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Forced patina on Konosuke HD?
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Thread: Forced patina on Konosuke HD?

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    Senior Member chefofthefuture's Avatar
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    Forced patina on Konosuke HD?

    Is it possible to force a mustard patina on a Konosuke HD? Has anyone tried it?

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    i've tried forcing raw meat patina - if it did do anything, it wasn't noticeable. mustard's next, but for some reason we just haven't restocked mustard in our home in ages.

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    Quote Originally Posted by chefofthefuture View Post
    Is it possible to force a mustard patina on a Konosuke HD? Has anyone tried it?
    In several months of use, I was unable to get a natural patina on my HD. I think you're out of luck.

    If it's a patina you want, ditch the HD and get a Konosuke in white #2.
    “Ignorance more frequently begets confidence than does knowledge.”

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    I have some natural patina which is really really ugly (it just looks like water marks on silverware). I made a thread about it before and someone else did have some luck forcing a patina on it to get rid of said watermarks.

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    It is possible; the TKC and HD are purportedly the same steel? I've forced a patina on my TKC with a mixture of mustard and balsamic; it takes significantly longer for the patina to get started and hold (at least an hour). It's quite a bit less distinct, but I assume this can be solved with a longer sitting time and several applications.

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    Quote Originally Posted by TDj View Post
    i've tried forcing raw meat patina - if it did do anything, it wasn't noticeable. mustard's next, but for some reason we just haven't restocked mustard in our home in ages.
    This is a tragedy. Every fridge should have 3-5 different mustards at a minimum at any given time.
    "God sends meat and the devil sends cooks." - Thomas Deloney

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    To those who say it can't be done ... here's my HD with what I like to call "punch card patina".

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    Quote Originally Posted by TDj View Post

    To those who say it can't be done ... here's my HD with what I like to call "punch card patina".
    Paper towel?
    "God sends meat and the devil sends cooks." - Thomas Deloney

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    indeed. funny thing is that it actually turned out pretty cool-looking on that side (i only did one side) and we'll see what this does for stiction - it did feel rougher when i was drying it with a towel.

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    What did u use? I never have mustard...maybe ill try ketchup? Or for Asian flair siraccha haha

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