What's your favorite patina??

Yes once it has its shiny patina it doesnt react with good, why chefs force patina, we dont have time to wait. Food must be served now!

Even after sharpening I clean with vinegar so that fresh bevel develops patina.
 
Mostly let mine develop over time. Initially I might jump start it a bit. My yellow Case peanut I just got has been getting used to slice apples up at work. As I am wanting a patina to develop I let it sit for a while before wiping it off.
 
Carl said it best once something along the lines making that canvas to paint on. Forcing a patina is just a very small part of the real patina in the grand scheme. I've done it both ways... forcing from the start, just like OWE mentioned, is much easier to maintain.
 
If I want to allow a patina on a carbon steel knife, I just use it for occasional food preparation, mostly fruit slicing. Apples and strawberries seem to create a nice rainbow, especially the strawberries.
 
I force-patina every carbon bladed knife I own...by cutting slices off an apple to eat. As previously said, this is preventative maintenance. My most used carbon bladed knives, an Opinel No. 8, a yellow Case Trapper, and a buffalo horn Tidioute #25, are all fairly matte finished because they are used the most often. In particular, the Opinel is halfway to black.
 
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