Your post has stirred my memory and it occurs to me that sticking a carbon knife in a potato was one method used to patinate the blade. So perhaps the potato skins in boiling water helps along the patination as well as what I noted above from wok lore.
Can you tell me more about poking CS knives into potatos? Seems to me with my 30+ years experience with CS knives, that allowing several different kinds of foodstuffs to reside on the blade overnight will cause darkening, aka patination, aka developing patina.
Precisely. It's sort of like gun bluing which is basically a form of controlled rust. But it forms a protective layer. As far as knives go, it's more a matter of taste for appearance, but it does offer some surface protection from further oxidation.
So the boiling potato skins might be a related concept but that's really just a guess.
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