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Staining on Carbon Steel Knives
By MayMay 11th, 20181163 views
Let's talk about the process of making knives together today. You will learn about this one very quickly. Open the box of your brand new shiny chef knife, quickly dice up an onion and watch that blade change colors almost before your eyes. It happens.. and it’s going to happen. Now that you are aware of it, you can make sure it covers the entire blade if you are concerned with how it looks. Depending on what foods you use the knife on it will develop a beautiful patina anywhere from dark grey to blue to almost black. This patina itself will work to help prevent rust from starting on a blade, but don’t depend on it, the protection it provides is very limited. There is a trend with some knife owners to force a patina with the use of vinegar or mustard or some chemical compound. It works, but personally I feel it creates a rough feel to the steel and makes it drag a bit in food.
