PDA

View Full Version : Foods/Ingredients That Stain Knives Fast



mhlee
07-22-2013, 05:44 PM
I happen to prefer carbon steel knives. But, as with all carbon steel knives, they require some additional care when it comes to cutting certain foods, such as onions, acidic fruits, etc.

I'm generally very diligent about wiping my knives as soon as I use them; I almost always wipe them down immediately after use and/or wash them off immediately after use.

Yesterday, I was cutting a certain vegetable, wiped off my knives and washed them immediately after use. However, I neglected to completely wipe down my board. I left my knife on the board, and within minutes, I had stains on my knife.

The culprit: water spinach aka Ong Choy.

In your experience, what items stain carbon steel knives the fastest?

eaglerock
07-22-2013, 05:46 PM
I don't know if it is the fastest but strawberry gives a very nice and dark patina :D

GlassEye
07-22-2013, 05:50 PM
I don't know if it is the fastest but strawberry gives a very nice and dark patina :D

I can't think of anything that competes with strawberries, at the moment. Definitely a quick way to get a good black patina.

Mucho Bocho
07-22-2013, 05:51 PM
Onions are ruthless. My White #2 Yusuke turns black in seconds. Good thing I always have some cape cond cloths around

Anton
07-22-2013, 06:01 PM
On white #2 or O1 - in this order; onions, Strawberry, my blood (although this last one turns into a very nice patina if used on higher polished finished blade :biggrin:)

Timthebeaver
07-22-2013, 06:06 PM
My Yoshikane kasumi (SKD12 (okay, it's often classed as "semi-stainless") core, stainless clad) was pretty slow to develop a patina with the usual suspects (onion, pineapple, cooked chicken/beef etc.) although eventually it took a pleasing blue-ish patina. I few weeks ago I cut up an overripe avocado with it and got instant yellow patina over the existing one - assume this was from reaction with oleic acid/ other long-chain aliphatic acids.

panda
07-22-2013, 06:50 PM
Brussels sprouts

rdm_magic
07-22-2013, 06:53 PM
I always find that radicchio reacts badly to carbon, both on the food and knife.

tripleq
07-22-2013, 06:53 PM
For me it seems to depend on the maker. Some white # 2 I have react instantly to certain things, others not.

WiscoNole
07-22-2013, 07:06 PM
Pineapple and onions

Brad Gibson
07-22-2013, 08:27 PM
Baby artichokes seem to make everything black. Including your fingers!

jimbob
07-22-2013, 08:31 PM
My shig went spectacular blues straight after avocado

sachem allison
07-22-2013, 09:56 PM
Sweet potatoes, pineapple . ginger takes off my patinas pretty quickly.

kiefer
07-22-2013, 10:08 PM
rhubarb

Seb
07-23-2013, 09:21 AM
Bananas, avocados, mangoes & blood (esp hot).

ramenlegend
07-23-2013, 11:46 AM
any recommendations for a "gentle" way of removing these stains? oh yeah, red pepper

GlassEye
07-23-2013, 04:06 PM
any recommendations for a "gentle" way of removing these stains?

Fine natural stone mud is the most effective, non scratching way to clean off patina I have found. I just use a cork to rub the mud on the blade.

Dusty
07-23-2013, 08:03 PM
Banana.

I just sliced one with a cck to go in my kid's porridge, left three discs on the blade for literally 15 seconds, and came back to jet black polka dots. Kinda neat.

ramenlegend
07-24-2013, 12:05 AM
worked like a charm (gently used synthetic stone mud though, bad call?), many thanks

slowtyper
07-24-2013, 01:53 AM
So strawberries and onions will turn your knife black. Will the fruit and veg turn black(ish)?

brainsausage
07-24-2013, 02:55 AM
rhubarb

Beat me to it.

Miles
07-24-2013, 05:32 AM
My personal fave is cooked beef. The blue patina is amazing. I think that's what hooked me on carbon. I bought a carbon knife from Korin many years ago and the very first night I used it, I sliced a steak and literally watched the patina appear on the blade as I sliced it. Awesome...

brianh
07-27-2013, 07:41 PM
My personal fave is cooked beef. The blue patina is amazing. I think that's what hooked me on carbon. I bought a carbon knife from Korin many years ago and the very first night I used it, I sliced a steak and literally watched the patina appear on the blade as I sliced it. Awesome...

I just had this very experience and reaction! One day old Gesshin Ginga gyuto. I showed my wife who was... a bit... less excited.

tripleq
07-27-2013, 07:44 PM
I just had this very experience and reaction! One day old Gesshin Ginga gyuto. I showed my wife who was... a bit... less excited.

ROTFL!! :lol2: