Forcing a Patina Question

[afishhunter]

When using raw potatoes to force a patina, how long do you leave the blade stuck in the potato?

If it matters, I'm using gold potatoes, not red, russet, sweet potato, or a yam.

Thanks in advance.

 

[Wowbagger]

Nectarine . . . that's the stuff !
Link >>>> https://www.bladeforums.com/threads/patina-on-a-case-with-cv-steel.1519240/page-2#post-17468260

 

[Obsessed with Edges]

I think most of the references I've read, to the origins of the practice of using a potato for it, describe just leaving the blade stuck in the potato overnight (see the example description from BF member 'jackknife', linked below). In other words, maybe 6 - 12 hours is a reasonable assumption. Lots of variables affect how well it'll work and how fast. Steel type & hardness, surface finish, oils on the surface, food acidity variation, salts present, etc can all affect it. So, YMMV...

https://www.bladeforums.com/threads...v-case-knife-on-the-way.962318/#post-10949517