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Best way to get a food safe black blade?


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The recipient of my 8" chefs knife I made recently asked if I can make a knife with a black blade I have a couple ideas of how to do it, but I don't know what's best. I could do a baked on oil finish, like seasoning a cast iron pan or one of any number of recipes of hot blueing. What are your thoughts?

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A short dip in ferric chloride, then you wash off the oxides and put the blade in a jar of super strong instant coffee for at least 12h.

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I just do the super strong instant coffee for an hour or two to make a carbon steel blade black. If you polish it first, it comes out a nice shiny dark gray. Adding some lemon juice to the instant coffee will cut the etch time required by 1/4 the time it takes in coffee alone.

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  • 1 month later...

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