Below are some pics of me taking a fujiwara fkh 240mm gyuto from new to patina. I did wash the knife very well with hot soap/water and then acetone and soap/water again, then acetone wipe before using mustard. Drying in between of course with paper towels.
After cleaning the knife, I sliced some potatoes (edge is poor now was fair ootb barely shaving hair and 90/10 bevels) and rubbed the blade with them with no residue. After this I washed with soap/water and dried, then rubbed lightly with my fingers some baking soda on the blade, then washed and dried. After I took a magic eraser and cleaned up the "stainless" bolsters which had a tiny bit of mustard on them and stained. I still need a little more work there but that will take 20 minutes to do properly with some wet-dry.
Overall I think a fair job, I will cut protein tonight and do more pics later...
After bak. soda
Old sabatier rough cigar box rehandle
Love to hear what you think and any tips/suggestions...
Might be a little off topic but has anyone ever etched a solid blade just to get that super dark color you get from etching?
Proper Preparation Prevents Piss Poor Performance.
i ended up refinishing my Shig this past Friday, due to a nasty scratch caused by grit hiding in an onion (normally nicks and scratches don't get to me, but it was ugly), so my existing patina disappeared. i started it with some mustard blotches, mostly to not get ugly brown onion imprints, as an onion was the first thing i cut, and then i let it do whatever it wanted. i think it looks pretty nice, so far!
All that in one word. Yiddish can be a great language.....
Why?! Because footballs don't have wheels!