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So I'm not the only one who was getting brain damaged
Nice. This is mine after the first use.Popping Heldqvist blues
TraitorThe best thread in the world
That’s what mine look like most of the time too, and the blues fade to brown before long.Is the only way to get color like this forcing the patina? every time i look at this thread all the colors are so vibrant and all my patinas are very light or leaning slightly more towards dark blue/brown. or is this more to do with the steel/heat treat and such
Not necessarily forcing the patina, but definitely being particular with what you cut and how you rigorous you clean. My main chef knife at work has a dull muted blue/gray with some random acid etching spots, I clean it immediately after cutting anything that isn't a protein and am a little lazy about cleaning it immediately after anything that is. But blues fade over time, and once the carbon passivates they all eventually dull into that familiar ODC.Is the only way to get color like this forcing the patina? every time i look at this thread all the colors are so vibrant and all my patinas are very light or leaning slightly more towards dark blue/brown. or is this more to do with the steel/heat treat and such
makes sense, i was slightly misinformed into believing that a blue was better than a brown, but i guess there isn't too much of a difference in the end in regards to protection. It's mostly just visual appealNot necessarily forcing the patina, but definitely being particular with what you cut and how you rigorous you clean. My main chef knife at work has a dull muted blue/gray with some random acid etching spots, I clean it immediately after cutting anything that isn't a protein and am a little lazy about cleaning it immediately after anything that is. But blues fade over time, and once the carbon passivates they all eventually dull into that familiar ODC.
The biggest blues you see in this thread are most likely recently polished and fresh from cutting a pile of hot pig or cow.
Yup, the only protection is passive steel and there are a lot of colors along the way.makes sense, i was slightly misinformed into believing that a blue was better than a brown, but i guess there isn't too much of a difference in the end in regards to protection. It's mostly just visual appeal
Meatloaf is a serious sleeper in the patina gameI seriously just cut stuff… but hot protein and also pickled stuff gives of nice colours.
If you reset a knife, starts with something like meatloaf or some other hot protein, then you are set. The patina above is almost 8 months if I remember correctly
Cutting hot meat lasagna gives a nice dark/black color.I seriously just cut stuff… but hot protein and also pickled stuff gives of nice colours.
If you reset a knife, starts with something like meatloaf or some other hot protein, then you are set. The patina above is almost 8 months if I remember correctly
Meatloaf is a serious sleeper in the patina game
Nice. What steel is it? Was it not etched or you polished the etched finish off?View attachment 309560
The blues on this knife came out atfer cutting some steaks and leaving it to clean until after we enjoyed them.
Not necessarily forcing the patina, but definitely being particular with what you cut and how you rigorous you clean. My main chef knife at work has a dull muted blue/gray with some random acid etching spots, I clean it immediately after cutting anything that isn't a protein and am a little lazy about cleaning it immediately after anything that is. But blues fade over time, and once the carbon passivates they all eventually dull into that familiar ODC.
The biggest blues you see in this thread are most likely recently polished and fresh from cutting a pile of hot pig or cow.
If there is no lacquer left on the blade, even AS will get a decent amount of blue after cutting freshly cooked chicken breast and leaving the knife unwashed for 10-15 minutes.Do you let the meat juices sit on the knife for a bit? I’m a home cook, thus am not processing all that much cooked meat in one cook. I had a fair bit of success last night in getting a patina on an white steel, iron clad knife, although mostly on the core steel and not the kasumi polished iron cladding (which was completely covered in meat juice).
Yep no lacquer. I definitely got a striking blue on and around the core steel but not much further up the blade. Probably only let it rest unwashed for two minutes before I ‘chickened out’ and washed it.If there is no lacquer left on the blade, even AS will get a decent amount of blue after cutting freshly cooked chicken breast and leaving the knife unwashed for 10-15 minutes.
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