this post was submitted on 07 Jul 2023
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knives
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Not OP but I'm gonna try this on one of my cheaper knives. Thanks.
*Edit: Welp, meant to reply to the OP. *
You can also just let it develop patina over time.
Here's a knife I've used for food prep a few times.
Although D2 has a bit of chromium in it so likely won't change as much.
Basically anything acidic could work.
Good thing is if you don't like it you can likely just buff it back out to a shine (might be trickier on some knives)