For all you patina forcers out there...

C

CoffeeCat2112

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Something that will patina your carbon very quickly is red enchilada sauce. It makes a strong, dark patina, as I just discovered at lunch.
 
bwperdue said:
Something that will patina your carbon very quickly is red enchilada sauce. It makes a strong, dark patina, as I just discovered at lunch.
Click to expand...

Being a native New Mexican, where "Red or Green?" is practically the state's motto* (in regards to individual preference for chili peppers & New Mexican quisine), this seems as if it'd be the perfect patina solution in my neck of the woods (or desert, as it were). :D

( * = In reading more, I've found "Red or Green?" is actualy New Mexico's Official State Question, in fact. )


David
 
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Pics, need pics Blaine, usually I find that if I just use my knife I get the best patina, although the most important thing in achieving an even, consistent patina is cleaning and de-oiling of the blades.
 
I love the different hues you find with various foods. The darkest patina I've been able to achieve is by heating up a potato in the microwave for about 1.5 minutes and leaving the blade in the potato for a half hour. Comes out nice and black.
 
perchjerk said:
I love the different hues you find with various foods. The darkest patina I've been able to achieve is by heating up a potato in the microwave for about 1.5 minutes and leaving the blade in the potato for a half hour. Comes out nice and black.
Click to expand...
Apple butter has come out the darkest for me. A kind of dark purple blue.
 
Spread some prepared horseradish on a sandwich with a carbon steel knife... now that stuff is VERY reactive, almost unavoidably reactive.
 
This was a virgin blade prior to lunch. This was only a couple minutes' worth of time cutting up a chicken breast covered in the red sauce.

 
I dont consider patina caused by food that I eat, forced.

Im a big fan of Mexican Food, and agree that it very quickly will produce patina
Chile Relleno on a polished blade:
IMG_9083.JPG


Two Chiles later
IMG_9544.JPG

IMG_9545.PNG


Someone once asked me why I polish off my patina sometimes.. Its because it is soooo easy to get it back. Besides, patina does not protect against rust, it just looks dirty. What protects against rust is oil, and keeping the blade dry.
 
Reading this thread makes me realise I must try for a Yorkshire patina some time! :D

Hendersonslge.jpg
 
jon_slider said:
I dont consider patina caused by food that I eat, forced.

Im a big fan of Mexican Food, and agree that it very quickly will produce patina
Chile Relleno on a polished blade:
IMG_9083.JPG
Click to expand...

That looks yummy! I didn't realize how quickly and how much this sauce would create a patina. I don't force them anymore, except as side effects from tea/coffee boiling, but I figured this might be useful to people who do like to speed up the process or try for patterns. In that regard, I think it would work as well or better than mustard.
 
It's the acidity of the tomato base, but I'll bet the acidity of the chilis in the sauce helps kick it up, too.
 
I'll let a patina develop over time as I use the knife, but I'll also polish most of it off when I feel like it. I've experimented with forced patinas for fun, but always end up removing them.
 
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