Magnetic vrs: Non-magnetic Steels

G

Gypsy

Joined
Aug 9, 2000
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I've located a couple of sources on the Internet for F. Dick polished steels. The ones I've found are magnetic so that if there is metal particles present they will stick to it rather than falling into food.

Are there any drawbacks to using a magnetic steel rather than one that isn't?
 
ALL steels, being ferrous alloys, are magnetic. This means that they generate eddy currents when moved through a magnetic field, just like the copper armature of your grand father's automobile generator did. Note that the Cu is magnetic, and things like Co and Al are magnetic as well.

But they (Cu, Co and Al) are not FERROMAGNETIC. This is a state in which a piece of alloy, when exposed to a magnetic field, will form permanent magnetic domains. Just like the ferric oxide particles on a cassette tape will when they go past the record head. Just like a needle will, if rubbed by a permanent magnet.

You are talking about a steel knife which is not only magnetic, but has been magnetized. There is no particular advantage to having a knife of this sort. It will tend to pick up ferromagnetic shavings of all sorts, and stick to steel cases of electronic machinery if you are working inside. Usually this problem is stated in the reverse: my knife has become magnetized, how can I demagnetize it? The answer is using a degaussing tool of sufficient size. They used to come fairly large. During WWII, one type of detonator of torpedoes was based on the presence of a magnetic field of a ship. They constructed degaussers large enough to degauss entire ships.

Hope this helps, Walt
 
Thanks Walt for the reply. I apologize for not being more specific in my post. When I said steel I was refering to a steel like a butcher's steel used to bring back the edge on a knife. You sure sound like you have a lot of knowledge about metals. Thanks
 
Gypsy,
Generally speaking, the best steels for routine use are the polished ones (as this one by F. Dick apparently is). These aren't really intended to remove metal from the edge (as a sharpening stone will), but rather to realign the metal that's been deflected due to various impacts with the material being cut. This is merely a roundabout way of saying that a smooth steel shouldn't be removing enough metal for this magnetic feature to be of much use. Besides, many of the more stainless steels (found in a majority of kitchen knives) probably are ferromagnetic enough to stick anyway. If the thought of metal particles in your food is a major concern, a quick post-steeling swipe on a paper towel is all that would be required to alleviate the problem.

On the flip side, if this F. Dick steel otherwise seems like a good deal, its magnetic properties certainly wouldn't dissuade me from making a purchase. I just wouldn't pay extra for this feature.
 
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