Rusty Carbon

[John_0917]

Has anyone else noticed that a well patina’d carbon blade tends to have a noticeable “iron” smell to it? My VToku Stretch has a pretty good one on it and definitely smells like blood (iron).

 

[Hickory n steel]

Has anyone else noticed that a well patina’d carbon blade tends to have a noticeable “iron” smell to it? My VToku Stretch has a pretty good one on it and definitely smells like blood (iron).

Smells like it, but doesn't make my food taste like it.
Neither does the cast iron skillet I cook it in.

 

[dirc]

even if it did add iron, that's not a bad thing; it's usually one of the essential nutrients which you lack (esp. for older people)

 

[herisson]

It seems, you're overthinking the matter... Somehow. Your skillet or pan may deserve some more thought. And yes, the answer is IRON ! Not for your knife, but still...

 

[Henry Beige]

Has anyone else noticed that a well patina’d carbon blade tends to have a noticeable “iron” smell to it? My VToku Stretch has a pretty good one on it and definitely smells like blood (iron).

I have noticed that sometimes while a knife is developing a patina, but not from a well seasoned blade.