oxide coating with a sodium hydroxide/sodium nitrate solution. Has anyone ever tried this?
 
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