Raw Potato Patina?

[bearthedog]

I might be crazy but did anyone ever post something about using a raw potato to add a patina to a knife? If so....how you do?:thumbup:

 

[Blood_Grooves]

I am a noob how do you patina a knife?

 

[bearthedog]

I am a noob how do you patina a knife?

I think its when you put your knife in between a couple of slices of bread and add some turkey for a Patina sandwich.

 

[VANCE]

I am a noob how do you patina a knife?

I use mustard & tabasco

 

[bearthedog]

I want a clean easy non scented way? I hate the smell of vinegar. Almost as much as ketchup.:barf::thumbdn:

 

[tknife]

I have read on here that you can stick a carbon blade in a potato and leave it over night and the blade will turn dark grey. I think they discuss it in the traditional forum.

 

[bearthedog]

Cool thats what I wanted to know. Sounds easy enough.

 

[Keith_H]

Potato would work great, has some mild phosphoric acid and sugar.

 

[johnny reb]

lemon juice works

 

[GEC]

If don't like the smell of apple vinegar, which I used on my 510. You can use the potato method. You just stick it in the potato and leave over night. I think the apple vinegar is better at coating more evenly. Just leave it in a cup full over night and then check in the morning.
hope this helps

 

[stingray4540]

I have read on here that you can stick a carbon blade in a potato and leave it over night and the blade will turn dark grey. I think they discuss it in the traditional forum.

Exactly as he said, and it works great. Just stab that potato and leave it.:thumbup:

 

[riddleofsteel]

Multiple applications of warm apple cider vinegar. Buff between coats with light abrasive pad. You will have to resharpen the blade as it will erode the edge as well as the flat of the blade.

 

[bdws1975]

I think its when you put your knife in between a couple of slices of bread and add some turkey for a Patina sandwich.

silly bear (or is it dog), but it's PANINI, not patina.



Brett

 

[ilbruche]

Do it with an onion for a cool layered look.

 

[mtnfolk mike]

i have never actually added patina to my knife intentionally... but i do know that there are quite a few ways to do it... i'm not to sure on the patato though.. i hear vinager and mustard both work well...

i use a lot of my knives in the kitchen... :thumbup: make a few salads and prepare a few dinners and before you know it, your knife has a nice patina to it...

 

[bdws1975]

Do it with an onion for a cool layered look.

I learned the mustard thing from you I think Bruce.

Brett

 

[mneedham]

I used mustard, Ilbruche suggested it on the 5160 blade as they rust pretty easily. I applied some Gulden's and left it over night. I recommend a light coat with finger swirls....

 

[bdws1975]

OH yeah, I actually learned it from YOUR post mneedham. ALthough, I suppose that's still Bruce's fault. Now there's no mustard in the house...

Bad memory I have!

Brett

 

[Tim the Slugman]

Tomato works well also, all the acid in it!

 

[Diamond Dog]

I have used my knives to cut potatoes to cook and noticed the outcome was a patina. Especially on 1095 seems more so than 01 IMO.