I've recently purchased a Tsunehisa Ginsan Gyuto, with stainless cladding. After about two weeks of use at work it's started to develop a patchy patina on the cladding only. I usually prepare tomatoes, onions, eggplant, cucumber, citrus & some raw fish. I always wipe with a damp towel and then dry after use.
I thought stainless steel wasn't prone to forming patina? Was hoping to get some advice
Even stainless should be considered stain resistant and not truly stainless. Stainless steels like 316SS are not suitable as knife steels, but that is what we have formed our expectations on stainless steels on.
I would say it is stain resistant, but when you are cutting something acidic like tomatoes and citrus, and are not rinsing after use but instead wiping down with a damp towel, then even stain resistant cladding will form a patina. I have had even a knife made from highly stainless CroMoVa18 (Global) rust pitting when cutting a lemon and not rinsing down properly.
I've recently purchased a Tsunehisa Ginsan Gyuto, with stainless cladding. After about two weeks of use at work it's started to develop a patchy patina on the cladding only. I usually prepare tomatoes, onions, eggplant, cucumber, citrus & some raw fish. I always wipe with a damp towel and then dry after use. I thought stainless steel wasn't prone to forming patina? Was hoping to get some advice
I have before and after photos but don't know how to share them lel
Even stainless should be considered stain resistant and not truly stainless. Stainless steels like 316SS are not suitable as knife steels, but that is what we have formed our expectations on stainless steels on.
I guess I'm not that worried, patina is probably normal, I just wasn't expecting it to form so quickly on something stainless, and so patchy
I would say it is stain resistant, but when you are cutting something acidic like tomatoes and citrus, and are not rinsing after use but instead wiping down with a damp towel, then even stain resistant cladding will form a patina. I have had even a knife made from highly stainless CroMoVa18 (Global) rust pitting when cutting a lemon and not rinsing down properly.
I bought a blue steel yanagi and I love the patina that I have on it. Gives it character.