The patina you get from meat has a funky bluish tint. Looks nice, and is a good base coat for the things to come.
Different types of food cause different patinas to form. Medium-rare beef or duck, medium pork, cured but uncooked bacon (and other similar proteins) all produce blueish patinas that set in really well.
"God sends meat and the devil sends cooks." - Thomas Deloney
The blue streaks on this guy:
Great pics Jonny and Vertigo.
Hey, I should start a thread for Patina Pics.
I find that if I cut twenty pounds of Idaho Potatoes into french fries and leave the residual starch on the blade for about an hour or so and then rinse it of with cold water and my fingers my blade gets a very light beautiful blue grey patina on the blade. It last for quite a long time and only gets better with age. I don't have to worry about acid eating the edge. Apparently the same browning agent that oxidizes the potato will oxidize the knife. Some old time gun makers use to use potatoes to brown their barrels because it was less harsh and poisonous than the chemicals available, it takes time but its worth it. 240mm Hiromoto carbon gyuto
All men dream, but not equally. Those who dream by night in the dusty recesses of their minds wake in the day to find that it was vanity; but the dreamers of the day are dangerous men, for they may act their dreams with open eyes, to make it possible. - Lawrence
Would not covering the blade in a puree of one raw potato for 20 minutes (or the time it takes to cut 20 pounds into french fries) have the same effect?
I'd hate to waste all that food.
Maybe I'll do some experimenting with sweet potato puree, take a pic, clean the blade off with Flitz, then start over with another food and take more pics.
Better yet, I could apply one inch of one food, the next inch of another food.
A 10" blade could accommodate 10 different "paints" - actually 20 if I use both sides.
I'm also an artist and the idea of using Hitachi White #1 as a canvas appeals to me.
It's very edgy.
So the list should include:
Blood, from beef I assume