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Patina Confessions...

Discussion in 'The Kitchen Knife' started by mr drinky, May 2, 2014.

  1. sachem allison

    sachem allison Founding Member

    cut a bunch of pineapple. it will give you a nice dark even stable patina, if that is what you are looking for.
     
  2. BathonUk

    BathonUk Founding Member

    I always thought that Globals are really stainless. Somebody asked me to sharpen his knives and remove a little rust. Look on this:

    [​IMG]

    The rust bite so deep that even after using belt grinder I couldn't remove rust marks.

    [​IMG]

    [​IMG]

    And rust ate some of the edge.

    [​IMG]

    [​IMG]

    I have never seen rust that deep or even rust which I couldn't remove with sand paper so my question is ''what one must do to carry his knives to that condition?''. I know the answer because I talked to owner of these knives but you can ask yourself.

    Greg
     
  3. I also like Barkeeper's Friend for this. I use it to remove the hard etch (ferric chloride) oxides on my clay hardened blades, but being lightly acidic itself, it leaves a really neat finish.
     

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