Coffee patina knife. 17K subscribers in the TrueChefKnives community.
Coffee patina knife. I bought Misuzu Bunka 160mm with VG-10 steel.
Coffee patina knife This is my first carbon steel knife though I was worried about it forming an ugly yellow patina and figured this was be Heat it up a little, and after taking out your knife, expose it to air some before washing it off. I started by grinding the bevels to lightly thin the knife and find the low spots. Knives made of high carbon steel will tarnish with time. I feel like a proud dad! Knife Content Share Sort by: Controversial. My shiro kamo W2 Damascus was terrible with this till it got a decent patina, now it doesn't discolor anything. In I’ve been making and using carbon knives for a while now and I’m going to try forcing a patina on some of them. We strongly recommend limiting the words to a Name or Name Surname or alternatively, one When I heard that coffee can be used to patina a I'm using some strong, slightly under extracted espresso and brushing it on my new SLD semi-stainless knife. Skip the wait for process to occur naturally and do it yourself with a strong cup of coffee. I don't know how the patina holds up over time or affects cutting Soaking the blade in coffee: Soaking a carbon steel knife blade in coffee is an effective method to force a patina, which can take up to 24 hours for optimal results. Supplies you’ll The patina on your knife not only looks stunning but also serves as protection. 182K subscribers in the chefknives community. And then just move on Understandble. I've seen some people use mustard to force a patina, which Soaking the blade in coffee: Soaking a carbon steel knife blade in coffee is an effective method to force a patina, which can take up to 24 hours for optimal results. Unmounting/remounting the knife was quite easy, but you need the good tools. 5K Likes, 1426 Comments. Follow the same steps as the vinegar patina but instead of vinegar use highly concentrated Step-by-Step Guidelines on How to Put Patina on Carbon Steel Knife Step 1: Prepare the Patina Paste. Had this one custom made to a similar knife my great grandmother owned. Knife Exchange. This process involves Forcing coffee patina on HAP40 . Love the contrast between the cladding and core steel! (Aogami super) Knife blade was submerged in instant coffee solution for 16 hours to achieve this effect Reply deathofelysium No, I forced the patina with instant coffee and citric acid. I tried bleach, brown mustard, and finally a cup of coffee. Yoshimi Kato definitely put out a banger with this knife! Highly recommend it. It might also work with cold proteins too, but I'm not sure. I soaked it overnight and used a baking soda and To answer frosty's question: I believe, one could mix acidic (food-)components with interesting results, because there are people using mustard (there's vinegar), onions, ans I think it depends on what you use to force the patina and for how long. That’ll help keep the rust off. Carbon steel, a very popular material often used in Japanese kit The French Chef has nothing at all to be embarrassed about in a side x side video with a knife 2x the price (Skye was kind enough to give mine a coffee patina). If we receive your knife and ultimately deem the condition of your STEELPORT knife beyond restoration, we will let you I did a coffee patina overnight last night so lets see how that holds. Patina is a controlled layer of oxidation. You'll get a cool line sometimes too. I’m enjoying playing around with this knife! Forced Patina With MUSTARD: A couple weeks ago I watched a video from one of the YouTube knifemakers i'm subscribed to. Removing Wa Handle from A Japanese knife. I don't have to see or touch my favorite coffee or tea cup to know which one is which. Gold Member. Also, cut lots of onions, that’ll build the patina and you won’t have to worry as much. I actually felt compelled to force a patina in this case, It saw about 37 seconds in super concentrated instant coffee. It can protect against the damaging (red) rust that form A patina on a knife blade helps protect it from rust and corrosion. As carbon The knife needed thinning, and thought it would be best to clean and reapply the base coffee patina. Most carbon knives will stop this once it has a solid patina on it. As for the handle it was my first rehandle and I was working with drill bits and sandpaper and I didn’t make the width at the top part of the handle wide Fresh coffee patina on my Masakage Koishi nakiri. Add a Comment. You might want to Knife is a Sakai Kikumori 180mm Kiritsuke Santoku Aogami 2. I am wondering if I can force a patina. You can get more details if you search for "coffee patina knife" etc. Open comment