How Do I Stop My Carbon Steel Knife From Rusting?! 4 Methods to Force a Patina

[@Alex25CoB]

I love those nerdy videos about stuff everybody wants to know and nobody dares to try :D Skye does great, I'd like to see her more often!!!

[@KnifewearKnives]

You'll definitely see Skye more often!

[@admirallongstash8056]

First off, Sky or Skye (sorry if I got it wrong) hope we see you more often in front of the camera, you have natural talent. My tried method is chopping slices of ham to a mince, then covering up the sides of the exposed reactive metal. You get the most beautiful colors without damaging your KU finish

[@KnifewearKnives]

Thank you! How do you cover the exposed steel? More ham or something else to seal it?

[@admirallongstash8056]

@@KnifewearKnives I sandwich it into the minced ham. Gives an interesting dotted pattern too as each particle contacts the knife. Make sure you have a thick layer you can put your knife upon, then cover the top side and press lightly. Leave it for a few minutes. Once the reaction gets going you should smell for the result first. That's a good sign, then leave it a few minutes more. After rinsing and drying you can really see great results.

[@edawg64]

ham works well cause its meat. I've found that bloodier meats work really well for patinas, make a really nice blue color. Especially just satin finished blades do really well slicing a brisket. Also hot vinegar and passing steel wool or other abrasives passed over it every 5 minutes makes for a really durable patina.

[@ioann235]

The coffee method can work like this: make a super strong coffee then boil the blade in it. You can save the leftovers of the coffee grind used in the Expresso maker for this purpose or any other method but you have to store the grinded leftover dry.

[@marcmancini8275]

just an FYI, a Kurouchi finish is literally just forge scale or iron oxide, it happens every time you put steel in a forge and the way smiths remove it (as you found) is either straight or concentrated vinegar. the difference between rust, scale, and patina is very slight but they are all essentially the oxidation of iron.

[@Chihuahuauno1]

My go-to method is 'INSTANT COFFEE,' learned this from a Japanese Master Blacksmith, the acidity of instant coffee in warm water gives THE BEST blue-ish-purple patina out of anything else I have tried.

[@KnifewearKnives]

Nice!

[@Astral-scalper]

I’m in Australia, I have a svord von tempskey ranger , what instant coffee would you recommend

[@dsan17]

@@Astral-scalper the cheapest one you can find. That way you are sure it's processed to hell making it acidic and devoid of oil.

[@barberismeable]

How much coffee needed? 50g?

[@bitcoinengland]

If it helps anyone...I forced a coffee patina on two blades but put the coffee in a shallow roasting tray. I then balanced the knives on the blade belly. This left any Kurouchi finish untouched. A very slight line on the cladding steel just above the core steel but with a mildly abrasive sponge this came off easily.

[@KnifewearKnives]

Smart, I'll have to try that some time!

[@r.awilliams9815]

If you don't want to use a whole jar of vinegar, wrap the blade in a paper towel, put it on a plate and soak the paper towel with vinegar. Let sit until you're satisfied with the result. I'm also thinking of trying putting the blade between two large sponges soaked with vinegar, ought to leave an interesting pattern.

[@muckeyn]

I love how shirogami reacts to onions. I usually chop 1-2 onions and let the juice sit on the blade for a couple minutes. The blade looks dirty and brown until you wash and dry it then a nice blue patina reveals itself.

[@IllyaKonakov]

I tried the instant coffee method last year. Worked perfectly. And it's really good if you don't want to check what happens every 5 mins or to smell some very specific scents. :) First I left knife in the coffee for 8 hours. It did not really do much. Then I left it in for more than 24 hours (I believe it was closer even to 36 hours). And now I have a very nice almost black knife.

[@KnifewearKnives]

Super cool!

[@barberismeable]

Can i put the whole knife into coffee with g10/micarta handle? Will the handle get damaged? How much coffee is required?

[@IllyaKonakov]

@@barberismeable I'm not sure. I think it should be safe to put g10/micarta handle into the coffee. But I did not check it myself. As for the quantity of coffee, I don't remember exactly. I believe that was something like 5 spoons of instant coffee per cup of water.

[@barberismeable]

@@IllyaKonakov I tried 50g coffee into 400ml water. Left the knife inside coffee for 24 hours+. it's not working. Haha. Now I'm trying with lemon juice. Looks working even for 1-2 hours. There are some dark spots appearing.

