I have been researching forced patina, but ran across this Cooks Illustrated article:
"We tried one method: soaking the blade in vinegar (a low pH environment favors the production of magnetite) and then washing and wiping it dry. The approach gave the knife a matte, grippy finish that created undesirable drag in food, and more important, the blade ended up rusting more easily." Link
Thoughts?
I'm wondering how forcing patina would affect highly polished blades?
"We tried one method: soaking the blade in vinegar (a low pH environment favors the production of magnetite) and then washing and wiping it dry. The approach gave the knife a matte, grippy finish that created undesirable drag in food, and more important, the blade ended up rusting more easily." Link
Thoughts?
I'm wondering how forcing patina would affect highly polished blades?