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SOG
05-30-2008, 09:33 AM
I was having dinner with my friend last night, and she is one of the hottest chemist I have seen, a very hot woman; just my type... Oh well, she doesn't have a boyfriend we are not dating or anything, she is just too busy, sometimes working in isolation somewhere...

Oh excuse me, let me go back to the topic :D it was somewhat related to her, because she is a chemist. while we were eating our steaks I talked about knives again, you know, how dull is this possibly 440C steak knife is.

"Yeah, dull and toxic." she responded.
"What? toxic? what is?" I am sure some of you will have the same reaction if hearing that.

Then in the next 10 or 20 min she keep telling me all these chemical reaction between cooking a piece of steak, and making of the steel plate and knives. yeah, I know my steak could be carcinogenicity, but the making of steel and knives? (I am glad I have something I am interested in, or it's gonna be really boring hear those reactions)

The bottom line is, she told me the making of most steel and knives need to add element that are toxic, but we don't need to worry about it, because usually those elements are very low in most knives. Plus our body will take care of them unless the human body has a substantial exposure to the toxic element for a substantial period of time.

Then suddenly I remember all those knives I have are really not that ordinary... so I told her, than she asked me what elements are added to the knives. I named a few, and she said those are somewhat toxic, then later on she came to my house (well nothing special happen that night... we just talked... well but I am kind of expecting maybe in a month or so.. ;))

After showing her what are mixed in the metal, she said some of them are pretty toxic, but could be stabilized and bound with other elements or compounds after the heat treatment and mixture; however, could possibly still release toxics under certain condition, such as heat.

So I ask her if it will do any harm to the body if used those knives to prepare food? Her answer was "All these elements can and might cause cancers and intoxication if the human body has a substantial exposure to the toxic element for a substantial period of time. Well, that basically means she is not sure... I guess :D ?

So I did a little research and found some useful information.



Vanadium

Powdered metallic vanadium is a fire hazard, and unless known otherwise, all vanadium compounds should be considered highly toxic. Generally, the higher the oxidation state of vanadium, the more toxic the compound is. The most dangerous compound is vanadium pentoxide.

The Occupational Safety and Health Administration (OSHA) has set an exposure limit of 0.05 mg/m3 for vanadium pentoxide dust and 0.1 mg/m3 for vanadium pentoxide fumes in workplace air for an 8-hour workday, 40-hour work week.

The National Institute for Occupational Safety and Health (NIOSH) has recommended that 35 mg/m3 of vanadium be considered immediately dangerous to life and health. This is the exposure level of a chemical that is likely to cause permanent health problems or death.

Manganese
Manganese compounds are less toxic than those of other widespread metals such as nickel and copper. Exposure to manganese dusts and fumes should not exceed the ceiling value of 5 mg/m3 even for short periods because of its toxicity level. Manganese poses a particular risk for children due to its propensity to bind to CH-7 receptors. Manganese poisoning has been linked to impaired motor skills and cognitive disorders. Essentially, chronic exposure to manganese dust has caused miners to go mad.

Acidic permanganate solutions will oxidize any organic material they come into contact with. The oxidation process can generate enough heat to ignite some organic substances.

In 2005, a study suggested a possible link between manganese inhalation and central nervous system toxicity in rats.It is hypothesized that long-term exposure to the naturally occurring manganese in shower water puts up to 8.7 million Americans at risk.

A form of neurodegeneration similar to Parkinson's Disease called "manganism" has been linked to manganese exposure amongst miners and smelters since the early 19th Century. Allegations of inhalation-induced manganism have been made regarding the welding industry. Manganese exposure USA is regulated by Occupational Safety and Health Administration.


Nickel
Exposure to nickel metal and soluble compounds should not exceed 0.05 mg/cm³ in nickel equivalents per 40-hour work week. Nickel sulfide fume and dust is believed to be carcinogenic, and various other nickel compounds may be as well. Nickel carbonyl, [Ni(CO)4], is an extremely toxic gas. The toxicity of metal carbonyls is a function of both the toxicity of a metal as well as the carbonyl's ability to give off highly toxic carbon monoxide gas, and this one is no exception. It is explosive in air.

