It is currently Fri Dec 19, 2014 3:51 pm

All times are UTC



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 4 posts ] 
Author Message
 Post subject: Natural Patina
PostPosted: Mon Aug 19, 2013 7:20 am 

Joined: Thu Jul 11, 2013 6:36 am
Posts: 117
I have a 240 AS Laser and will be getting a Masakage Yuki Gyuto once my recent order arrives, which should be Tuesday. I know that a patina helps to fight against any reactivity and rusting of the carbon core metal (both are clad in stainless). I know a patina develops naturally from using the knife but was wondering if there was anything specific I should cut with it and how I should care for the blade while building the patina?(As to not impede the process too much but also to avoid rust) Thank you for all your help.


Offline
 Profile  
 
 Post subject: Re: Natural Patina
PostPosted: Mon Aug 19, 2013 11:23 am 

Joined: Wed Jul 17, 2013 9:33 pm
Posts: 120
I would suggest cutting a peace of red meat at medium rare. the warm blood adds a blue patina really fast. Onions are good to cut to, They will leave a grayish looking patina with a tiny bit of blue in it.
You could always force a patina with some mustard, or a cloth soaked in blood.
When developing your patina, keep a wet and dry rag beside you, use he wet rag o wipe off any stuck on food, and use he dry rag to dry your knife. do this every time you are done cutting your product


Offline
 Profile  
 
 Post subject: Re: Natural Patina
PostPosted: Mon Aug 19, 2013 1:13 pm 
Forum Moderator

Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2609
Derek - what he said. :-)

I've got a Yuki and I don't find the White #2 core steel to be terribly reactive (compared to some knives like the Tojiro ITK series). Mine is gradually getting a natural patina doing exactly what CanadianMan is instructing. I do like the blueish patina that forms by cutting meat. This is the kind of knife that IMO deserves a well-earned natural patina on the edge vs. a forced patina.

Enjoy those knives!!


Online
 Profile  
 
 Post subject: Re: Natural Patina
PostPosted: Mon Aug 19, 2013 6:31 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7887
Location: Madison Wisconsin
Fruits work well. Mustard works too if you want to just get it over with.





_________________
Mark Richmond
Chefknivestogo

Chefknivestogo New Arrivals
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 4 posts ] 

All times are UTC


Who is online

Users browsing this forum: No registered users and 1 guest


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred