- Oct 23, 2011
- Reaction score
Got a new knife--1084/15n20 damascus--and was going to let the patina develop naturally, but it STINKS. Thought I had some bad chicken last night, and it turns out it was the steel. So this morning it's getting treated with hot water, vinnegar, and mustard (with baking soda applied between) to force a patina and it still smells bad enough to knock a buzzard off a sh*t wagon. Please tell me it will get better! Or are there better things to neutralize the smell?