Carbon steel or other?

R

RymanType

Joined
Nov 30, 2022
Messages
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New to the forum here, joining from the southeast. I have searched and been unable to to determine if my Gutmann h&R knife is has carbon steel or surgical/stainless blades. None of the blades are stamped stainless. How can I tell?
Thanks in advance
 
The quickest way is to dab a small spot of vinegar or mustard on the blade. If it discolors after a few seconds, it is higher carbon. If there is no discoloration or stain after a minute, it is stainless.

I would suggest degreasing the test area with isopropyl alcohol or Windex first, to make sure the test is not compromised because of oil on the blade.

Welcome to the forum.
 
I soaked my morakniv robust in frenchs mustard
Then again in lemon juice
Wiped it off and once more
In distilled white wine vinegar
The knife turned a beautiful dark gray with black blotches
 
Post pictures of the knife in question.....
Chances are it would be marked Rostfrei if the blades were stainless.
If your knife is a nice older H&R with Gutmann tang stamps, you probably don't want to be slathering mustard and vinegar all over it with the resulting blotchy gray spots......Just cut an apple or a piece of meat with it. If its carbon steel the blade will take a bit of a bluish tint which can be easily removed. Cut an apple up with a carbon blade and you will notice an acidic taste and a slight smell also.
 
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I usually prefer stainless steels but nothing wrong with carbs steels
At the end each require some care and maintenance
depending on your use the difference will be on how you take care of your blade :)
 
As above it will be reactive to foods etc.. Easy to remove if it's a carbon steel.

As an aside I don't like the coloration of mustard, lemon juice etc... I've found banana and red meat give a beautiful blue/purple/rainbow patina which I love on a carbon steel blade.
 
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