Maybe I'm being too careful but I have yet to develop any patina on my Makoto. I've heard all the suggestions about cutting potatoes, onions, etc. Yes, I did wipe the blade thoroughly with acetone to remove any sealant.
Do i need a patina? Just leave it the way it is?
No patina yet on #2 white Makoto
No patina yet on #2 white Makoto
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Last edited by SkipII on Tue Feb 13, 2018 7:02 pm, edited 1 time in total.
Re: No patine yet on #2 white Makoto
The Makoto is stainless clad so you can only get a patina on the core steel. If you have been using the knife without rust issues, you are wiping and drying it enough to prevent problems. I wouldn't worry about it. If you want to force a patina, there are ways to do that. Slicing cooked meats is a popular method.
Re: No patina yet on #2 white Makoto
You don't have anything to worry about. It looks like the edge has the normal patina you should expect from use. If the cladding is stainless you won't see much happen. Some stainless cladding will go slightly blue or gray after a while, but nothing dramatic.
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Jeff B
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Re: No patina yet on #2 white Makoto
The core looks like it has a good patina to me too. As others have said, the cladding is stainless so no patina expected.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.