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  2. #12
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    SpikeC's Avatar
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    Welcome to the Knut House! The protection from smell and whatnot will take care of itself if you cut some meat, as has been stated above.
    When I want to accelerate a patina I use mustard.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  3. #13
    Senior Member VoodooMajik's Avatar
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    ok, I had heard that Mustard tends to only work on the surface of the material. I Think I'm going to force it with beef blood and prosciutto or another cured meat, see what happens.
    It's not the Answer it's the Experience

  4. #14

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    Welcome to the forum

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    I don't think that any method goes beneath the surface.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  6. #16
    Senior Member VoodooMajik's Avatar
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    Ok, I'm just trying to understand how it functions. I wasn't sure if the form of oxidation was just on the surface or if the steel was effected though the whole length. there was one in the blue thread that had been cutting salty cured meats that appeared to be a little ways into the steel or had he not touched the edge?
    It's not the Answer it's the Experience

  7. #17

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    Welcome welcome!

    From what I understand, all patina is just surface reactions. The surface reacts first of course, and once it does, everything else underneath is protected from the reactions that gave you the patina in the first place.
    Len

  8. #18

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    In my limited experience, it would make sense that all patinas, forced or 'earned' are surface reactions since most patinas can be removed abrasively and sometimes chemically. The difference is simply the speed and intent of causing a patina to form. The hot water trick on my shirogami carbon petty seems to slow reactions and reduce the 'stinky knife' odor.

  9. #19
    Senior Member VoodooMajik's Avatar
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    Cool, great to know. In the week I've been on here my understand of this continues to compound. I'm just trying to what will be happening with my knives as I start to use carbon steel over stainless.

    You guys and this place are Awesome. Just a Goldmine of knowledge. It would be great to sit and chat with someone at some point. So Glad I found this site.
    It's not the Answer it's the Experience

  10. #20

    HHH Knives's Avatar
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    Welcome!!

    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

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