[@jiahaotan696]

This takes the cake for the most entertaining Knifewear video in recent months. More Skye, please! Also, thought Skye would appreciate, but kurouchi is pronounced kuro-uchi, not kurou-chi. I think bacon patina is a waste of meat unless I'm cutting lots of bacon to eat, and instant coffee is my typical go-to if I really need a patina. The longer you soak the knife, the better the results. Also the moment my simple carbon knives touch onions and garlic they get blue (and then brown) pretty fast, so I don't usually force a patina anyway...

[@KnifewearKnives]

Glad you enjoyed it, thanks for the tip!

[@sonkekoster3105]

Nice demonstration! I will stick to the most basic method, cut food with the knife and let the patina build over time. I tried once mustard to force a patina, but I was not happy with the result.

[@KnifewearKnives]

That method is tried and true for a reason!

[@lorenray9479]

Hot vinegar, just under a boil. Shake often. Remove, wipe, redip. Puts a mat finish that stays a long time if you scrub, dry, oil. So dark and durable. Cut a lemon if you want after strop. Awesome. Settle, pour clear vinegar into a well marked jar or alcohol/ peroxide bottle for reuse is economical for a collection! Funzeeze!

[@KnifewearKnives]

Right on!

[@_BLANK_BLANK]

I havent tried this on steel. But i used to get a very interesting patina on copper and brass,by putting mustard on it, and hanging it with some wire over a container filled with ammonia, then covered to keep the fumes in. The mustard was just to put a design. Then ammonia vapors with oxygen oxidized it. Anyway. Back to watching the video. Edit. Also. Now that i make knives. Ferric chloride is the ultimate for etching/forcing a patina. Definitely just needs a few seconds to get a very dark oxide layer.

[@KnifewearKnives]

Aha, good to know, thanks buddy!

[@Steelforfood]

if you want to do precise pattern, mix equal parts by weight flour and vinegar and you can make a spreadable paste, that stays wherever you want it. You can leave it overnight without rusting.

[@KnifewearKnives]

That's a fun idea!

[@tylerl3272]

Love this video, Skye is adorable and awesome to watch, kick ass job 👍

[@nickolastiguan]

I like how all of y’all such naturals in front of the camera, keep it up y’all!

[@jammbbs1688]

This one lady made my own desing in 8670 steel gave it an acid stone wash looks beautiful with white and purple handles

[@1cookgs]

Bluing looks very nice ... use Birchwood Casey cold bluing. Also, Ferric Chloride will force a strong patina.

[@TheGunf1ghter]

I don't have a ton of experience, but with the one high carbon kitchen knife I have it just took a couple onions and a few tomatoes to give it a patina.

[@KnifewearKnives]

That's the tried and true method for a reason!

[@Mordoria]

I use the mustard method on knives I make. I only leave it on for about 15 minutes and then rinse it off. I am going to try the boiled vinegar next, it looks simple enough and less messy.

[@michael-c.]

Great video, all the methods were presented in a very entertaining way, thanks! 😄

[@KnifewearKnives]

Thank you!

[@Snarlacc]

Juice from fresh dates gives a nice blue-gray patina. Also using citric acid and sodium hydroxide with a lot more sodium hydroxide so the solution becomes basic also seems to create a deep gray layer. The hydroxide alone doesn't do as well and don't use drain cleaner, it has additives that might destroy things.

[@KnifewearKnives]

That's wild, I gotta get my hands on some fresh dates!

[@alphaneuron9045]

to turn the blade nice and black go ahead and leave it in vinegar overnight or 2-3 days. If you're scared try with an old screwdriver (literally tool steel - high carbon steel) the vinegar does not need to be boiled.

[@KnifewearKnives]

Noted! Will put that on the list for next time.

[@OWK000]

I am actually watching this because of issues with clipper blades which are still made of high carbon steel and people like to clean them up non-toxically becaused they are used on animals and humans, hence water/soap, but they are blade assemblies and it is hard to get all the surfaces dry, so rust happens unless you clean with odorless mineral spirits or blade cleaning solutions. One clipper sharpener soaked blades in some commercial rust remover (not vinegar) and they turned VERY black. I always thought vinegar would make your blade rust quicker, so this patina thing is new to me. I have no faith. My garden shears are high carbon steel and I heat them and oil them with mineral oil to help prevent rust and that works well. It's called "blueing" I think.

