A while back I bought a 200th anniversary carbon steel Wusthof chef’s knife. I really like the feel and weight of the carbon steel for this knife. Unlike Stainless Steel, a carbon steel knife will patina over time, or rust if not dried quickly after use. The patina serves to help avoid rust and I’ve seen some cool videos on forcing the patina (using citrus fruits or mustard) to happen more quickly and also with some cool effects. Pictured is my Chef’s knife with a mustard patina. I think it turned out pretty cool.
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Topic: Forced Patina on my Wusthof Carbon Steel (Read 1435 times)