Forced Patina Ideas

Thank you all! It's looking like I need to not wash my knife when processing, and wait for the blood and stuff to dry on before cleaning this knife with hot water. Another reason to Caribou hunt this winter.
 
I got my meat patina just from eating and cutting steak at home... Ok, rubbing those cut pieces on it too.? Now I'll have to try the dried blood thing too!
 
With red meat, it will give you the blues & purples when cooked, so you do your steaks and then cut them.
If you want black accents, put raw garlic where you want it.
You'll get brownish from cutting onion
 
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Tend to favor the look of a meat/blood patina, but that hhmoore spray is pretty slick. Would love to see it on some kin.
 
hhmoore, the spray bottle idea is a beakthrough for the patina community
 
I’m curious to see if anyone has attempted the patina forming methods mentioned in this thread on infi. Is it possible for infi to form a patina?
 
I cut some potatoes and onions with my steel heart a few weeks ago and got a little patina on it. It didn't take much.
 
Bigger T said:
I’m curious to see if anyone has attempted the patina forming methods mentioned in this thread on infi. Is it possible for infi to form a patina?
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A buddy of mine has formed a patina of sort on his sarsquash. More of muted Grey's and blacks. Not allot of blues.
 
High carbon steels take patina more readily than stainless. Since INFI is near stainless, it takes more for a patina to "take".
That's my impression anyhow.
 
shane45-1911 said:
Interesting pattern. What fruit or vegetable did you stick it in?
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It's a secret recipe.... shhh. Don't tell anyone but I will just say it is a sour fruit, sour taste means very acidic.

I also left it in my refrigerator for maybe a month to dry it out some, I think that's why it ended up with nothing in large spots of the blade.... no juice touching there.
 
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