Does VG-10 'tarnish'?

[iceaxe]

I'm collecting these Mcusta knives (VG-10 blades, not Damascus). I just rec'd one of this year's new models -- all five of the blades from last year's model are a little bit darker. Doesn't look like rust, they look 'tarnished'...

Both are oxidation reactions: I don't think the composition of VG-10 is right for tarnishing, but I wouldn't expect VG-10's Mo and Cr to discolor that noticeably in only ~5-6 months. And I be really surprised if it's a quality issue with Mcusta. I have a bunch and the knives are all great.

Anyone have the same experience? If I do need to 'polish', any reco's for shining the blades up without removing much (or any) metal?

 

[Knife Outlet]

Yes, VG-10 has always behaved this way. If you want to remove the discoloration, just use a little Barkeeper's Friend on the blade. That will remove the gray layer. Barkeeper's Friend is available at the supermarket where you find the cleansers. It is not abrasive.

 

[pkdmslf]

I used one of my VG-10 knives to cut buffalo and beef steaks with and noticed afterwards that the blade was stained. Washed in warm soapy water and dried then wiped down with some oil. Stains went away. Kind of surprised me that it would stain that easily. But I still like it.

 

[iceaxe]

Thanks for the tips.

FYI, I haven't used the knives -- they're just darkening with time. I'll clean as suggested, then oil the blades a little more carefully/thoroughly this time.

Any idea why VG-10 does this? Just curious. In any case, VG-10 is probably my favorite all-purpose steel.

 

[Knife Outlet]

Thanks for the tips.

FYI, I haven't used the knives -- they're just darkening with time. I'll clean as suggested, then oil the blades a little more carefully/thoroughly this time.

Any idea why VG-10 does this? Just curious. In any case, VG-10 is probably my favorite all-purpose steel.

It is one of my favorites, too. I'm not metallurgist enough to give you a scientific reason for the gray discoloration. It never really bothered me. FYI S30V, the American competitor to VG-10, doesn't do it.

 

[mete]

There is a surface problem there ,it's not the steel. I had a staining problem with some AUS-8 which I couldn't understand since I had used a similar blade for years without a problem. I repolished it with some 400 grit paper and that removed the problem !! My kitchen knives are the 'Shun" 'damascus " blades with VG-10 core and I've never had the problem.

 

[iceaxe]

It is one of my favorites, too. I'm not metallurgist enough to give you a scientific reason for the gray discoloration. It never really bothered me. FYI S30V, the American competitor to VG-10, doesn't do it.

I think in many cases the differences between VG-10/S30V/BG-42, etc. are much smaller than the variations in how well the blades are ground and sharpened. So I suspect that a lot of casual collectors and users confuse grades of steel with quality of workmanship and craft.

I know I did. I was NOT fond of S30V after I got my BM Skirmish. But I learned the difference in a BIG way when I got my Sebenza, which w/o question is the best blade I own.

I really don't like 154CM, based maybe a dozen of my knives, although I have a custom Matsuoka with 'CPM154V' (I think CPM154 is the real name) on the way and I'm looking forward to seeing the difference. But I really love VG-10 by itself or clad because every single knife I have that uses it (~10) came with a great blade that's still almost as sharp as the day I got it -- and they all came scary sharp.