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#1
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Weird chemical reaction with 5160
I'm curious if this is as odd as I think it is. I was eating at a local steak restaurant. I was cutting my steak with a mirror-polished blade of 5160. The steak was heavily salted and rare (lots of meat juice).
After cutting steak for 10 minutes, I wiped it with my napkin and stuck it in cold water. Instantly the surface of the blade was tarnished - almost like heat coloring. The surface turned blue and brown, and there was a very distinct edge along the blade where it had contacted the steak. I figured it was just some sort of goo, and tried wiping it off with a Tuff-Cloth, but no go. I had to use a chamois and Flitz to polish it before it would come off. This seems like a peculiar reaction, and, although I wasn't paying attention, it didn't seem to happen until I stuck it in the ice water. Any thoughts? __________________ Gabe Newell |
#2
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Not sure, just a guess. Any marinade on the steak? Sounds like vinagar patena. Happens to me all the time. I patena them evenly first. They look better to me like that. It should buff right off tho.
__________________ "Many are chosen, but few are Pict" "The doer alone, learneth" NT Neo-Devo |
#3
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Blood will cause that kind of discoloration - not sure why the cold water set off the reaction.
In fact Dan Gray aka "graymaker" uses blood as one of the things to "age" his blades. Might give him a shout and see if he can give you some insight. __________________ Chuck Burrows Hand Crafted Leather & Frontier Knives dba Wild Rose Trading Co Durango, CO chuck@wrtcleather.com www.wrtcleather.com The beautiful sheaths created for storing the knife elevate the knife one step higher. It celebrates the knife it houses. |
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