Alloys and trace elements

I read somewhere that there can be trace elements in some steels because alot of the "new" steel is recycled from older stuff. Sometime it can contain all kinds of stuff such as arsnic. Are these steels safe to use for kitchen knives if there were some trace elements?
Thanks.

Slicer

Hmmmm, good question. Unless you're willing to go to a lot of trouble I doubt you'll ever really know the answer. I can say this though - a stainless kitchen knife gives up very, very little metal to the food it touches and a tool steel knife isn't terribly much worse. It takes a lot of arsenic to build up in a person to be dangerous and I'd be willing to bet my life that I could lick that knife for 5 or 10 minutes a day, every day for the rest of my life without ever getting ill from it or showing an identifiable trace of arsenic from it in my autopsy.

If you're still worried, buy only brand new steel direct from the manufacturers and ask fo an analysis sheet. They will be happy to provide one...

I think this is more common in A36 mild steel. In tool steels you should be able to get an exact content analysis.

John