Please excuse my newbie questions ;-) This is my first carbon steel knife.
I've been mostly cutting onions and broccoli with it, a bit of tofu and meat too since I'm trying to use it for most everything.
Today I cut a small lime and it seems to have removed the patina where the lime juice went. I thought acids were supposed to make it patina? The area in the center blade edge side used to be brown like the surrounding areas. What kinda reaction occurred?
I've been mostly cutting onions and broccoli with it, a bit of tofu and meat too since I'm trying to use it for most everything.
Today I cut a small lime and it seems to have removed the patina where the lime juice went. I thought acids were supposed to make it patina? The area in the center blade edge side used to be brown like the surrounding areas. What kinda reaction occurred?
