I've heard the arguments before but I'd be interested if something new has emerged to the question: Why strip the factory surface finish off of a carbon steel blade? What is the function of removing the finish that serves to prevent the blade from rusting? Is this purely a asthetic act? Is there some fear of movement of the components of the surface finish into food? What if the blade is quite obviously not going to be used for food prep, like, say a Becker BK-9? Interested in your responses to this in advance and thanks for your input.




