t

tduprey's Profile

Title Last Reply

Care of carbon steel knife--patina question

So, force the patina with the circuit board etch? With the mustard/vinegar/lemon/chicken ideas? Or naturally? Or just continually use BKF/baking soda-daikon?

Also, to open up an entirely different and I'm sure more heated debate--steel it or just super fine grade it?

So far, the knife is wonderful. I was lucky enough to work with Dave throughout the entire process, which was great because the balance point, weight, etc, are just where I want them. I'll let you all know how it stands up over time. As far as price, it was a gift so I'm not totally sure, but I think around $500.

Apr 17, 2012
tduprey in Cookware

Care of carbon steel knife--patina question

The knife itself is 1095 high carbon steel that has been differentially heat treated. Handle is stabilized maple burl. Bolster is 416 stainless.

Apr 17, 2012
tduprey in Cookware

Care of carbon steel knife--patina question

As requested.

Also, I'm interested in this idea of a managed patina. How would I do that? And, maybe more importantly, what exactly is it?

Apr 17, 2012
tduprey in Cookware

Care of carbon steel knife--patina question

The knife was made by Dave Schott (www.schottknives.com). He doesn't normally do kitchen knives, but the one he made turned out beautifully.

By "polishing" what are we talking about? Using some sort of cleaning product I can buy?

Apr 16, 2012
tduprey in Cookware

Care of carbon steel knife--patina question

I am a professional cook, and just made the switch from stainless to carbon. The carbon steel knife I got was made custom for me, so I really want to take the best care of it possible.

My question is this--is there any way to keep a patina off of the knife? Now, before I get the inevitable response, I know that the patina is natural and protects the knife from rust, and that it doesn't really affect the food it is cutting. I'm not worried about rust because I plan on being very attentive about keeping it dry. I know the patina is natural, and I'm ok with that, but does anybody know of anyway to just keep it looking like it did before it cut anything?

Apr 16, 2012
tduprey in Cookware