Food Patina on a carving knife?

Col Defender

Col Defender

Joined
Nov 11, 2011
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I've been asked whether I could make a couple of carving knives as Christmas presents. Since I do 1084, I am wondering whether a carving knife would develop food patina when used only for carving meat. My knowledge of food patina is limited to what happens with 1084 exposed to fruit and vegetables. The hunting knife I made for myself last year and used on two deer did not develop any patina. The potential customer does not think she wants food patina and I don't know for sure what to tell her about this.

How do I answer this question please?

Thanks.

Steve
 
Meat does contain things like hemoglobin which has iron in it and that can react with the knife to form patina. In any case if you don't want patina just use stainless steel !!!
 
Even if the meat itself didn't react with the blade, the glaze on a ham or a marinade will get it eventually.
 
Mete said it. If your customer says no patina....you're gonna have to go with stainless. Or a coating on that carbon of some sort...but I don't recommend that on a kitchen knife! Either go with stainless, or educate customer on what a patina actually is.

I LOVE meat protein patinas, so does my wife. I love it when I finish a carbon steel knife to a decent satin finish, and cut fajitas with it! I get a beautiful rainbow of shades of blue, purple, and a hint of green! Much better looking to me than vegetable patina!

Your right about the hunting knives and no patina. I've done just two deer with my O7 hunter....not a mark on the blade at all. But I am religious about wiping that thing off (usually my pants leg!) and hosing it down with break free as soon as I am done. The O7 slicer I have developed a patina instantly on meat first time in use.
 
samuraistuart said:
Mete said it. If your customer says no patina....you're gonna have to go with stainless. Or a coating on that carbon of some sort...but I don't recommend that on a kitchen knife! Either go with stainless, or educate customer on what a patina actually is.

I LOVE meat protein patinas, so does my wife. I love it when I finish a carbon steel knife to a decent satin finish, and cut fajitas with it! I get a beautiful rainbow of shades of blue, purple, and a hint of green! Much better looking to me than vegetable patina!

Your right about the hunting knives and no patina. I've done just two deer with my O7 hunter....not a mark on the blade at all. But I am religious about wiping that thing off (usually my pants leg!) and hosing it down with break free as soon as I am done. The O7 slicer I have developed a patina instantly on meat first time in use.
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OK - and thanks - I've never done stainless before but I could just lay all the cards on the table and if it is to be stainless plan, on sending it out for HT. Any suggestions on what type stainless steel I should use that is relatively easy to grind? I see that Aldo has several types
 
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