Metalic taste...

Hankins

Hankins

Joined
Dec 7, 2008
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Which steel should be used for a Food Cutting/Camp knife...?
One of my Customers said the knife I made for him made any food He cut taste Metalic. It was done in 5160... Suggestions?
 
How well did you clean the edge before shipping the knife? Sometimes after sharpening there is steel dust on the edge that will make food taste metallic.
 
Tell him to wash it well and coat it with mineral oil to protect it. Unless he's hypersensitive to metal there shouldn't be any metallic particles being left on the food unless there is grinding dust stuck on the blade. Be careful it's possible the blade or particles are lightly magnatized and are slightly harder to remove.
 
I'm not sure it is metal dust. I get that metallic taste when I eat an apple sliced with a high carbon knife. Tart apples are more noticeable than sweet ones. I think it's a reaction to the apple juice with the metal. I don't notice it with stainless. You said "any food". Does that include things like bread?
 
I've experienced the same thing, but it will go away as the knife develops a patina. If he tries to keep it shiny, he's probably gonna have to learn to live with it. Doesn't happen with stainless, and, like clw3 posted, it seems worse with acidic foods. If you want to stick with carbon steels, try etching your blades fairly dark before delivery. That's what I do for food prep/kitchen knives that are not stainless.

Todd
 
Some people are really sensitive to carbon steels and cast iron. I had a girlfriend that refused to eat anything I made in an iron skillet. I could sense a slight taste shift, but all she could taste was metal.
 
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:D
 
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