Steel & Food prep

[asdf12345]

I'm looking to get a small fixed blade in D2 for fruits, mainly apples and citrus and the occasional banana. How does D2 hold up to these fruits? I will probably give the blade a rinse with warm water after each use. Should I use soap during, or oil after washing? How do other steels hold up to fruit juice?

 

[AntDog]

D2 is a semi stainless. I've used lots of D2 blades on fruit. It doesn't usually get that swirly patina on it like carbon steels. It usually just turns a nice shade of grey.

How does it compare? Well, carbon steels will patina a lot more than D2. Stainless steels will still discolor if you cut a lot of citrus.

Just use it, wash with soap, dry it, then oil it. Since you're using it for food, use mineral oil.

 

[WuGod]

You are cutting fruit? Just go get a stainless cheapo kitche
n knife from your local grocery store aneld call it good.

 

[james terrio]

D2 is a semi stainless. I've used lots of D2 blades on fruit. It doesn't usually get that swirly patina on it like carbon steels. It usually just turns a nice shade of grey.

That's my experience as well. A good rinse with hot water and maybe a little scrub with a ScotchBrite pad before the food gunk dries and crusts on is all you really need. I honestly don't even bother oiling D2 and other high-alloy steels unless they're going to be stored for a length of time.

You are cutting fruit? Just go get a stainless cheapo kitche
n knife from your local grocery store aneld call it good.

C'mon now, where's the fun in that?

 

[NJBillK]

I have a bk24 in d2 and it sees regular kitchen use, it turns a dark grey as others have stated, if need be, some scotch brite can clean it up a little, but why bother. Just keep it oiled and you will be fine.
Otherwise look in the exchange for something in ats34 for a stainless while keeping the price reasonable.