![]() It is not necessary force a patina as your blade will develop it's own over time and use - but it can be fun to try and a good way to see how food interacts with your knife. Patterns in a patina can be altered with application as seen here. Patinas can be forced with many things including mustard, lemons, tomatoes, etc. This is an extreme example and the salsa was left on the blade for an extended period of time. Here is an example of a forced patina with salsa on a 52100 high carbon steel blade. The longer you wait, the more oxidation and deep coloring you will get. Wait Let the blade sit with the mustard or vinegar on it for a minimum of 20 minutes up to a few hours. A patina-free knife will change rather dramatically when first used but over time become more consistent. Böker‘s latest project is the Patina series, a small line of cooking knives that emphasizes the heirloom quality of the company’s Solingen, Germany-made products.Three knives are on the way, with one special variant releasing alongside. Vinegar will give more of a solid charcoal gray patina without much of a pattern. ![]() Generally changes to the knife will be less apparent than on a patina-free knife but the tone will change with use. They say it adds a protective layer to the steel. Once done, clean off your knife with some warm water and an old toothbrush by lightly going in small circles along the blade to polish it up. Then, carefully and lightly continue going back and forth until you have removed the patina. So when I watch videos of people trying to add a patina to their knife using mustard, hot vinegar or a potato or acidic juices I don't understand the point. Hold your knife horizontally and run some super fine sandpaper over the patina on the flat edge of the blade. On a knife a patina to me means looks like garbage. Some of our knives come with an etch or patina. As a X coin collector I know what a patina means. Eventually the patina will even out to a nice grey tone. A rainbow of colors can appear depending on the food cut and type of steel in the blade. Ive had greatest success with old flat diet soda (fresh has bubbles and will cause uneven patina). Plain white distilled vinegar works fine (use. The layer provides protection and aesthetic character to a knife. The patina on carbon steel knives can be hastened by rubbing the blade down with vinegar for 15 to 20 minutes. ![]() This is not orange rust but a layer of oxidation that forms that will actually prevent orange rust in the future. For folks used to a stainless steel knife it can be a bit of a shock at first but the layering of a patina is a magically adventure that can really bring you closer to your knife and food.Ī knife's patina is caused by the acids in food interacting with the knife steel. This is part of their character and story, to keep a record of the wonderful meals they prepare. High carbon steel knives will develop a patina over time. A patina is a natural protective layer on carbon steels that protects the blade from further oxidation and gives it a look of rough finish.
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