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View Full Version : My favorite color is BLUE!.............A patina thread.



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skewed
09-09-2012, 02:37 PM
K-fed-

Is that a super blue Zakuri? The edge steel sure doesn't that much of patina. I have a Zakura 210 petty in super blue. Haven't used it very much and it shows almost zero signs of patina.

Cheers,
rj

schanop
09-09-2012, 04:52 PM
s0o0o0o I polished it up a bit with some wet dry paper and diamond compound. much less reactive with a good polish on it.

That was my observation too, better polish on Zakuri aoichiko both hagane and jigane, less reactive on food it is.

K-Fed
09-09-2012, 08:31 PM
K-fed-

Is that a super blue Zakuri? The edge steel sure doesn't that much of patina. I have a Zakura 210 petty in super blue. Haven't used it very much and it shows almost zero signs of patina.

Cheers,
rj

It's the blue 1 gyuto. The reactivity of the core is pretty minimal in my experience.

bieniek
09-16-2012, 02:29 PM
http://imageshack.us/a/img14/7360/1005106k.jpg
http://imageshack.us/a/img854/6711/1005104i.jpg

only on the new one handle is shiny...
http://imageshack.us/a/img856/1679/1005107k.jpg

Justin0505
09-25-2012, 01:59 AM
Such an amazing knife and, oh yeah, 01 takes a pretty nice patina...

https://lh6.googleusercontent.com/-RJwl1M7XocA/UGFCrv4266I/AAAAAAAALpI/bu02M-yCddk/s1152/Lucid%25209-21-12%2520bike%2520tour-2.JPG
https://lh4.googleusercontent.com/-uLHH_P00rxI/UGFDSKpeS9I/AAAAAAAALpw/Z1VupjKyz44/s1152/IMG_1549.JPG
More pics: https://picasaweb.google.com/117600618285187025883/MartelGyutoPatina?authkey=Gv1sRgCI-_nbu2msTMZA

JasonD
09-25-2012, 03:51 AM
That's some really beautiful photo work, Justin. Especially considering how hard it is to get good patinas on camera.

Justin0505
09-25-2012, 04:07 PM
That's some really beautiful photo work, Justin. Especially considering how hard it is to get good patinas on camera.

Thanks! Although its not hard once you figure out the lighting and angles: natural sunlight from a window a few feet away. You actually don't want the light to be too intense as your image will be all highlights and shadows. Some times a bounce / reflector (just a white poster board) is really handy if you put it opposite of the window / behind the knife. Then you shoot at a bit of an angle to capture the patina and make it so that the only thing reflecting in the blade is the blank white reflector.

So in this case, I just sat the knife on the seat of a leather, bar-height chair and set the chair facing the window. Then I propped the poster board up on the back of the chair.

The last trick is to set your camera to under-expose the shot. Most cameras will look at a seen like this and try to expose the shot so that the black chair and the dark handle are fully exposed, but this will "blow out" / over expose the blade.
So, see what your camera "wants" to shoot at, then manually adjust either the shutter speed or the aperture to a bigger number. If your camera doesn't have a manual setting mode, then it probably has some sort of exposure compensation (might have to dig though some menus or *UGH* read the manual). You want to move the exposure compensation to the "-" side a step or 2. Knowing how much you need to under-expose the image comes from good ol' trial and error.

Jmadams13
10-29-2012, 11:01 PM
http://i.imgur.com/nmBPm.jpg

Kinda hard to see because of crappy iPhone pic, but here is my Tojiro IDK 210 with the KU finished removed. I polished it up today removing all old patina, then made dinner. This blue is from warm med rare duck breast, that I didn't wash the juice off until my girlfriend and I were done eating

keithsaltydog
10-30-2012, 04:16 PM
This ques. been asked alot on this thread,thats a great looking patina Justin,how did you achieve it?

chinacats
11-15-2012, 12:45 PM
this is my kikuichi slicer...

http://i1173.photobucket.com/albums/r585/knifedude/DSC_9779.jpg

chinacats
11-15-2012, 12:48 PM
Sab nogent chef's...

