My Knife Smells Terrible!

K

kynaston1474

Joined
Oct 15, 2013
Messages
6
So, this is my first post here. I've read a lot of posts here over the years but never really signed up for an account because I could usually just find my answers by searching. However, now I have an issue I just can't find any info on. I bought a Habilis Bushtool. I want to start by saying that I really like the knife and I've carried it for a couple months now everyday and use it a lot. What I do not like, is the smell it carries. It smells horrible, on a whole other level. I'm assuming it's a coating or something they've used to blacken the blade. I don't like my blades blackened normally so I've never read up on the process much. I prefer a shiny blade on stainless and the natural patina that forms on high carbon. I thought the smell would wear off over time but it just isn't going away. It's diminished a little but the instant the knife gets a little damp the smell instantly comes back strong enough to make me choke. My friends and I think it smells a little like Nair. Any advice on how to deodorize my knife would be very appreciated. I'm not attached to the blackened blade at all so just about anything shy of sanding is fair game, I don't want to loose the rough finish.
 
That is strange.

I hate black coated knives. Have you thought of stone washing? Gives a nice finish.
 
I actually just contacted them (don't know why I hadn't thought of it before). I've got a few years of knifesmithing under my belt and a lifetime of handling experience and I've never seen anything quite like it. I can't get the black to go away either, when I wear the black off it comes right back.
 
Try and be the one sharpening a yanagi-ba that's used to cut tuna all day, talk about something that will curl the nose hairs.

The steel typically won't hold a smell but a wood handle will. If the blade "coating" is just patina then simple polishing compound will remove it and if you have a wood handle then that's more than likely the source of the smell.
 
Sushi chefs sometimes use lemons to help with the smell. Also very hot water bath. Not sure if it possible to ruin a heat treat but works fpr me.
 
Water cannot get hot enough to ruin a HT.
 
HwangJino said:
Sweetness, even boiling water?
Click to expand...

212 degrees isn't enough to melt anything other than your hand, if you are careless. Water won't actually get much hotter than that, on conventional stoves. Steam however can get quite a bit hotter, but still not enough. I would imagine it would have to be somewhere in the 1000 degree range to hurt it. Hope this helps a little.
 
As a person who does some small knife making I have learned that it take ~250C (490F) to change the temper of steel. and water vaporizes at ~100C (215F)
 
It sounds like they are using a chemical blueing process of one sort or another - I doubt it is that, though the acids used can be quite stinky.

From the description on their page, they then coat the blades in olive oil. Maybe the oil went rancid?

I'd try boiling it, then scrubbing it down with detergent to strip off the oil, first (get some hot soapy water in the kydex sheath too - tho be careful not too hot). If that doesn't do it, it would be worth reaching out to them to see if there could have been a problem with their blueing process.
 
Boiling can soften and ruin the epoxy. It will not affect temper. Temperin typically doesn't start until about 350*F.

Olive oil does go rancid.


-X
 
We use a birchwood casey oxidising product to put a patina on brass and copper, but it will also blacken steel; it does have quite a 'unique' odor. I don't know if I would call it 'nair', perhaps but maybe more like a big bag of musty newspapers with some fish heads thrown in and baked in the sun for a few hours.
 
I betcha it's black oxide. I coat my knives in it and it does give a strange odor. I know from how I do mine, it's only the sealer that stinks, if you don't seal it it won't stink but it will wear off incredibly fast.
 
I'm also wondering if it's the blade or steel at all. My first thought was, what's the handle made of? Looking at the maker's web site, seems like a lot of the knives appear to be handled in micarta(?). I only wonder about this, because some older micarta-handled folders I have can smell a bit strange at times (even when they were new). I've never known if it's the manufacturing process (resin used, how it might've been cleaned after manufacture, etc), but it's unique.


David
 
Found these tidbits also, from the maker's own site:

"The bluing that we use is the best money can buy. Bluing by its nature is unpredictable, it is the action of acids that have elements in suspension that causes the bluing action. In most cases it will be very dark when new and will mellow to a more traditional blue as the tool is used and ages. There can be very dark areas and light swirls also, as I said before it is unpredictable (...)"
Click to expand...

and...

"Our tools are coated with olive oil and shrinkwraped to insure that they remain rust free and by using olive oil we can insure that they are food safe. Upon recieving your knife please wash it thouroughly with warm soapy water, dry completely and reapply a thin coat of olive oil. (...)"
Click to expand...

Maybe it has got something to do with bluing, or the olive oil, or some weird mix of the two.


David
 
knifenut1013 said:
Try and be the one sharpening a yanagi-ba that's used to cut tuna all day, talk about something that will curl the nose hairs.

The steel typically won't hold a smell but a wood handle will. If the blade "coating" is just patina then simple polishing compound will remove it and if you have a wood handle then that's more than likely the source of the smell.
Click to expand...

I've had carbon steel Yanagi type Tuna blades and other Japanese carbon steel knives come in to my shop that stink to high heaven! This is usually because of the constant fish exposer and poor maintenance. Carbon steels can have a Sulfur type smell with just normal use.

I don't know what coating these people use? I do know that Olive oil is for cooking and salads only. Never put Olive oil on a knife or cutting board you are going to prep food with.

As another posted mentioned it can turn "Rancid" and you could find yourself crapping like a goose!:eek:
Use Mineral Oil only on Cutting boards etc.


You may have a extra sensitive nose to whatever combo of steel, coating and perhaps the Oil turned Rancid?
Put one cup of Household bleach in a sink of very hot water and soak the knife for a few hours.
It might help?
 
I once used a cold bluing product on a carbon Mora - it left it with a fairly nasty odor that likewise imparted an unpleasant hint to my daily apple. Did a poor job of protecting the steel anyway, will never do that again. I believe it was Birchwood Casey - worked well on my firearms.
 
I have had the same problem with my habilis. The bluing wore off and I thought that was the problem but now it Already has a patina but the metal has odor. I think it's the carbon steel. Smells like a wok. No matter what I do, it smells and you can even taste it. Maybe I'll boil or strip it, then put a force patina back on it. Maybe polish? I've really used this thing and nothing seems to make a difference
 
You must log in or register to reply here.
Back
Top