Best forced patina

[Jmadams13]

I removed the Ku finish from my Tojiro IDK 210 last night, and it is now reacting like a mofo. Onions, apples, pears are all turning black. Was gonna force a patina today to help with that. What would you recommend, mustard, viniger, beef blood...? Anyone ever try red wine?

TIA ~joe

[jayhay]

I saw a nice forced patina someone here did by chopping onions finely and wrapping the blade in it. Left a nice looking speckled patina. The onions just need to be freshly cut. I think it's in the patina thread. Good luck and welcome!

[Dave Martell]

Joe, if the cladding under the KU finish is iron (vs steel) then you're screwed because that won't patina.

[Jmadams13]

Thanks for the input guys. I'll read through that thread again, to be honest I just looked at the pictures last time, lol

[Jmadams13]

Oh and btw, I just sliced a few pounds of tomatoes with it, and it is starting to develop nicely even on the surface that was under the KU I sanded off. Unfortunately I can't upload pics here directly from my iPhone or I'd show

[wsfarrell]

Joe, if the cladding under the KU finish is iron (vs steel) then you're screwed because that won't patina.

Do you have an example of a knife with iron cladding that won't patina?

[SameGuy]

How do regular san-mai blades develop patina, then? I did not know there was a difference in the jigane other than the finish...

[Dave Martell]

Do you have an example of a knife with iron cladding that won't patina?

Takeda

[Dave Martell]

How do regular san-mai blades develop patina, then? I did not know there was a difference in the jigane other than the finish...

The core is high carbon and the cladding is mild steel