Heat treat tolerance?

[kgd]

One of the ways I use to season my cast iron pans is to bake them with a coating of veggie oil at 350oF for 1 hour. The coating blackens causing a nice very robust patina. I already know how to patina via mustard and vinegar and am just exploring this as an alternative.

I would like to hear from some of the makers or metallurgists out there whether or not treating a carbon knife (blade only, not handle) in this manner would ruin its heat treatment?

Thanks

 

[Kim Lau]

It most likely would ruin it, you might have better luck in the knifemaker's forum