Red Beet Patina?

What a timely thread.
I cut up some fresh garlic tonight with my GEC #66 Stockman.
It turned the blade a nice deep blue.
Voila!
Lenny
 
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As requested, Garlic Patina.
Tough to get the color and focus right in the same pic.
I've patented the method so if you use it, you owe me $1! :D
Lenny

BTW, I'm debating doing this to all 3 blades (this is a GEC #66 Stockman), but I also like letting it happen naturally.
Your thoughts?
 
As a patina, no, as a color tint on an opinel yes.

I soaked my #8 in the water used to boil beets...that stuff always stains my hands. the knife I used has had many finishes, and I wonder if that at all effected the color, as it did not take strongly. I am going to try it again on a fresh opinel.

the Beets gave the handle a slight redish tint, but nothing that stands out.
 
Great thread guys, it had me laughing a lot, and also made me hungry.

Somebody said it, but using traditional knives has been helping me eat healthier, a lot more fresh fruit and vegetables :thumbup:
 
Lenny said:
007.JPG


As requested, Garlic Patina.
Tough to get the color and focus right in the same pic.
I've patented the method so if you use it, you owe me $1! :D
Lenny

BTW, I'm debating doing this to all 3 blades (this is a GEC #66 Stockman), but I also like letting it happen naturally.
Your thoughts?
Click to expand...

When wanting to get a good patina base, I use the knife all the time in the kitchen for around 3 weeks. Scotchbrite it off and start again, this gives an even look without rust spotting. All patina, I've heard it said, is a variant of rust/oxidisation afterall.

The onion family is very reliable as a patina catalyst, particularly shallots.

Slicing up two oranges a morning for juice (wipe that down after the onion!) helps too.

Malic acid from apples is well known, but pears seem to be even more active on this front. Check also Kiwi fruit, Strawberries, Bananas surprisingly and hard-boiled eggs.

OT alright, but the different carbon steels of knife companies behave differently. CASE cv takes a good tone, Böker too and Queen's carbon. GEC for some odd reason is more prone to spotting and mottled colours, why I don't know but it's been my experience anyway.
 
Lenny- Very nice. Thanks for the pix.
Thanks guys. A year ago, I never considered a patina knife blade.
 
killerloop said:
Thanks for your response, but nope, have tried onion, garlic, leeks and only get rusty brown patine. Will try garlic
Click to expand...
The best I know of is chicken, but heres a fresh blade after one granny Smith apple on Monday.

It gave me some blue, and the apple I ate yesterday gave me some more plus some reds purples and yellows.


Are you just trying to force a patina and stop there ?
If you continue to use your knife on food and such it's just going to turn a dark grey anyways.

I'll have fun watching the patina on that blade there progress, but after a couple weeks it'll just be a dark grey and I'm okay with that.
 
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