Blade discoloration question

NJJ

NJJ

Joined
May 28, 2013
Messages
232
OK I posted this knife a while back and have been using it a lot without any weirdness, until today. I brought left over pork chops for lunch and used my knife to cut them up and this happened -

WP_20130618_003_zps8c505364.jpg


There was absolutely no discoloration before and now there is. Here is a pic of it after I finished it -

WP_20130613_002_zpsfd6157d2.jpg


The steel is 0-1 tool steel and it was Ht'd and tempered and holds an awesome edge. Any ideas?
 
Yup, that is the salts and acids in the meat forming a "Natural Patina". With O-1, 1095, 1084, W-2, and any other "simple" carbon steel, you are going to lose that bright finish if you use it to cut anything besides newspaper.

Use it, and enjoy. Nothing like a good patina over time to help eliminate rust problems. (Sort of like Grandma's old iron skillet)

Robert
 
I had almost the exact same thing happen to me eating pork with a mora. I think it is just the meats weird effect on the steel.
 
Thanks guys, I just wanted to make sure :) didn't know steel would do that...
 
It doesn't bother me, I didn't know that would happen with carbon steel. I'll leave it on for some character :)
 
Looks just like my knives made of O-1. I made a couple of O-1 knives for kitchen use. They are a lot of fun to use because the the patina constantly changes. Different foods will create different looking patinas.

Ric
 
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