Blade Bluing

D

devo55

Joined
Oct 15, 2004
Messages
296
Question...I think I can cold blue a blade pretty easily and effectively. Brownell's Oxpho-Blue Cream. Are there any arguments against doing so? In the vague recesses of my mind I recall that bluing may not be a good idea if the blade is to be used for food preparation purposes. Anyone know?? Seems like a good cold blue would do a better job of rust prevention. These blades rust pretty easily. Thanks,

Jeff
 
I've blued a couple, but never one that is used for food prep. Don't remember any downsides in that area (but that means exactly NOTHING).

I believe that bluing/browning DOES protect against rust, especially on the villager models.
 
Unless the knife is a dedicated kitchen knife I doubt the amount of bluing that would come off in any food preparation would be enough to hurt anyone.
I would equate its danger to be about equal with the radon radiation emitting from your floor.;)
If it is a dedicated kitchen knife then it will develop its own patina over time. Slicing onions, tomatoes, and other acidic foods will quickly help it develop, or you could do as suggested and do a mustard or other condiment patina.:D

Personally I like blued blades and especially on blades I use a lot. The bluing does cut down on the rust factor besides just looking nice.:cool: :D
 
Use yellow mustard for blades used to cut up hot dogs.
Use brown mustard on blades used to slice corned beef or pastrami.
Use mayonase on blades used to slice baloney.
Ketchup is to be used for other blades.
:rolleyes:
 
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