White steel maintenance?

M

maranello

Joined
Oct 4, 2008
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I just got myself a Kanetsune Usuba chef knife in white steel. It cuts real nice and the damascus on the blade looks pretty dandy. Well I got brown rust marks appearing across the blade about 10 minutes after cutting up some cabbages and the blade looks as though it got moldy now:D. I did somewhat wiped the blade after cutting but I guess the rough surface on the damascus blade didn't help.
It was looking great but now I guess it wouldn't look all that hygenic to others:p. I know its high carbon steel and I'm fine with it but I'm wondering if I can or should force a patina on it. I vaguely remember some method involving mustard and would be glad if somebody can fill me in on the details or if there are other alternatives.
 
Usuba are supposed to be kept nice and shiny (even though they cut the most acidic of foods), so a little metal polish is nice to have on hand.

If that doesn't cut it, just let the patina happen on its own. And by that, I mean doing micro-brunois of onions and then practicing kutsuramuki of a bunch of cucumbers followed by garnishing pineapples.
 
Interestingly, the usuba was used to made quick works of a 2lb pineapple whilst waiting for a reply:thumbup:. I just checked on it a moment ago and it now has a more pronounced 'patina' towards the tip half since only a portion of the blade was used. Seeing that, would it be crazy to let the sharp pineapple goodness coat and sit on the entire blade for a more controlled finish. Thing is the rougher portions of the damascus also gets a stronger effect, which it should, but I just hope it wouldn't start pitting around those areas...
 
So long as you wash the blade almost immediately after further pineapple pwnage (so as to avoid that bright orange powdery 'patina' :eek:), that'll be fine.
 
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