bead blast on a kitchen knife?

T

therron258

Joined
Apr 8, 2009
Messages
183
Anyone ever done it?

what are your thoughts on it?

how did it turn out?

just something im considering, thanks!
 
Three disadvantages come to my mind: Surface resistance, hygiene, rusting...
I wouldn't do it to my kitchen knives...
 
The first thing I thought of when I read the title was "why?" I think kitchen knives are typically best suited to be as satin/polished as possible. This helps keep the knife slicing easier through typically troublesome foods...onions, cheese, raw meat, etc etc. I'm not 100% sure, but I think a more polished blade (as opposed to bb) will resist rust better...someone correct me if I'm wrong. With all the acidic and harsh foods that may get on the knife in the kitchen, it will prolong knife life. Just my .02 :thumbup:
 
Hand rubbed to minimum 1000 X, or mirror (after 2000X finish). If you don't want it shiny, acid etched and buffed finish would be much more appropriate than bead blasting IMO..
 
There are several things. First, yes in my experience polished blade may cut easier, especially dense foods like cheese. Also if your steel is not stainless, polishing or rubbing to hi-grits will help the minimize the surface area and hence it will be easy to clean, it wound hold moisture in dents or scratches, and it wont rust that easy or it will be more clean of bacteria. Acidic foods will affect less when the surface area is minimised...

But I have a couple kitchen knives that are etched in dilluted acid and then buffed with blue compund. They are grey allright, but they seem to perform just like the polished ones...
"einsteinjon" is correct.
Of course we are assuming the edge geometry is optimized... Even it is polished or handrubbed up to 2000 it may perform not so good because of the thick edge and poor geometry of the blade. At least three elements are very important for a normal kitchen knife: finishing should be as high as possible (reduced rust and resistance), very thin edge and or hollow ground bevel (reduces resistance, rises the cutting performance), minimum edge angle should be applied (sharpness is increased). Also we assume HT and knife ergonomy is OK...
 
I have a nice hard super thin Japanese chef knife that was grit blast to accentuate the pattern welding. The grit finish caused it to stick in cuts and vegetables to adhere to it worse. I sanded it smooth and applied a scotchbrite belt finish and I like it much better.
 
On professional kitchen cutlery, I use Scotch Brite belts for the finish. It is fast, leaves an even surface, and looks good. I sand to 400 and once all is even, I set the preliminary edge. Then I use the Scotch Brite belts. All that is left after the handle work is the final edge sharpening. Touch ups are easy with the belts,too.

Stacy
 
I blasted a kitchen knife that I made for my wife - it is ATS-34 and it stains very easily. I would not do it again for a kitchen knife.
 
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