Natural patina

[Julian]

I have heard that cutting protein, especially poultry, creates a blue-violet patina on carbon steel. Is cutting chicken and leaving the knife unwashed for 10-20 minutes a good way to get a blue patina going on a new knife? The steel is Aogami Super. Thanks.

 

[Benuser]

May do the trick, but please clean immediately the very edge, e.g. by cutting lightly in a cork or a wad of kitchen paper.

 

[Migraine]

Aogami super takes a really cool electric blue patina with raw proteins IME. Have fun!

 

[MrHiggins]

I've seen the most electric blues by slicing cooked poultry, waiting around 3 minutes, then pouring boiling water down the knife to clean it. Give it a try!

 

[Julian]

Ok so as little as 3 minutes is enough?

 

[Dendrobatez]

Hot pork

 

[M1k3]

Semi-cooked chicken and hot pork. Slice raw garlic for some other interesting colors, just not to much, heh.

 

[ian]

Semi-cooked chicken and hot pork. Slice raw garlic for some other interesting colors, just not to much, heh.

I forgot which thread I was in and thought it was the cooking thread. Was about to call you out for your disgusting menu.

 

[panda]

if you peel the skin off of blueberries and rub it in counterclockwise motion with your left toes it creates blue clouds.

 

[ian]

if you peel the skin off of blueberries and rub it in counterclockwise motion with your left toes it creates blue clouds.

Wait, the OP may be in the southern hemisphere, though, in which case it would be clockwise, no?

 

[panda]

then tornado motion

 

[M1k3]

then tornado motion

What if you're into Chaos Theory?

 

[krx927]

I do it in the following way: I slightly under cook chicken breast. Then i cut a thick slice and I rub it all over the knife. I leave it for 5 mins and I repeat this at least 4-5 times.

It gives beautiful blue-violet patina.

 

[Neyxous]

Boiling water??? Is that not hot enough to alter tempering??

 

[RDalman]

Boiling water??? Is that not hot enough to alter tempering??

No. Tempering is always 150c or higher.

 

[Neyxous]

Oh, good to hear. Somewhere i read or heard not to use water hot enough to burn you....
Never really made sense, but I figured it was better to err on the side of caution.

 

[Carl Kotte]

I usually just buy the most expensive dry aged fillet mignon I can find. Then I force the blade inside it creating a meat saya. I let it rest for 10 minutes. Then I rinse the blade in boiled Burgundy. If you can find some 71, 85 or 86 vintage Grand cru, so much the better. Then I just wipe the blade and toss away the wine and the meat.

 

[M1k3]

Instructions unclear. Trapped in seatbelt.

 

[Carl Kotte]

Never leave anything to chance!

 

[ian]

Then I force the blade inside it creating a meat saya.

Wow! With the handles I’ve seen you install, that’s a full meal! Smart.

 

[Carl Kotte]

Wow! With the handles I’ve seen you install, that’s a full meal! Smart.

Yes, with an unpleasant surprise hidden in the middle.

 

[M1k3]

Yes, with an unpleasant surprise hidden in the middle.

Great meal for a friend in prison

 

[Corradobrit1]

.wrong thread