you are asking for trouble long term exsposer to the stuff may give problems. morden stainless 440c,s30v, ats-34 is what i use on my chef knives. in most states now people in food sevice are only allowed to use SS, if not cared for carbon can harbor bacteria, not to mention change the taste of the food.
It's sort of a moot question though because Gun Kote will not hold up on a knife. It does stand up better than the various baking paints that Brownells sells but still not well enough for a working knife.
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