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Patina--Force it or let come naturally?

post #1 of 15
Thread Starter 

I have just ordered my first Carbon blade -- a 240 Misono Sweden -- and I'm curious about caring for this knife, specifically preventing rusting and reducing reactivity with foods.  So I guess those things are related to forming a patina.

 

My question(s):

Should I force a patina right away, using mustard or vinegar or similar?

Should I let it form naturally, but maybe help it along by slicing  a few pounds of onions/potatoes/other cheap produce?

Some other option?

 

I am now a home cook, so I do not have easy access to 50# bags of onions anymore.  Oddly mixed emotions about that...

post #2 of 15
Option #2
post #3 of 15

Better see how it reacts to a natural patina. Use it, wash it, dry it carefully (the tang also).

There's a beautiful wabi-sabi mistic in building natural patinas.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #4 of 15
Congrats on the new knife! Post up patina pictures of whichever path you choose biggrin.gif
post #5 of 15
Congratulations! That Misono was my first Japanese carbon as well, and I still love it.
I've mostly forced a patina on my Misonos in order to control the process a bit. You may as well follow an intermediate route by waiting a bit before cleaning the blade after use. But make sure to clean the very edge, e.g. by cutting very lightly in a cork. Otherwise the oxidation will dull the edge.
Anyway, rinse with a lot of very hot water.
What brings me to say something about a Misono particularity, i.e. its factory edge. Very polished and overly convexed by buffering, and relatively weak.
The Swedish Carbons sharpen very easily, but you can't follow that factory edge.
Please be aware that the blade is strongly right-biased with its edge and axis strongly off-centered to the left. If you sharpen it for the first time, I would suggest you to keep the convexity of the right bevel and put a straight left bevel on it. Let us know, there are some tricks you may want to use.
post #6 of 15
Thread Starter 
Thanks Ben. I do plan to try to open up the knife pretty much right when I get it. I'm a bit of a novice sharpener, though. I know the basics (I think), more or less, but any tips related to the misono would certainly be appreciated.
post #7 of 15
Sure, Sal, let us know.
post #8 of 15
Quote:
Originally Posted by Benuser View Post

But make sure to clean the very edge, e.g. by cutting very lightly in a cork. 

 

This is a very good advice. I adopted it.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #9 of 15

It's hard to beat a good looking mustard patina - check out Michael Rader's mustard kissed blades.  Interestingly I find slicing rare red meat to really hasten the job too as well as onion and ripe red bell peppers.  Cabbage too come to think of it.  

post #10 of 15

I've never forced a patina, but I just bought a used knife that had one forced.

 

Option #1 and #2 side by side

 

 

Bottom line do what you want :)

post #11 of 15

Option #1 is a great makeover MM - I like the handle and the patina.

 

Here's a fun thread - http://www.kitchenknifeforums.com/showthread.php/299-My-favorite-color-is-BLUE!-A-patina-thread

post #12 of 15

Not my handywork.  I never got the curved handlemaking skills down.  I just make simple shapes!  This one you'll notice is the same suien vc but the profile is flatter than the original on the right. 

post #13 of 15

That patina thread is one of my favorites :)

 

That new (used) Suien looks great!

post #14 of 15
Thread Starter 
I didn't force a patina...but I have been slack about wiping it down right away and is picking up some pretty cool patterns from things like onions and peppers that have clung to the blade for a few minutes.



post #15 of 15


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