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Username Post: Forced Patina?        (Topic#863906)
Dr. Grits
Member
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11-03-09 06:06.33 - Post#1972624    



I have seen "forced patina" mentioned in regards to the patina that developes on carbon steel knives in several posts scattered throughout this forum. What does this mean? How do you force a patina? Is it different than a natural one developed over time? What are the advantages/disadvantages of such a patina?
 


Crazy Cutter
Master Member KnifeNut!
*
11-03-09 06:46.22 - Post#1972661    


    In response to Dr. Grits

Anything acidic will work.....

Lemon juice is particularlu good. When I had my first Hiro AS I was chopping lemons and just left the knife for like 10 mins and the patina developed.

The others I just let the patina develop naturally as I used the knife.

Just out of interest why do you want to "force" the patina?


Jim


BTW if you're in that much of a rush to get your patina just chop up a couple of pineapples......
 

*
11-03-09 06:48.53 - Post#1972663    


    In response to Dr. Grits

What Jim said.

In addition, some people like to get a patina on their knives because they like the look of it.
 
RobinW
Master Member KnifeNut!
*
11-03-09 06:54.57 - Post#1972666    


    In response to markr37

With a few exceptions I only use carbon knives.
I have never understood the idea of forcing something that develops naturally with use and time.

For me the most beautiful knife is a well used knife. Therefore the most beautiful patina is the one built up naturally.
And in some cases the really awesome result is like the patina thumbprint on dwarfwenchef's cleaver...
Robin


 
johnarmr
Master Member KnifeNut!
*
11-03-09 07:06.43 - Post#1972677    


    In response to RobinW

well being someone that has forced a patina on a carbon knife I guess I can share on why I did it to my knife at the time. Ithink it is some sort of disorder lol it just bugged me that part of the blade was shiny and part of it was patina i wanted it all one look and since it was carbon patina is gonna happen so I helped it out. ididnt like the "drag" that the patina created when cutting but i found if i got a good dark forced patina and kinda backed it off a bit with some fine wet dry paper it was much better
 
willspear
Master Member KnifeNut!
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11-03-09 09:48.30 - Post#1972809    


    In response to johnarmr

You can force patterns to develop stripes and whatnot. Can be pretty cool to have defined patterns. I don't bother with this but have done it for fun in the past.
Eggplant tastes like eggplant and meat tastes like murder
But murder tastes pretty god damn good doesn't it?
Yes it does




Edited by willspear on 11-03-09 09:49.05. Reason for edit: No reason given.
 
DwarvenChef
Master Member KnifeNut!
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11-03-09 10:18.17 - Post#1972837    


    In response to willspear

Many have commented on how a forced patina has a coarser texture and caused drag when cutting. A natural patina generally will be alot smoother in texture but will deveolop in patches, heavy use areas will patina much faster than areas thay dont get touched as much. As mentioned above this bothers some people and thats fine, to each their own. I never worried about it as I use my blades ALOT and they eventually patinia up compleatly... Not so with many home cooks... Low usage = slow patina development...

I love the slow developed patina though
Hiromoto AS Addict

"Thats not a stain you fool, it's Patina



 
Dr. Grits
Member
*
11-03-09 13:53.18 - Post#1973009    


    In response to Crazy Cutter

I don't know that I really want to force the patina. I just wanted to know what it was and the advantages/disadvantages. I'm getting a Hiromoto AS gyuto 240mm for my birthday and I do like the look of the patina on the carbon edge below the stainless cladding.
 
Dr. Grits
Member
*
11-03-09 14:22.11 - Post#1973031    


    In response to DwarvenChef

Thanks to all for replying to my post. I'm new here and have learned a lot just reading through the posts. I really appreciate the sharing of information that goes on here.

I have been interested in cooking since an early age. When I was a young man I spent several years as a chef and restauranteur. Back then my knives were French Sabatier, so I am very familiar with carbon steel and the patina that it developes. Then in the 80s I switched to German stainless knives, and staid with them until recently. Now that I'm retired, I'm gradually switching over to Japanese knives, which really impress me. I wish I had had them back in the 70s. I'm also learning to sharpen my own knives. I've had too many knives ruined by the grinding wheels of "professional" sharpeners.

Anyway, that's my story. Thanks again to all of you. I really enjoy this forum and look forward to becomming more of a participant and less of a lurker.

Bill
 
eitelmj
Journeyman KnifeNut!
*
11-03-09 16:52.16 - Post#1973127    


    In response to Dr. Grits

A lot of people will force a patina on a carbon knife because they work in a production kitchen that will not allow rust and they have to work with acidic foods. Or for people who don't like the taste of carbon... mmm...

One of the best ways is to coat the blade edge and road with tomato paste overnight and then wash it off. Instant patina without the mess.
Matt

  • Quote:
Acknowledge as you must that there is no such thing as perfect food only the idea of it, then the real purpose of striving toward perfection becomes clear; to make people happy.



 


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