Patina--Force it or let come naturally?

Discussion in 'Cooking Knife Reviews' started by sal paradise, Feb 27, 2016.

  1. sal paradise

    sal paradise

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    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...
     
  2. brianshaw

    brianshaw

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    Option #2
     
  3. ordo

    ordo

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    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.
     
  4. foody518

    foody518

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    Congrats on the new knife! Post up patina pictures of whichever path you choose :D
     
  5. sal paradise

    sal paradise

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    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.
     
  6. ordo

    ordo

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    This is a very good advice. I adopted it.
     
    Last edited: Mar 6, 2016
  7. mike9

    mike9

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    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.  
     
    Last edited: Mar 6, 2016
  8. millionsknives

    millionsknives

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    I've never forced a patina, but I just bought a used knife that had one forced.

    Option #1 and #2 side by side


    Bottom line do what you want :)
     
  9. mike9

    mike9

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  10. millionsknives

    millionsknives

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    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. 
     
  11. foody518

    foody518

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    That patina thread is one of my favorites :)

    That new (used) Suien looks great!
     
  12. sal paradise

    sal paradise

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    I didn't force a patina...but I have been slack about wiping it down right away and is picking up some pretty cool patterns from things like onions and peppers that have clung to the blade for a few minutes.


     
  13. brianshaw

    brianshaw

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  14. eve12

    eve12

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    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. 
     
  15. eve12

    eve12

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    Thanks for the quick response. Yeah, I wonder if baking soda would work as well.....
     
  16. rick alan

    rick alan

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    Last edited: Jan 28, 2017
  17. eve12

    eve12

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    That's beautiful! He has obviously taken the time to apply the mustard. He must have some talent in art to do that.

    Looks really cool.