[@petervanvliet6747]

Tried the mustard and the vinegar methods both where fun to try out but i eventually srubbied a lot of the patina off my lefthanded usuba and then just went for the good ol fassion use it method and its got a really nice even patina throughout!

[@mikeobrien4081]

I thought about forcing a patina when I got a Fujimoto kurouchi petty, but after a few months of using it and oiling it between uses it's developing a nice blue-ish finish, so I'm glad I held off. It is a bit high-maintenance though, especially with more acidic or sulfurous foods.

[@olywa9295]

Grapefruit juice left on the carbon steel edge for 15 minutes at a time leaves a lovely patina. I just leave the knife edge laying in the grapefruit juice left on the cutting board after I process a grapefruit. Wash and repeat as desired. A few strokes on a strop cleans the sharpened edge just dandy when you're done.

[@KnifewearKnives]

I gotta try that one!

[@alexh.4068]

Were those all washed for the final showing? Also how did the patina hold up to cutting things such as onions etc.

[@aphexcody]

Wipe it off one wipe at a time. Clean paper towel each time. Try waiting 30~ min before wiping with clean towels each time. Boom done strong and vibrant

[@vt8073]

Boiling vinegar worked great. 10-15 minutes and I have a nice dark coating on my Mora

[@KnifewearKnives]

Good stuff!

[@meow-ih7mr]

Awesome video entertained the whole way through. But I do want to say I have seen some of the most visually striking patinas ever achieved from makers only using mustard. It's fast and there are many techniques to achieve different finishes.

[@floydblackett2814]

Thanks for sharing the patina processes! BTW what is the name of the tune playing in the background? Thank you!!

[@poonbandit9924]

I tested a TON of ways with opinels. My favorite is to put the knife in a lemon or lime or cover it in juice to give it the initial patina, then I coat it briefly in mustard and clean it off. It has the looks and it has only allowed for the patina to become more rich, I have yet to see any rust.

[@KnifewearKnives]

That sounds super cool!

[@mikeobrien4081]

I tried a bunch of methods with Opinels too, the best results came from sticking the blade into a "mud" of used coffee grounds and leaving it there for a day. Came out dark and even, and has lasted a few years at this point.

[@oracleocp]

I use a hybrid method - cheap $5 steak, cook it hot (145° plus internal), then slice it like a bagel and move the blade around for a bit. Then cut the meat up into slices and then dice. After leaving the juice on the blade for a few minutes wash under the hottest water you can get and watch the blues pop. Feed the steak to your dog. It's a more natural looking patina with great colour but is as fast a forced patina. Everyone wins. Especially the dog.

[@KnifewearKnives]

I've never heard that one, sounds great, especially for the dog!

[@oracleocp]

@@KnifewearKnives lots of blues 👍

[@renatogarcia9093]

I didn’t know that! it’s my first time with a Japanese knife, I bought a masakage bunka 170mm and I have worked 3 days with it I noticed particulars color on the edge I said what’s going on? I always dry my knives after cutting anything… I work at a conference center overall we cook for 200 people and these day we are busier so I have been using it a lot.

[@KnifewearKnives]

I'm glad we could help, it sounds like you're taking great care of your knives!

[@itsmederek1]

More Skye please!

[@larrykoroush6995]

I've tried all of those, except the bacon. A friend told me to try heated spaghetti sauce. By far the best patina I have seen.

[@KnifewearKnives]

We'll have to try that! 🤯

[@ryanphan9819]

Thank you for this informative video! I'm trying to get more into the carbon knife world and decide whether I want to force patinas or not. Any chance we can see the coffee method while slowly draining it? That sounds really cool!

[@KnifewearKnives]

I bet I could make that happen for ya!

[@Atreuzs]

I sandet down the black kouruchi finish and then i used mustard for 10min. It looks nice. More then 10min i dont recommend cause the blade got to brownish.

[@1wickedmonkey2]

For better results with the Vinegar, dip the blade while the vinegar is still boiling. You will see a crazy reaction.

[@longrider42]

So how much instant coffee to water? And why boil the vinegar first? I've got a brand new axe head coming in the mail, and I want to brown it.

[@KnifewearKnives]

Roughly double the recommended amount of coffee on the package. You want it STRONG. The boiling is just about temperature, it reacts much more quickly at high temperatures. Good luck!

[@undertow2142]

Vinegar and steel wool make a super dark liquid you can apply to the blade wait a few minutes and wipe off. Nice dark instant patina

[@KnifewearKnives]

Thanks for the tip!

