Forcing a patina on your carbon steel knife may sound silly but it can have huge benefits and protect your knife while adding character. I'll show you two methods that will safely force a patina on your new chef knife, the vinegar method vs the instant coffee method. I'll also go over the pros and cons of forcing a patina and give you an overview of good oxidation vs bad oxidation on your knife. Forcing a patina is a safe and easy thing to do if you know what to look out for.

Supplies You Will Need:

• Carbon Steel / SemiStainless steel knife blade
• Acetone, denatured alcohol or Windex
• Distilled White spirit vinegar (any type) and Instant Coffee
• Paper towels
• Spray bottle (Optional)
• Container the length of your knife/blade (optional)


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Chapters:
00:00 Intro
00:25 What Patina Says About Your Knife
01:40 What is Oxidation?
02:09 Ground Rules On These Methods
03:00 Supplies Needed
03:55 The Vinegar Method
06:34 The Instant Coffee Method
08:18 What Can You Expect and Look Out For
09:22 Should You Force A Patina?

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