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 Post subject: Natural Patina
PostPosted: Mon Aug 19, 2013 1:20 am 

Joined: Thu Jul 11, 2013 12:36 am
Posts: 118
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.

 Post subject: Re: Natural Patina
PostPosted: Mon Aug 19, 2013 5:23 am 

Joined: Wed Jul 17, 2013 3:33 pm
Posts: 115
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

 Post subject: Re: Natural Patina
PostPosted: Mon Aug 19, 2013 7:13 am 
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Joined: Tue Feb 05, 2013 12:00 pm
Posts: 4638
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!!

 Post subject: Re: Natural Patina
PostPosted: Mon Aug 19, 2013 12:31 pm 
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Joined: Thu Apr 19, 2012 1:18 pm
Posts: 10864
Location: Madison Wisconsin
Fruits work well. Mustard works too if you want to just get it over with.

Mark Richmond
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