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View Full Version : Anodizing a blade? Anyone try it?



pennman
04-05-2013, 01:35 PM
Has anyone tried anodizing a chef knife? What steel was used? What formulation and procedure? Source of materials? Results? Pictures?

Jmadams13
04-05-2013, 02:35 PM
I thought anodizing wa only used on aluminum. I surely hope you done have an aluminum knife (not even sure they exist)

EdipisReks
04-05-2013, 04:13 PM
anodizing is for metals that produce a durable self-limiting oxidized layer, like aluminum or titanium. steel is not one of those metals.

Miles
04-09-2013, 02:52 AM
The nearest thing I can think of is Parkerizing. I have a couple old military blades that have a Parkerized finish. I'm not sure what the advantage or benefit would be, though. I'm definitely not keen on the idea of using a phosphate finish on a kitchen blade.

TB_London
04-09-2013, 03:20 AM
You might be able to electroplate it with a different metal, you can get home kits for gold etc plating. Not sure it's hold up as only a few microns thick though

Miles
04-09-2013, 12:39 PM
True. But I revisit my initial question: To what end? What's the benefit?

Mike9
04-09-2013, 12:46 PM
Here is your answer:

http://www.google.com/url?sa=t&rct=j&q=can%20steel%20be%20anodized&source=web&cd=3&sqi=2&ved=0CEEQFjAC&url=http%3A%2F%2Fwww.pioneermetal.com%2Fresource%2 Fpdf%2F1295915409faq.pdf&ei=s0VkUdfyCITn0QH744AY&usg=AFQjCNGaNHQNEvJSwS5gXFM0qy72ieOxfA&bvm=bv.44990110,d.dmQ&cad=rja

Miles
04-09-2013, 01:10 PM
I understand the reasons why someone might want an anodized surface on a great many things, it's just that kitchen knives aren't one of those things that I'd ever think of as needing that kind of treatment. LOL I guess I'm curious about the OP's interest.

Jim
04-10-2013, 07:16 AM
For rust resistance and reduction in odor and taste transfer carbon steel can take "blueing" very well. The patina we all enjoy is chemically the reaction to the various salts in the items we cut. Blueing is a souped up version of that.

I blued a cheap cleaver that I infrequently use to keep it from rusting.

http://badgerandblade.com/gallery/displayimage.php?imageid=19504 (http://badgerandblade.com/gallery/showimage.php?i=19504)

Jmadams13
04-10-2013, 02:11 PM
Interesting. Mind sharing the process?

Jim
04-10-2013, 05:34 PM
Interesting. Mind sharing the process? Degrease and swab on Brownells blueing solution, 4xxxx steel wool and repeat. Not very challenging but effective..

Jmadams13
04-10-2013, 07:26 PM
Thanks. Just placed my order

TB_London
04-11-2013, 03:05 AM
I was of the understanding bluing was pretty far from food safe, happy to be wrong but I'd properly check before using it

Jim
04-11-2013, 07:45 AM
I was of the understanding bluing was pretty far from food safe, happy to be wrong but I'd properly check before using it
Indeed it is, but the blueing solution is removed before you use the knife, you only leave the reaction behind.

chinacats
04-11-2013, 12:23 PM
Indeed it is, but the blueing solution is removed before you use the knife, you only leave the reaction behind.

How's it look? Pics?

Cheers

mpukas
04-11-2013, 12:49 PM
We had a thread on FF a couple of years ago about bluing a knife. I had found a small company that makes a cold bluing product (can't recall if it's Brownell's that Jim used) and inquired about it. One member bought some and tried it. I think he didn't have great results. The bluing took, but didn't protect the blade, and possible wore off.