Patina--Force it or let come naturally?

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Joined Feb 21, 2016
I have just ordered my first Carbon blade -- a 240 Misono Sweden -- and I'm curious about caring for this knife, specifically preventing rusting and reducing reactivity with foods.  So I guess those things are related to forming a patina.

My question(s):

Should I force a patina right away, using mustard or vinegar or similar?

Should I let it form naturally, but maybe help it along by slicing  a few pounds of onions/potatoes/other cheap produce?

Some other option?

I am now a home cook, so I do not have easy access to 50# bags of onions anymore.  Oddly mixed emotions about that...
 
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Joined Mar 19, 2009
Better see how it reacts to a natural patina. Use it, wash it, dry it carefully (the tang also).

There's a beautiful wabi-sabi mistic in building natural patinas.
 
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Joined Feb 21, 2016
Thanks Ben. I do plan to try to open up the knife pretty much right when I get it. I'm a bit of a novice sharpener, though. I know the basics (I think), more or less, but any tips related to the misono would certainly be appreciated.
 
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Joined Jul 13, 2012
It's hard to beat a good looking mustard patina - check out Michael Rader's mustard kissed blades.  Interestingly I find slicing rare red meat to really hasten the job too as well as onion and ripe red bell peppers.  Cabbage too come to think of it.  
 
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Joined Apr 25, 2014
Not my handywork.  I never got the curved handlemaking skills down.  I just make simple shapes!  This one you'll notice is the same suien vc but the profile is flatter than the original on the right. 
 
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Joined Dec 13, 2016
Is it possible to remove a forced patina that has been done on a knife from a while ago? I've just been wondering about this. 
 
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Joined Dec 13, 2016
Sure. Any abrasive. Think coarse ScotchBrite. But perhaps someone has a chemical instead of a mechanical solution.
Thanks for the quick response. Yeah, I wonder if baking soda would work as well.....
 

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