Avoiding or Removing Food Patina on 1084? (Pic)

[Col Defender]

Hi all - so far all the knives I have made are from 1084. I understand food patina a little bit and have even deliberately put a grapefruit patina on some Beckers. But my question is, if a 1084 blade is used for food prep and we (my wife really) do not want a patina, is there a way to prevent it or clean it off? This little knife which I made her for Christmas developed the start of a patina after cutting some sausage one time. And she really doesn't want it there...


Thanks! And Happy New Year!

Steve

 

[mete]

That's why we metallurgists invented stainless steel.
To limit formation of patina clean the blade immediately ! Any other patina can be removed with fine abrasives .

 

[samuraistuart]

Bar Keepers friend (comet) is all you need. That and a paper towel. You can use BKF with a scotch bright pad, careful with scratches. Usually after the BKF, I use Flitz, Mother's Mag, or some other metal polish.