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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?
     

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