[@GrantHendrick]

Very fun video. Great to have Sky (sp?) be on camera!

[@KnifewearKnives]

Thanks Grant!

[@miklospinter]

I used orange juice on one of my Opinels. It produced a nice even black "coating".

[@KnifewearKnives]

Ooh, very cool. Well have to try that!

[@dylb2858]

Hey guys , I once opened a bottle of pretty powerful drain cleaner with my carbon steel work/bush craft knife.. it spilt a bit on my knife and left a very dark patina which is still there to this day, maybe you could try something like that?

[@KnifewearKnives]

Absolutely, I'd love to!

[@ramonvelasquez8431]

Now, this is very interesting! I do have a question, just more or less how much coffee do you need to add per litre approx?

[@KnifewearKnives]

Good question! We didn't really measure, but it was probably half a cup of grounds. You can just go by the recommendation on the package, then add a little more.

[@ramonvelasquez8431]

@@KnifewearKnives sounds good. Thanks! I plan on doing the experiment with a couple Mora basics, maybe one in coffee and one in vinegar.

[@seve7442]

Thank you for the video, is it fine to submerge all of the knife with a western handle so that the steel in the handle also get patina and wont get rust?

[@KnifewearKnives]

I would assume so, although most carbon steel knives have stainless tangs, so it may not patina. Just be careful about getting wood handles wet!

[@michelerendine2830]

Bel video,a una domanda, si può usare un carbonioso su alimenti?

[@KnifewearKnives]

Absolutely!

[@tac4bravo]

Nice work! What knives are these used in the video?

[@KnifewearKnives]

Hey, we used this one! knifewear.com/products/fujimoto-kurouchi-forged-santoku-165mm

[@kennethlopez9677]

Try a warm water trisodium phosphate solution. This would take hours of soaking and make a concentrated solution. But should give you a dark finish and corrosion resistant finish. This would be for only carbon steel or high carbon metals.

[@clintonm2357]

The boiled vinegar almost looks like cold rifle bluing. It’s beautiful, simple, and smelly. Probably should oil it and hit it with steel wool immediately, the way the bluing process ends.

[@dirkvantroyen9170]

Just use it to cut an apple every day. Rinse and wipe dry after use. It doesn't take super long and it gives a very nice rainbow blue patina

[@KnifewearKnives]

We'll have to try that out!

[@1-0-8]

I first accidentally patina-ed a joker carbon folder when I was cutting an orange at a kids picnic so anything will work. Trial N Error!

[@michaltaranza365]

The best for me is just cutting some beef, then leave ot for 1 hour, clean, repeat if needed. Or you can try some real stuff like Ferric Chloride, it can leave very nice finish. 🙂 I have 1084 handmade bushcraft knife and it never rusted. And for home use Santoku sanmai Super Blue steel and both knives formed kinda blue/grey patina.

[@KnifewearKnives]

I'm gonna have to try that out!

[@michaltaranza365]

@@KnifewearKnives It will be cool, I can´t wait. 😁

[@nOObels1]

On a folding knife the coffee method should I put something on the locking parts or go all in nothing covered?

[@KnifewearKnives]

I would definitely protect everything other than the blade, you don't want coffee getting into the lock or bearings. A good coat of Vaseline would likely work!

[@nOObels1]

@@KnifewearKnives I would disassemble it before, blade only. It's a Demko Ad20, so I will cover the lockup part and where the washers ride.

[@KarelChytilArt]

Nice tests

[@1947froggy]

Hi, noob, what is Kurouchi (sp) finish?

[@KnifewearKnives]

Good question! It's a black finish, often left from forging the blade, like this one: knifewear.com/products/masakage-koishi-as-santoku-165mm

[@ItsHenryHwang]

Great video!

[@KnifewearKnives]

Thank you!

[@swiftsilver]

I used an ice cream container and vinegar to clean rust and get a patina on my knife without completely stripping the forged area on it

[@KnifewearKnives]

Nice!

[@CorneliusEscipio71]

why do you need to boil the vinegar? doesn't it work with vinegar straight out of the bottle?

[@KnifewearKnives]

It does, but the heat causes the vinegar to react with the blade much faster!

[@Manganinja99]

I know it's not the place to put this but i'm curious what happened to the messaging system on the website?

