I'm in the market for a Bill Moran which I intend to use for EDC, camping, hiking and food preparation.
Yes, I have other knives for the same purpose, but you guys know that's not the point here....
I love the looks of the black blade version, but I was wondering if the coating on the black blades constitutes a health risk with it getting in your food. Also, uncoated blades are perhaps more smooth and hygienic.
Does anyone know?
Food prep & black blades
Food prep & black blades
Endura VG-10 Delica ZDP-189 Paramilitary all black Military CPM S30V camo Perrin Street Bowie Tenacious Kiwi 3 Ladybug serrated Byrd Cara Cara G10 Byrd Cara Cara Rescue Byrd Meadowlark Caly 3.5 UKPK Pacific Salt UKPK Rescue
The coating does not come off so I doubt it poses any health hazard. I seem healthy, so I have evidence to support this conjecture.
The black is perhaps not as smooth but as long as you glean your blade once in a while and don't use it on toxic materials you should be fine. Personally I do not worry much about transfer from knife to food...so take my haphazard philosophy with the proper amount of precaution.
I feel like I probably take a lot more hazardous material from every day life, so I do not sweat the transfer on a blade. If it doesn't kill me, perhaps it makes me stronger
The black is perhaps not as smooth but as long as you glean your blade once in a while and don't use it on toxic materials you should be fine. Personally I do not worry much about transfer from knife to food...so take my haphazard philosophy with the proper amount of precaution.
I feel like I probably take a lot more hazardous material from every day life, so I do not sweat the transfer on a blade. If it doesn't kill me, perhaps it makes me stronger
Thanks,
Ken (my real name)
...learning something new all the time.
Ken (my real name)
...learning something new all the time.
From what I could google, it seems that Black Nitride (carbon nitride) has a hardness range of 70-72 on the Rockwell C scale, the same scale that blades are tested.
This coating is probably 10 to 12 points harder than the steel it is on. It also bonds a few microns deep into the metal.
I doubt this stuff would ever wear off and onto food. So cut that big 16 oz ribeye up, and enjoy it!! :)
This coating is probably 10 to 12 points harder than the steel it is on. It also bonds a few microns deep into the metal.
I doubt this stuff would ever wear off and onto food. So cut that big 16 oz ribeye up, and enjoy it!! :)
People seem to be pretty strongly polarized about "carry knives" and food prep.
There is one camp that turns up their noses to the concept due to sanitary issues, and another camp that does not.
I can respect either opinion, but in regards to a fixed blade, I am not concerned with hurting my knife (some fear getting food bits into the works of a folder, but obviously that is a non-issue with a fixed). Further with regards to contaminating my food, I already relayed my feelings on the topic, but wanted to elaborate.
I have worked in food service, and I have worked with inspectors for food service. If you have ever purchased and consumed prepared food, you probably should have greater concerns than what is on your knife.
I was recently lambasted by a guy for cutting my sandwich with my "dirty" knife by a guy that was eating a hotdog that the street vendor prepared while simultaneously receiving payments and making change for the guy that was eating said hotdog with the unwashed hands that received the change moments earlier. I am not saying either side is wrong, but neither side is eating sterile food either
There is one camp that turns up their noses to the concept due to sanitary issues, and another camp that does not.
I can respect either opinion, but in regards to a fixed blade, I am not concerned with hurting my knife (some fear getting food bits into the works of a folder, but obviously that is a non-issue with a fixed). Further with regards to contaminating my food, I already relayed my feelings on the topic, but wanted to elaborate.
I have worked in food service, and I have worked with inspectors for food service. If you have ever purchased and consumed prepared food, you probably should have greater concerns than what is on your knife.
I was recently lambasted by a guy for cutting my sandwich with my "dirty" knife by a guy that was eating a hotdog that the street vendor prepared while simultaneously receiving payments and making change for the guy that was eating said hotdog with the unwashed hands that received the change moments earlier. I am not saying either side is wrong, but neither side is eating sterile food either
Thanks,
Ken (my real name)
...learning something new all the time.
Ken (my real name)
...learning something new all the time.
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SolidState
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- Location: Oregon
This is sooooo true.unit wrote: I have worked in food service, and I have worked with inspectors for food service. If you have ever purchased and consumed prepared food, you probably should have greater concerns than what is on your knife.
I was recently lambasted by a guy for cutting my sandwich with my "dirty" knife by a guy that was eating a hotdog that the street vendor prepared while simultaneously receiving payments and making change for the guy that was eating said hotdog with the unwashed hands that received the change moments earlier. I am not saying either side is wrong, but neither side is eating sterile food either
If you're really worried, DLC is just carbon. It's the same type of thing that forms the tasty smoke ring on bbq... charcoal.
As for Carbon Nitride, you can read the MSDS here:
http://www.reade.com/products/9-carbon- ... -460-19-5-
"Nothing is so fatal to the progress of the human mind as to suppose that our views of science are ultimate; that there are no mysteries in nature; that our triumphs are complete, and that there are no new worlds to conquer."
Sir Humphry Davy
Sir Humphry Davy
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monsterdog
- Member
- Posts: 327
- Joined: Sun Apr 19, 2009 11:42 am
I wouldn't worry about transferring the coating to my food, but I would think that an uncoated blade would be smoother and therefore easier to cut with (at least with raw ingredients, I doubt it matters much on cooked stuff.)
Any DLC or paint coated knife I have has a rougher finish than my satin blades.
Maybe I'm just overthinking this?
Any DLC or paint coated knife I have has a rougher finish than my satin blades.
Maybe I'm just overthinking this?
i wouldn't be afraid of black coating, it's so hard to scratch that i don't really worry of a transfer to the food.
while we're on the topic though, what about tool steels?
they're affected by food (developping a patina) et can alter the taste so there's a reaction going on... any research made on this?
while we're on the topic though, what about tool steels?
they're affected by food (developping a patina) et can alter the taste so there's a reaction going on... any research made on this?
Alexandre.
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