Blade coating and food

giant1

giant1

Joined
May 9, 2007
Messages
2,955
Just wondering if anyone uses their coated blade knives for food preparation?

I've always thought of satin blades as more hygenic because they are easier to clean.

Interested to hear your thoughts on this.
 
They're usually fine, the only problem might be the occasional bad coating that tends to flake off, but those are rare. While the satin does clean up a bit easier you can attack the coated ones with scrubby pads and not worry about scratching that pretty satin finish :)
 
I wouldn't, but I'm funny like that. I'd be afraid that tiny particles of the coating would get in the food and make me sick.
 
Matteo Escobar said:
I wouldn't, but I'm funny like that. I'd be afraid that tiny particles of the coating would get in the food and make me sick.
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That bothers you and you would eat food handed to you out of the window from a fast food joint prepared by minimum wage earning high school drop outs with homemade body piercings who only wash their hands because the sign in the bathroom says that they have to?? Let me think about that. I personally think that the tan coating adds a kind of Butterscotch flavor to my styrofoam encased double Cheese (food product) Burger having been ground from steroid enhanced Argentinian beef cattle butchered on a dirt floor and shipped in convenient frozen patties to a warehouse near you. Mmmmm.

I'm only poking fun at you because I have worked outdoors most of my life and food was more important than clean food most of the time. We have cleaned, irradiated and sterilized our immediate environments so much that the next generation will have no resistance to the most minute amount of bacteria and will become the first generation of 'Bubble Boys and Girls' because of it. Go ahead, eat that cookie off of the floor, nab that M&M someone left in the candy machine chute, double dip, it's for the children!

Busse knife coating is as clean as you make it and how many FBM CGs would you have to lick clean before it really caused you any harm?
 
mhawg said:
That bothers you and you would eat food handed to you out of the window from a fast food joint prepared by minimum wage earning high school drop outs with homemade body piercings who only wash their hands because the sign in the bathroom says that they have to?? Let me think about that. I personally think that the tan coating adds a kind of Butterscotch flavor to my styrofoam encased double Cheese (food product) Burger having been ground from steroid enhanced Argentinian beef cattle butchered on a dirt floor and shipped in convenient frozen patties to a warehouse near you. Mmmmm.

I'm only poking fun at you because I have worked outdoors most of my life and food was more important than clean food most of the time. We have cleaned, irradiated and sterilized our immediate environments so much that the next generation will have no resistance to the most minute amount of bacteria and will become the first generation of 'Bubble Boys and Girls' because of it. Go ahead, eat that cookie off of the floor, nab that M&M someone left in the candy machine chute, double dip, it's for the children!

Busse knife coating is as clean as you make it and how many FBM CGs would you have to lick clean before it really caused you any harm?
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Not a lot more can be added.... :D

Maybe: "Ya gotta eat a pound of dirt before it kills ya." :barf:

Stay sharp,
desmobob
 
The only constructive thing I can add is that I use my Sus Scrofa occasionally in the kitchen and haven't had any issues--nor do I worry about them. (I am, however, a lot more worried about cheeseburgers, now...:D:D:D)
 
mhawg said:
That bothers you and you would eat food handed to you out of the window from a fast food joint prepared by minimum wage earning high school drop outs with homemade body piercings who only wash their hands because the sign in the bathroom says that they have to??
Click to expand...

Ummm, no, I don't eat that either. Not quite sure where I said that I eat fast food?:confused:

And, yes, I prefer to do my food prep with a blade that is not coated with chemicals.....

Should I put words in your mouth now and say that you prefer to prepare all of your food with knives that are painted with chemicals?

Well, do you?
 
I use my SS all the time, with the black coating. The only issue I have had was I cut some cheese and did not really clean the blade off good enough before putting it away. I had to wash the blade better the next time, it still smelled like stinky cheese. Just used some dish soap and bingo.
 
A few paint chips never hurt anyone, hurt anyone, hurt anyone. I ate a whole walls worth when I was 3,3,3,3.
 
The tan coating tastes better on pork chops than the black or grey coating. :cool:
 
For the record I'd rather eat a bit of the coating off a Busse than whatever gristle/bone/veins you can randomly find in the meat at any number of fast food places. And that's BEFORE the highly trained food prep kiddies get their hands on it. :barf::barf::barf:

Thinking about it and putting it into words actually makes the paint chips seem appetizing in comparison!
 
I use my black coated warden all the time to prepare chicken and steaks. Just drink some alcohol to counteract any of the coating that might come off!
 
Thanks guys.

Can't say that I will start to use a coated blade for food prep. Nor will I be eating hamburgers anytime soon :D
 
Using a coated blade for "tree beating" and then for food might be a concern in the field. A number of plant saps and tree resins are toxic but usually the case is that the worst that happens is the resin purple patina on a blade can give you a dodgy stomach if used to prep food. I carry a seperate knife for food which is not coated so I can tell it is "clean". Something small enough to boil it out in a mess tin.

The coating itself is not the issue....it is what can be trapped in it and not noticed on a field "cleaning" regime. In a domestic situation you can "clean" any knife properly....coated or un-coated.
 
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