To Blue or not to Blue

N

nvoicechovski

Joined
Mar 9, 2015
Messages
2
Hey Folks,

I have been making knives for about 4 months so still pretty new at this. I am a chemist for work so I do get a lot of the physical chemistry that goes along with knife making. Right now I am making my 4th knife, it is an 8" chefs knife and its made out of 01 Tool steel. I am looking at giving this knife to a friend who may not be the most diligent person in knife care. Obviously 01 can rust so I was considering cold bluing the knife. Chemically it looks like this should pose a food safe issue or anything of that nature as everything gets neutralized and becomes inert as well as wiped clean.

Is there anything else I should consider about bluing a knife, is this something that is even done to knives?

Appreciate the help!
 
Pretty sure that would be a food safety issue. I had the same question awhile back regarding Oxpho Blue and it is not food safe
 
Hot blueing would be better than cold blueing, but both do present a food safety issue, and directly from Birchwood Casey......SUPER BLUE IS NOT SAFE FOR FOOD PREP.

Probably one of those things where if you blued the blade and used it every now and again, there would not be a problem. But if you blued the blade and sat there licking it all day long...that may be an issue.
 
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