How to determine if blade has bloodstains??

Battara · 5th September 2005, 09:20 AM

Yes, animal blood would have the same effect since it would have hemogloben in it. I think the context with which I am referencing is that found in several pieces that US GIs have brought back that had human blood on them that lay in the hot sun and heat for a while in the battlefield. On the other hand, I had sweet tomato pulp on a high carbon steel knife sti there for a few hours accidently and it etched the blade. As far as human blood on your knife, erlikan, I would say it depends on the percentage of carbon in the steel, and the above conditions. A note: Moro steel had more carbon than our stainless steel used in cutlery. I must add, however, I have not tried cutting beef or tomatos with my kampilan yet.

5th September 2005, 09:20 AM	#8
Battara EAAF Staff Join Date: Dec 2004 Location: Louisville, KY Posts: 7,272	Yes, animal blood would have the same effect since it would have hemogloben in it. I think the context with which I am referencing is that found in several pieces that US GIs have brought back that had human blood on them that lay in the hot sun and heat for a while in the battlefield. On the other hand, I had sweet tomato pulp on a high carbon steel knife sti there for a few hours accidently and it etched the blade. As far as human blood on your knife, erlikan, I would say it depends on the percentage of carbon in the steel, and the above conditions. A note: Moro steel had more carbon than our stainless steel used in cutlery. I must add, however, I have not tried cutting beef or tomatos with my kampilan yet.