In advertent heat treatment

B

Beaver

Joined
Nov 24, 1999
Messages
616
While barbecuing last night, to test the doneness of the meat, I pulled out my Moore Maker Stockman. As you know this is 1095 blade steel. After making several cuts to test the meat, I noticed the blade blued somewhat. I'm not sure if this is just another layer of patina, or if I've done something to harm the blade. Any thought on the matter.

Jay
 
It's patina. Any meat you cook on the grill (and still eat) probably didn't get past 160 degrees. That's too low to affect the heat treat.

Search on "harden 1095 steel" for all the gory details.
 
go cut up a few carrots and see what happens. a knife i made from 1075 turned blue soon after. washing the knife off right after made no difference either. raw chicken does the same thing.
 
Blood contains iron and will cause patina to form even when cutting a cold steak. Many hunters poke the deer to see if it's dead with the end of the rifle barrel. Then wonder why the barrel is rusted !!
 
This will gow away, I noticed this myself from stake fat and tried to intentionaly make my wootz blade blued rubbing it with that fst, but it just can not stay and wipes out or was out easy.

I guess this is som kind of thin layer of fat palying tricks with light...

Thanks, Vassili.
 
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