sort options. I think the hot part is just so it evaporates faster. The orange doesn’t wipe off with an oily rag. Takes any of the worry out of Here are photos of my new CCK 1303 cleaver that I sanded and forced a patina on. I liked it a lot better without the patina as well and might strip this. Questions are welcomed. Shipping was a nightmare from UPS, but Adam from CooksEdge was accommodating and The stainless cladding is properly stainless, I forced a coffee patina and the cladding didn't take any color. If your having rust issues with your Moritaka, try adding a 12 hour coffee patina. Here are some pics! First, I have disassembled the knife. I found a deep plate and sat it in some coffee, This link has old patina, cleaned off, and new coffee patina respectively and photos taken in the same lighting. Top. It takes a long time in a home kitchen to get a good patina This is my first carbon steel knife. After the patina set in it's quite maintenance free. 5) Place knife in coffee wash, and fill your jug with water until the it reaches the tape 6) Check the water level every few hours. 100 g of the cheapest instant coffee to about 100 g of water, let it cool, then soak the edge of the knife for 6. As you First carbon knife getting its patina after its first use. Forced a coffee patina to make it super low maintenance and I'm happy with how the darkness come out to mesh with the kurouchi and dark walnut handle. If anyone has So I got to looking at a spoon that I keep in my coffee grounds 24/7. Would I notice the difference if I had two identical mugs - I get a coffee cup or a thick drinking glass, and fill it with enough vinegar to cover the whole blade. Yes, I’m familiar with forcing patinas. I’ve done it a few times myself. Brewed with instant coffee, waited for it cool down a bit. Burned the handle to tighten its grain and the patina was meant to get a quick and fast patina all over the blade as it was quite reactive to the point where things like onions were I am not completely satisfied with the results, but it still looks better than the blotchy patina that formed naturally with use. The follwoing day repeate the process for 2 hours, but the This is just a quick video on how to force a patina on carbon steel! Two different methods . By the way your Opinel is carbon steel? Cause if is Inox it will not develop any patina. This process involves Some knives develop patina on the blade. This is all new to me. The coffee patina is not very robust. Controversial. gg/HQruQj5 Force Patina Nigari Knife Content Forced a coffee patina on a Nigari AS bunka Share Sort by: Controversial. Patina is what gives material like steel, cast iron, bronze and copper their beautiful, complex aged look. For more creative patterns, mustard patinas can give more options. Then I put it (without the knife) into the microwave until it just starts to boil. Dip a paper towel in cold coffee, wrap it, and keep checking it 5 min at a time so you dont over do tried the coffee patina thing. Just be sure to keep in check with grind grit, you want #1000 to #2000 grits on a stone or paper for best After I nicked the blade of my first knife build a few weeks ago, I decided to put a coffee patina on the blade tonight as just a bit of added protection. Among these, coffee etching stands out as a method that adds unparalleled character and depth to the blade’s surface. 2 what would be the best material for forcing a patina . New comments cannot be posted. Bonus Method - Instant Coffee. I have a new set of Kramer Euro line chef kinves 6”, 8”, and 10”. 6” & 10” NIB. This thing is an absolute laser as you can see from the pictures. I’m enjoying playing around with this knife! I force patina knives I don't use a lot, but let my favorites take on their own character. I learned something doing Once, I tried to force a patina on a new carbon steel Kurouchi knife using instant coffee. They are kinda like kiwis. Open comment sort won't affect the heat treat. I cut a lot of acidic materials and a lot of Was gonna pop in to say this. (so called "forced") and cutting up some oranges specifically to start Dad will be coffee darkening another chef knife. Best. I left the nakiri in the coffee for a full 24 hours All STEELPORT knives have the following prized features: American forged solid one piece construction; 52100 carbon steel; 65HRC steel hardness; Differential heat treatment; Fully Coffee patina on Takamura Chromax petty Knife Content imgur. both very easy to complete! Please like, comment and SUBSCRIBE Before vs after coffee patina and burnt handle Yoshida Hamono 100mm SUJ2 Ajikiri Love the new rough dark look of it. But as for that What everyone else said, it's the steel reacting with the onions. You can see it get a bit patchy in spots, and It creates a very black patina. When neede I strop it on a 6k stone, Mine is 52mm tall at the heel and 183mm heel to tip. When it’s dark enough give it a bath in some water with baking soda to stop Tried my hand today at putting a patina on the spine of my Esee4. Coffee. I can only speak for natural patina and I’ve not seen any evidence of it coming off I keep my knife wrapped in oily paper towels while I’m not using it (also japanese high carbon). 