So, I was wondering what you guys do on your carbon steel knives on the tang as far as patina goes. Do you force it?
It obviously isn't the part you cut an apple with but your hand will patina it eventually, maybe with some fingerprint marks. Not as nice looking as apple cutting.
I usually just oil it a bit as normal and let the patina come on it's own, spotty and grungy looking, but maybe some of you have a better approach to this?
It obviously isn't the part you cut an apple with but your hand will patina it eventually, maybe with some fingerprint marks. Not as nice looking as apple cutting.
I usually just oil it a bit as normal and let the patina come on it's own, spotty and grungy looking, but maybe some of you have a better approach to this?