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

franzb69
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.

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

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

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

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

smilesenpai
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!

franzb69
06-15-2013, 09:21 AM
experiment and see what you like

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


Cut stuff.

:plus1:

Benuser
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.