After much experimentation, I’ve settled on the humble potato to force a patina on my knives. Just stick it in, let it sit for a day, and Bob’s your uncle.

I’m no fan of blotchy, spotty, dribble-mustard-over-the-blade patinas. Using an onion gives a layered patina from the onion's rings. A potato patina looks like it has grown naturally over the years, from much casual use.

If the blade is too long for even an Idaho baker, cut a flat edge on two potatoes and butt them together. Shove the blade through both of them like a shish-kabab skewer, and let it set.

Works like a charm.