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Patina questions

Thu Feb 14, 2013 7:49 am

I just bought my first carbon sujihiki (Konosuke White# 2) and I just realized should I force a patina on it or let it naturally form?
Also at my work I noticed some guys used a rust eraser to remove the patina at the end of the day, does this benefit the knife at all? Will it remove metal from the knife?

Re: Patina questions

Thu Feb 14, 2013 11:29 am

Personal preference here. I like a natural patina more than a forced, but forced can be neat as you can force a pattern in it.

The knife shouldn't be extremely reactive, so food wise you shouldn't have any issues.

I think a patina helps protect carbon knives, so I'd think removing that patina every day is a bad thing. That's another personal preference though....I don't think it matters food wise.

Re: Patina questions

Thu Feb 14, 2013 1:56 pm

I have the 300mm White #2 Kono suji. I used it on some pork tenderloin and it only patina'd the tip and heel oddly enough? I will use it today on some Venison Loins :)

I prefer a forced meat Patina. Use the knife to slice a nice rare roast beef or tenderloin, and then lay out slices of the meat, put the knife on top of the slices and lay more slices on top of the blade. Gives it a nice patina that way. Or you can just slice stuff with it and let it happen naturally.

Natural Patina on a Fujiwara 150mm carbon petty and Addict 2 in 52100:
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