http://i1173.photobucket.com/albums/r585/knifedude/DSC_9784.jpg

schanop
11-15-2012, 03:45 PM
Just an old school KS
http://img109.imageshack.us/img109/6490/ks2403.jpg

turbochef422
11-29-2012, 05:34 PM
I love this knife
11817

turbochef422
11-29-2012, 05:36 PM
11818

bathonuk
11-30-2012, 03:45 PM
Suisin Densho 270mm White #1 Yanagiba


http://lh3.ggpht.com/-7ftEIMvuOXE/UB1JL5Ti7mI/AAAAAAAAK68/5oSwezfs5N8/s1024/20120803_231838.jpg (https://picasaweb.google.com/105172329006238409782/SuisinDensho270mmWhite1Yanagiba#577285076606903459 4)

maxim
12-02-2012, 06:50 AM
11853

eaglerock
12-02-2012, 08:43 AM
Beautiful :eek2:

Here is my Masamoto

https://dl.dropbox.com/u/56956/knives/_MG_0926.jpg

https://dl.dropbox.com/u/56956/knives/_MG_0930.jpg

https://dl.dropbox.com/u/56956/knives/_MG_0944.jpg

rdm_magic
12-04-2012, 12:49 PM
Some real nice patinas in here guys, makes me ashamed of the ones I have. Might have to do some experiments :D

snowbrother
12-16-2012, 12:14 AM
Here is my Konosuke Fujiyama white 1 Yanagiba

http://i200.photobucket.com/albums/aa218/Snow-Brother/20121214_002841_zpsbe60f9bb.jpg
http://i200.photobucket.com/albums/aa218/Snow-Brother/20121214_002855_zps860c18a7.jpg

Thanks to a crappy camera, it didn't come out as well as I would have hoped, ah well, worth a shot.

bieniek
12-16-2012, 12:15 PM
http://imageshack.us/a/img819/5213/1005468p.jpg

http://imageshack.us/a/img132/7813/1005466b.jpg

http://imageshack.us/a/img14/7521/1005464jc.jpg

http://imageshack.us/a/img33/3439/1005463c.jpg

bieniek
12-16-2012, 12:33 PM
Ooooooops you can see my heel missing

:dontknow:

bieniek
12-16-2012, 12:34 PM
Suisin Densho 270mm White #1 Yanagiba


http://lh3.ggpht.com/-7ftEIMvuOXE/UB1JL5Ti7mI/AAAAAAAAK68/5oSwezfs5N8/s1024/20120803_231838.jpg (https://picasaweb.google.com/105172329006238409782/SuisinDensho270mmWhite1Yanagiba#577285076606903459 4)

Hey I know that one from somewhere! Is it working well for you?

:D

gentlecook
12-16-2012, 02:43 PM
Ooooooops you can see my heel missing

:dontknow:

but cant be seen thrice broken tip =)

really beauty strong knife!

bathonuk
12-17-2012, 06:43 AM
Hey I know that one from somewhere! Is it working well for you?

:D

Hey Bieniek. I liked it but now it's polished again.

bieniek
12-20-2012, 05:47 AM
but cant be seen thrice broken tip =)

really beauty strong knife!

Because I need the tip sharp so I just sharpen over it :) Usually little bit breaks off after every sharpening :)

Notaskinnychef
12-20-2012, 08:05 AM
wow, so many cool looking patinas. I am REALLY tempted to do it to my freshly arrived carbonext. The knive is a great cutter but visually its pretty drab and that mustard walkthrough looks like a great thing for me to do today while im cleaning up the rest of the house....someone, push me over the edge and tell me to :)


EDIT: Due to the carbonext having some rust resistance, will that change how this works/result? Or will it just take a bit longer per application?

Notaskinnychef
12-20-2012, 08:53 AM
damn, was too late to add another edit, but would the blood method work better than mustard? sorry I looked around the web for answers but couldnt find anything that was more specific to my knife. Thanks

DeepCSweede
12-20-2012, 10:28 AM
I have found that blood gives a much deeper blue, while the mustard I used gave more of a greyish color.

