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Science of hot foods ruining knife temper?
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Thread: Science of hot foods ruining knife temper?

  1. #1

    Science of hot foods ruining knife temper?

    I remember reading that one should designate a slicer to be used for hot foods (e.g. roasts, carving) as the ongoing heat could affect the knife's temper in some way or form.

    Is there science behind this or is this actually a concern? What knives are heat treated to overcome this issue if it exists?

    Thanks!

  2. #2
    Senior Member
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    Seriously??
    I don't really thing the food will get that hot to begin with!! A well done steak only has an internal temp of 75 celcius which I think is wayyy lower then the tempering temp??

    Correct me if I'm wronG!!

  3. #3
    Senior Member Candlejack's Avatar
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    Hahaha, this is even better than the knife-lecture i got from my teacher..

  4. #4
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    Quote Originally Posted by Candlejack View Post
    Hahaha, this is even better than the knife-lecture i got from my teacher..
    U don't wanna know what my teachers are teaching me bout sharpening..

  5. #5
    No way, no how, no chance.

  6. #6
    The temperature has to be over 500F to ruin your temper.


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  7. #7

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    I'm willing to bet that what most mean by "ruined/lost temper" is annealed and that knives that actually have their tempering altered is rather rare.

    -AJ

  8. #8
    Thanks, so I guess there is no truth to worrying about the knife and hot foods then. Be careful what you read and a little knowledge and all that.

    There was also something (perhaps I remember badly) about boiling hot water and carbon steels and the blades reacting to that or something (I may have remembered Dr Naka).

    Might as well ask, since it is along the same lines of heat and kitchen knives.

  9. #9
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    I hope you didn't read that in a reputable publication.

    The Dr. Naka thing was about pre-treating your knives, forming a thin layer of non-reactive material to reduce stinking and discoloring of foods with carbon knives. I haven't really seen it work to an extent where I'm absolutely certain it isn't my imagination.

  10. #10
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    Only if your knife looks like this:




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