[@KnifewearKnives]

Thanks for letting me know, I'm not sure! I'll get it fixed asap

[@TheStevo420]

Trying the vinegar method as we speak

[@robertfazekas4607]

You should try super blue gun finish on carbon steel knife. fast and amazing, gives you nice blue color.

[@KnifewearKnives]

I'll have to give it a go!

[@robertfazekas4607]

@@KnifewearKnives Birchwood Casey super blue. Normally used on shotgun, rifle barrels.

[@rekire___]

Sorry if I'm asking really really dumb questions. Can I use this method to my stainless steel knife? Because my knife have tiny bit of rust on it

[@miklospinter]

Not much should happen if you do any of this to a stainless steel knife. Also, forcing a patina is done to prevent rust, not to remove it if it's already there. I never tried anything like that, but there are products like CLR that are made to remove rust.

[@paolowolverine]

No

[@KnifewearKnives]

Unfortunately not. If it's what we call semi-stainless, steel that oxidizes very slowly, then you probably could!

[@CagedSUPERMAN]

I’ve use ferric chloride but it doesn’t protect from rust at all

[@QuantumMechanic_88]

When the sodium and nitrates in bacon can chemically affect the chemistry of steel , this might be an indicator to never consume bacon . The other interesting way to patina a blade is with Coca Cola = Carbolic acid. Another product people may wish never to consume. Thanks for your most interesting video, Madame.

[@adampoll4977]

Return to Forever: Romantic Warrior - great album! Vale Chick Corea. On topic; I find mustard to be the most reliable and pretty. Use a finger to make the patterns.

[@KnifewearKnives]

Hey, glad someone recognized it! One of my favourites. Good to know!

[@Trypno]

I’ve heard that stabbing the knife into an onion and leaving it like that overnight or longer also works

[@CagedSUPERMAN]

Remember when you wash your carbon steel knife do it in a dish with some baking soda to help protect from rusting while in the water

[@miklospinter]

15:32 How is five out of seven a perfect score?

[@tylerl3272]

Internet joke lol

[@miklospinter]

@@tylerl3272 Thanks, I didn't know that one. Googled it, good one :D

[@mainemicrofishing4960]

I tried an old Outdoor Sportsman in Coca Cola for an hour to try to get rust off, and it left a nice patina.

[@waynethebarber1095]

Could you ues a cold blue, like on a gun barrel?

[@KnifewearKnives]

I imagine that would work!

[@olywa9295]

Negative, gun blue is not food safe.

[@waynethebarber1095]

@olywa never thought of that. .. I say just use it and let it come. You know it will...I wonder if you could use food safe oil and heat it over a fire, if you did not let it get to hot....just enough to burn the oil....

[@SUMIRESBROADCAST]

Thanks, Im about to wrap my entire industrial desk with bacon brb.

[@micahlowbe9067]

Avocado stained my knife pretty quickly. In just the time it took for me to prepare a meal. So, an avocado experiment may be interesting.

[@KnifewearKnives]

Good to know!

[@heyarno]

Is there a reason why nobody uses cold blue?

[@KnifewearKnives]

Good question! Some folks do. I'm unsure if it's wear resistant and good safe, so that could affect that choice.

[@dalepak1955]

So, bacon wrapped dipped in coffee overnight?

[@KnifewearKnives]

Coming right up!

[@ThurmanBlades]

I do mustard patinas on my knife. I put it on for 10 minutes and wipe it off. Looks really nice and dark. I don't know if it was the steel, mustard you used, or how long you left it on. But a mustard patina should not look like that.

[@KnifewearKnives]

Good to know!

[@yourgodsisspeakingtoyouher4284]

Great video, thanks. Japanese would say “Hah-mown”

[@miklospinter]

You can also make cool patterns with onion rings.

[@KnifewearKnives]

I know you mean sliced onion, but I'm just picturing deep fried onion rings.

[@KnifewearKnives]

I absolutely want to try that.

[@miklospinter]

@@KnifewearKnives :D Yes, sorry, I meant slices :)

[@douglasdalen]

Why boil the vinegar?

[@KnifewearKnives]

It was a popular method to try out, but I think it did deepen the color. Heat is one of those things that makes corrosion of all sorts happen faster!

[@paweel2494]

Horseradish is also nice to force a Patina.

[@KnifewearKnives]

Oooh we'll have to try that!

