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 Post subject: patina
PostPosted: Sat Oct 19, 2013 6:34 pm 

Joined: Sun Sep 15, 2013 12:14 am
Posts: 42
I havent gotten any patina yet but if I do is it possible to remove it with a stone


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 Post subject: Re: patina
PostPosted: Sat Oct 19, 2013 7:15 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3368
Location: USA... mostly.
MEGG <> Possible, but not suggested. Scour with an abrasive powder like Bon Ami or BarKeepersFriend; trailing the edge, like I showed you in the video...

I won't ask though why you would remove the patina... I won't.. I swear.



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 Post subject: Re: patina
PostPosted: Sat Oct 19, 2013 7:21 pm 

Joined: Sun Sep 15, 2013 12:14 am
Posts: 42
I'm new to knives is patina a good thing


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 Post subject: Re: patina
PostPosted: Sat Oct 19, 2013 8:04 pm 
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Joined: Wed May 16, 2012 4:42 pm
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Location: USA... mostly.
MEGG <> Stainless-clad blades, including your Anryu, only have a small portion of carbon steel exposed, and yes, it is closest to the cutting edge. This exposed carbon steel will react with water, foods, humid air, etc., and discolor in the process... this oxidation creates a protective shield on the steel known as patina. When it is dull grey, iridescent blue, black... it's all good development; it's when it starts getting orange-y that you need to concern yourself as it's indicative of rusting which happens when the blade is left with reactive items on it for too long. This can usually be scrubbed off with abrasive powder, and unless left for a long long time, it is usually a non-issue. Even when left for awhile it can be rectified. Here's an example of a rusted blade that had a decade of ignored years; it pitted, but I got most of it out: http://www.chefknivestogoforum.com/viewtopic.php?f=2&t=1281&hilit=kanji%20id

Patina is good... in my book. It reduces the reactivity you experience with foods like melons, peppers, strawberries, onions, etc. Many are of the opinion that patina is a disgrace... based on the prim & proper paradigm of Japanese culture. It's a personal choice. You can constantly polish off the patina, but to me... it's a nonsensical logic.



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 Post subject: Re: patina
PostPosted: Sat Oct 19, 2013 9:40 pm 

Joined: Tue Sep 25, 2012 8:37 pm
Posts: 66
Location: Arroyo Grande, California
Patina is my best friend. I scrubbed off all of the kurouchi finish on my Tojiro ITK Kiritsuke and boy was it reactive... it was really annoying at first but then i used some mustard to force a patina as well as used it to cut red meat as much as i could and the patina has reduced the reactivity sooo much. Such an awesome blade now =)


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