View Full Version : How to pantina?

06-14-2013, 02:34 AM
Hello again :).
Anybody have recommendation -website or not - to pantina SS and carbon?

06-14-2013, 02:42 AM
just do a search on this site on how to make a mustard patina or a vinegar patina.

there are a few methods to do it. you can also use an etchant, but that's a little more advanced.

carbon is the easiest to put a patina on.

stainless steel would be a little harder or even next to impossible, depends on how stainless it is. difficult to impossible.

06-14-2013, 04:18 AM
Patina here I come! :)

06-14-2013, 02:27 PM
If you just use the knife, a patina will naturally form.

06-14-2013, 06:21 PM
Lots of warm blood makes for great patina - actually pretty much any protein makes great patina.

06-14-2013, 06:27 PM
Cut stuff.

06-15-2013, 08:18 AM
I read cut stuff, vinegar bath, hot vinegar bath, raw beef, lemons, fish, half cooked chicken, mustard and etc. Then this give this colour but for this amount of time and so on. So confusing~~ and interesting. I like the science behind it (yet to getting completely submerged). Aside from wanting to be creative, I don't want my food to initially taste of metal and to protect it from rust.

Damp cloth, check!

06-15-2013, 09:21 AM
experiment and see what you like

06-15-2013, 11:43 AM
If you just use the knife, a patina will naturally form.

Cut stuff.


06-15-2013, 08:34 PM
With a reactive brand new knife I tend to force a patina. After a few months the reactivity calms down.