Red Beet Patina?

They're mighty red but I don't think beets are particularly acidic. Not sure what the patina's gonna do. The stain will just wash off...I'd think.
 
HoosierQ said:
They're mighty red but I don't think beets are particularly acidic. Not sure what the patina's gonna do. The stain will just wash off...I'd think.
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My gut 'hunch' is along the same lines. Beet juice doesn't seem all that acidic to me. Pretty mild, in terms of flavor anyway; doesn't have the 'tartness' I usually associate with acidic foods, or at least those containing the acetic acid usually associated with applying 'juice' patinas (citrus, vinegar, etc.). But, it would be easy enough to find out. I'm sure it won't harm the steel, but watch out for staining the scales (beet juice is very good at staining stuff; especially if it's porous).
 
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Potatoes don't seem too acidic either, but stick a blade in one overnight and see what ya get ;)
Maybe I'll pick up some beets and stick the pen blade of my Powderhorn in a beet overnight...
 
It's not just acid that gives a patina, but anything that will oxidize iron. Salt water is not an acid but it will oxidize iron.
 
sitflyer said:
Potatoes don't seem too acidic either, but stick a blade in one overnight and see what ya get ;)
Maybe I'll pick up some beets and stick the pen blade of my Powderhorn in a beet overnight...
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Might be a different acid, too. Something other than acetic acid. But, as I said before, there's one way to find out. Sort of curious to hear how it goes. :)
 
I haven't tried beets, but recently found out that rhubarb works great. It is pretty acidic though. Beets aren't but it's worth a shot.
 
sitflyer said:
I've always suspected some sort of "electrical" exchange takes place with potatoes...IE: ever see the potatoe used as a very low voltge battery in science classes?
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Yep. Exchanging ions between differently 'charged' materials is what oxidation is all about, as I understand it. Either between negative and positive ions, or between neutral and either +/-. Free electrons move from one to the other, the direction of which is determined by the relative polarity of each. I'd read something about it a while back that appeared (to me) to explain it well, and how the exchange of ions between an acid in food, and the iron in steel, ends up altering the physical properties of both ('patina' on the steel, and the change in the food's taste/smell). I assume the same thing happens between bases (alkalines) and metals as well, in reactions usually called 'caustic', I think.
 
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Here it is Rolf...BTW, the greens were yummy :)


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it will be sitting like this for about 16 hours, I'm kinda excited to see what comes of this...
 
sitflyer said:
Here it is Rolf...BTW, the greens were yummy :)


IMG_2489.jpg


it will be sitting like this for about 16 hours, I'm kinda excited to see what comes of this...
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The things we do for blades and blade knowledge. I can hear the wives now...........
 
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