![]() ![]() Alkaline such as sodium hydroxide (NaOH), etc. Organic acids such as acetic acid, formic acid, etc. Other factors that can cause stainless steel to rust include: long-term exposure to inorganic acids such as nitric acid, sulfuric acid, hydrochloric acid, hydrofluoric acid, etc. If stainless steel is polluted by these factors for a long time and is not cleaned in time, it will rust or tarnish. For example, chlorine ions (Cl-) are widely present in salt, sauce, physiological saline, bleach, disinfectant, salt water lake, and sea water, etc. Among them, chloride is the most common in nature and daily life. Halides include chloride, fluoride, bromide, iodide and some inter-halogen compounds. Halides are one of the most serious factors that cause stainless steel to rust, they can destroy the passivation film. ![]() Stainless steel rust because the oxide film on its surface is continuously destroyed, therefore loses its rust proof effect, resulting in the continuous oxidation of iron. Why Does Stainless Steel Rust or Tarnish? When the surface of stainless steel is scratched, it will instantly form a new oxide film, thus preventing it from further rusting and corrosion. These two metal elements will form a dense oxide film with oxygen, this layer of oxide is also called a passivation film, which enhances the corrosion resistance. The reason why stainless steel does not rust is because it contains chromium (Cr) and nickel (Ni). If your blade already has a patina in some areas, those areas will continue to darken further.In general, stainless steel does not rust, but if it is used or maintained improperly, or in a harsh environment, it will rust or tarnish, for example, the photo above shows a stainless steel shackle on a cruise ship corrodes due to long-term exposure to the marine environment, the surface appears brown rust and spots.Rinse it off after a few minutes and dry the knife. Do not let the vinegar dry on the knife as it can for rust spots.Yellow mustard, tomato sauce, mayonnaise can also be used as it is easier to “paint” it on when doing patterns.Warming the vinegar will make the patina form faster.Have fun experimenting with different techniques and multiple layers, until you achieve your desired look. Fill a spray bottle with vinegar and spray lightly well above the blade so that the droplets rain down / settle on the flat of the blade.Allow the vinegar to run down and off the blade. Dip the blade, point down into your container filled with vinegar and remove.You’ll see small bubbles on the blade and it begins to darken. If you have a large enough container, you can fill the container with vinegar and submerge the blade (being careful not to wet the handle).This creates an interesting mottled pattern on the blade. I have soaked a kitchen paper in vinegar first and then wrapped the blade with it.Reapply as many times as needed to generate an even-ish color. Let the vinegar sit for a few minutes (about 5-10 minutes) then rinse off the vinegar and hand-dry thoroughly. With the paper towel, rub the vinegar evenly across the blade on each side.If there is already a patina on the blade you can use a baking soda/ water paste to remove it. Container the length of your knife/bladeĪs with etching damascus, it is essential to thoroughly clean your blade so that the vinegar makes contact with the whole surface.Carbon Steel / Semi-Stainless steel knife blade.For more creative patterns, mustard patinas give more options. You don’t need to “force” a patina as it will naturally occur over time, but should you wish to speed up the process or create your own patterns, here is how you can do it.Ī vinegar-based or instant coffee (fresh coffee has too much oil) forced patina is the preferred choice when a more even finish is desired. A knife used primarily on meat has a thin almost translucent hue while a vegetable knife will develop bold patches and stripes. The patina will narrate your food story to everyone who sees the blade. Wipe the blade routinely while you cut acidic foods, particularly until the patina is fully formed. Until the patina is fully developed, the steel will cause minor discoloration on some vegetables and acidic foods, like onions or pineapple. ![]()
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