
Originally Posted by
cookinstuff
I think the cladding on the kono might be similar to the shigefusa's. I have had issues just trying to go prep vegetables on a brand new knife, kept getting rusty bits after 1 minute. Wrapped in a towel with beef blood and bubble wrap like I did my misono swedish, came back 10 minutes later hehehe whole knife rusted. My misono however has a beautiful patina from just one blood bath and it's been stable forever. Back to the shig though, I polish it up and give it a mustard attempt, after about 1 minute you can just see the brown/orange beginning to form it's not looking good, so give up on that and polish it again.
Serious business time, break out the meat prep, whatever you gotta do, I broke down a striploin or two and the shig is blue. Good times, looks great seems stable. Back to veg prep, slice a lemon, awww no more blue. Acid just wipes the blue right off. Slicing bacon, the blue comes right back. So, I polished it up, and rubbed it down with bacon while constantly wiping it clean. It is okay now with vegetables and proteins, but just don't do citruses at any cost, just grab a different knife, not even to half a lemon hehe.
That's my shigefusa patina story, hopefully you have success with your konosuke and it becomes the king of all knives, oh wait, well it sure won't be the king of the lemons if it's like my shig. Good luck, I would always try to use something food oriented on my knife before trying an etchant, that stuff scares me, I leave it to Dave. His hiro's look super cool after etching, but I'd be scared as all get out to try that on my shig, would be scared to mess it up somehow. (Not like my attempts at patina'ing weren't all screws up hehe)