Thu Jun 07, 2012 1:00 pm
I purchased a Tojiro Shirogami Nakiri 165mm not very long ago, have
since taken it to culinary school and am beginning to see signs of
discoloration after a few days of use. After trying to do some
research on my own, I was wondering if there is any advice you can
shed as far as removing the discoloration and proper maintenance to
maintain this knife. I try my best to keep it dry, only clean it by
hand but am seeing the color turn regardless. I have to say that it is
a fantastic knife and I have been pleased with it aside from the
sensitive nature in regards to the composition of the knife. This is
my first transition from German to Japanese cutlery. Wondering if you
could share some insight.
Thu Jun 07, 2012 1:07 pm
>> Hi Chase,
>> Good question. Do you mind if I post this and my answer on our forum? I'll
>> take off your last name.
>> I'm glad you like the knife. It's a great bang for the buck knife.
>> The simple answer is carbon steel knives will discolor no matter what you
>> do. They only way to reverse this is to grind the patina. It's a losing
>> battle and patina actually helps the blade become less reactive so my
>> general advice is to keep your same care habits and let it happen.
>> If it really bugs you I can give you some tips on how to remove it.
Thu Jun 07, 2012 1:08 pm
> I'm ok with posting the question. I imagine I will post more in the
> near future. When I spoke of discoloration, I meant a rust color.
> Still the same thing? Or is there a way to clean that, then force a
> patina? I watched your video and I imagine I will give it a try. The
> handle for that particular knife seems a little rough as far as the
> finish. Do you think it is appropriate to safely stain or seal the
> handle of the knife to minimize any sort of water absorption? I have
> also been researching the TKC line from Kikuichi on your site and am
> considering a purchase in the future. What is the policy for trying a
> knife out to ensure it is a proper fit? I've noticed that line is
> exclusive to your site. I want to sincerely thank you for taking the
> time out of your day to answer my questions. It is reasons like this
> that I will continue using your company for future purchases.
> Chase Evans
Thu Jun 07, 2012 1:09 pm
If it's orange/yelllow that's something you can remove. I usually scrub it off with an sos pad.
After you have it removed you can force a patina on the knife using some mustard like I showed in that video. It's quick and easy and it will also reduce the reactivity.
As for the handle, I would recommend you sand it smooth and apply some mineral oil to it. You can get it at a hardware store. Just rub a few drops onto the handle when it starts to look dry and that will protect it.
The handles are replaceable so you can get another one after that one eventually wears out.
Fri Jun 08, 2012 4:21 pm
Patina rules and actually protects from passing on the steel taste. So sharpeners including my self pride them selves on their patina I sure do. I have posted pics in the photo section with fujiwaras heavily patinaed and a few others. Carbon rules in my mind hands down as long as it is t rust. If you cut onions a lot u will get a brown patina or rust looking and it is not. I usually when buying a new carbon knive make a rare roast beef and slice with that a d whe I am eating dinner I let the knife sit in the juices including the blood and it comes out with beautiful blues, purples, yellows, and some red I fell nothing is more beautiful than a patinaed knife hands down. Some people like to stick with stainless because they don't like the patina. You say potato I say patoto it's a matter of personally preference bit if given a choice patina for me every time. Peace bullman
Fri Jun 08, 2012 4:33 pm
IME if you get the rust colored stuff, that's yellow/red/crustybrown/etc, cleaning it off with barkeeper's friend will leave the steel with a grey patina, and over time, will allow it to build up a good protective patina.
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