Yeah it's me again!
I've seen a few posts where people prefer a satin or LE blade due to food prep.
I would think that these knives would be suitable to use anywhere. I mean i could understand if you just came in from the wooods or the yard and you've been choppin wood, invading kudzu or the like and your wife askes you to cut up the carrots for the stew. You'd wash the blade,dry it and use it.
I guess they're worried about the coating either flaking off while cutting or contaminating the food.
Thoughts?

I sure wouldn't worry about it! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

Un-coated blades are also easier to clean completely. Lots of stuff sticks pretty well to coated blades and can be difficult to remove - on a bare blade you can scrub it with some steel wool or something, and get all the crud off of it, but if you use something too aggressive to scrub a coated blade, you'll remove not only the crud but the coating.



That said, I have no problem with using a coated blade for food prep. I wouldn't do it on a daily basis, but if I'm in the wood and all I have is something coated, I'm not going to fret.

You gotta ask yourself this question. How many "old timers" used blades with rust on them, and I'll betcha none of them got sick from it.

In my world, rust is just a flavorless spice that you don't need to plant or harvest or drive to the store to pick up. Every Old Hickory kitchen knife I own has a rusty "patina" on it and I use them every day.
My Scrapper 5 CG has seen its share of turkey and deer as well as plenty of beef and veggies and all I do is sponge wash it with the rest of the dishes and voila, its ready to pop back in the sheath once dry.
Rust puts the hairs on your chest bubba. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

I am not worried about it, just clean it well.

Rust isn't so much the concern, as the paint/epoxy coating being food safe. I wonder if they have a MSDS sheet on the crinkle coating.

Most likely the MSDS would be for the liquid product.
Unless you ingested a significant amount it is unlikely to cause a problem

It might be fine, but just the same I'd rather use an uncoated blade if possible. Nothing between the food and the steel.

I use both in the kitchen and have ZERO issues with either.... i guess it is just user preference. Either way you will be ok.

I often use blades with rust and/or patina on them for food prep. Besides my INFI blades (which are not too rusted yet despite that the coating is very weared), I use a custom knife in O1 steel (made by myself) which got rusted fast and a Cold Steel knife in SK-5 which also rusted fast.

The taste and smell of food is usually affected. But for health there is absolutely no danger. This is also a recommended emergency iron food supplement: to put some nails (or other iron things) into vine or an apple and then eat it. Rust doesn't make you ill unless you exagerate while eating it.