No worries. Thanks Jon.
That's about what I reckoned, and of course I'm sure the heat treatment protocol has much to do with reactivity as well. Thanks again!Cambertree wrote: ↑Tue Jun 18, 2019 10:26 pmNo worries. Thanks Jon.
I’ve had all three of the K390 releases so far (Edgematters Pingo, Urban, Police).
I find K390 to take a patina readily when new - it’s only slightly more corrosion resistant than the simple carbon steels or 52100 and Superblue.
In terms of the non stainless steels I have in Spydies, and how quick they are to patina, I’d rate them roughly as follows.
52100 and Superblue.
I just treat K390 the same as a simple carbon steel blade, regarding maintenance and oiling.
I don’t tend to force patinas, although I do intentionally use new non stainless knives on food prep like slicing and peeling fruit and veg, until the patina is well established.
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