Steel reaction questions

[Alford78]

I've been looking at some random Japanese knives and am confused by some things I've read from others' posts asking for suggestions. Some responses I've read advised others not to buy certain knives because the outside layer would wear off on foods.

I know some steels react to foods being cut and care must be taken to prevent rust but what steels will wear off on food? I imagine the posts I read were only referring to very cheap knives but want to understand what to stay away from in general. I can see myself forcing a patina on any carbon knife I purchase so that's not my concern so much as the food altering taste/color or wear from actual knife transfer to food. Most knives I look at are within $200-$1,000 range and haven't read any negative reviews about such transfer but just want to know what material to stay away from and what is least likely to make food taste different?

 

[samuraistuart]

I think what might be referenced is the fact that carbon steels on CERTAIN foods will cause the foods to turn colors. And from I understand, this is due to a dull edge on a carbon steel blade. Take a dull carbon steel blade and try to cut lettuce. The ends of the lettuce might turn a dark color.

But I think if the knife is stainless it will not do this, nor will it do it if it is a SHARP carbon steel.

Maybe those with more experience in this field can chime in. But steel does NOT come off on your food. It MAY cause some certain particular food types to oxidize. That's about it AFAIK.

 

[Hesparus]

Food turning brown when cut is largely if not entirely due to enzymatic processes, not the steel coming off on the food. If sharpness is a factor (which it may very well be), it will not matter what steel was used.

Chris

 

[jdm61]

Perhaps what the Op is asking is which steels impart a metallic or sulphurous taste/smell?

 

[Alford78]

Perhaps what the Op is asking is which steels impart a metallic or sulphurous taste/smell?

Yes. This is exactly what I'm referring to. All carbon knives with react with acidic foods which is fine but some steels are way worse when it comes to taste and wearing off on food. The cladding that other posters were referring to as wearing off could have been something random with that knife maker and not even have been a true steel but can't find the posts where everyone was steering the OP away from the knife.

The color change of onions is a natural process with certain carbon knives but I don't know which ones are worse than others. Some even continue to discolor food well well after a good patina has formed so would like to stay away from the super reactive steel like that.