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Black Patina on High Carbon Blades
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I recall (correctly I hope) that cutting a lemon will accelerate the blackening of high carbon knife blades. Is this correct?


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Posts: 601 | Location: Texas | Registered: 04 January 2007Reply With Quote
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https://youtu.be/YNHaMHrhHus

Lemon, vinegar, mustard etcetera.
Youtube is your friend


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