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Thread: My favorite color is BLUE!.............A patina thread.

  1. #361
    Senior Member zitangy's Avatar
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    Quote Originally Posted by smilesenpai View Post
    Wow! Heaps of brilliant work.
    After 20 straight pages, I cant wait anymore.
    Let me get this correct. Patina is a good kind of oxidization which protects the blade and stops metal flavor on the food.
    Does it where off?
    Z > it keeps building up whenever blade meets reactive reactive causing food

    I hope I didn't miss what I am about to ask in previous pages.
    What colour does pork give?

    Z>

    Is the chicken to be raw?

    Z> read that some used cooked chicken ( proteins) for bluish color
    Is there a formula in regards to period the substance used to stain is to be left on for a particular effect?

    Z> some steel due to their composition are more reactive.

    Can I ruin the blade if I do patina incorrectly?
    Z> nope. entire patina can be cleaned off with metal polish like Vim, Jiff or flitz and I use autosol most of time.

    have fun..
    D



    IT seems that in Japan, it is regularly cleaned off after the days use.

  2. #362
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    Quote Originally Posted by zitangy View Post
    IT seems that in Japan, it is regularly cleaned off after the days use.
    That is what I try to do. I use a cork to scrub with a powdered cleaner or natural stone mud if available.

  3. #363
    Senior Member smilesenpai's Avatar
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    Quote Originally Posted by GlassEye View Post
    That is what I try to do. I use a cork to scrub with a powdered cleaner or natural stone mud if available.
    Would a powdered cleaner be like BKF?
    Natural stone mud of 10k?
    I thought patina was a good thing for the blade. Stops the metal taste and protection.

    Read post by TheDispossessed. Ha ha!
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  4. #364
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by smilesenpai View Post
    Would a powdered cleaner be like BKF?
    Natural stone mud of 10k?
    I thought patina was a good thing for the blade. Stops the metal taste and protection.

    Read post by TheDispossessed. Ha ha!
    http://www.kitchenknifeforums.com/sh...perience/page4

    zitangy. We meet again. Thanks for your help. My brain will soon explode.

    Dooood chiillllllll.... You're overthinking things lol. Some people like the aesthetics of a mirror polish and prefer to keep the blade patina free. In Japan it is considered "dirty" so blades are scrubbed religiously at the end of a shift as part of the closing responsibilities.
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  5. #365

    ecchef's Avatar
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    Quote Originally Posted by ThEoRy View Post
    In Japan it is considered "dirty" so blades are scrubbed religiously at the end of a shift as part of the closing responsibilities.
    True. My cooks regularly give the stink eye to my knives. But then, they all use stainless.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  6. #366
    Senior Member Crothcipt's Avatar
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    Quote Originally Posted by smilesenpai View Post
    Wow! Heaps of brilliant work.
    After 20 straight pages, I cant wait anymore.
    Let me get this correct. Patina is a good kind of oxidization which protects the blade and stops metal flavor on the food.
    Does it where off?
    I hope I didn't miss what I am about to ask in previous pages.
    What colour does pork give?
    Is the chicken to be raw?
    Is there a formula in regards to period the substance used to stain is to be left on for a particular effect?
    Can I ruin the blade if I do patina incorrectly?
    I'll try to answer your questions. You seem to keep asking the same question many times. Patina is a reaction between the steel and what is being applied to it. If left to long on the blade in raw form (exp. acids) will eat away at the steel.

    as for the steel color, it depends on the reaction between the two, blue, and white both take different colors with the same reactions.

    No you will not get any reaction from stainless steel.

    When you have patina on a blade it will slowly rub off, but also creating new as the slice goes through. This will leave different colors as to the time of when it was created.

    Hope this helps.
    Chewie's the man.

  7. #367
    Senior Member Justin0505's Avatar
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    Quote Originally Posted by Zwiefel View Post



    Warming up the steel improves the adoption of a patina.....



    Eyeglasses are paticipating....





    Mustard dots are making an appearance.


    Nice patina....thanks HHH!


    European cultured butter for intensity.





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    I don't remember that scene from The Big Lebowski, the Dude is even cooler than I remembered!
    "I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded

  8. #368
    Senior Member easy13's Avatar
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    a workman's patina that is

  9. #369
    Quote Originally Posted by Justin0505 View Post


    I don't remember that scene from The Big Lebowski, the Dude is even cooler than I remembered!



  10. #370

    Zwiefel's Avatar
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    too funny. I know about this movie but I've never seen it.
    Remember: You're a unique individual...just like everybody else.

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