Wed Aug 28, 2013 2:45 pm
Wed Aug 28, 2013 11:41 pm
toddnmd wrote:"There is generally less reactivity with food AFTER a patina develops, so I think there isn't really an issue of the patina transferring to food--they're generally stable after they develop. I've had more concerns about new blades (or freshly cleaned ones) that are more likely to react with food."
Wed Aug 28, 2013 11:52 pm
Thu Aug 29, 2013 1:57 pm
Thu Aug 29, 2013 2:03 pm
Charcuterie wrote:I know this all too well...didn't have time the other day to finish ordering the Richmond AS Laser and lost out as it is sold out I guess? Anyone know about this or have any extra?
Thu Aug 29, 2013 3:25 pm
Thu Aug 29, 2013 3:49 pm
Fri Aug 30, 2013 1:53 am
Knife Fanatic wrote: "Just wanted to chime in here. Regardless if you keep the patina or not, the patina DOES slow down reactivity and significantly reduces the odor of the steel (once it is formed). I have NEVER seen a patina increase odor on a knife. The only time I see getting rid of patina as desirable is if I paid 1,000 for a mirror-polished knife; letting a patina form would defeat the purpose of the mirror finish and why I paid all that money.
Even stainless steel needs a patina sometimes. The process is called "passivation." A thin patina is chemically forced onto the surface of the steel to reduce reactivity. http://en.wikipedia.org/wiki/Passivation_(chemistry) There's even some Youtube vids on it if I'm not mistaken.
I can not dispute the fact that some Japanese restaurants don't like patina, but to think of a patina as dirty is silly IMO. That's something that a customer might see, nothing more. Patina is not reactive and does not come off. But, by all means, if you want to keep your knives nice and shiney then do so if you like. Great choice of knives and stones BTW, hope they serve you well. "
Fri Aug 30, 2013 4:13 am
Fri Aug 30, 2013 4:19 am