Silly question, is a vinegar forced patina food safe?

[DangerZone98]

I’ve never tried it myself on my carbon blades, but the vinegar patina always looked interesting to me on carbon knives. No issue with EDC use obviously, but are forced patinas food safe?

 

[kafolarbear]

Yes, it's perfectly safe. Patina will also happen over time on carbon steel knives as you use them to process food. If it wasn't food safe, they wouldn't make carbon steel kitchen knives.

 

[SharpBits]

Just think of vinegar as accelerating the patina process that's going to happen regardless. Vinegar itself is obviously food safe.

 

[other memory]

yes

 

[eveled]

When ever you cut something juicy. Rub the juices all over the blade. Wait a few minutes before cleaning it. The patina will come naturally. Meat sometimes makes a blue rainbow that is beautiful in its own way.

 

[DocJD]

Probably be OK ...except in CA , where everything is a health hazard !

 

[BJE]

First the burr guy, now patina question, times have changed, people sure are worried about their health as of lately.

 

[shinyedges]

First the burr guy, now patina question, times have changed, people sure are worried about their health as of lately.

I think it's a valid question, for centuries where low alloy steels were used, that all had patina, everyone who ate food prepared by them all died. lol

 

[TC]

While the chemical reaction between two elements or compounds that are on their own safe to ingest can form a harmful compound, knife patina is to the best of my knowledge not harmful, whatever little of it actually ends up in a persons body.

 

[tinfoil hat timmy]

yes

 

[jiggyfly16]

When ever you cut something juicy. Rub the juices all over the blade. Wait a few minutes before cleaning it. The patina will come naturally. Meat sometimes makes a blue rainbow that is beautiful in its own way.

Unethical Life hack: When you stab someone, rub the blood all over the blade so your knife will have beautiful rainbows

 

[JBoone]

Probably be OK ...except in CA , where everything is a health hazard !

I keep seeing those p65 tags on everything!

 

[Triton]

No, you will die a nasty death if you are foolish enough to use a patinated knife. Or you will possibly turn into a fanny pack wearing hipster. Or probably both. It's probably best to stick to plastic sporks...

 

[jiggyfly16]

I keep seeing those p65 tags on everything!

Plot twist: They put the cancer in those tags

 

[luethge]

Can’t have a thread about patina without pics - like non alcoholic whiskey

No vinegar was used for these.. just kitchen and chore duty.

 

[Oil Stone Guru. I'm Not.]

First the burr guy, now patina question, times have changed, people sure are worried about their health as of lately.

I am the Burr guy. Do you have a problem with people asking questions and trying to learn from other more experienced knife users and members?
If so. Hit that block big shot.

 

[David Mary]

I think it's a valid question, for centuries where low alloy steels were used, that all had patina, everyone who ate food prepared by them all died. lol

Partially agreed. Some of them are still alive. But they will definitely be dead at some point.

 

[DangerZone98]

Partially agreed. Some of them are still alive. But they will definitely be dead at some point.

100% of people who breathe air will be dead at some point!

 

[David Mary]

D DangerZone98 I am with eveled on letting the patina develop naturally, through normal use. I have forced patinas before, with varying success, and I like a more natural patina now.

 

[luethge]

100% of people who breathe air will be dead at some point!

I’m more worried about the crap we breathe than I am patina contamination.

I apologize for slightly derailing your thread D DangerZone98

How about cold bluing though ? I’ve always avoided using blued knives on food after reading it was toxic.. can’t remember where I read that. Anyone have any feedback on that matter ?