Everything You Need To Know About Forcing a Patina on Your Chef Knife

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Forcing a patina on your carbon steel knife may sound silly but it can have huge benefits and protect your knife while adding character. I'll show you two methods that will safely force a patina on your new chef knife, the vinegar method vs the instant coffee method. I'll also go over the pros and cons of forcing a patina and give you an overview of good oxidation vs bad oxidation on your knife. Forcing a patina is a safe and easy thing to do if you know what to look out for.

Supplies You Will Need:

• Carbon Steel / Semi-Stainless steel knife blade
• Acetone, denatured alcohol or Windex
• Distilled White spirit vinegar (any type) and Instant Coffee
• Paper towels
• Spray bottle (Optional)
• Container the length of your knife/blade (optional)

Buy The Carbon Steel Yoshihiro Kiritsuke:
Chapters:
00:00 - Intro
00:25 - What Patina Says About Your Knife
01:40 - What is Oxidation?
02:09 - Ground Rules On These Methods
03:00 - Supplies Needed
03:55 - The Vinegar Method
06:34 - The Instant Coffee Method
08:18 - What Can You Expect and Look Out For
09:22 - Should You Force A Patina?

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Fun topic. I’m a hobbiest chef and knife maker. I’ve gotten good results by combining vinegar and water and heating the mixture. It makes dark patina that will eventually host color as you use it on meat.
I pour the mixture into a very tall glass (height of the blade). I then set the blade up to the bolster for 20 minutes, wash, and then repeat 2-3 times (if you rest the handle in it, it will remove the finish so don’t let the handle rest in the liquid). This makes a very resilient patina for those who cut a lot of onions, hot peppers, tomatoes, etc. You will never have to patina it again. You can sort of do this with mustard but I find the patina either fades or is overtaken easily by a natural patina.

philliphart

I also have a that Bob Kramer, my favorite knife. I never thought about speeding up the (term I grow-up calling it the) Aging Process. I only wash & dry wipe with EVO. As a kid in NYC I worked at a Pizza Restaurant, Lou the owner had old knives it was the only thing he ever did with his Knives. He used to say the EVO is what gives the aging character.

oldpotheadPhotography

forced a patina on my blackjack knife made from D2 tool steel simply by using mustard and it looks great, and it's been on the blade for well over a few years now protecting it from all kinds of rust, but if i go cutting anything gritty of chopping tree limbs it does start to wear a bit a bit. About as strong as the powder coat on a kabar, maybe a bit stonger, but not as thick.

nathanc

I recommend using lime and water solution. Apply the solution to the blade and warm it up a bit. The heat allows the acid to reacts with the steel. Warm up the blade just until you can't touch it, around 65 to 80°C. It is a very controlled method and I got thick and even layer of patina on my knife, the colour is also very dark even after scrubbing off the loose oxides. It is quite time consuming but the all black blade is worth it for me.

aimansyahmidzulkhairy

So I have a 120-year-old knife with a natural patina and I just forced a patina onto a much newer knife. What I've noticed is the natural patina is way more durable than the forced patina.

TubeYou

Thanks for the great tutorial! After checking the links below i noticed a link was missing to the Carbon Steel Yoshihiro Kiritsuke that i would love to have a look at. Does someone know where i can find this knife?

widepeepohappy

Years ago, I knew someone who thought it was a good idea to submerge their damascus blade throughout the long weekend in triple power pickling vinegar 😂 It was like an army of ants created tunnels through the steel material 😂😂😂😂😂

ThisCatSoScruffy

Thanks for the video! It was great! I've got a carbon petty that I want to use for fruit. But, it transfers this weird metal taste to everything it touches. Will a patina prevent it from transferring that flavor and darkening the fruit?

Nickporter