taste of metal?

[on_the_edge]

Think food prep. in the wilderness (and hence why I post the question here)

Can carbon blades impart a metallic taste to certain foods?

I have a custom hunter that I use a lot. If I use it for example to put cheese spread on crackers, there is usually no issue, but if I then put my tongue to the spine of the blade to get off some of the excess, there is a distinct taste of metal. My ex would say that I am a genetic anamoly, but discounting her opinion leads to two questions: Is this normal/typical and what exactly causes it?

Thanks!

 

[j williams]

Dunno what causes it, but it is normal.... Ive noticed the same thing....

 

[Mentor]

I think that this is fairly common.

If I had to hazard a guess, I would say that the taste is caused by the carbon steel reacting with the materials - particularly the liquids - that it comes in contact with. After all, carbon steel can rust or form a patina. I assume that that lovely metallic flavour is caused by similar processes, perhaps on a smaller scale.

All the best,

- Mike

 

[FortyTwoBlades]

What they said. It's particularly noticeable with acidic foods.

 

[Carolina River Rat]

Of course you could just be a genetic anomaly.

 

[hiwa]

Maybe it's an electro-magnetic thing. We are full of electricity and metal fillings ( us older guys), and maybe the metal is just a reaction. I switched to using plastic utensils a lot of the time, for food tools that come in contact with my mouth, and no more problem.

Pete

 

[on_the_edge]

Of course you could just be a genetic anomaly.

True. BTW, the next time you're in Tucson, I've got a wonderful woman that I'd like to introduce you to--attractive, honest, hard working, and not preoccupied with $ in the slightest!

 

[siguy]

I think you are just tasting the rust...

When I am breaking in a new carbon blade, I usually cut up a couple of apples and when the patina starts, it leaves a black residue on the apple, and creates a metallic smell and taste. It's just iron, so it can't be that bad for you.

 

[Carolina River Rat]

True. BTW, the next time you're in Tucson, I've got a wonderful woman that I'd like to introduce you to--attractive, honest, hard working, and not preoccupied with $ in the slightest!

Awesome! I already have one such creature, but another couldn't hurt.

 

[Marion David Poff]

Well...

It also darkens foods, which is why they are not very popular in the kitchen.

M

 

[SouthernCross]

About the only time I notice a difference is with fish.

I can taste the difference between a fish processed with a stainless or carbon bladed knife.

I prefer the no taste stainless option



Kind regards
Mick

 

[ZombaiO]

It's normal - he metal is reacting with the food.The steel goes darker thanks to that reaction.It smells quite a bit Especially when you're cutting tomatoes,onions and lemons