BK1 coating safety for food prep ?

T

tuanito

Joined
Sep 13, 2014
Messages
16
Hello,

I was recently struck by the knife virus and am happy to join this vibrant community !

As I am thinking of buying a Contego 810 with BK1 coating and most of my use is food prep, I have a question regarding the BK1 coating : does anybody know the long term effects of this coating on food ? Any idea about the rough composition of this coating ?

Obviously, for my use, I understand I should buy the one without any coating, but I have the opportunity to this blade at a rather decent price, hence my question.
 
I don't think Cerakote (company)will reveal composition. But when it is in solution form, rated NFPA 3-3-1 and said to be harmful if ingested.

Haven't listed when it is dry, but I am assuming it is similar to Teflon coating.

http://www.cerakoteguncoatings.com/resource/downloads/

My strong recommendation to get 810-1401. It is $200 and M390 is corrosion resilient Stainless steel.

(Edit: I meant Cerakote as company on top sentence, not the paint.. :) )
 
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Thanks MobileFireLord, that was exactly what I was looking for. Your suggestion on the 810-1401 makes perfect sense.

After reading this, I will definitely not bet my health on this. I am so surprised to see members of the community still doing food prep with a black coated knife.

I already have a Mini Barrage with M390 that I use also for food prep, but it is a bit small, but the steel seems to be great, I concur... My Triage, with N680 corrosion resilience, while waiting to save people (!), is being also heavily used for food prep.
 
Good call. Coating that's chemical based can't be good for our systems. I cook a lot and use either high carbon or stainless, and nothing else.
 
In fact, I intuitively think that the safest way to use our folders for food prep is to use a folder which :
-is non coated,
-has the hardest steel / non chippable steel, so that as little steel particles as possible contaminate the food we ingest. For instance, ceramic knives are somehow more or less banned from kitchen restaurants because they chip too easily, which is probably not super cool when ingested.
 
I truly think you are over thinking this. I would love to read any factual data that shows ANY transference of the coating to your food. There are about a million things that are dangerous in one form and perfectly safe in its final, useable format.

If it makes you FEEL safe, fine, but don't think the science backs up the fear.

As for worrying about your knife chipping and you ingesting steel chips while food prepping, I better start to make my tinfoil hat.
 
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