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/ck/ - Food & Cooking

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File: 54 KB, 1024x683, mtpatina1[1].jpg [View same] [iqdb] [saucenao] [google]
5708126 No.5708126[DELETED]  [Reply] [Original]

Patina or no, /ck/?

>> No.5708141

It appears your knife has ebola.

>> No.5708142

Yes.

>Letting your knife to rust because it looks pretty
>Being retarded
pick 2

>inb4 'but patina is rust!!!!'

>> No.5708145

Has no business in your kitchen.

>> No.5708165

only acceptable on copper

>> No.5708171

how does the edge stay patinized through sharpening?

>> No.5708172

What? Why?

Is this related to never cleaning cast iron skillets?
That's another thing I don't understand.

>> No.5708175

>>5708126

why didn't you dry your knife properly

>> No.5708176

>>5708126
That's not patina, that's rust and filth.

>> No.5708183

>>5708175
>>5708141
Not my knife, just a picture from google images. I just got a high carbon knife and it's already patinizing a bit, but a rust eraser is on the way. Just wanted to get /ck/'s opinion on whether I should keep it or not. Looks like the general consensus is no.

>> No.5708189
File: 517 KB, 1944x2592, IMG_20140505_123905.jpg [View same] [iqdb] [saucenao] [google]
5708189

That's not a patina. THIS is a patina!

>> No.5708210

>>5708172
>What?
A patina is a form of oxidized steel similar to rust, but safe. It happens to any steel that isn't stainless, but is easily removed.

>Why?
Some say it protects the knife from serious rust, some like the looks, some are just too lazy to remove it.

>Is this related to never cleaning cast iron skillets?
Not really, though both are naturally developing protective layers.

>That's another thing I don't understand.
Cleaning cast iron removes the nonstick carbon layer that develops from cooking fats with the pan. It destroys it's nonstick abilities and opens it to rust.

>> No.5708242

>>5708183
use stainless dude.

>> No.5708248

>>5708171
the owner of the knife in OP's pic has clearly neglected the hell out of it, so i'd guess he doesn't regularly sharpen it either.

>> No.5708251

>>5708126

Dude. No. That's filthy.

>> No.5708252

>>5708126
rust, enjoy a wrecked blade and tetanus.
>>5708189
patina. enjoy a gorgeous blade with character and a natural protection from rust.

>> No.5708257

>>5708242
The stainless steel version of the knife I got was twice the price of the carbon one, and I'm a poorfag. Considering that in the 50's most knives were carbon and people cooked just fine then, it doesn't really bother me to have to clean a patina off every couple uses if I need to.

>> No.5708268

>>5708242
muh tradition

>> No.5708274

>>5708257
meh. i'd prefer stainless, but shit a bargain's a bargain.

>> No.5708324
File: 219 KB, 650x800, unaltered cat.jpg [View same] [iqdb] [saucenao] [google]
5708324

>>5708210
Thank you for the clarification.

>> No.5708333 [DELETED] 

>>5708252
>tetanus
you know tetanus does come from rust right?

>> No.5708338

>>5708252
>tetanus
you know tetanus doesn't come from rust right?

>> No.5708349

>>5708338
what are you talking about, theres really no better way to get tetanus aside from just injecting yourself with the buggers

>> No.5708365

>>5708349
yeah are 100% incorrect, the reason you are told to get tetanus shots after getting cut by something rusty is b/c things tend to rust from being left outside where tetanus is.

Tetanus itself does not come from rust and really has nothing to do with rust. Look it up.

>> No.5708454

>>5708183
My vote is for whatever you want. I let mine develop. Aside for the look, there seems to be less issue with stink blade on carbon steel that has a good patina.

>> No.5708460

>>5708454
I've decided on letting the patina develop, but how do I do so without it rusting? There's already some red spots on mine.

>> No.5708492

>>5708460
I let mine develop naturally. Just use it as per normal, keep a clean wet and a clean dry towel near when you use it. Clean regularly, always clean and dry before setting it down. Soap and water afterward, dry, and I would recommend light coat of mineral oil for any storage between uses for most. I live in an extremely dry climate and don't need to oil mine, but I do anyway with some knives that I don't use as regularly. The patina will develop as you use it.

>> No.5708585

Alright, I put the patina on manually and I think I fucked up. One side of the knife is a dark, matteish grey, but the other one has a lot of yellowish spots. Is this normal, or am I out a knife?

>> No.5708598

>>5708585
ah, you're forcing a patina...
what did you do, exactly, pics of result?
going to guess the side with spots was the side that was facing up while you let it sit, correct me if I'm wrong
unless it's pitted from rust you can always polish the patina off if you really want to
you won't ruin it
just clean it well with soap and water and a cloth, dry it well, and keep going
put the side that was up before face down

>> No.5708633
File: 529 KB, 1536x2048, IMG_20140819_010238.jpg [View same] [iqdb] [saucenao] [google]
5708633

>>5708598
Pic related is the result. I did it by putting the knife between two pieces of paper towel soaked in vinegar. I wasn't really paying attention, but yeah, the side with the rust was probably the side facing up. It's already cleaned and dried, so if I continue forcing the patina with the rusted side down, the rust will go away?

>> No.5708652

>>5708252
Rust doesn't cause tetanus, it's just that rusty nails in barns probably also have horseshit on them.

>> No.5708658

>>5708633
I can't tell from the pic
is it truly rust? blues, reds, yellows, and any combination of can result from patina
you will know if it's rust if it discolors a paper towel
dark brown is usually the starting sign of corrosion

>> No.5708669

>>5708658
It didn't discolor the paper towel, besides one tiny spot at the base which is no big deal. I'm just gonna let it patina naturally from here. Thanks for the help!

>> No.5708686

>>5708669
yw
hope you enjoy the knife