Imperial Mystery knife steel?

C

CoffeeCat2112

Joined
Jan 26, 2007
Messages
2,339
While we're on the subject of mysteries, does anyone know what steel was used on the old Imperial Mystery knives? I have one that is in good shape, but I don't want to try to patina it to see if it's carbon or not.
 
Hi,

From what I've seen, Imperial used a lot of plain high carbon steel. So my first guess is that's what it is. Is the color a bright shiny steel? Or does it look to have softened and grayed just a tiny bit? Even unused, carbon steels will lose the shiny and show a tiny bit of graying.

Got photos?

Dale
 
bwperdue said:
While we're on the subject of mysteries, does anyone know what steel was used on the old Imperial Mystery knives? I have one that is in good shape, but I don't want to try to patina it to see if it's carbon or not.
Click to expand...

The patina could be 'tested' easily by using a Q-tip, toothpick or something similar to apply a little spot of vinegar to the blade. Watch it for maybe 30 minutes (maybe even less). If it's carbon steel (non-stainless), it'll at least darken significantly, and you'll likely be able to smell the acidic vinegar reacting with the steel (very strong metallic smell). If left in place longer, it might also produce some red surface rust. The acidic reaction can be neutralized with some baking soda; follow that with a good rinse of the blade. Not to worry, rust and patina can be cleaned up with metal polish like Flitz/Simichrome. The black oxide patina won't harm the steel at all, if you choose to leave it.

Something less acidic than vinegar could also be used. I have found slicing grapes to be a useful indicator of carbon steel. Still strong enough to smell the reaction, and the fruit inside the grape will discolor as well (dark blue/purple/almost black). If you taste the grape, it'll leave no doubt; stainless shouldn't affect flavor at all, but a carbon blade will leave it tasting pretty foul. ;)


David
 
Thanks, guys. I'm out of Flitz and plain old toothpaste, so I didn't want to actually physically mar the blade. However, I did take a closer look at it and noticed a few peppers spots, plus I also ran it through a grape. It smelled like carbon steel, and I rinsed the knife off quickly so it wouldn't stain.
 
Maybe it is just me, but even with my rudimentary sharpening skill, I have no problem at all getting an older Imperial fairly sharp. That is about the only "wisdom" I can share about the steel used on Imperial Knives.
Mark
 
Yeah, this one came rather dull (I don't think it had ever been sharpened before). A little time on the Sharpmaker and all was well. Although, I feel like I'm cheating by putting my traditionals on there instead of freehanding on stones...
 
At the risk of derailing your thread, will a patina reduce the "steel taste" on cut fruit? Or should I stick with stainless for food prep if I don't like the extra iron in my diet?
 
Hi,

A lot depends on your taste buds. But I think a patina reduces the iron taste a bit. Still, if you don't like it, stick to stainless.

Dale
 
I think it might also depend on the type of carbon steel. Case CV doesn't seem to leave as much metal taste as 1095, at least to me. The taste does seem to lessen with more patina.
 
You must log in or register to reply here.
Back
Top