It is currently Wed Oct 01, 2014 2:15 pm

All times are UTC

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 [ 3 posts ] 
Author Message
 Post subject: Patina questions
PostPosted: Thu Feb 14, 2013 1:49 pm 

Joined: Tue Aug 07, 2012 7:45 pm
Posts: 60
Location: Boston, Ma
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?

"You are what you repeatedly do. Excellence, therefore, is not an act but a habit." - Aristotle
 Post subject: Re: Patina questions
PostPosted: Thu Feb 14, 2013 5:29 pm 
Forum Moderator
User avatar

Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2794
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.


 Post subject: Re: Patina questions
PostPosted: Thu Feb 14, 2013 7:56 pm 
Forum Moderator

Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2785
Location: CT
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:

Display posts from previous:  Sort by  
 Page 1 of 1 [ 3 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: