Coating on Cold Steel American Lawman safe for food?

A

alphapunk2

Joined
Nov 15, 2012
Messages
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As the title says, is it safe for me to cut really hot food using a Lawman? I'm a bit worried that the coating might melt or be scratched right off when exposed to a fire or something hot.

Anyone?

Edit: i'd like to ask this as well, is it ok for me to use alcoholic/non-alcoholic wet wipes to clean food stains or mud/soil off the Lawman and Fallkniven s1 (satin finish)?
 
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The coating used on the Lawman and Recon 1 is quite tough. Normally, to get it off you have to sand it. Hot food poses no problem. You may be able to burn the paint off with fire, but doing so would screw up the knife in any event. In short, I have no hesitation in using my Lawman or Recon for food.
 
The coating should be fine for what you describe. Personally, I think the amount of coating on any knife will not harm anyone. The amounts you may or may not ingest is so minute it should not be a concern. The wet wipes should also do no harm to either knife you have.

Also, welcome to the forum.
 
I wouldn't worry too much about using it on food at all.
Exposing your knives to high heat levels is never a good idea , and if you heat the blade itself too much ( on any knife) , you will possibly affect the heat treat.

I have a couple of S1's and many other stainless blades. Wet wipes/hand sanitizer work pretty good at cleaning them and even get pitch/sap off pretty well.

Welcome to BF.
 
ok thanks everyone for the input and welcome. I'd be lost without the information!

So i guess it's safe for me to cut some sizzling hot steaks with coated knives haha! Wonderful :3
 
A.P.F. said:
The coating used on the Lawman and Recon 1 is quite tough. Normally, to get it off you have to sand it. Hot food poses no problem. You may be able to burn the paint off with fire, but doing so would screw up the knife in any event. In short, I have no hesitation in using my Lawman or Recon for food.
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I agree that the coating should not pose a problem with hot food, but the coating is not that tough. Many threads here describe how it is easily removed by scratching the coating with another knive or sharp object. I personally removed mine in about 5 minutes with a paint stripper and steel wool. If your concerned, just remove it. Easily done and in my opinion, makes for a much nicer looking finish.
 
red1965 said:
I agree that the coating should not pose a problem with hot food, but the coating is not that tough. Many threads here describe how it is easily removed by scratching the coating with another knive or sharp object. I personally removed mine in about 5 minutes with a paint stripper and steel wool. If your concerned, just remove it. Easily done and in my opinion, makes for a much nicer looking finish.
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So you're saying that when the coating starts coming off, i should stop using it to cut hot food?

hmmmmm i will consider taking off the coating but only after i've used it for a while :D I wanna use it as-is out of the box before doing anything to it!
 
Very interesting question.

But I wonder, unless a person knows the exact chemical composition of a blades coating, how those chemicals will react to various levels of heat, or how they will react to foods that have acids in them, how can you know that they are safe?

Where was the knife made? China? Does the manufacturer know or care if potentially toxic chemicals were used during the manufacturing process?

Once upon a time people thought that canned foods were perfectly safe. Then they found out that the seams were welded with lead and that the lead would leech into the food. Nowadays, we're learning that some plastic bottles are releasing toxins into their contents.

I've never seen a kitchen knife with a coating on the blade. Not even to protect it from acidic foods, rust, etc. Maybe there is a good reason for that.

But to tell the truth, it's not something I lose sleep over. Like I said, it's an interesting question.
 
killgar said:
Very interesting question.

But I wonder, unless a person knows the exact chemical composition of a blades coating, how those chemicals will react to various levels of heat, or how they will react to foods that have acids in them, how can you know that they are safe?

Where was the knife made? China? Does the manufacturer know or care if potentially toxic chemicals were used during the manufacturing process?

Once upon a time people thought that canned foods were perfectly safe. Then they found out that the seams were welded with lead and that the lead would leech into the food. Nowadays, we're learning that some plastic bottles are releasing toxins into their contents.

I've never seen a kitchen knife with a coating on the blade. Not even to protect it from acidic foods, rust, etc. Maybe there is a good reason for that.

But to tell the truth, it's not something I lose sleep over. Like I said, it's an interesting question.
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dude you just scared me..... ok i'll avoid using coated knives on food........ oh and i have 1 more example to add to your list of health hazards :D When you cook fish wrapped in aluminium foil, never add lime/lemon/citrus/acidic stuffs to it, it'll cause cancer from the chemical reactions with the metal. <3

hmmm but then again, a lot of cooking pans have teflon coating on it to prevent food stains. And i have a kitchen knife at home with the same coating on it used for cutting rice rolls, doesn't really work any better than non coated ones anyway, still have to constantly rub sesame seed oil on it to prevent stickyness
 
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alphapunk2 said:
dude you just scared me..... ok i'll avoid using coated knives on food........ oh and i have 1 more example to add to your list of health hazards :D When you cook fish wrapped in aluminium foil, never add lime/lemon/citrus/acidic stuffs to it, it'll cause cancer from the chemical reactions with the metal. <3

hmmm but then again, a lot of cooking pans have teflon coating on it to prevent food stains. And i have a kitchen knife at home with the same coating on it used for cutting rice rolls, doesn't really work any better than non coated ones anyway, still have to constantly rub sesame seed oil on it to prevent stickyness
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Aluminum can be toxic. I've heard several times that using aluminum cooking pans can be a health hazard.

And if I'm not mistaken, it's recommended that teflon coated pans be replaced before the coating starts to wear. For health reasons.
 
omfg then that pretty much means that those aluminium foils sold at supermarkets for oven cooking/food wrapping are killing us all slowly right now???

hmmmm i think i might have to throw away the kitchen knife then..... shiny parts are showing on it....
 
alphapunk2 said:
omfg then that pretty much means that those aluminium foils sold at supermarkets for oven cooking/food wrapping are killing us all slowly right now???

hmmmm i think i might have to throw away the kitchen knife then..... shiny parts are showing on it....
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I think with the aluminum it's more about using them for boiling and exposing them to extended high temperatures. But what do you want from me, I'm not a science teacher, I'm just some guy on Bladeforums. ;)
 
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