No patina, but how do you keep your carbon from getting a patina? Some say flitz,
No patina, but how do you keep your carbon from getting a patina? Some say flitz,
never let the knife gain patina. it shows that you do not care for your tools enough!
Not a huge fan of patina, however if I had to choose between natural vs forced patina, I would choose natural.
Should I really remove the patina from my Hiromoto's?? And Dave's etching as an example of poor care??
If you dislike patina, maybe stainless is for you. IMO not all patina is created equal. A well-established patina on a monosteel hagane knife is a lot different to someone's "orange patina" on their soft iron-clad san mai.
A clean, shiny, highly polished carbon blade is beautiful. But I like using my blades in all situations and never want to have to switch to stainless. Try processing a case of pineapple without patina and your nose will cry bloody murder. There is no way around it that I know of.
Long live Carbon!!