Coated SR-101 for food prep?

E

emt1581

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Dec 28, 2011
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When doing batoning/firewood prep, the crinkle finished coating of SR-101 can grab and hold sap, dirt, etc. Plus it can stain on the edge. Makes me a little wary for game/food prep.

Can anything be done to clean these up enough so nothing is transferred to food? Or do they have to be designated specifically for food prep in order to work for that task?

Thanks

-Emt1581
 
Good question. :)

It is difficult to get coated knives that are used on wood clean enough to be trusted on food. I've used some for both and still sitting here, but getting sick could be a reality if you accidentally contact a poisonous plant in your chopping and fail to get it cleaned off.

My go to chopper is uncoated, but I do have dedicated food prep camp knives, also uncoated.
 
leatherman said:
Good question. :)

It is difficult to get coated knives that are used on wood clean enough to be trusted on food. I've used some for both and still sitting here, but getting sick could be a reality if you accidentally contact a poisonous plant in your chopping and fail to get it cleaned off.

My go to chopper is uncoated, but I do have dedicated food prep camp knives, also uncoated.
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Thanks for sharing. Kinda seems like coated blades either have to be for utility/defense or food prep...not both.

Come to think of it, since they can't be cleaned real well, I'm not sure if they are any good for food prep to begin with. I mean if you get some blood or grease or whatever in those craters and then it sits and rots....that can't be good.

Thanks

-Emt1581
 
I have used my RMD for cleaning game, wood processing, and eating in the same trip. I am still here and still using that same CG RMD for every task under the sun. Now I will say I normally do not use it for food prep I normally carry a folder with me for that but on the trip I am speaking of I left my Vic Farmer at home so the RMD did what was needed. I also don't chop with knives (I will baton down a tree if needed) I reserve that for axes so I am pretty sure of what my knife is coming in contact with. I have also had a lot of the coating wear off of the knife from use so I am sure that might make somewhat of a difference.
 
PatrickKnight said:
I have used my RMD for cleaning game, wood processing, and eating in the same trip. I am still here and still using that same CG RMD for every task under the sun. Now I will say I normally do not use it for food prep I normally carry a folder with me for that but on the trip I am speaking of I left my Vic Farmer at home so the RMD did what was needed. I also don't chop with knives (I will baton down a tree if needed) I reserve that for axes so I am pretty sure of what my knife is coming in contact with. I have also had a lot of the coating wear off of the knife from use so I am sure that might make somewhat of a difference.
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Thanks for sharing. But what did you mean about the coating wearing off? If it wears off or smooths out would that preserve the steel from rusting but minimize particles of sap/dirt/blood/etc. getting caught?

Thanks

-Emt1581
 
When it smooths out there isn't as many little pockets for stuff to get held up at in my experiences. I really don't have any rust issues as I take care of my knives (most of mine are un coated tool steels) but I am sure it still protects the steel just fine until such point as it wears away from the steel completely which will happen over time.
 
sometimes i will sand the coating smooth, most of the time I just strip them. Honestly, if bacteria can get in, so can bleach water for cleaning. I think the coating is a non-issue for food prep, but the crinkle visual bothers me.
 
tomthebaker said:
Honestly, if bacteria can get in, so can bleach water for cleaning. I think the coating is a non-issue for food prep.
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.... those point probably sum it up best for me as well. I also carry a pack of antibacterial wipes in my pack for hands and such, I also use these to give my blades a clean after use. Probably as much chance getting ill from gunk on your hands as from something on the blade in similar circumstances.
 
tomthebaker said:
sometimes i will sand the coating smooth, most of the time I just strip them. Honestly, if bacteria can get in, so can bleach water for cleaning. I think the coating is a non-issue for food prep, but the crinkle visual bothers me.
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I have not sanded one yet, but worn some off. I do have a pumpkin scaled black "crinkle coat" that I've never used. I do not like that coating. Love the tanker and sage. I have four RMD's. One Rodent 3 and love it, but it Custom Shop from a Rat friend of mine. Patina is what it has now. Same as my FFG RMD. SR101 is geat stuff. 1095CV is okay. I like that too. But it ain't SR101.
 
The satin INFI RMD worked splendidly on thinly slicing up a barbecued whole beef eye fillet last night. Was too busy slicing and eating to take pics.
Now it sports light patina after the meat cutting.
 
I used a scrapper 5 for cutting up a bunch of raw pork chops last night, but a hot wash straight after and it looks brand new still - I doubt anything is sticking there that wouldnt be under my fingernails too. The crinkle is actually pretty darn smooth when I look at it now.
 
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