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 Post subject: Removing black coating
PostPosted: Fri Mar 07, 2014 7:13 am 

Joined: Tue Mar 05, 2013 1:47 pm
Posts: 74
Location: Oslo Norway
Hello
I have this knife_
http://www.chefknivestogo.com/takuna16.html

How do I remove the black part of the knife? I find this a little sticky and hope food will stick less to the knife after this black coat is removed.
If I do that, what will happens? Will the knife rust more easy



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 Post subject: Re: Removing black coating
PostPosted: Fri Mar 07, 2014 8:21 am 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 322
Lemon juice and a green scotch brite should do it. Just like taking off a patina. Barkeepers Friend might. Basically most anything with a little scratch and a little acid. It will remove any patine you have and the blade can rust easily. Just wash, dry, use as normal. If you don't like the patina you will have more area to keep it off of.

Goodluck. :)


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 Post subject: Re: Removing black coating
PostPosted: Fri Mar 07, 2014 1:06 pm 

Joined: Tue May 01, 2012 9:37 pm
Posts: 365
Location: Pensacola, FL, USA
Removing the kurouchi finish (the black forge scale that is left on a rustic knife like yours) is a very bad idea. It is there to protect the soft iron cladding of the blade, and if you remove it, the knife will rust much more easily and it will react with foods when you cut them, onions in particular.

If the finish is "sticky", it is probably the lacquer that is applied to protect the knife while in transit. This lacquer can be removed with acetone.


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 Post subject: Re: Removing black coating
PostPosted: Fri Mar 07, 2014 2:33 pm 
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Rick wrote:Removing the kurouchi finish (the black forge scale that is left on a rustic knife like yours) is a very bad idea. It is there to protect the soft iron cladding of the blade, and if you remove it, the knife will rust much more easily and it will react with foods when you cut them, onions in particular.

If the finish is "sticky", it is probably the lacquer that is applied to protect the knife while in transit. This lacquer can be removed with acetone.


+1

However, if you know what you're doing (and if you don't, see Rick's post above) and this is a "project" of sorts:

Wet/dry sandpaper and a decently firm backing block will remove the KU finish eagerly. Start with 120 grit and go up as high as you want.



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 Post subject: Re: Removing black coating
PostPosted: Fri Mar 07, 2014 4:38 pm 

Joined: Thu Jun 13, 2013 12:25 pm
Posts: 360
I removed the black kurouchi finish on a Moritaka 210 gyuto and the blade care is like any other carbon knife , wipe the blade after you use and do not let it sit with moisture on it. I think it is a be better performing blade with out the KU finish. The finish on the Moritaka was not that durable and a lot of it came off cleaning with Bar Keepers Friend. The rest I wet sanded and the blade is smoother with the KU removed.


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 Post subject: Re: Removing black coating
PostPosted: Fri Mar 07, 2014 5:03 pm 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 678
Bikeman wrote:I removed the black kurouchi finish on a Moritaka 210 gyuto and the blade care is like any other carbon knife , wipe the blade after you use and do not let it sit with moisture on it. I think it is a be better performing blade with out the KU finish. The finish on the Moritaka was not that durable and a lot of it came off cleaning with Bar Keepers Friend. The rest I wet sanded and the blade is smoother with the KU removed.



Thus the rustic feel of the knife is gone However you pay less for kurouchi finishes on low end knives as there is less finishing work having to be done by the blacksmith.


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 Post subject: Re: Removing black coating
PostPosted: Fri Mar 07, 2014 7:16 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 2104
There are different types of kurouchi. The Tojio, for example is basically paint and is easily removed with sandpaper and a little polishing to spruce up the underlying steel. The Tanaka is a harder version and I do not know how easily it comes off.

It should be noted though, that rough finishes create air gaps that prevent surface tension from making food "stick" to the blade. On the other hand, rough finishes create additional friction that exacerbates wedging. If sticking is your problem, polishing off the kurouchi finish may actually make the problem worse. If wedging is the issue, consider thinning, in addition to or in lieu of removing the kurouchi finish.


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 Post subject: Re: Removing black coating
PostPosted: Sat Mar 08, 2014 1:40 pm 
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Joined: Wed Aug 07, 2013 12:44 am
Posts: 1116
Lacquer kurouchi can be sanded off or scrubbed off, somewhat simply compared to baked on or nashiji like finishes wich tyipcally will not come off. I suppose you could grind it off, but why?



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 Post subject: Re: Removing black coating
PostPosted: Sun Mar 09, 2014 5:53 pm 

Joined: Sat Jan 04, 2014 8:57 pm
Posts: 600
cedarhouse wrote:There are different types of kurouchi. The Tojio, for example is basically paint and is easily removed with sandpaper and a little polishing to spruce up the underlying steel. The Tanaka is a harder version and I do not know how easily it comes off.

It should be noted though, that rough finishes create air gaps that prevent surface tension from making food "stick" to the blade. On the other hand, rough finishes create additional friction that exacerbates wedging. If sticking is your problem, polishing off the kurouchi finish may actually make the problem worse. If wedging is the issue, consider thinning, in addition to or in lieu of removing the kurouchi finish.


That's great info! I'm sure it was out there somewhere on this forum but not something I had really thought about until now.


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 Post subject: Re: Removing black coating
PostPosted: Sun Mar 09, 2014 6:15 pm 
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Joined: Tue Oct 30, 2012 12:20 am
Posts: 684
norway wrote:Hello
I have this knife_
http://www.chefknivestogo.com/takuna16.html

How do I remove the black part of the knife? I find this a little sticky and hope food will stick less to the knife after this black coat is removed.
If I do that, what will happens? Will the knife rust more easy


I recommend leaving it...as there's possibly other reasons why things may seem sticky on it.

Are all foods sticking to it, or certain particular foods?
Do you rinse or wet the knife while you use it/cut with it? I like to keep my knife wet and rinsed while I'm using it (more or less) until I'm done.

Especially after cutting certain things like Garlic, that leaves a sticky residue on the knife...



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