blood patina?

try cutting up chicken. i let a friend try out a knife i made to cut up some boneless breasts into strips. when i rinsed the blade off it turned colors. or you could use gun blue to tint the blade.
 
Cut steak meat to make fajitas. Slice some calf liver for liver and onions. Heck, just use it as a general kitchen knife for a few weeks. Onions, potatoes, tomatoes and lemons all add to a rich patina if you are a vegan.
 
I would suspect that carving into a red meat, like a steak, would produce a stronger result than the aforementioned fowl. Personally I have found that my watefowling blades have taken on the nice blue effect. Other than meat/blood, I've not found anything else that produces the same desired effect on any of my blades. Also, my experience is on simple carbon steels. I cannot attest to any other blade steels, such as stainless.
 
I just use mine to cut up freshly cooked (still steaming hot) meat - no fresh blood involved.
 
Steak is the best option--then you have a nice patina AND delicious steak! :p
 
Corn Syrup and Red food coloring....:p
 
Strawberries give me a deeper blue on Case CV and 1095 than anything else, raw steak included. Remember though that patina is a changing thing. Cut something different next time, and the patina will take on characteristics of that, too.
 
Buy a whole cut of ribeye and have fun cutting it into steaks.
 
Green Apples that aren't ripe will leave a little blue on semi polished surfaces. Other than that I'd stick with the searing the hell out of a 1-1.5" thick porter and slowly slicing through... and then bon appetite.
 
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