Nick...what did you use your knife for in the Kitchen?

I have to agree with Northern...a D/C finish is a great finish for a tool steel for food prep because it lets you know what residue is on the blade from "food"...onions for instance give an immediate brown/purple stain...so you can clean them off...NO WAY is it RUST in so short a time!!

I can say after 25 years using D/C tool steel...particularly for food prep...that stains do occur...as they will from tanin in fresh wood if you use it to cut branches for Pot holders over a fire or for traps...those who say a "painted combat finish" is better have'nt had the debilitating experience of a dodgy stomach from not noticing the residue from tanin or onions or other foods like raw potatoes on the blade and then use it for further food prep...this phenomenon in the "wild"...particularly say a jungle environment....will give you rotten gut problems if the blade is not properly cleaned...so will the simple stuff like water if not boiled thoroughly...but at least with a D/C finish you know when to "wash" the knife...scotchbrite is'nt needed....a simple soap and scouring sponge used for plates is enough...

Don't get confused with food prep and a knife sent out either not properly finished or left "sweating" from the cold environment of an air cargo hold in a hot hangar...as what probably happened to Bruce...which can cause "rust" if left for hours on end...and the "stains" from food prep.

Given time and "use" of a knife you will come to see these things for what they are...be thankful for a D/C finish...if it was crinkle black and used like this...given time and missing the proper cleaning required...you would end up with a bad dose of the squirts! <img src="/ubbthreads/images/graemlins/shocked.gif" alt="" />