Is the usage of blade with patina in the kitchen healty?

[Esav Benyamin]

Thank you all so much. How about the vanadium? Carbon V steel of CS Twistmaster, isn't it toxic either?

Vanadium won't leech out anyway, so it couldn't harm you. By the way, "Carbon V" was simply a way Cold Steel designated whichever high-carbon steel they happened to have Camillus use at the time in making their knives. It did not necessarily refer to vanadium.

I believe the first place steel was regularly produced was by the Kardakka of the Black Sea shore of eastern Anatolia ... right in the area of modern Trabzon.

 

[MValborg]

on a similar topic is there a safe way to "force" a carbon blade to develope a patina?

 

[Esav Benyamin]

Yes, easily. use anything acidic like mustard or vinegar and wipe it on or dip the blade in it in a glass. Leave it for a while, take it out, and see if you want it darker.

If it's darker than you like, metal-polish it off and start again. (Ain't no such thing as too dark! )

 

[MValborg]

thanks!, now back on topic

 

[GRIM 62]

I must say,I've never experienced a vile odor when preparing fruits and vegetables with carbon steel knives.

 

[yultuz]

Esev Benyamin,
The county Sürmene of my city Trabzon is famous on cutlery. My people have been making knives for hundred years. I've been selling custom-made Sürmene knives in a Turkish shopping site: http://urun.gittigidiyor.com/E-Buyuk-Surmene-Cakisi-26-cm-El-yapimi_W0QQidZZ17338550. You can see the knife there. It's special made (only 21 available and 12 of them are sold), blade steel is 440C, overall length is 26 cm.

 

[gnw1209]

I wouldn't use it.

Cutting mundane everyday things with carbon steel blades releases carbon monoxide into the atmosphere, and into your lungs.

Stay away, my friend.

that could not be futher from the truth, its perfectly safe and the rust on yur blade is not rust but a "patina" this is a for of rust that will not dammage your blade in the least it will infact prtect it from red rust that will harm your blade. also 80% of chefs in reasturants use carbon steel for food at first it will leave a funny taste on your food but once it has a patina you will have no problems but the smell and taste are in no toxic

 

[kozak6]

Thank you all so much. How about the vanadium? Carbon V steel of CS Twistmaster, isn't it toxic either?

Alloying elements in steel, such as vanadium, tend to comprise a tremendously small amount of the steel.

If the steel even has vanadium, it will make up anywhere from a fractional to a low single digit percentage of the steel.

And then, consider the mass of the steel left on the food.