potatoes and tarnish

caseman · Post by **caseman** » Fri Apr 07, 2006 4:33 pm

I am asking this question again, because i want to know when do you place the knife in the potatoe before it tarnishes from the apple or after it tarnishes from the apple and please explain thank you!

remington collector · Post by **remington collector** » Fri Apr 07, 2006 8:32 pm

Neither, you can place a new blade (carbon steel)in a potato or apple and let it sit overnight or longer to give it a tarnish. Some people do this to new knives to make them look older than they are in an attempt to mislead a potentional buyer. Its similiar to shady coin dealers who artificially age their new reproduction coins to make them look authentic. It serves no practical purpose to stick a knife blade in either an apple or potatoe unless you are slicing it to eat.

caseman · Post by **caseman** » Sat Apr 08, 2006 12:16 am

Thanks a bunch, remington collector for your prompt reply I do not want an old knife as I know now that a lot of collectors do not want to touch the apperance of the knife they want to keep it antique looking!

remington collector wrote:Neither, you can place a new blade (carbon steel)in a potato or apple and let it sit overnight or longer to give it a tarnish. Some people do this to new knives to make them look older than they are in an attempt to mislead a potentional buyer. Its similiar to shady coin dealers who artificially age their new reproduction coins to make them look authentic. It serves no practical purpose to stick a knife blade in either an apple or potatoe unless you are slicing it to eat.

SEVENTY · Post by **SEVENTY** » Sat Apr 08, 2006 2:29 am

I believe that you guys are talking about "patina". Oxidation tends to protect a carbon steel, sometimes creating a dull silver appearence. However, be forewarned, by attempting to create the appearence, the steel may stain. I have some kitchen knives by "Old Hickory" that have taken on this patina through normal use. remington collector gave good advice.