OK, so what did I do wrong with the Mora?

M

mountainbiker

Joined
May 19, 2006
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74
So I bought a Frosts Mora a few years back and a few days ago I used it to cut some limes and vegetables for grilling. Then I got to cleaning it and I noticed some spots that would not come off with water.

This is the carbon steel model. Was I not supposed to cut limes with it? I'm thinking the lime juice somehow reacted with the carbon steel.

Thoughts?

I have a couple of other blades, but have not seen this happen. Does this also happen with stainless steel (maybe a dumb question - "stainless"?)

Not sure if it's too clear in the pictures below



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It's just a patina; carbon steels will patina if any liquid stays on them for prolonged periods of time. Best thing to do is to wipe the the blade down after use and wash later if you don't have time. The stains on that blade should come off with some flitz.
 
You inadvertently forced a patina. Carbon steel blades normally darken with age and use, but they do it a lot quicker when exposed to acids, such as your limes. Tomatoes and apples will do the same thing, for the same reason. It doesn't hurt anything. If you use carbon steel for kitchen work, it's going to happen eventually.

"Stainless" isn't really stainless, either, but it's a lot more resistant.
 
Food acids do that to carbon blades,but nothing wrong with little patina,in fact it prevents further rusting(to some extent)
 
mountainbiker said:
Forgive my ignorance, but what's flitz?
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"Flitz" is a particular brand of metal polish which seems to be popular around here.

Black oxidation like that forms a tight layer which does not wipe off or flake off like red rust does. It also inhibits further oxidation and pitting. Some of us let our carbon steel blades form that patina gradually over the years. Some force it quickly with various acids and others polish it away whenever they see it. The choice is yours.
 
Did nothing wrong. In my experience, lemon juice will cause your knife to stain faster than anything else I've seen. If you actually use your carbon steel knife, it'll get some stains. Adds character I think.

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You didn't do anything wrong, enjoy the patina. It will protect you from rust. It adds character to the knife, and most knife knuts (myself included) thinks it looks better with a patina anyway. Shiny blades are boring.
 
I think you made your Mora even better. :) Tomatoes will do the same thing on my Mora 911. I can get a better edge (or at least it seems seems that way) on the carbon steel Mora than my SS 946G which is also a darn good knife and doesn't stain. Flitz metal polish should clean it up though again I think it is now better.
 
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Good to hear the knife isn't damaged. Just a bit worried I had done something irreparable to the steel. I'm not going to polish it. I agree, it adds character. Thanks!
 
yablanowitz said:
"Flitz" is a particular brand of metal polish which seems to be popular around here.

Black oxidation like that forms a tight layer which does not wipe off or flake off like red rust does. It also inhibits further oxidation and pitting. Some of us let our carbon steel blades form that patina gradually over the years. Some force it quickly with various acids and others polish it away whenever they see it. The choice is yours.
Click to expand...

Your avatar has the cutest puppy ever. Awwwww

:o
 
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