Didn't realize a patina happens so fast

Sharpnessis

Sharpnessis

Joined
Aug 11, 2012
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I sat down to this wonderful dinner of grilled ribeye with scallops and shrimp and mushrooms, baked potato and corn. Yum...
This case Texas jack was nice and shinny!

See next post...
 
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After cleaning, this patina happend. Only 10-15 minutes of cutting and already a patina. Is that too fast?
 
my cv peanut developed one the second time i sliced the wife's lamb chops during valentine's dinner. 15 minutes is about right. :D
 
It doesn't take very long at all. It takes a lot longer for a more deep patina to develop
 
David, like others have said "pretty quick" but the DEEP patina takes a lil longer. Man the meal looks great!!!

Paul
 
Rib-eye will start a patina up in a hurry. Doesn't take but a cut or two and a few minutes for the patina to start because of the amino acids in the meat. Great looking meal as well. That Texas jack just needs a few more of those. You could probably enjoy some more of that yourself.

Ed J
 
I never thought meat had such an acid in it. That's Ok I think I like it. Sorry for making yall hungry, good thing I didn't post dessert! Lol :)
 
The hot meat patina will color the steel faster than a lot of things!

I had a hot steak color "stainless" steel once. I could not wash it off, but funny enough another hot cut of meat did the trick.

You will find that the patina comes and goes when cutting different things. Until you get a deeper patina.
 
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I had to polish it. I just like em shinny, for now. Going to try the wax and see how that holds up.
 
Nice knife... I like the patina my Opinel 6 is developing. One thing, I always find it odd to see a pocketknife being used at a dinner table...
 
If you are going to use it for food, it may be best to coat it with a light coat of liquid paraffin oil (refined mineral oil).
 
I was also surprised to see just how fast a patina can develop. I picked up an Opinel no.9 a short while ago. Of course I used it for the chopping duties on my meal that night. I sliced up some vegetables and put them on the grill with my porkchops. I wiped the knife off and left it on the table. When the meal was cooked I reached for my new knife to cut into the chops and discovered that it had already formed a rather funky looking patina.
 
Don't use my knives for cutting my rib eyes. I use the supplied steak knife or a steak knife at home. If out dining, my ribeye better not need my pocket knife, or it is going back to the kitchen for replacement. Can't stand the thought of scraping my knife on a hard ceramic plate. :eek: Of course in the OP's case, the plastic ware didn't leave much choice.

Blessings,

Omar
 
TLARbb said:
Rib-eye will start a patina up in a hurry. Doesn't take but a cut or two and a few minutes for the patina to start because of the amino acids in the meat.
Click to expand...

Sharpnessis said:
I never thought meat had such an acid in it.
Click to expand...

I enjoy watching enduring patina form on knives I use, but was similarly unaware that the acids in beef can have such a pronounced effect (meat is a rare treat for me).

I don't have a "pristine" picture of my custom fixed blade because it arrived just in time to take out the door to my birthday dinner-- steak. By the time I could get good picture?

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:)


~ P.
 
I'm new to the knife game and still learning as I go along, but why is a patina forced on a knife? If a patina is what one wants, should it just happen naturally whenever one uses the knife?
 
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