OK to use nonstainless for food prep?

D

dsnw

Joined
Nov 10, 2001
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Probably the easiest cutting knife I have is an Opinel #9. I guess that's due to the thin blade and easy sharpening. I have found the edge life to be reasonable too - or at least for moderate uses. I wonder if there are any health or cleaning concerns when using it for food prep since the blade isn't stainless steel. There's no rust or brown discoloration, but the blade sides have gone to a medium gray. Any advice?

Thanks in Advance,

Dave
 
I dareasy more food has been prepared with Old Hickory carbon steel kitchen knives than perhaps any other.

Folks prepared food a long time before stainless steels ever came along, so I think you are pretty safe.:)

Probably the biggest potential contamination place on kitchen cutlery is the place where the handle meets the blade. Food particles get trapped there and don't always get good and clean.

But the patina on your Opinel won't hurt a thing.
 
Rinse and wipe the blade drive if you want to avoid red rust and to protect the edge from corrosion.
 
Sure, perfectly fine. Just be sure to wipe them down well and let them dry completely after washing them before putting them back into a block or tray.

Love the Old Hickory and Chicago cultery carbon blades for use around the kitchen!
 
Ashas been said above. No problem. If you wash and dry well, rust will not be a problem. If you want to, you can oil lightly with mineral oil after drying. Mineral oil will not go rancid and is fine around food prep. It is what I use on my Khukuris that get used on food.
 
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