[Tai Google]

Here's some process pix of the sauerkraut patina I've been developing. I was thinking about different things in the kitchen that I could use for a patina on kitchen knives and/or blades in general, other than mustard and vinegar. I've been noticing how different vegetables, foods etc., stain carbon steel knives, if not cleaned off right away. There's all kinds of things, right?... this is just scratching the surface, lots of things to try.

This photo series shows one with two applications, each for a different amount of time. They have to be timed, to get both sides of the blade the same. I was surprised at the amount of detail, crisp definition of the lines and some of the colors.

Sauerkraut contains lactic acid as opposed to the acetic acid in vinegar and mustard. Oxalic acid is another one I want to try, found in oxalis and other edible plants.