Patina and food prep.

I went the natural route. This is a little over a year's worth of kitchen and woods use, and cleaning a couple of deer.



 
What is the benefit to stripping/patina over the stock coating? I haven't noticed any drag when slicing with my bk11.
 
Some complain that the coating does drag. Some don't like the idea of using it for food prep, as the coating may not be food safe. Some just don't like the way the coating looks.
Personally, I like the aesthetics of 1095 steel, as it is constantly changing as you use it. And I use all of my knives for food, so I went the safe route. Stripped and patina'd. I used to force a patina, now I just let one form on it's own.

I think the benefit just depends on your preferences.
 
The patina helps protect against rust.frequent use and maintenance will prevent it without a forced patina and it will naturally develop its own.
 
Any acidic food will react with the carbon in high carbon steel, thus causing the patina. Stain resistant steels don't react as much. I just let mine develop a natural patina from use.
 
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