Forcing patina
-
- Posts: 111
- Joined: Sat Jun 02, 2018 4:23 pm
- Location: Minneapolis
Forcing patina
My knives, to date, are stainless clad and I haven't worried too much about forcing patination but I'm starting to look at some fully reactive knives and thinking that I might want to expedite the process if I bought one. I've read the recommendations for using chicken but our household just doesn't eat chicken,our diet is mostly vegetarian save for occasional consumption of pork or fish by my wife or fish by me. Mustard and Sriracha are commonly in the house and buying plantain would be no hardship. We occasionally but infrequently render leaf lard for baking, I have no idea if that would work. We almost always have a selection of cheeses in house including stinky washed rinds if that might work as a protein. Durable and protective is what I'd mostly be going for but extra points for some color variation. Suggestions?
- Kit Craft
- Posts: 4844
- Joined: Thu Jan 26, 2017 8:57 pm
- Location: Pennsylvania
- Been thanked: 11 times
Re: Forcing patina
I am going to be that guy, why not just go natural? Wet rag - Dry rag technique. Cut one veggie, wipe it down, dry it and start over. I tend to get my blues and purples mostly from white onions and garlic but both of these can make the blade turn brown/black early in the game if you are not diligent with wiping it down. You can get a nice patina by blowing through a bag of onions. Just make sure to clean it up often.
Or, you can wait to hear what I am sure will turn out to be a load of people talking about forced patina with vinegar, coffee, mustard, beef blood and you name it.
Enjoy it either way.
Or, you can wait to hear what I am sure will turn out to be a load of people talking about forced patina with vinegar, coffee, mustard, beef blood and you name it.
Enjoy it either way.
-
- Posts: 111
- Joined: Sat Jun 02, 2018 4:23 pm
- Location: Minneapolis
Re: Forcing patina
Thanks, we always have white onions on hand so that would be an easy option. Beef blood could be a challenge although we do live just a block and a half from a butcher shop (easy access largely wasted on us). I can't live without coffee as well as tea, wine and beer so those would be easily accessible options too.
-
- Posts: 897
- Joined: Tue Sep 19, 2017 5:09 pm
- Location: N.E. Ohio
- Has thanked: 14 times
- Been thanked: 4 times
Re: Forcing patina
Lol,what he said.
My first ordeal with the onions created a nasty looking brown on the knife but I later learned to wipe it dry right after cutting one.When I started wiping often,no more brown,just a nice blue patina.Mustard,yukk.That is great for my field knives but ugly on a kitchen knife.Did vinegar too and don't like that either.
My first ordeal with the onions created a nasty looking brown on the knife but I later learned to wipe it dry right after cutting one.When I started wiping often,no more brown,just a nice blue patina.Mustard,yukk.That is great for my field knives but ugly on a kitchen knife.Did vinegar too and don't like that either.
Re: Forcing patina
I find that if you wipe the blade with acetone and wash and dry, then slice a raw pork loin. I get great blues, purples, and a host of other pleasing colors.
Frank
Frank
Re: Forcing patina
Forcing a patina on my Makoto Damascus 210 today because this knife is crazy reactive. Doing the onion patinas but trying it on hot onion. Just microwaving for a few seconds. Mentality is something along the lines of protein patinas. I see a lot more colors with hot proteins than cold. Starting to get some purples and blues just slicing letting it sit for about 30 sec and drying the knife. I think the steel has a little to do with how often you need to wipe down the blade. I have both whites, blues and super steels and they seem to behave differently. But I'm newish so listening to the more experienced guys is the best advice I can give.
Re: Forcing patina
I would try it without forcing the patina first. Forced patinas often end up uneven and are seldom as sturdy as a slowly developed natural one. A friend just forced a patina on his Henckels Kramer that really damaged performance until we lightly polished it down to smooth things out.
Failing that, warm dilute vinegar is pretty ideal. Spray on, let sit for a few minutes, wipe, repeat as desired.
Failing that, warm dilute vinegar is pretty ideal. Spray on, let sit for a few minutes, wipe, repeat as desired.
- Jeff B
- Posts: 14741
- Joined: Fri Jan 27, 2017 5:59 pm
- Location: Louisville, Kentucky
- Has thanked: 1954 times
- Been thanked: 2324 times
Re: Forcing patina
+1Lepus wrote: ↑Thu Jun 28, 2018 7:34 pm I would try it without forcing the patina first. Forced patinas often end up uneven and are seldom as sturdy as a slowly developed natural one. A friend just forced a patina on his Henckels Kramer that really damaged performance until we lightly polished it down to smooth things out.
Failing that, warm dilute vinegar is pretty ideal. Spray on, let sit for a few minutes, wipe, repeat as desired.
Never liked a forced patina and they look better and are more stable if you just let it happen naturally. Might have to be more patient and diligent in the beginning but it's well worth it.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
-
- Posts: 1855
- Joined: Fri Jan 27, 2017 2:44 am
- Location: Auckland, New Zealand
- Has thanked: 354 times
- Been thanked: 583 times
Re: Forcing patina
Hi There LH. I started a post on this earlier in the year and got some good additional advice from other forum members. I notice that you sometimes have pork available, which is my preferred medium. If you are interested you can find it here < viewtopic.php?f=3&t=4475&p=36317&hilit=patina#p36317 >.
It's good fun thing to play with, so enjoy it.
It's good fun thing to play with, so enjoy it.
Cheers Grant
Just because you're not paranoid doesn't mean they're not going to get you!!
Just because you're not paranoid doesn't mean they're not going to get you!!
-
- Posts: 11
- Joined: Fri Nov 23, 2018 6:55 pm
- Drewski
- Posts: 1309
- Joined: Wed Mar 28, 2018 2:01 am
- Location: Manitoba, Canada
- Has thanked: 429 times
- Been thanked: 46 times
Re: Forcing patina
Do you find cooked or raw the way to go?Squirrelbutter wrote: ↑Sat Dec 08, 2018 5:28 pm Pork loin always makes my knifes explode with blues essentially forcing a patina
Re: Forcing patina
CookedDrewski wrote: ↑Sat Dec 08, 2018 6:51 pmDo you find cooked or raw the way to go?Squirrelbutter wrote: ↑Sat Dec 08, 2018 5:28 pm Pork loin always makes my knifes explode with blues essentially forcing a patina
-
- Posts: 11
- Joined: Fri Nov 23, 2018 6:55 pm
Re: Forcing patina
Cooked after it’s rested is what look the best to meDrewski wrote: ↑Sat Dec 08, 2018 6:51 pmDo you find cooked or raw the way to go?Squirrelbutter wrote: ↑Sat Dec 08, 2018 5:28 pm Pork loin always makes my knifes explode with blues essentially forcing a patina