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

English isnt my native language and i struggle with it , so if i messed up sorry
 
You need to polish the blade after the vinegar bath. I use fine steel wool.
 
I just rub it down with baking soda then rinse it and rub it with kitchen paper towels and oil until there aren't any black traces left on the paper.
Your English is fine btw.
 
oke thanks for me the easiest methode might be the steel wool, is it possible to polish with a sharpening stone 5000 grit ?


also flitz isnt that a car polish like a scratch remover?, if so i still got some :D
 
i did with a sponse and some water, at this moment i tried my car polish and it seems it did the trick. Tomorrow ill cut a onion as a final test :D , but i really love those carbon knives
 
Those Eden Kanso knives will take & hold a nice & fairly polished 20 degrees inclusive edge, even in professional use.
One of the Chefs i sharpen for uses one of these.
Rumour has it that these are actually made by Watanabe: http://www.kitchen-knife.jp/
Best to handle the knives in person before buying, as some of the blades can be a bit crooked sometimes.
I take it that you're in the Netherlands just as i am, :-)
 
A cleaning with steel wool and the car wax or Flitz should do the job easily.

I read your English far easier than some English speakers who post here.
 
Thanks for the english compliment, and for kwackster correct im from the netherlands to. Kurouchi Gyuto knife 180mm These knives from the website you provided looks the same as the eden kanso. However because of the vinegar the dark black became a matt black. For me it doesnt matter i like the sharpess and the way the knife handles. But for the money 110 euro it really is a sharp knife and al in al i like it alot. Just the whole carbon thing is new to me. Always have i handled things like Zwilling and global and wusthof. Tomorrow ill cut some onions as a final test haha
 
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

well this problem seems only to be with onions, could it be that its the onion reacting to the patina ?
 
Last edited:
But in the review movie of the knufe they cut a onion, its blue steel eden kanso aogami. Should i stick it in onions and let it sit for 2 houres
 
You must log in or register to reply here.
Back
Top