so my 100 yr old carbon steel knife is not suitable to use any more?
how so?
If you can’t take care of it, you should box it up and send it to me, where I will give it special place where it is protected from family members who don’t know to wash it carefully after every use, dry it carefully, and put it back in a safe location again afterwards.
It will get used when they can’t see me using a wickedly sharp knife with abandon. But I don’t think any of mine are 100 yrs old, maybe 75 at best.
Most modern facilities use SS due to its ease of cleaning, corrosion resistance, ability to stand up to biocides, etc. I think the FDA would have a fit if they walked into a food processing facility and found carbon steel in use on anything food contacting, much less a saw blade, with all its nooks for spores to hide.
I once took some regular tools into a clean facility, and had to spray them down (Sporklenz) on my way in. By the time I got gowned, maybe 7 minutes later, they all had rust spots on them. They didn’t come back in for a long time.
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