LewRob80
Well-Known Member
Been using this Konosuke Fujiyama blue 1 240 (new finish) for about a year as a daily driver. Patina has been pretty set, but after chopping a lot of rhubarb the patina on the core is very blue, while the cladding is almost shiny again? I know the acid in rhubarb would react, but I wonder why it reacts so differently! I have cut lots of onions, citrus and even pickled items, all of which patina the soft iron with more colour.
Any chemistry nuts that can explain?
Any chemistry nuts that can explain?