Blade steel that smells when cutting apples?

sogflash

sogflash

Joined
Aug 28, 2011
Messages
1,595
I bought a blade blank to put a handle on a while ago. The knife is finished and looking good. The only thing I know is that it's laminated steel.

I've noticed that when cutting apples with it, a strange smell appears. If a small piece is left on the blade it'll turn dark.

I have another knife with a 1095 carbon steel blade and a similar, but weaker smell appears when cutting apples.

The mystery steel blade doesn't stain nearly as fast or much as the 1095.

Do you guys and girls have any clue what is going on with my blade?
 
Patina forming.
All of my Case CV blades smell so bad when I'm cutting up an apple, it's almost unbearable.
 
The carbon in the steel reacts with acids, forming a patina. Acids are present in fruits, some veggies (onions) and meats. I've never noticed any smell, though. Then again, that might just be because of a lifetime with allergies:o. Sniff!
 
I agree with the above statements...patina is forming. I notice it A LOT on my Super Blue and it impacts the flavor of the apple.
 
Huh.......learn something new every day. Always wondered what that unusual smell was when I'd cut an apple sitting under a tree out hunting when I was younger.
 
I've noticed that with my Opinel Carbone, Izula, ESEE-4... I didn't realize it was the patina forming that gave off that smell. Cool. :thumbup:
 
Apples also contain Citric Acid and Ascorbic Acid (Vitamin C). Both of which are anti-oxidants and contribute to the oxidizing conditions of patina formation.

Malic Acid was originally coined Acide Malique, derived from the LATIN word mālum which means apple. The Italian word mela comes from the Latin word ;)

Interestingly, Malic acid plays a key role in cell metabolism in both the citric acid cycle (ATP synthesis) as well as maintaining electrical balance in your cells. Hence the saying, an apple a day keeps the doctor away.

I've also heard malic acid contributes in the reduction of cholesterol, but i'm not sold on that one. I'd say it's more the soluble fibers found in apples that absorb bile in the small intestines. Bile is a form of cholesterol.
 
Congrats, you have discovered my #1 reason for not using carbon blades for cooking.

Once, the smell on one of my L6 blades was so bad cutting fruits I almost threw up.
 
100eyes said:
Congrats, you have discovered my #1 reason for not using carbon blades for cooking.

Once, the smell on one of my L6 blades was so bad cutting fruits I almost threw up.
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My white#2 carbon blade doesn't stink...
 
timbit said:
My white#2 carbon blade doesn't stink...
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interesting, have you tried applying a patina with mustard or such?

pretty much all the carbon blades I tried get the rusty smell as a patina forms. on the L6, the smell wouldn't even go away after washing so I had to bring it back to a satin finish.
 
100eyes said:
interesting, have you tried applying a patina with mustard or such?

pretty much all the carbon blades I tried get the rusty smell as a patina forms. on the L6, the smell wouldn't even go away after washing so I had to bring it back to a satin finish.
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No...it came with a decent patina. I cut oranges and citrus fruit with it, and I get a very faint odour, but it doesn't transfer to the food.
 
^^^^^^^^:thumbup:^^^^^^^^^^^^
I had a mora that I couldn't use for food the taste was so bad.
 
sogflash said:
Should it smell less when it has developed a good patina?
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Yes, the smell/taste should become less intense as the patina forms.

I stick any new carbon steel knife that I intend to use with food into a potatoe overnight, this forms an excellent patina base.
 
L6 is known for being very corrosion-sensitive so it's not surprising it would stink the most!
 
My O1 Bushcrafter stinks when my hands get sweaty on it, kinda like a metallic tinge. I personally think it smells like blood.
 
HardTripper said:
My O1 Bushcrafter stinks when my hands get sweaty on it, kinda like a metallic tinge. I personally think it smells like blood.
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I noticed the same thing with my O1 Spydie Bushcraft.

My hands really stink of metal after handling it, even when my hands are dry and/or I've only used it for a moment or two. I've never smelled anything like that when using any of my other carbon blades in 1095, 1075 or 52100. Does anyone know if this is a common thing with O1 perhaps?
 
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