Patina and the temperature of the stuff your cutting...

[HappyamateurDK]

Hi all.

Through out the years I have noticed, that my carbon knifes is way more reactive when cutting warm(cooked) stuff. For instance a cocked piece of beef or chicken will often make a faster and more blue'ish patina then a cold/raw piece of meat.

Will that also means that warm cooked mest will degrade an edge faster then cold/raw stuff? Like acidic food will compared to non acidic?

Thanks

 

[M1k3]

Hi all.

Through out the years I have noticed, that my carbon knifes is way more reactive when cutting warm(cooked) stuff. For instance a cocked piece of beef or chicken will often make a faster and more blue'ish patina then a cold/raw piece of meat.

Will that also means that warm cooked mest will degrade an edge faster then cold/raw stuff? Like acidic food will compared to non acidic?

Thanks

Heat and salt is what I'm blaming.

I'm no scientist, so I could be wrong about both. Just my own personal observation on what's different between the raw and cooked versions.

 

[JASinIL2006]

Aren't most chemical reactions accelerated by heat?

 

[Jovidah]

That's been my lay person's interpretation of chemistry. Temperature being sort of a 'speed button' for chemical reactions. So I would expect the same to be true for acidity and patinas, the question is whether it's enough of a difference to truly matter or only academical.
In regards to acidity, Larrin Thomas did some interesting research on this showing that the effects were basically cumuluative (so even if it's short exposure it still adds up). But he never added time as a variable.
I summon @aporigine, I bet he has a more edumacated view on this.

 

[aporigine]

That's been my lay person's interpretation of chemistry. Temperature being sort of a 'speed button' for chemical reactions. So I would expect the same to be true for acidity and patinas, the question is whether it's enough of a difference to truly matter or only academical.
In regards to acidity, Larrin Thomas did some interesting research on this showing that the effects were basically cumuluative (so even if it's short exposure it still adds up). But he never added time as a variable.
I summon @aporigine, I bet he has a more edumacated view on this.

I cannot improve on the speed button analogy — with one caveat.

At some point, (like a greens plant bolting) the benign corrosion chemistry that builds a stable patina (and here my hypothesis is that a nice tight layer of magnetite is being built) is overwhelmed, and pitting corrosion (dominated by rustlike ferric complexes and moving along grain boundaries) runs away.

Recently I made some al pastor, which has an acidic marinade. The ironclad sujihikis (an Okada and a Doi) developed ugly blotches in the sixty seconds it took me to rinse the blades. Acid is part of it I’m sure. With hot/ cooked meat, small peptides and amino acids probably mediate the controlled patination process.
I would not be surprised though if some marinades contain organic components that assist in breaking through any thin or imperfect spot in the patina, allowing acids and oxygen to do their bad thing.

I had to whip out the “tired” 2000 wet/dry sandpaper (I hoard my scraps, and at end of useful life they can mirror-polish steel but still selectively scoop out shallow corrosion.) and take out the blotches on both blades, effectively resetting the entire patina process. That’s what onions are for~