o1 Chef Knife...?

[bberry]

Hey all!

Newer bladesmith here. Been working on an 8" German style chef knife for a friend that's a chef. I made it out of o1 steel, stock removal. It wasn't until after i finished grinding that i realized that o1 may not be suitable for the kitchen environment. I'm worried that if/when he uses it to cut various acidic foods, it will rust immediately which will potentially work its way into the food (if he continued using it). Which is probably why stainless steel is used....

Am I wrong? Thanks!

FWIW: This is a pic of it just before heat treat.

 

[Shaw Blades]

Several people that are pretty well known use O1 for kitchen knives. I've even seen Bloodroot Blades use O1 recently for chef's knives.

 

[Matthew Gregory]

Nothing wrong with that steel in a kitchen, just requires a bit of care, which should be done regardless of whether or not a knife is stainless, in my book.

 

[Don Hanson III]

01 or any carbon steel is fine in the kitchen. I don't have a stainless knife in our kitchen here.

 

[Darrin Sanders]

People cooked with carbon steel knives for centuries before SS was invented.

 

[butcher_block]

carbon steel is good choice jsut have to care a bit more
O1 takes a great patina if im going carbon i want a patina on it

 

[Don Hanson III]

People cooked with carbon steel knives for centuries before SS was invented.

Yes & still do. :thumbup:

 

[Matthew Gregory]

All true, but they also weren't irresponsible dolts.

 

[Don Hanson III]

All true, but they also weren't irresponsible dolts.

Times sure have changed, eh Matthew?

 

[bberry]

Awesome, thanks for all the replies! Glad to hear all of this, now I can have some confidence when giving it to him. As far care, anything I should know other than...

dont put in the dishwasher
always keep clean and dry (even during use)
optionally oil after use

Thanks!

 

[Darrin Sanders]

That's about it. Personally, I use non stick cooking spray to maintain my carbon steel kitchen knives. Just be sure not to buy the cheap stuff because some of it has a certain percentage of water in it.

 

[butcher_block]

when i made my wedding cake knife i buffed canning wax over the etched finish. then stopped worring about it cause my wife and i will not stay in perfect wedding day shape why should the knife.