Patina

[Julian Nell]

So, when I was finished washing and drying the knife after carving a steak I cooked, I noticed that I had started a patina. I believe it was because of the lime that was in the marinade. I think this patina is okay but wanted to check with you guys just incase.

The patina consists of a dark blueish/purple and a sort of light brown.





Thanks,
Julian

 

[tripleq]

Patina looks ok. Of bigger concern is the pitting which is always a place for bacteria to hide. Wash her down good when you are finished cutting.

 

[Julian Nell]

I have been giving the knife a deep clean with a sponge and soap for about a minute or more and dry for about the same amount of time.

 

[brainsausage]

That's just from the blood in the steak. Forgecrafts patina if there's a tomato in the room.

 

[Julian Nell]

Alright, so, nothing to be worried about. I actually noticed that some of the intensity of the colors in the patina went away after I washed it again.

 

[brainsausage]

Yeah, it should settle down into a dark bluish grey with more use.

 

[Julian Nell]

Thanks, both of you guys, for bringing my mind to ease.

 

[sachem allison]

my forgecraft patina

 

[chinacats]

^^^might be the sexiest Forgecraft ever

 

[ThEoRy]

Beef and other cooked protein give red or blueish purple patina. Acids like tomatoes and lemons give yellow brownish to black. Uncooked fish is my favorite.

 

[wsfarrell]

...Forgecrafts patina if there's a tomato in the room.

Laughed out loud at that.

Reminded me of someone's recipe for the driest martini: you whisper "vermouth" into the glass, then add the gin.