Food safe finishes

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wingnutgabber

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Aug 7, 2024
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Greetings, I am making blades out of high carbon steels like 80crv2. I make allot of food knives an i am trying to find a simple way to protect the blades from rust. Trying to find something that doesn’t require to much maintenance. I know I can apply mineral oil but that need ls to be reapplied after washing each time. Any suggestions would be appreciated. Thanks.
 
Forcing a patina will help but keeping the blade dry is most important. Depending on where you live and how humid your house is and how frequently you use the blades you may not need the oil.

I have a couple of 1095 knives I use in the kitchen every day,I just wash and dry immediately after use. Still no patina on them after about a year. As long as you don’t let them sit with water on them you’ll be ok.
 
running bird said:
Forcing a patina will help but keeping the blade dry is most important. Depending on where you live and how humid your house is and how frequently you use the blades you may not need the oil.

I have a couple of 1095 knives I use in the kitchen every day,I just wash and dry immediately after use. Still no patina on them after about a year. As long as you don’t let them sit with water on them you’ll be ok.
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I did dry thoroughly with fresh towel but I got some orange spots overnight. Thanks
 
Make sure the blade is well polished. If the finish is too rough then you're more likely to get rust than patina. It's really humid where I live, and my outdoor knives that have rougher finishes will rust with a clean blade just sitting there. The finer finished kitchen cutlery patinates grays and blues. I don't really keep up with oiling the kitchen knives after every use but do occasionally. Wash, dry, put away. I don't think you can totally get away from oiling carbon steel
 
Case_D said:
Make sure the blade is well polished. If the finish is too rough then you're more likely to get rust than patina. It's really humid where I live, and my outdoor knives that have rougher finishes will rust with a clean blade just sitting there. The finer finished kitchen cutlery patinates grays and blues. I don't really keep up with oiling the kitchen knives after every use but do occasionally. Wash, dry, put away. I don't think you can totally get away from oiling carbon steel
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That is very good information. The blades are a bit rougher. Some sanding lines still visible. I like that look so i didn’t Sand as smooth. Thanks
 
I sand to a minimum 320/400 grit (for looks really)
Ones that get used regularly don't have problems, just dry them well. If i'm putting them aside for a while i put a bee's wax mixture on it. If i was going to store them for ages i would probably get some renwax, it's not food safe so would need a really good wash to remove
 
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