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Thread: Hello from Jasper

  1. #1
    Senior Member VoodooMajik's Avatar
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    Hello from Jasper

    Hey everyone, sorry jumped the gun and posted something. found the forum when researching a knife I had just ordered. I'm just starting to get into carbon steel knives, What is the difference in the final product of a forced or natural patina? How do different food effect look of the patina? (veg, fruits, beef, fish, I've seen instant coffee and vinegar used) The knife is question is likely just going to be used for carving; beef, lamb, pork. Salty Dog has some incredible looking blades. One he has drawn on with rubber which gave a great effect. Any advice before I start to experiment?
    It's not the Answer it's the Experience

  2. #2
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    sachem allison's Avatar
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    welcome, just have fun and experiment.
    I haven't lived the life I wanted, just the lives I needed too at the time.

  3. #3
    Welcome to the forum!


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  4. #4
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    Drawn with rubber?

    Hax the Cook CLEAVERS RULE!!!
    A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

  5. #5
    Senior Member VoodooMajik's Avatar
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    Rubber cement rather
    It's not the Answer it's the Experience

  6. #6
    Depends on the steel, but breaking down and cutting up still-hot, roasted whole chicken with a polished knife and letting the knife sit upwiped for about 10-15 minutes gives me some of my favorite patinas. But then again, my Shigefusa turned green-purple from sweet potatoes, so it's all part of the fun...trying things out!

    Welcome!

  7. #7
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by hax9215 View Post


    Drawn with rubber?

    Hax the Cook CLEAVERS RULE!!!
    Rubber cement looked like an ocean Japanese wood block print very Hiroshige on my favorite color blue patina thread.


    Welcome!!

  8. #8
    Senior Member Johnny.B.Good's Avatar
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    Welcome to the forum.

    If you are going to use your new knife primarily to cut proteins, I would just let the patina develop naturally (unless you are impatient, want full coverage, or just to experiment).

  9. #9
    Welcome

  10. #10
    Senior Member VoodooMajik's Avatar
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    I bought a cheap Fujiwara, I'd just like some protection against discolouration of food and smell should i decide to use it for other tasks.
    It's not the Answer it's the Experience

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