I think most stainless cladding is in the 400 series IIRC? The same does not seem to be so true for other alloys, and of course you never know the tolerances if you don't know the exact steel. The point is that, even with lower chromium stainless (i.e., something actively marketed as stainless suggesting a chromium percentage in the double-digits), a patina shouldn't go that deep-this is precisely what the chromium should prevent in the chemical bond, even if it is disrupted at the surface over time. When I strip a patina from those knives, the underlying metal still holds a "patina" (dull grey discolorations, etc.), which is separate from the chemical "dirt" stuck to the surface. For other semi-stainless metals below some magic amount of chromium, like HD2, there can be a much deeper, "true" patina that doesn't reverse so easily. For most stainless knives, this layer should come off and you should be left with fresh stainless. I think my point, however, is that how these relate to the base metal can be significant. There is a fine line between what I'm describing here and a "patina," in that a patina is kinda by definition a "foreign" substance or reaction that is bonded in some way to the metal (or has chemically altered the metal such that its bond to itself is also altered). I don't meant to suggest conspiracy theory here, but more common sense: I see no reason why dirt and abrasion wouldn't stick to things, given that we know such thing stick to stones, wood, granite, and so many other substances as part of abrading and polishing processes such that they have to be deep cleaned or chemically cleaned to offset such effects. And if that sounds crazy, consider that such things are precisely what seem to limit and regulate aspects of NSF certification. The Yuki has textured finishes, too, which can also capture a bit more of this stuff. The second is that yes, not only does some stainless still stain, but it is also possible for stainless to capture and carry other things, including mud and metal from sharpening, that can also colour over time. But with posts like this, my first thought is to to clean and polish the knife-not because you need to remove the staining, but more because it will tell you about the nature of the stain (if it is "in" the metal, or if it is "on" the metal and/or a secondary material "on" the metal that needs chemical power or abrasion to remove it). All you have to do is clean a knife with bar keepers or - even better - flitz polish or even sandpaper to see just how much dirt and corrosion is sticking to the surface, and I see no reason why this wouldn't also happening while actively abrading a knife to sharpen it.it sure as heck happens to stones. In both cases, this suggests that sharpening can introduce and mix steel elements across the knife. Another is that a lot of other dirt sticks to knife over time. One is that I feel most "kasumi" effects are partially about bits of stone powder sticking into the metal, meaning that kasumi is as much about the effects of a finish put "onto" the knife as it is about the effects of a particular grit finish in the steel itself. 1.I have a few weird beliefs about things like this. Variegated Gold-Brown (For Cast Bronze and Brass)Ĭlick on preferred chemical name to confirm price and place an order. Reddish Brown (For Cast Bronze and Brass)ģ1. Brown - Greenish Yellow (For Cast Bronze and Brass)Ģ9. Blue Green - semi-matt (For Cast Bronze and Brass)Ģ8. Golden Yellow (For Cast Bronze and Brass)Ģ7. Blue Green (For Cast Bronze and Brass)Ģ6. Black - semi-gloss (For Cast Bronze and Brass)Ģ5. Orange Brown (For Cast Bronze and Brass)Ģ4. Red - Purple Satin (For Cast Bronze and Brass)Ģ3. Red - semi-matt (For Copper & Copper Plate)Ģ1. Select coloring effect and learn how to create it with the formula.Ģ0. Hot Process = Hot solution, Hot metal, Hot rinse water. We suggest they be employed on a "trial and error" basis first so their effectiveness can be judged by the user.Ĭold Process = Cold solution, Cold metal, Cold rinse water. The formulas have not been personally tested so there is no guarantee that they will work. The Science Company has collected these recipes from a variety of sources through the years.
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