![]() ![]() If you want to attempt to keep your carbon patina free, you'd need a similar regimen at the very least. the other towel is bone dry and used to dry the knife after cutting jobs. the towel gets rinsed out under hot running water every now and then. this is used to wipe the knife down between cuts and keep food off the knife. one is damp and laid next to the cutting board. sharpening will also remove patina, obviously.Īnother important thing to note is they'll also have 2 towels out when cutting stuff. ![]() because they spend so much time polishing and maintaining, they'll probably never use hard abrasives as that stuff will ruin the finish and in the case of sushi/sashimi, affect the quality of the raw fish. after it's cleaned down, they'll sharpen and polish. the radish, usually the ends or peel is used as a scrubber just because it's there and it's gentle. Japanese chefs use baking soda to clean their knives at the end of a shift. Did anyone cook medium rare meat and then tried to cut it and rub it on the whole blade surface, to have the blue patina develop all over the blade? How did that work out? I've read about a video from Jon about keeping a blade patina-free (for knives used for sushi?) but i've seen no link and could not find it.Īnother question, the meat juices produced the patina but of course only on the spots the meat touched the blade. Is it possible to completely remove the patina again? Since it's not added material but the steel which reacted chemically i can think only of abrasives, but i'm asking still to be sure. The color is back to blue once i wash off the oil with soap. It just looks darker than the rest of the blade. An interesting (to me) observation, when i apply Camellia oil, the patina is still visible, but fainter and the color is gone. What started to build up while rinsing was small reddish dots (rust i guess), which i was almost completely able to remove with a green sponge. I rinsed the blade under _very_ hot water after cooking. Some like such patina, to me it looks just like stained metal, still. Right now, i'm not sure if i like the looks. The patina looks like in the pictures on that page. Almost as soon as i started slicing the blade started reacting and discoloring blue. ![]() So, i prepared a nice big duck breast and started to cut it in thin slices. I was all like, hey, let's go slow and just cut some meat, not some acidic vegetables at first. On the weekend i used the Singatirin Gyuto for the first time. ![]()
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