Knife Steel Smells Funny

[Cosmoline]

This one is off the wall, but I'm concerned that I may be damaging the steel on a new Puukko I picked up. It's a Iisakki utility model, pretty simple, that has what I believe to be a high carbon blade. I picked it up as a general purpose knife, and cut some steak with it over the weekend. To my surprise, the blade immediately picked up a very odd burning smell to it, and a dark discoloration. The steak had some balsamic vinegar on it.

Have I damaged it? Will this go away with use?

 

[hso]

You've stained it with the vinegar, but I'd be concerned about whether the smell is coming from the steel or, more likely, from where the blade enters the handle.

What's the handle material? Is it a traditional pukko or does it have a bolster or guard that's soldered to the blade?

As to removing the staining, use a scotchbrite pad and some elbow grease and you may remove the vinegar's patina from the steel.

WRT the smell, you'll probably have to soak in soapy water and rinse repeatedly.

 

[Cosmoline]

It has a very primitive brass guard. Is there some spooky chemical reaction perhaps?

It seems to be getting a weird electrical stink every time I use it for food now.

I actually have a pic before I used it on this delicious steak:

 

[walksbyhimself]

Carbon steel knives will do that. The steel reacts with acidic foods/juices, and essentially corrodes rapidly. In your case, it was likely the balsamic. You can reduce the degree to which this happens to where it's unnoticeable, by encouraging a patina to develop on the blade. Mustard, vinegar, an apple, can be used to do this. It won't be all shiny and pretty, but it won't smell weird and it'll be less prone to rusting. A light coat of oil after use will help too.

p.s. I approve of your taste in whisky.

more info:

http://www.thehighroad.org/archive/index.php/t-339339.html

 

[memphisjim]

i man complains of a funny smell yet drinks spoiled whiskey?

 

[Cosmoline]

Thanks walksbyhimself! It looks like I've got to eat more steaks. Dang!

That's no "whiskey", memphisjim!

 

[walksbyhimself]

My, what a terrible fate...

FWIW, the process is somewhat akin to seasoning a cast iron skillet.

 

[rattletrap1970]

What a fantastic scotch though.

 

[hso]

Rub it in mustard and then clean it off. Repeat until you get an even patina.

Also, you're probably setting up an electrolytic reaction between the steel and copper every time you let it get "wetted" with vinegar. This will promote corrosion so stop doing it.

 

[kamagong]

That's normal. Carbon steel knives will have a faint odor to them until they build up a patina.

 

[sixgunner455]

Yeah, what the others said. You'd expect to see that. Carbon steel and copper naturally corrode when you expose them to any kind of acid or vinegar, and they make an odor when they do it.

If you don't want a knife to corrode or make a smell, get an SAK.

That's a nice little Pukko. Enjoy it!

 

[yeti]

onions give the best patina... and my dog's feet smell like corn chips, which I think is funnier than the smell of your knife's steel.