While doing some foodprep with the BK14 I stripped somewhere last week, I noticed that it had developed a small spot of a slight patina while working with curry sauce. I was hesitant in applying a patina, since I had tried this in the past on some Opinels with some mustard (and other, chemical approaches). Back then, I somewhat had to stand guard and watch the process, because the mustard for example, really ate its way in the carbon blade of the opinel and even after sanding it down and polishing it, you can still see and feel the pits. Like there's a little streak of Rocky Mountains on the blade or something. I didn't want that to happen to my BK14.
Anyway, while doing the foodprep with the curry, the knife had been lying in the sink for half an hour or so, while I was doing something else and stupidly forgot about it. When I came back, I noticed -as stated above- that there was some slight discoloration, a slight patina in some spots and... no rust.
So, since I did want some protection of the carbon blade (but not a heavy forced patina), I tried the curry method out today. After about an hour, the nice yellow curry looked brownish and not really all that tasty anymore:
Rinsed the curry off, resharpened it to get the edge shiny again et voilà:
Where the arrow is pointing, you can see a small spot of the original color of the blade. The curry didn't touch it there.
I'm very happy with the result. I like the faint contours of the shapes that were formed by the curry. Nothing too dramatical, not a heavy grey patina, no pits, no rust... Pretty much just the way I hoped it would turn out. Now I'll let additional patina form naturally by using the knife.
I hope this might be useful for others, if not, I still hope you guys enjoyed it