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Knife smell

Discussion in 'H.I. Cantina' started by Fourgates, Dec 2, 2011.

  1. Fourgates

    Fourgates

    26
    Oct 24, 2011
    I love my kukri, but can't seem to get rid of a certain metallic smell from one of the smaller knives. I've washed it with soap, dried, and again with no success. Any suggestions? I'd like to use it to cut up some food items if needed.

    Thanks.
     
  2. Karda

    Karda Banned BANNED

    Jun 1, 2007
    Its probably from being forged.
    I do not think it will contaminate your food, especially since you've washed it well.
    I would just go ahead and use it, unless it is completely bothersome.
    Perhaps it will lessen over time, especially if you store it out of the sheath for awhile.
     
  3. Fourgates

    Fourgates

    26
    Oct 24, 2011
    The smell is migrating to my food as I cut. I'll leave it out and see if that helps.
     
  4. Karda

    Karda Banned BANNED

    Jun 1, 2007
    Well thats just dang odd.....
    Gonna haveta consult with auntie, but i'm pretty sure she doesnt have any extras.
     
  5. sinsanity

    sinsanity

    597
    Dec 17, 2010
    Maybe try oiling the blade with a food safe oil such as mineral oil? It may mask the smell
     
  6. Steve Tall

    Steve Tall

    Aug 28, 2010
    I'd experiment with more washing and soaking in almost boiling water, followed by a vinegar bath for while, then neutralized with a baking soda paste.
     
  7. Fourgates

    Fourgates

    26
    Oct 24, 2011
    Is that safe for the knife? Boiling won't harm the wood or glue?
     
  8. Steve Tall

    Steve Tall

    Aug 28, 2010
    I recall a recent post saying that it took 25 minutes or so of continued boiling for the laha to soften enough to remove the handle. I'm only suggesting near-boiling water for washing and brief soaking. Then a soak in vinegar the way you would force a patina.
     
    Last edited: Dec 4, 2011

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