/ Register

Patina - fun or folly

Discussion in 'Cooking Knife Reviews' started by mcpop, Nov 16, 2010.

  1. Nov 16, 2010 #1
    mcpop

    mcpop

    Messages:
    4
    Likes Received:
    10
    Exp:
    I Just Like Food
    Hi Guys,

    I lurked, then posted and got great advice, and lurked once more.

    Mrs McPop got me a Masamoto HC Gyuto for my birthday (God bless that woman!).

    First time I tried it was on pickles, tomatoes, cheese and pepperoni.  Even though I was expecting it, I was amazed at the instant oxidization.  I thought this could be fun so I polished it back and made some patterns using herbs from the garden and vinegar.

    On the first side is flat parsley (sorry about photo quality, it is night and I using a phone camera):

    [​IMG]

    And the obverse side is sage:

    [​IMG]

    And after soaking in a vinegar dilution (10%) for about 30 minutes, the end result (parsley side isn't a good photo, unfortunately):

    [​IMG]

    [​IMG]

    Nice and subtle...and surely to be destroyed with tomorrow night's dinner.  :)

    Cheers,

    McPop.
     
  3. Nov 17, 2010 #2
    boar_d_laze

    boar_d_laze

    Messages:
    8,551
    Likes Received:
    193
    Exp:
    Cook At Home
    Wow.

    BDL
     
  4. Nov 17, 2010 #3
    tylerm713

    tylerm713

    Messages:
    477
    Likes Received:
    35
    Exp:
    I Just Like Food
    Interesting idea, and I appreciate the creativity. But I'm not a fan. I'm not big on ornamentation though.
     
  5. Nov 17, 2010 #4
    phatch

    phatch Moderator Staff Member

    Messages:
    8,419
    Likes Received:
    436
    Exp:
    I Just Like Food
    Forcing a patina isn't so much about ornamentation as long term protection, generally.

    The herb patination is ornamentation.
     
  6. Nov 17, 2010 #5
    tylerm713

    tylerm713

    Messages:
    477
    Likes Received:
    35
    Exp:
    I Just Like Food
    I do that with all of my hunting knives that aren't SS. In general, they take much more abuse than kitchen knives.

     
     
  7. Nov 18, 2010 #6
    mcpop

    mcpop

    Messages:
    4
    Likes Received:
    10
    Exp:
    I Just Like Food
    The forced patina is for protection.  The decoration is just a lark...and an experiment with this material.  I'm under no illusions that it will be destroyed within a few days' dinners.

    The factory edge was ok but after forcing the patina it seemed blunter.  Is this my imagination or did that little corrosion really knock the edge off it (no pun intended)?

    But a quick rub on some whetstones fixed that.  Now I can see why people like carbon. Very nice cutting tool.

    McPop.
     
  8. Nov 18, 2010 #7
    benuser

    benuser

    Messages:
    1,769
    Likes Received:
    86
    Exp:
    Home Cook
    No, it is no imagination; forcing a patina will slightly blunt the edge. In fact, every corrosion will. Of course you may wipe off the vinegar from the very edge. And you might wish to polish the patina a little as it becomes somewhat rough. Regards from Holland.