Hi fellow knifenuts,
Being a lurker here for a long time and this is my first thread! Excited!
I have been using Japanese kitchen knifes for a while now and most of my previous purchases are stainless blades. After reading so much on how go the carbon blades are, and taking the low exchange rate on yen, I recently jumped onto the boat of carbon knives and bought a few shigefusa knifes.
I know that shigs are quite reactive, so I just want to put a forced patina on to the blades before start seriously using them.
I kinda like those even blue / purple patina and was wondering if you have any good suggestion on what would be the best way to put them on.
Ive read methods like Darkhoeks' blog on putting patina on shigs (chicken / mustard) ; and the warm blood method from the patina thread; and even fresh coconut! Just not really sure which way will result in the most even blue / purple patina.
So, yeah, hope you guys can shed light on this, some pic would help to!
Some pics of the shigs! One more deba on the way!