[@paweel2494]

​@@KnifewearKnives We put horseradish. We apply it simply with a finger, trying to cover the entire blade with it. The layer has to be thin - the oxygen has to do what it needs to do. The uneven distribution of horseradish on the blade gives nice effects...It takes about 15-20 minutes. After this time, wash the horseradish with warm water, and wipe the knife dry. Repeat two times

[@josevalderrama7243]

I just use my knife and let it build its own 🤷🏽‍♂️

[@Spthomas47]

Your Kansas is showing.

[@khairulroslan7377]

Is it just me or at 4:12 , there's a word FAP on the edge?

[@Zeus-ly6od]

I just go to Costco and buy the BIGGEST piece of fatty meat (beef chuck, pork shoulder etc). Then cut the meat into stewing cubes. The knife will have a thin shiny blue patina.

[@KnifewearKnives]

🤯🤯🤯

[@dimmacommunication]

Some knife makers use instant coffee

[@brutalbrital]

You want to remove a patina use heated vinegar and salt

[@myownbiggestfan]

FYI, that mustard came from me. I brought it to the office.

[@KnifewearKnives]

Well make sure we give you credit when we win our Oscar.

[@rico_cavalierie]

Let me guess, The guy who suggested method #3... His name was Kevin, wasn't it?

[@KnifewearKnives]

His name was Adam!

[@KnifewearKnives]

It was Adam!

[@clintonm2357]

Random comment: blood will cause a blue patina similar to the bluing used in 1905 that got it named “bluing” even though it is black now days.

[@pistolpaulie4871]

I accidentally left my knife in vinegar overnight and the vinegar ate the knife and left it with cores on it.

[@KnifewearKnives]

Oh no, I'm sorry to hear that!

[@michaelfuxeklint4909]

Someone else had it for more than 4 hours in vinaiger. 🤔🤔

[@waynethebarber1095]

When your done, can I have one of the knifes?

[@KnifewearKnives]

They'll be for sale in the May Knifewear Garage Sale!

[@noxtime9254]

coffee and citric acid

[@michaelgeorge5197]

My new knife has a sliiiiight hint of rust at the top of the handle

[@KnifewearKnives]

That can sometimes happen from moisture in the air, but should be easy to remove with these tips: kzbin.info/www/bejne/p4a3faZrqstjZ9Usi=dt-kGf140yyzjb4t

[@kyo4250]

good vid, currently making cabbage, vinegar (rice and normal) mixed with beer patina. Yes I am drunk. will report soon its only shit shirogami from tojiro.

[@KnifewearKnives]

I'll pray for you 🙏

[@theredbar-cross8515]

It's KOO ROH UUUUUUU CHEE, not KUROCHI

[@polisheverything1970]

I really wish people would stop the false information about carbon steel holding an edge better than stainless steel, chromium carbides are much stronger than just carbon carbides. If you read enough blind tests you find that stainless steel blades in general out perform carbon steel blades. Carbon steel knives are easier to sharpen and look nice with a patina but it depends on what finish you're after. Nice patina experiment but please don't with the incorrect information regarding steel edge retention.

[@JedHead3409]

I thought the same thing at first because I was listening without watching the video. Once I started watching, I realized she had kitchen knives on the table. When it comes to low end kitchen, knives, there’s probably not much of a difference between carbon and cheap stainless. When you get to the Moore premium stuff, there is absolutely a massive difference. And believe me, I was thinking the same thing you did at first since I’m obsessed with researching steels and collecting knives in steels that show high edge retention and toughness. The patina tutorial is wicked, cool, and I’m going to give it a try on my Endura in K390

[@Steelforfood]

poor mans bacon river jump

[@misfit-ww5jf]

dude that girls name is my name 😅😂😂😂 my name is skye yoooo that's scary n nice to know im not the only one with that name

[@jimbroen]

This is not for me as I'm pretty lazy. I live in Edmonton which is a dryer climate than most so patina doesn't develop very quickly. The exception is my go to nakiri which cuts it's fair share of onions and tomatoes. It's coming along very nicely. Somewhere in the middle of the video a black shape makes a brief appearance in the frame. I'm guessing it's a dog. I admit that it would be a shameless ploy but nothing raises Internet interest quite like the appearance of a cute dog or cat.

[@KnifewearKnives]

We definitely have it easier in Alberta! I don't recall us having a dog on set that day, but I'll keep it in mind!

[@jimbroen]

@@KnifewearKnives At about 8:06 there's a black shape that quickly passes on the lower left. I slowed down the video and realized it was a camera and not a dog. It must have just been wishful thinking on my part.