M
Michael Minto
Guest
Just finished these two "chefs" knives. 1080 steel both, with bocote handles. Acid etched to bring out the hamon I was aiming for. As I've only done this 3 or 4 times, and the others were outdoors utility knives, can anyone tell me - after neutralizing the acid and washing the blades, are they safe for food use? Thanks for any info from those of you who do this sort of thing. Comments / critiques always welcome.