Sensitized individuals may show an allergy to nickel affecting their skin, also known as dermatitis. Nickel is an important cause of contact allergy, partly due to its use in jewelry intended for pierced ears. Nickel allergies affecting pierced ears are often marked by itchy, red skin. Many earrings are now made nickel-free due to this problem. The amount of nickel which is allowed in products which come into contact with human skin is regulated by the European Union. In 2002 researchers found amounts of nickel being emitted by 1 and 2 Euro coins far in excess of those standards. This is believed to be due to a galvanic reaction.

phosphorus
Organic compounds of phosphorus form a wide class of materials, some of which are extremely toxic. Fluorophosphate esters are among the most potent neurotoxins known. A wide range of organophosphorus compounds are used for their toxicity to certain organisms as pesticides (herbicides, insecticides, fungicides, etc.) and weaponized as nerve agents. Most inorganic phosphates are relatively nontoxic and essential nutrients. For environmentally adverse effects of phosphates see eutrophication and algal blooms.

Upon exposure to elemental phosphorus, in the past it was suggested to wash the affected area with 2% copper sulfate solution to form harmless compounds that can be washed away. According to the recent US Navy's Treatment of Chemical Agent Casualties and Conventional Military Chemical Injuries: FM8-285: Part 2 Conventional Military Chemical Injuries, "Cupric (copper(II)) sulfate has been used by U.S. personnel in the past and is still being used by some nations. However, copper sulfate is toxic and its use will be discontinued. Copper sulfate may produce kidney and cerebral toxicity as well as intravascular hemolysis."

Well, I don't usually use my expensive knives to prepare food but do you? :eek:

Noss
05-30-2008, 10:10 AM
WOW !! that is alot of great info. I never new all of this before :eek:

I just use cheap kitchen knives for cooking.

SOG
05-30-2008, 11:13 AM
Just found out I missed one very important point I forgot to mention :o

Actually I wasn't afraid or scared of using some of my old knives to prepare food, after all we all have to use knives in some ways or another my concern is on new metal/steels, I don't know if they add like Vanadium, phosphorus in the metal in the 80s... man, I can't even pronounce some of the names, but nowadays there are so many kinds of new metal/steels coming out of the market and they are adding more chemicals/elements to the steel, I don't think when they first designed or made those steel, it's safety first? like some are called tool steel? or maybe it's just a metal that are well-suited to be made into tools.

I think we should be a bit more careful, after all we still doesn't know what exactly causes caner and "a substantial exposure to the toxic element for a substantial period of time" is gonna be different for everyone, and different body might react to the same amount of the same chemical differently... weight, body shape...etc is gonna affect the result in some ways... plus toxic can accumulate slowly in the body?

So I was wondering just about those new steels like tool steel, D2, M2, S30V, H1... I wonder if there's a research that do on these recent metal/steels ?

Anyway, I am not running around telling people not to use knives to prepare food/cook that is just impossible:D, and I love all these new steel;), but maybe we should be a bit more careful on the new metal on food? but again, it might take as much as eating a bowie sized blade to have affect on us :D

Noss
05-30-2008, 12:52 PM
I'm not going to be afraid of using my cheap knives either. It is interesting info. I have read about old aluminum water containers that contained lead and people didn't know it.

Sharp
05-30-2008, 04:06 PM
Hmmm, I was just studying about heavy metal poisoning a few days ago.

You should really only be worried if you actually breathing in fine dust containing such materials. I doubt you'll sand down an S30V blade preparing some steaks.

Yea the compounds that make up the knife may be toxic but together they should be bonded well enough that you won't get transfer any metal during preparation of food.

S90V has like 9% vanadium and is used in high performance custom kitchen cutlery.

Tac45
05-30-2008, 10:33 PM
There are suggestions that aluminium can contribute to Alzheimers Disease. So research suggested that aluminium cooking pots were a bad idea. Teflon has been linked to cancer so Teflon non stick pans have become a bad idea. These items do get heated some on the hot plate. I doubt that the heat off a hot steak would be enough to 'bleed' out anything from a metal knife. The chemical reaction with the steel to the biological elements of food ........who knows? True that traditional kitchen cutlery has been either carbon steel or high chromium stainless steel. I think using knives with coatings that may rub off into the food may not be a very apetising idea. The question to ask I suppose is how much of the stuff would be ingested over a period of time if it did in fact make its way into the food.

Lets face it. Start your car and you start putting poison gases into the air. Light up a smoke and fill your lungs with all kinds of chemicals. Eat food with all manner of tasty additives that go by number not name. Drink booze and start pickeling your insides. Shoot on an indoor range regularily and see how many toxic chemicals have been absorbed into the blood. Why hell life is dangerous!

The only certain answer. Everbody 'gotta' die sometime.