Have i done the forcing of patina correct on my chef knife (really need advice)

H

hmeere1985

Joined
Nov 4, 2015
Messages
13
Good evening all, i am very new to the carbon knifes and patina's, and i am seeking advice. I have a eden kanso aogami chef knife, and im loving it but..... When i cut onions it should a smudge of red rust. After alot of reading on the internet i decided to do a 10 min hot vinegar bad to force the patina. And i have done it , it turned matt blackish. However when i cut a potato or such it leaves a tiny but of black smudge on the product. Now i wonder have i done the forcing of the patina wrong, or do i need to do it again. Plz help in a week ill begin my new job and i need the knife to be ready for us.

Kind regards

Henry


and i hope im on the right forum
 
hmeere1985 said:
Good evening all, i am very new to the carbon knifes and patina's, and i am seeking advice. I have a eden kanso aogami chef knife, and im loving it but..... When i cut onions it should a smudge of red rust. After alot of reading on the internet i decided to do a 10 min hot vinegar bad to force the patina. And i have done it , it turned matt blackish. However when i cut a potato or such it leaves a tiny but of black smudge on the product. Now i wonder have i done the forcing of the patina wrong, or do i need to do it again. Plz help in a week ill begin my new job and i need the knife to be ready for us.

Kind regards

Henry


and i hope im on the right forum
Click to expand...

Wipe off the residue using light pressure with a microfiber :) Be very gentle - you're not trying to remove the patina, just wiping off the excess.

I personally like a stable natural patina formed by cutting meat:
oLZiru2.jpg
 
well i have cut the onions, this is what happens if i cut it smudges, if i rinse the blade and cut its clean. So if i cut and there is a 10 seconds interval it smudges again , if i cut wait 10 seconds and rinse the blade it is a clean cut. So what have i done wrong :D
 
Sounds like that thing has cladding that never stabilizes! You might try gun bluing? Personally I'd either stop cutting onions with that, or sell it and get something less reactive.
 
its a brand new knife :P, im trying after the vinegar patina the mustard patina, then ill just cut alot of potatoes and onions and work with it for a month till the natural patina forms, if it doesnt help then ill gun blue it, i also do no have that patina shine on it. Wish i could just upload a picture. do you have skype ? henry meere add me plz

well this problem seems only to be with onions, could it be that its the onion reacting to the patina ?
 
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Blue steel its the eden kanso aogami, but in the movie of the knife they cut a onion without this shit. So should i stick the knife in a onion and let it sit there for 2 houres?
 
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Here is what I suggest.

1. Re-etch the blade until you get an even color.
2. Neutralize the blade by soaking it in hot water and baking soda for 10-15 minutes.
3. Scrub the blade lightly with fine steel wool and the baking soda water until the oxides stop rubbing off.

The blade should come out a medium to dark grey. I hope this helps.
 
You sir seems to have given the missing link, neutralisation of the acids. I have not re-etch the blade i rinsed it and used a cloth then put it in ammonia with water for 10 minutes. I cut a onion waited for 10 seconds and cut again almost everything was a clean cut there now is a minimal smudge effect. So i dip it again in the ammonia for another 10 min to see how it comes out. If there is still a minimal smudge ill get the baking soda and redo the process. But i believe this is where i went wrong the not neutralizing the acids.
 
I use vinegar rather than ammonia. Then I wash the blade with baking soda and then soap and water. Last I scrub the blade with fine steel wool to remove loose surface grunge, leaving a dark polished patina. Of course I wash it before using with food.

Many people just let the food patina their knife. But I've never heard of using ammonia for knives. Especially not on something intended for food use.
 
I used the ammonia to neutralised the vinegars acid, theb i cleaned it with steel wol etc and alcohol etc it cuts clean now. I am happy
 
I used the ammonia to neutralised the vinegars acid, theb i cleaned it with steel wol etc and alcohol etc it cuts clean now. I am happy
 
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