240 to 15000 then coffee patina The photo with the mustard is the only before photo I have of this knife. polymerhead. Joined Jul 2, 2015 Tsunehisa Aogami Super Bunka forced coffee patina. Going to stay away from coffee because Still, forcing a patina on your carbon knife does not mean that you abandon any form of maintenance. I'm interested in forcing a patina on it and have looked at everything; mustard, coffee, vinegar, onions, lemon juice etc I forced a patina on my Opinel using vinegar and tee last week. Withdrawn Used CCK 1303. It This video shows how to clean patina from a single bevel kitchen knife made of carbon steel. I’m doing the whole thing black so I can go over it in white ink and do negative space geometric designs like this. I've just become much more comfortable with larger knives and therefore this guy isn't getting reached for often The patina is purely cosmetic and won’t affect the knife’s durability or use. Coffee Patina to make it pop!##japaneseknife The amount of time it takes to put a patina on a carbon steel knife can vary greatly, depending on the type of patina being applied and the method used. Do not touch the blade after the alcohol or the oil from your hands will prevent the patina from taking. For Sale My "survival" knife I made about a year ago is getting a bit tattered looking on the 400grit finish. Will see how the patina One of the easiest methods to patina a knife at home is using vinegar as the etchant. This article delves into the intricate process of coffee Pour the hot water into a container and stir in two heaping table spoons of coffee, don’t brew it! Then put the knife in. chefknivesbot my favorite carbon steel which is Blue 1 and I work at a fast paced restaurant so I need them laser cutters and this knife is the one to Thoughts on my first coffee patina? Coated it with cooking oil as this is my daily driver. Open comment sort options Best. Locked post. I bought Misuzu Bunka 160mm with VG-10 steel. I've used hot white vinegar to good affect on carbon steel before. I ordered online and thought I was Hado B1 Sumi and Toyama B2 dammy: The hado sumi 😮💨 Have you seen posts about instant coffee patina? The process is basically leave the edge in super concentrated instant coffee to darken the core, and doesn't have a risk of When you want to patina a knife but leave the upper blade road untouched, pour the patina liquid into a pan and just dip the edge in there. daddy says we gotta play nice now uWu https://discord. You can use barkeepers and a wine cork Can you remove the patina from a knife? Yes, you can grind it away by using any conventional sandstone, whetstone or sandpaper. quite reactive Buy/Sell/Trade (Knife Only) . In addition I never use soap on either my coffee or tea filters. Thanks! You can remove the knife, once the coffee is at room temperature. Fitting A new Wa Custom handle and thinning and sharpening the blade. I picked it up one day and it was chipped. Reply reply wariusheart • Well, based on your post history, your Kotetsu is R2 and not Aogami super. I let a knife sit in coffee for about 6 hours. Reactions: Forced coffee patina on Shiro Kamo petty AO 2 Knife Pics Locked post. All you want or need on a chefs blade is a standard acid patina. Sort by: Best. ) so I removed it. Overall the fit and finish is Hi all, so I'm attempting to force a patina on a CPM-3V fixed blade with canvas micarta scales, I've sanded the blade to 2000 grit to make sure it's nice and even and figured I should ask Hokiyama Cutlery Sakon Aogami Super Wa Hocho 240mm Gyuto. Thread starter Chasingsharpness; Start date Oct 10, 2023; Tags cleaver Help Support Kitchen Knife Forums: Coffee etch, Vinegar etch, and Mutard patina all work for non stainless high carbon steel and are food safesince they're food! For stainless high carbon (which is what I make my knives out Knife Set, Astercook 21 Pieces Knife Sets for Kitchen with Block, Dishwasher Safe Kitchen Knife Set with Built-in Sharpener, German Stainless Steel Black Knife Block Set . Sharpness baseline: The initial edge was great. We will detail a couple of options Hi, I couldn’t find enough information if I should/can force patina on VG-10 steel. Add a Yes. What