As an actual knife maker, I can tell you that we typically will use Ferric Chloride and then usually coffee. If you make your coffee REALLY strong, like 2:1 water to instant coffee it will turn your blade BLACK. The key is not to wipe it after and blow it dry and then hit it with a heat gun and lightly coat it with wax. It creates a very good, durable finish that is nice and shiny and very black. You can check some of my videos and you'll see the contrast it creates.

@KnifewearKnives

18 күн бұрын

That's awesome, good to know!

@thiago.assumpcao

13 күн бұрын

Awesome results. What kind of wax do you use?

My maximum internet fame has been reached :) To get a more uniform patina I literally cover the blade with the steak and let it sit, then move it around so that all parts of the blade are covered, then let it sit. Also the hotter the juices, the better the result seems to be. I'm really glad you gave this technique a try and that you got some good results from your testing.

@KnifewearKnives

Ай бұрын

Thanks again for the comment, that's good to know!

Coke seems to be the way for people that dont have time to let the patina build up naturally. Shake out the carbonic acid quite good and you wont have issues with those bubbles. Nice vid, I loved it. ❤

@KnifewearKnives

Ай бұрын

I might have to let it go flat next time! Glad you enjoyed it!

I recently used sauerkraut and loved the results. I will say the way the onion purée was spread on the knife is my approach to covering the blade. Creates interesting patterns like little islands. Good video is good! Love the patina nerd content!

@KnifewearKnives

Ай бұрын

We'll have to try sauerkraut next!

@einundsiebenziger5488

20 күн бұрын

Sauerkraut and onions are food. Food is supposed to be eaten and not used to ruin one's tools.

Fun fact: I gave my sink a good scrub with bar keepers friend. When I rinsed it down the drain it opened up my slow running drain. Awesome for cleaning knives and cook wear. Great multi purpose product.

@KnifewearKnives

Ай бұрын

Okay, I gotta try this 🤯

@NodakSavage

Ай бұрын

I just pour a 2 liter of Coca Cola down the drain every now and again.

I did the onion patina with my carbon steel Mora camp knife. I left the blade stuck a giant white onion over night and was left with a tiger stripe patina that was the cell walls of the onion. I also got a 300mm White #2 yanigaba and cut my dogs soft food from large sausage like tubes of food. The fat from the healthy dog food and the mainly protein cutting I’ve done with the yani has left an amazing BLUE patina on the blade.

@Nickporter17

Ай бұрын

What kind of dog food is that? I make my dog her food from big pork shoulders, rice, peas and carrots. But, for some reason it doesn't leave much of a patina.

@trevorgerland2254

Ай бұрын

@@Nickporter17 Fresh Pet Nature’s Fresh beef and turkey is what we normally switch between. I cut 1/2in pucks, stack, rotate 90 and the cross cut @1/2in. I try and use the full length of the blade on the cuts and it had made a pretty fantastic patina to look at. That FreshPet is the only thing I have found here in Texas at HEB, Krogers, and Costco. My wife does not find the task of cutting the dog food nearly as much as I do.

@KnifewearKnives

Ай бұрын

Woah, those both sound incredible!

@UnannouncedFart

Ай бұрын

@@Nickporter17 Your dog eating better than me.

The steak was definitely my favourite. Ultimately, I think I just enjoy the slow and natural process of the knife developing a patina from regular use. The patina feels more personal and authentic. Maybe that is why I liked the steak patina the most. Fun video. Thanks.

@KnifewearKnives

Ай бұрын

Right? That's what I do when I'm not making a video. Thanks!

@J_LOVES_ME

Ай бұрын

Same here. It's a reward. Authentic aging that comes from many wonderful meals prepared.

Thanks for a very entertaining video ❤

@KnifewearKnives

Ай бұрын

Thanks Admiral!

If you want a look, try a grainy mustard, let it sit for a few minutes for it to start to work and then wipe off excess. If you like the look, then keep it. All of these are just for a very temporary look, because you literally cut anything reactive, and it changes it. This works better on pocket knives, like an Opinel. It only puts a surface on it that you can wipe off with a mild abrasive with little effort. So don't get attached to the look.

Top tip regarding the coffee & water technique. I was hanging my bushcraft knife with curly birch handle, and for some reason the edge of the handle got in contact with the coffee mixture... Well, the handle split and twisted on the edge... Gutted. Brand new knife. Anyway...

@KnifewearKnives

24 күн бұрын

Oh no! That's good to know, I'm sorry to hear it.

Those munestoshi's punch way above their weight. I have one of these and it's probably my most used knife. I have a bunch of way more expensive knives. But, the santoku cuts like nothing else. Food releases insane. There's zero drag. Especially those horizontal cuts through onions that a lot of other nights struggle with.

@KnifewearKnives

Ай бұрын

I couldn't have said it better myself, they're fantastic!

This was so well presented and entertaining. I just allow my carbon knife to develop a natural patina over time through regular use.

@KnifewearKnives

Ай бұрын

Thank you! So do I usually.

i never force but i always get a great blue patina after cutting onions, and quickly washing and drying. i never oil my carbon blades, even my cumai blades, never get rust either (carbon) or corrosion (in the cumai stuff) great vid. i can't believe i just watched 28 mins of this lol.

