Red Beet Patina?

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 GEC will be victorious!

You will find only this:

cubed-beets.jpg




... while the knife will be off elsewhere, possibly down at the Pub gloating.




What do you mean, that isn't the "test" in question? :confused:


;)

~ P.
 
I would sure check it before 16 hours is up-- it could be wasted by then, sucking in all that beet juice! :D

Seriously, it might only take a couple hours to show some patina.
 
Lycosa said:
ooooh... cant wait.
How did you do those greens?
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Salt, pepper, chopped red onion on top...1/2" water and steam 'em down...add pad butter and well aged Aceto Balsamico Di Modena :)
I don't let my wife into the kitchen much...I'm the cook ;)


and......and......and.......




TAH DAHHHHHH!!!




IMG_2494.jpg




IMG_2490.jpg






I'll just let Y'all be the judges :D:D:D
 
so thats after about 12 hours? Red beet and 1095?

I'll be giving this a go on my next arrivals
 
Waldganger said:
so thats after about 12 hours? Red beet and 1095?

I'll be giving this a go on my next arrivals
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The results are about the same as potatoes, from my observations...I did remove the blade half way through, scrubbed with a scotch kitchen sponge, dry and re insert into fresh beet...about 16 hours total...same procedure I have used with potatoes...same results... PoTatoes are cheaper, but it was a good reason to get some beets :)
 
That's it! I need to get a folder and a Beet!
And, Beet Greens tonight, your way. ;)
Thanks so much for doing this, my good man!
 
The beet seems to be a gentler way to do it, which should be a good thing. Looks good. :thumbup:

I had used some pickle juice (vinegar in it) a while back, to 'patina' the clip blade on my Schrade 8OT (1095). Applied it by soaking a small piece of paper towel in the pickle juice, then wrapped it around the blade and let it sit for a couple hours. Actually had quite a lot of red rust on the blade when I checked it, so I was very glad I didn't let it sit overnight. In retrospect, it probably wouldn't have needed more than 30 minutes or so. Scrubbed the blade down with some baking soda, which did a nice job removing the rust. Left a patina similar to that seen in your photo here.

Good experiment, sitflyer!
 
Great looking patina, Duane. Thank you for the field-experiment.

I´ve already tried different things on getting a different patina. It´s interessting what comes out there. A fresh ashwood branchet patina compared to an onion patina is something completelly different (for example).

KInd regards
Andi
 
strick284 said:
I'd like to try this, but I assume only non-stainless blades will patina this easily?
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You are right. Only carbon steel will get a patina this fast. Because this might have been the reason for stainless stell - no patina. But you should get a carbon steel bladed knife and try it at you own. ;)

Kind regards
Andi
 
the color of the beet has nothing to do with the oxidation color of the blade, otherwise, I could use blueberries and strawberries and get blue and red patina..

when a beet or a strawberry stains your hands, that is staining, not oxidation as in a patina. oxidation and staining are different, oxidation happens to metals, staining happens to more porous materials

btw, I wish you had left part of the blade OUT of the beet, so we could see the difference tomorrow, my guess is beet will work the same as a potato

thanks for doing the test :-).
 
jon_slider said:
the color of the beet has nothing to do with the oxidation color of the blade, otherwise, I could use blueberries and strawberries and get blue and red patina..

when a beet or a strawberry stains your hands, that is staining, not oxidation as in a patina. oxidation and staining are different, oxidation happens to metals, staining happens to more porous materials

btw, I wish you had left part of the blade OUT of the beet, so we could see the difference tomorrow, my guess is beet will work the same as a potato

thanks for doing the test :-).
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The beet patina is very much the same as a potatoe patina...
After the photo I took some 0000 steel wool soaked in WD40 and lightly scrubbed the heavy stuff off, what was left is a nice grey patina with a hint of colors...the beet does leave a solid base patina...
 
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