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- Sep 8, 2014
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Just wondering.
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Is the coating on the Griptilian find to cut food with?
- Thread starter Noswad0208
- Start date
- Joined
- Nov 9, 2009
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- 44,314
I wouldn't.
http://www.cerakoteguncoatings.com/resources/files/MC-160 SDS.pdf
There is a reason that kitchen knives aren't coated.
http://www.cerakoteguncoatings.com/resources/files/MC-160 SDS.pdf
There is a reason that kitchen knives aren't coated.
Last edited:
- Joined
- Feb 2, 2005
- Messages
- 4,271
I agree with Rev. If you're gonna do food prep, best to use an uncoated blade.
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- Sep 22, 2014
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- 2,930
Which coating? Benchmade has 4 - Cerakote, BK1, BT2, BP1.
Most Grips that are coated with BK1 which has been described as similar to teflon.
While many 'liquid' protection coatings like Tuff Glide are not food safe and come off the blade relatively easily. But hard coatings don't come off so easily and when it does not in significant quantities.
Most likely any artificial coating on a blade is probably not a good thing to eat. Just depends on how much is consumed. Even teflon eventually wears off and gets in your food.
BTW, is the epoxy coating on Becker or ESEE knives 'food safe'? But they doesn't come off easily, certainly not due to the rigors of food prep.
And what do you oil your uncoated blades with? Is it food safe?
Frankly, I'd be more concerned about the contaminated food/water supply the animal/vegetable I prep'ing had been exposed to than the hard coating on the blade.
Most Grips that are coated with BK1 which has been described as similar to teflon.
While many 'liquid' protection coatings like Tuff Glide are not food safe and come off the blade relatively easily. But hard coatings don't come off so easily and when it does not in significant quantities.
Most likely any artificial coating on a blade is probably not a good thing to eat. Just depends on how much is consumed. Even teflon eventually wears off and gets in your food.
BTW, is the epoxy coating on Becker or ESEE knives 'food safe'? But they doesn't come off easily, certainly not due to the rigors of food prep.
And what do you oil your uncoated blades with? Is it food safe?
Frankly, I'd be more concerned about the contaminated food/water supply the animal/vegetable I prep'ing had been exposed to than the hard coating on the blade.
- Joined
- Jul 1, 2013
- Messages
- 32,479
An occasional Apple won't hurt but I wouldn't use it for daily food prep and using a folder for daily food prep is just asking for trouble.
Its called long term exposer. Put as little foreign stuff in your body as possible!
Its called long term exposer. Put as little foreign stuff in your body as possible!
- Joined
- May 18, 1999
- Messages
- 1,709
Don't overthink it. It is a hard coating that will require more than cutting food to come off. You'll be fine.