-
The BladeForums.com 2024 Traditional Knife is available! Price is $250 ea (shipped within CONUS).
Order here: https://www.bladeforums.com/help/2024-traditional/
Cold Blue toxicity?
- Thread starter samhain73
- Start date
yablanowitz
Platinum Member
- Joined
- Apr 14, 2006
- Messages
- 10,020
Not if you wash the chemicals off. The chemicals in the cold blue are toxic and corrosive, but the finish left behind will be safe after the chemicals are removed.
Cougar Allen
Buccaneer (ret.)
- Joined
- Oct 9, 1998
- Messages
- 76,378
Old CW4
BANNED
- Joined
- Sep 8, 2006
- Messages
- 870
I think you'll regret cold bluing your blade. I did a good one of mine years ago and have always wished I hadn't. The bluing wears unevenly, from general use, the scabbard, etc. If you do decide to blue, get Oxpho Blue from Brownells, absolutely the cream of the crop of cold blues.
New on the Forum and I hate to raise this thread from the graves but I can't seem to find the right info anywhere on the net nor by searching the forums here either.
The Situation:
I cold blued a 1095 carbon steel blade with Perma Blue and then "tried" to remove the cold blue in hopes to get rid of the awful smell it produced (worst decision ever), but no matter what the smell always seems to remain present just not as potent. I've scrubbed the entire knife down with various grit sandpaper, given it an overnight distilled vinegar bath and then scrubbed it again to reveal the shiny blade underneath, torched it in fire in hopes to "burn" it away, and put it in hot water for a while with no avail. It always has the darn smell and it worries me because I feel like I'm not getting it completely off for some reason and no longer feel it is ever going to be safe for any kind of food prep again.
The Question:
Is there a tried and true method for removing the smell of cold blue along with any remains of the chemicals? Is this blade completely and utterly useless for using with any kind of food?
** BTW it's an ESEE (stripped obviously) and I know they have a lifetime warranty but I highly doubt that includes this situation as I have already received an email from Mike and it sounds like it only covers breakage or defects etc.
Again, thanks for anyone that has solid info on fixing this issue.
The Situation:
I cold blued a 1095 carbon steel blade with Perma Blue and then "tried" to remove the cold blue in hopes to get rid of the awful smell it produced (worst decision ever), but no matter what the smell always seems to remain present just not as potent. I've scrubbed the entire knife down with various grit sandpaper, given it an overnight distilled vinegar bath and then scrubbed it again to reveal the shiny blade underneath, torched it in fire in hopes to "burn" it away, and put it in hot water for a while with no avail. It always has the darn smell and it worries me because I feel like I'm not getting it completely off for some reason and no longer feel it is ever going to be safe for any kind of food prep again.
The Question:
Is there a tried and true method for removing the smell of cold blue along with any remains of the chemicals? Is this blade completely and utterly useless for using with any kind of food?
** BTW it's an ESEE (stripped obviously) and I know they have a lifetime warranty but I highly doubt that includes this situation as I have already received an email from Mike and it sounds like it only covers breakage or defects etc.
Again, thanks for anyone that has solid info on fixing this issue.