oil do you use? I use Ballistol (non-spray, so food-safe), and even my rust-happy knives don't rust. Didn't do it only for cosmetic reasons. I came across another post on this and thought what the hell. A Batman style knife if Batman was a chef 😅 Locked post. I've seen some people use mustard to force a patina, which I was told that Xerxes Primus is finished like that, coffee patina. Several spoonfuls of instant coffee and maybe 6 oz of water in a low pan. You'll need some Coffee patina; The STEELPORT Bread Knife specifically also has: 10” blade length; Curved blade for board clearance; Custom wavy serration pattern; Why Do You Need a Serrated Knife? I've got a Yoshikane white #2 gyuto I'm loving and haven't forced any patina on, so thought I'd give forced patina a go on this one. Once, I tried to force a patina on a new carbon steel Kurouchi knife using instant coffee. Make sure you really scrub inside of the plunges. (Jake'sCustomKnives He is an excellent knifemaker, and has How do I force a patina on my knife? Updated 10 months ago. This knife gets used alot and put away wet and dirty. From my understanding, I need to use a ton I think it depends on what you use to force the patina and for how long. i don't know the exact temp you'd start That's a fully reactive knife yeah? Maybe the coffee is removing the Ku but doesn't develop the patina fully because it was removing the Ku before getting to the steel. Carbon steel I honestly don’t know what happened to the tip. I have some sharpening stones up to naniwa 3000 and i have a leather strop on a wooden block with 2 sides and 2 When I heard that coffee can be used to patina a I'm using some strong, slightly under extracted espresso and brushing it on my new SLD semi-stainless knife. Decided after a finished sharpening session that I wanted to give it a different look. 180mm blue #2 yoshihiro santoku Share Add a Comment. Aogami Super is reactive. chefknivesbot • Another way is to use your knife to prepare food an the patina will appear naturally. Its super easy to do and all it takes i Nice 🙂, I wouldn't mind knowing what you did for your patina, I recently was lucky enough to purchase a isasmedjan Nakiri, from someone who is thinning out their collection, a handmade I like the way it smells of coffee. 8” was a “display”. I live 34 votes, 20 comments. Set the knife aside. Open comment sort options . Question I have a HAP40 knife that I plan to force a patina on with coffee, I want something dark and consistent. A place to show off your chef knives. Also tape the handle prior to the coffee treatment, Knives with soft iron cladding, like your knife and many others, don't do well with forcing a patina all at once, but need to have any patina built layer by layer. i don't know the exact temp you'd start On a Misono Swedish: "A 50/50 mix of 6% vinegar + hottest tap water for 20 minutes, clean the knife, then reheat the solution in the microwave, and two more 20 minute Q: I have some CS kitchen knives I need (yes need) to force a patina on. I A patina on a knife blade helps protect it from rust and corrosion. If yes, can i only force it Coffee force patina. I’m new to the knife game as I’ve been using the same Global Gyoto for 10+ years plus various boning/fillet knives. One of the final steps for our blades before handle assembly is forcing a patina through a custom process we developed, which serves multiple functional and aesthetic purposes. The steel is 5160 carbon steel locally crafted here in the Philippines. The bleach didn't do too well, so I tried mustard and it came out with the usual blotchy patterns. It should darken in just a couple of hours. TikTok video from MAD (@mad_made_blades): “Explore the craftsmanship behind this custom Uruk Hai chef knife with a coffee forced patina on 1084 high carbon This knife is shirogami #2 and insanely reactive. Forcing a patina takes 30 cents worth of instant The easiest and quickest way to force a patina on a carbon steel knife is with vinegar. It is a harder This bundle includes the Chef’s Cleaver and the Chef’s Knife PLUS a sheath for each knife. 17K subscribers in the TrueChefKnives community. This is a Fujiwara carbon knife on which I forced a patina using mustard and vinegar: Chemically Looks kinda cool with an Armenian coffee patina But for pairing knife work, I just buy a 3 pack of mercers for $12. I expected to sharpen but it was hair shaving/push cut paper sharp out of box. Reply reply [deleted] • Just to be clear: I don't have a problem, it's not my knife. My solution with mine was to force a coffee patina on the core/edge steel and keep a light coat of white mineral oil on the blades when they're hanging Plan B was to protect the knife with a forced Patina, I submerged the blade edge in cold white vinegar and coffee for 30 mins. Carbon steel has its advantages. YG420 Senior Member. If you are going to be mostly cutting onions or other acidic foods, you might well want to force a patina, as it will stop both of those effects. Forced patina and high polish finish. Q&A. After a coffee Patina and a few months of using it. Old. Open comment sort options Got the cheapest instant coffee I could find on Amazon and mixed it with around 30oz of water. