Question about Roselli blade (Finland)

O

OmegaA

Joined
Feb 13, 2004
Messages
282
Hi, guys,

I bought myself a blade from Roselli. I think it has been "blued", which looks like steel after it was heat treated (the photo of the blade is in the thread here http://www.knife.ru/Forum/read.php?f=1&i=139611&t=139611). Should I remove this "blueing" or it is better to keep it? I do not want to have any rust problems with the blade, and the blade has high carbon content as I know, but at the same time I will mainly use it for cooking, so I would not want any bad taste on food either.

What would be your recommendation about this "blueing"?

Regards,
 
Its really a personal thing. If you look closely at Rosellis work its readily apparent that he is 'minimalistic' in his approach. The blacked right out of the oven look doesn't keep the knife from working up a storm and he sees no reason to mess with that patina that formed in the oven. I tend to agree. I've left that patina on many high carbon blades also and in other cases cleaned it up to a nice even finish only to re blue it later with a quality gun blue.

If it were my knife I'd just use it. I have one of his 'grandfathers knives' and love it. No other knife cuts a long as that piece of primitive blade does. None that I have with the exception of the Japanese blue and white steel can even begin to keep up with these Rosseli knives for edge keeping. I had my blade tested on a Rockwell scale and it came out to be 66Rc at the edge. No wonder it cuts up a storm huh?

STR
 
Do you use it for food preparation as well? Guys on other forum felt patina gave sour taste to food after preparation...
Thanks,
 
They must have pretty sensitive pallets compared to mine. My mouth is full of silver fillings so any little bit more of metal taste is probably unnoticed by me I guess. You'll get extra minerals that way. :eek:

I've used my knife for everything from cutting up fruits and veges in the kitchen to cutting up fish to skinning out deer and small game. It will dull faster cutting up acidic fruits and veges but that is common with any non stainless steel I've used. It sharpens right back up with a few light swipes on a super fine diamond or ceramic stick though. I love it for a pure user. Roselli's knives won't win any beauty contests but they sure work with the best out there.

STR
 
The high carbon Roselli's do rust very fast on acidic foods, so much so you can actually watch them rust as you are cutting up foods. They will also discolor onions and such as they are cut. Many people will comment about taste of foods cut with high carbon knives and prefer stainless knives. You don't need to go all the way to stainless though, most of the air hardening tool steels have enough corrosion resistance to preven oxidization when cutting foods.

-Cliff
 
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