Prevent food Mark's in a custom kitchen knife

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gearhead99

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Oct 3, 2016
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Hello. I was just wondering if anybody knew how they prevent the temper marks and acid marks from a tomato or pepper out of a custom kitchen knife that has been used and what to put on it to prevent it from it happening again? The blade metal is 1095 Sanded up to 400 Grit. Thanks
 
A good food-safe wax will help, but carbon steel WILL react to food acids. 400 grit is not fine enough to help keep oxidation etching to a minimum. It will be easier to keep clean if you bring it up to 1000 or beyond, and wash/dry immediately upon using. Or decide you like the patina. :-)
 
Stainless steel for kitchen knives for me, with scant few exceptions. Patina sucks!

Best Regards,

STeven Garsson
 
Don't use it? LOL

To me, patina on a carbon blade just means it's being used which is a good thing. :)
 
You could also force a particular patina with mustard or vinegar. Dark and grey patina seems more stable
 
Just clean it and wipe it dry after use, keep it oiled in between use.
Eventually a nice grey patina may develope (and protect the blade from further oxydation), if you don't like it you could scrub it away or even it out with household metal polish on a cloth
 
Seeing a carbon steel knife earn and develop a nice, rich patina is one of life's simple pleasures.

Bottom line is, if you cut stuff with a carbon steel knife, it will develop a patina. Nothing you can do to stop it. You can coat it in oil, you can clean it off, you can buff it, you can sand it, you can hold rituals of your choice over it... Doesn't matter. It will still discolor with use.

The neat thing is, the more patina the blade has, the less it will actually develop rust, plus it won't make food you cut with it discolor or taste weird.

Something to think about.

If I were you, I'd use it, clean it, dry it, then oil it. Take pride in that patina that develops with use and age. There's no way to prevent it, short of buffing the patina off every time it inevitably forms, or never using the knife at all.
 
Kohai999 said:
Stainless steel for kitchen knives for me, with scant few exceptions. Patina sucks!

Best Regards,

STeven Garsson
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You don't use your carbon steel knives? I thought I knew you better Mr. Garsson! :D
 
AntDog said:
You don't use your carbon steel knives? I thought I knew you better Mr. Garsson! :D
Click to expand...

I did.

Use one carbon damascus utility knife that would have benefitted massively from a deeper etch, other than than, all using knives have been replaced with stainless steel....don't have time for that crap.

Have a few slipjoints in carbon that have patina.....and no love for the blade steel, but in many cases there was no other choice, like the GEC BFC Annual knife, the pattern which is excellent, and of course, it has no brass.....'cause brass sucks too!

Best Regards,

STeven Garsson
 
gearhead99 said:
Hello. I was just wondering if anybody knew how they prevent the temper marks and acid marks from a tomato or pepper out of a custom kitchen knife that has been used and what to put on it to prevent it from it happening again? The blade metal is 1095 Sanded up to 400 Grit. Thanks
Click to expand...

Take it to a mirror polish and it won't happen so easily. Or realize that it's part of using non-stainless blades and don't worry about it.
 
Is a 400 grit finish common on a carbon steel kitchen knife? Seems like a higher grit finish would be better even if you wanted to keep a patina.
 
We have a kitchen full of carbon steel blades. All have turned dark and work great. No stainless steel here. :cool:
 
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