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!
"A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller
I don't think it's that simple. Patina doesn't necessarily indicate a lack of care. I like the protective coating of a patina. Aesthetically, it's a matter of taste. To each his own.Originally Posted by Brad Gibson
Not a huge fan of patina, however if I had to choose between natural vs forced patina, I would choose natural.
Meh. Some knives, like Shigefusa and Kato, need a protective patina or they are too reactive with certain foods.
Having a patina on your blade does not indicate you are not caring for your tools.
Rick
“I hear and I forget. I see and I remember. I do and I understand.”
Yeah sure. And just stop eating a load of things you would have before
+1
Twitter: @PeterDaEater
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!!
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