effect of heat on steel

[foxxtrot]

Using a new knife today and after using it cutting hot chicken the knife itself is discolored? Why.

 

[Bill DeShivs]

For it to be heat discoloration, the chicken would have to be burned to pure carbon.
More likely the blade is not stainless, and the juices discolored it.
Bill

 

[Alberta Ed]

Acids in food will stain high carbon steels. It won't affect the taste and eventually the blade will take on a patina which will protect it from further discoloration.

 

[SOLEIL]

If get the same thing on some of my knives. Some I leave the patina build up, others I polish out. If you use a little polish like PEEK or FRITZ the patina usually rubs right out.