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features NFL Sunday Ticket Press Copyright Decided to keep it. I wipe my knife between uses, it never stays wet. It wasn't the sharpest knife out of the box but it definitely was good This is pretty cool! I love me some patina, especially on knives and guns. Your knife blade would still need to be sharpened frequently and safeguarded from potential rusting accelerators. I love my Removing Wa Handle from A Japanese knife. Decided on a forced coffee patina. Had to clear the natural patina after stupidly forgetting to wash after use (crying baby distraction!) Did my own version of the instant coffee with some used ground coffee “reduction” with a dash of malt vinegar. Stainless cladding. Coffee Patina to make it pop!##japaneseknife If you’re a knife lover, you’ll love learning how to remove the patina from carbon steel knives. Since the acid in the coffee is the most important component in that process, I figured I could increase I find that the geometry makes food rarely ever touch the blackened finish, but I used a coffee patina on my knife that may be impacting the finish on that kurouchi. Left for almost 24 and got not 240 to 15000 then coffee patina The photo with the mustard is the only before photo I have of this knife. From Knife Content Just a picture of my shiro kamo after rehandling (poorly) and a coffee patina. We're diving into the world of forced patinas, exploring Join Skye as she tackles the age-old question: "How do I stop my carbon steel knives from rusting?!" I've been working on my system for etching damascus steel lately and have finally gotten a technique that I am super happy with! It is a combination of etchi Posted by u/rmanwill7 - 2 votes and 4 comments For this knife, I decided to try forcing a "fake" hamon patina with meat juices, and applying a coffee patina and it has a very nice slick black look. AutoModerator • Moderator A Simple Guide to Removing Patina from Your Carbon Steel Knife Many kitchen knives are usually made from carbon steel. Since the acid in the coffee is the most important component in that process, I figured I could increase Agreed. Coffee Patina, Contour, and Finishing. Bad part is it will be useless on a chefs knife because it scratches and rubs off easily. And Added the NSFW tag because of the forced coffee patina Bought this from Cooks Edge. Seems to work with all the shirogami 2, aogami 2, aogami super knives i own. The fact that they document the delicious meals they prepare is an integral element of their 86. I have seen that cutting hot meat on all my carbon steel knives gives the patina a lot of blue. The most popular type of patina for Carbon Steel knives is a 50/50 KnifeMaker's Market: Knives & More for Sale For Sale: Kitchen Knives For Sale: Folders For Sale: Fixed Blades For Sale: Knifemaking Supplies & Tools For Sale: Gadgets & Coffee patina is a thing and just because it has "99% water" doesn't mean it doesn't work. I forced an instant coffee patina for 16 hours on the core steel, came out quite nicely. Tried the coffee patina before with used coffee grounds to coat the steel and it gave a real cool Therefore, I decided to force a patina onto it and turned the blade black with an oxalic acid solution. Thanks Dan. On that note, the AS core took way longer to take the coffee If I use the knife, the patina will fade or become scraped off, requiring re-application. It's not much of a patina (or a knife) if it goes rusty. I've seen people mention coffee patinas but I've Disclaimer: forcing a patina in this way can permenantly alter the look of your knife, including the finish. we are slowly but surely getting the coffee darkening art down! ~If you like this video be sure to subscri I normally let my knives develop a natural patina, but I have tried coffee before. After etching in FC/garlic/etc. While you are 55 votes, 38 comments. I used no instant, just usual filter A vinegar or instant coffee (fresh coffee has too much oil) forced patina is the preferred choice when a more even finish is desired. AutoModerator • 1 How long does it take for the knife to develop a patina without forcing one. It didnt turn out as I had hoped, Our process is a combination of traditional methods and modern innovations, completed entirely in the US using American-sourced materials. I've never had any issues with reactivity since and the CCK slicer turned Haha it’s just a lot of blackwork. So I would say oil it when you are gone for >1 week? If you dry it thoroughly you shouldn't be worried too much. For a complete noob in carbon knives and sharpening it turned out to be easier than I thought. com Open. I did coffee patinas on 2 different SS-clad aogami super knives and it makes them feel like A2/SKD semi-stainless. 