- Joined
- Aug 6, 2007
- Messages
- 5,060
INFO! Can anyone give insight as to what is going on? Is that a hamon or the darbon diffuesed into the iron? How do I neutralize the etch so it is safe for kitchen use but retains the black edge and smoky effect? Is it just pretty? Like, do I have to worry about the carbon sucked out of the edge area?
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