Embrace the gray. Post your patina!

My lone star edc has made a handy little edition to my rotation out side of work. The 1/8 O1 makes a great little slicer. I hope to sang something a bit thinner before too long.


This beauty even helped cook Valentine's dinner for momma_toothpick and I.

 
Not a fiddleback but this was my first custom knife I purchased about 16 years ago made by Dave Beck. 01 with Heavy patina.


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that is a great looking knife Hasco
i bet it could tell a few stories!
 
Very nice patina on that Hasco. I remember my grandfather had a few like that.
 
I am really enjoying all the cool pics! Thanks to everyone for posting!

This thread has inspired me to force a patina on one of my knives with food prep of onions and apples as described by Brian here: http://www.fiddlebackforge.com/inde...information/forcing-a-patina-with-food-prep// . My only question is how do you clean the blade after you are done forcing the patina. Is just washing it with H2O and the completely drying it enough? I often use a squirt of two of windex to clean off my knives. Will doing that also remove any patina that I create?

Thanks for your input. I will post pics tomorrow after I get some more patina spotting on my blade.
 
ncrockclimb said:
I am really enjoying all the cool pics! Thanks to everyone for posting!

This thread has inspired me to force a patina on one of my knives with food prep of onions and apples as described by Brian here: http://www.fiddlebackforge.com/inde...information/forcing-a-patina-with-food-prep// . My only question is how do you clean the blade after you are done forcing the patina. Is just washing it with H2O and the completely drying it enough? I often use a squirt of two of windex to clean off my knives. Will doing that also remove any patina that I create?

Thanks for your input. I will post pics tomorrow after I get some more patina spotting on my blade.
Click to expand...

if you apply Windex it will neutralize the acidic stuff........for a lack of better term

i usually use the knife..........go about my business and just rinse it off and wipe it down
 
This knife was more or less patina free when I started. I did two :30 minute rounds with diced apple, two :40 minute rounds with diced tomatoes. I then rinsed the blade with water, sprayed it with windex, then rinsed it with water again and dried. Finally, I stropped it with on my Stropman massively huge strop (btw, Stropman makes really nice stuff and is worth the time and the wait).

I don't think I will do this to all my blades, but I am happy with how it turned out.

EDIT: Should I be worried about the little bit of brownish looking patina in the first pic? I did not even notice it until I posted the pic...

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Here's my most used kitchen knife since I picked it up from the flea market. 3/32 gaucho with shadetree. Really textured handle, it's very nice for food prep. I actually prefer this ~4" blade for most kitchen prep, and rarely use my larger chefs knife now.

 
Sorry to derail but a quick question. I love the steak rub that Outback Steakhouse uses. Can anyone please let me know where I can get some?
 
I came up with this


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Outback Steakhouse-Style Steak
By Shasha 4.48 (121)





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How-To: Foolproof Steak
How-To: Foolproof Steak (1:58)More
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TOTAL TIME
15mins
PREP 5 MINS
COOK 10 MINS

This is a recipe I got off Recipe Goldmine. Delicious and easy rub for steaks! UPDATE: Due to the numerous comments, I've updated the salt measurement. Enjoy! :)
INGREDIENTS Nutrition

SERVINGS 4 UNITS US
4 pieces top sirloin steaks or 4 pieces rib eye steaks
Seasoning

4 -6 teaspoons salt (depending on taste)
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1⁄2 teaspoon coriander
1⁄2 teaspoon turmeric
 
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