@KnifewearKnives

Ай бұрын

Glad you enjoyed it!

Bacon works but it's in the long run. I'm cutting between two to three 5kg boxes of bacon per week and within the first month of using my white steel gyuto it started to get really Nice shades of blue. Also cutting lemon confit leaves really dark shades on your knife

@KnifewearKnives

Ай бұрын

Ahhh, that makes more sense. Lemon confit sounds interesting!

@simonviens4764

25 күн бұрын

@@KnifewearKnives update on the lemon confit. I had to cut some for my mise en place and rub some lemon flesh on all the knife and let it rest for 30 seconds before wiping. While I had a nice reaction on the hard core steel, it turned dark blue/black, the softer iron clading started to rust. So proceed with care with lemon confit!

I think the Coke needs to be flat. Leave the bottle open for a couple days prior, I bet the bubble marks would be gone. Side by side, I think the Coke finish looks slightly better than the coffee if you can get rid of the bubbles. That's my two cents!

@KnifewearKnives

Ай бұрын

Yeah, that makes a lot of sense!

Is there’s a way you can remove the black paint on the knives like Masakage Koishi and Fujimoto Hammer Tone?! Thanks

@Manganinja99

19 күн бұрын

Scrub with bar keepers friend

Do you know if Masamune kitchen knives from kamakura are any good?

@KnifewearKnives

Ай бұрын

I've never tried them, but they look nice!

Is there any way of stopping onions from turning brown I use a carbon steel knife.

@KnifewearKnives

Ай бұрын

Once you build up a good patina, the steel shouldn't react with onions nearly as much, and will affect them much less.

I worked in Yardbird and my choice of knife is a Aogami 2 Kitaoka Honesuki. During the 3 hours duration of cutting chicken nonestop, it develops a fairly decent layer of patina! Can try chicken fat next time

@KnifewearKnives

Ай бұрын

That's super cool, I'll give it a go!

Why to force it? The pleasure is to see the evolution of the patina over use and time, isn't it?

@KnifewearKnives

Ай бұрын

Mostly for fun, I generally prefer natural as well!

Did you use a strong 35% Vinegar or a more normal 3.5% - 12%?

@KnifewearKnives

Ай бұрын

Just the normal weak stuff!

The reason I would say that the drain cleaner did not work is because it is composed of Sodium Hydroxide which is alkaline as opposed to acidic

@KnifewearKnives

Ай бұрын

Aha, that makes sense!

4:37 How to cure iron deficiency in 3 easy steps!

YEAH DUDE!!!!

My go to is steak/onion. It's probably just me, but I've felt like steak has worked better for Aogami and Onion better for Shirogami. There is only one more thing to try and that would be the Nekonoshoben method which has reached mythical reputation. Is it a scam? Is it the secret technique to most amazing patina? Who knows ;)

@KnifewearKnives

Ай бұрын

Huh, I'll have to look into it and give it a try!

Look mom, I'm on TV!!! 😁

Try with red onion!

@KnifewearKnives

Ай бұрын

Will do!

Smoked and juicey ham, dear Skye, that's the way to go for instant patina ....you can smell it as the metal reacts to the juices

@KnifewearKnives

Ай бұрын

I think you mentioned that last time, if we do pt. 3 we'll have to give it a go!

Did I miss a part where she said what type of carbon steel those knives are? Would be useful to know, with my knife collection different carbon steels seem to patina differently.

@Nickporter17

Ай бұрын

I'm not sure but these are shirogami number 2 (W2). They are great knives for the price!

@KnifewearKnives

Ай бұрын

I think I forgot! They're Shirogami #2

White vinegar applied with toilet paper specifically has given me great results that are still random patterns

@KnifewearKnives

Ай бұрын

Huh, good to know!

I find that using my knives adds patina. YMMV.

😍😍😍

bruh my google started a timer for one hour

@KnifewearKnives

Ай бұрын

😂

"thick, viscous..." 😅 "...a little chunky" 😨wait what

strawberries

So, I've really got to ask because I'm curious. Why doesn a full carbon blade rust so fast if not wiped off within 10 minutes or so?? Yet, you can fully submerge it in liquid (coffee) for 24 hours and it only forms a nice patina? I'm just clueless on how this does form extreme rust.

@KnifewearKnives

Ай бұрын

That's a great question! Oxygen is essentially to create rust, so a lot of submersion methods work because there is no air contacting the steel to create rust.

yall didn't split the chapters up. After "intro" it stays "coffee" for the remainder of the video smh my head

@KnifewearKnives

Ай бұрын

🤦🤦🤦 Fixed, thank you!

Omg no paint thinner in a closed room! Outside is best. So bad for you

@KnifewearKnives

Ай бұрын

It made work a little more fun 😵‍💫

Not putting in the effort to take care of your tools, so they develop a patina is one thing. But taking extra effort to have your tools look like you did not put in the effort of taking care of them is just silly.

I don't know how I got here and have no idea why you people are trying to make your knives ugly. 😵‍💫😵‍💫

@jamesharmon3827

Ай бұрын

They are carbon steel knives, this is to prevent them from rusting .

@Nickporter17

Ай бұрын

Have you ever used a Japanese knife?

Wow, the coke one turned out nice.

@KnifewearKnives

Ай бұрын

I'm pretty happy with it!