1. {Name}
    Welcome to the KKF!
    Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp.
    Feel free to jump right in on the conversation or make your own. We have an edge on life!
    Dismiss Notice
  2. Take a look at our new AUCTION SYSTEM

    This service is available to all KKFora members to both Bid on and Auction off (Sell)items.
    Dismiss Notice

finish reactivity

Discussion in 'The Kitchen Knife' started by MotoMike, Jan 13, 2016.

  1. Try a tiny pinch of smoked paprika in the pico.

    I have found that hardened vs. unhardened ferrous metals will patinate with different degrees of readiness, as well as according to alloy content. Seems softer means more reactive. I have found wrought iron to be positively rusty. That may have something to do with the alloying elements "locking in" the iron when in solution. In the case of wrought I suspect the sulphur content plays a part too, but there is too much pop-metallurgy wafting around knife forums these days, so I will leave it at that.

    But to answer the OP, in my (limited) experience I haven't found that the grit to which the knife has been finished to be particularly significant in the long term. They might patinate a little sooner? But rust? I only get that when the knife is left wet after washing. Food left on the blade leaves nasty black marks/gunk depending on the food.
  2. Any opinions on the reactivity of Masahiro virgin carbon knife?

Share This Page