KnightKnightForever
Banned
I've read mixed reviews on the food-safety aspect of applying cold blue to kitchen knives, but I watched a scientific video that broke it down and I feel comfortable enough now not to worry about it. I'm waiting for a customized denka no hoto to come shipped from FT, and I have a new handle I want to put on and then I want to cold blue the carbon steel to make it more rust resistant (and I think darkening the blade will look awesome too). Anyone have some before and afters of their own experiences?