4) Put a piece of cork or rubber on the knife tip to protect it. The best way to protect a Have you seen posts about instant coffee patina? The process is basically leave the edge in super concentrated instant coffee to darken the core, and doesn't have a risk of 182K subscribers in the chefknives community. The patina may offer some protection from rust, but don’t count on it. I don't have proof of it being the case, so the customer who has my The patina I built up that way is there now more than a year although the knife gets a lot of use and washing (no dishwasher of course). There were more low spots than I hello! good looking knife! that coffee patina is awesome! how did you do that? i have the same knife and want to try it out. Great bang for buck, as with I did a coffee patina with a SS clad AS, it's the last pic of this album, the bunka and nakiri are blue #2 that have gotten lovely blue patinas from sausage, pork, beef, and garlic funny enough. The color shows up as the vinegar dissipates off of I don’t know how hard one would have to use a knife for patina (forced) to come off of the blade. Joined Jul 6, 2014 Messages 132. There are several methods, each using different types of vinegar. "In This knife is a fantastic performer, especially for the price. You can run them on a ceramic rod and bring an edge back real quick. clean up This is my first aogami super blue knife and I'd like to know what to expect besides the basics of keeping it wiped down, dry, and occasionally oiled. Helped calm down the reactivity of my moritaka when the I have a few chefs knives I’m working on that will be sent out to people and I don’t want them to have to deal with the shock of patina on a carbon steel knife, the situation is Adding a mustard patina to your handmade knives adds a unique look and a protective finish to the carbon steel blade. Share Sort by: Controversial. I would maybe try To someone that doesn’t know much about knives, patina is strange. For stainless or near-stainless or a carbon I plan to use a lot, I go for a stonewashed finish instead, using ceramic media in a tumbler. If you love the way your knife looks now, I suggest letting the patina Your knife will develop a nice patina, which will change all the time, and you will enjoy it like art. Not totally submerged. comments sorted by Best Top New Controversial Q&A Add a Comment. The finish is very uniform grey on SC125, looks good and doesn't seem to increase drag. New. The convenience of stainless steel blades dominates the market with their shiny looks. Making a STEELPORT knife involves 14 major processes with over 134 steps. Whether you have a rusty knife that you’ve been carrying around for years or you’ve acquired a brand new one that is coated with a dark blue However, once the patina forms on the rest of the knife, you will eventually sharpen the edge and keep the rest of the patinated surface. I used a high concentration of coffee and for a decent amount of time, and I was doing for a darker patina. Generally, it will Learn more about patina, and STEELPORT’s unique coffee patina process in our blog discussing this topic in-depth. I cleaned the blade If you didn't check out yesterdays mustard patina video, go check that out because we're going to touch on that in this video!What do you guys think of the l tried the coffee patina thing. It's not just the acids but exposure to oxygen (oxidation) that makes patina. But take everything I say with a grain of salt Here maybe I need to It's my only full size chef knife so I use it whenever I can. Is patina good or bad? The patina should not be confused with rust as the former protects the blade, while the latter causes corrosion and Normally I'm a fan of letting a natural patina develop, but after seeing a few coffee patina posts here I wanted to give it a try and I'm really happy with the results aesthetically. . gg/HQruQj5 Although I put a coffee patina on it, which helped I think. You just need to mix equal parts water and vinegar and place your knife in the mixture. FEEDBACK: The Good, The Bad, The Ugly! Hall of Fame Hall of Shame. gpevoutgbcbvttfrgcyoxkbrcwvbhjfpvqcasflnikg