Notaskinnychef
12-20-2012, 10:37 AM
well the blood does seem quite appealing too, my main concern is the fact that my knife is semi-stainless, will it look at crappy lol

schanop
01-02-2013, 06:51 PM
Initial patina on a Shig yo-gyuto.

https://lh4.googleusercontent.com/-BE8OM3YaoPQ/UOS454DfQDI/AAAAAAAAAvM/hQ9XbO94QVc/s800/shigefusa_gyuto_5.jpg

tk59
01-02-2013, 11:05 PM
Anyone else notice that fresh coconuts give instant blue/purple patina?

Jmadams13
01-02-2013, 11:07 PM
Huh... I'll need to play around with that. Any steel in particular you've noticed it on?

Vertigo
01-03-2013, 12:07 AM
Anyone else notice that fresh coconuts give instant blue/purple patina?
Suppose it's not too late to hit the supermarket. BRB LOL.

airplay355
01-03-2013, 12:29 AM
Seriously, picking up a coconut tomorrow. Wifey loves them so win win :D

tk59
01-03-2013, 01:02 AM
Whatever this Heath Besch passaround is made out of just turned blue on contact with coconut. I'm guessing it's W2.

tk59
01-03-2013, 01:21 AM
I just tried W2, a couple flavors of white 1, AS and Shig steel. The only one that didn't seem to turn blue very quickly was the Fujiwara Teruyasu white 1. I have no idea what the difference is. Polish maybe?

Chuckles
01-15-2013, 06:34 PM
Konosuke Fujiyamas action shot. Been wanting to post this for a while.

Crothcipt
01-15-2013, 09:32 PM
excellent pic chuckles.

JohnnyChance
01-15-2013, 10:26 PM
https://lh4.googleusercontent.com/-yG6xrIxVhj0/UO_JbdIH1BI/AAAAAAAAB1I/phsjAWwBgBw/s720/2013-01-11%252000.14.44.jpg

https://lh3.googleusercontent.com/-3qFTVeNfygI/UO_Jy9ngkzI/AAAAAAAAB1Y/-VvE2riXO2E/s720/2013-01-11%252000.13.39.jpg

https://lh4.googleusercontent.com/-Xrtq8osLH1k/UO_JybGTSzI/AAAAAAAAB1k/KCs8oF4t5hc/s1280/2013-01-11%252000.15.16.jpg

eto
01-15-2013, 10:37 PM
https://lh4.googleusercontent.com/-yG6xrIxVhj0/UO_JbdIH1BI/AAAAAAAAB1I/phsjAWwBgBw/s720/2013-01-11%252000.14.44.jpg

https://lh3.googleusercontent.com/-3qFTVeNfygI/UO_Jy9ngkzI/AAAAAAAAB1Y/-VvE2riXO2E/s720/2013-01-11%252000.13.39.jpg

https://lh4.googleusercontent.com/-Xrtq8osLH1k/UO_JybGTSzI/AAAAAAAAB1k/KCs8oF4t5hc/s1280/2013-01-11%252000.15.16.jpg

thats a pretty one Johnny.

Chuckles
01-15-2013, 11:16 PM
Johnny, what are you cutting that is cleaning the patina off? Brie and Avocados are the ones that do it for me.

Jmadams13
01-15-2013, 11:58 PM
On my whites, I find that raw salmon and raw turnips clean off the blue patina. It's like a ever changing skyscape, changes daily. I love it

JohnnyChance
01-16-2013, 12:12 AM
The patina is there, it just isn't that colorful. Probably because I cut the majority of my items in that area.

Chuckles
01-16-2013, 03:05 AM
BTW - I am now totally overboard. Just realized I am recognizing knives by their kanji. And at three sheets! Nice Shig Johnny.

bathonuk
01-16-2013, 04:44 AM
awesome:D It looks like some kind of galaxy:D

jeff1
01-16-2013, 10:18 PM
I just got a 1303 cleaver and am going to mess around with a patina but what is the sticky grey layer at the top of the cleaver and whats the best way to get rid of it.

turbochef422
01-16-2013, 11:46 PM
12683

schanop
01-18-2013, 08:09 PM
Sweet dragon, Nick.
http://img197.imageshack.us/img197/3622/zakuripatina1.jpg
http://img17.imageshack.us/img17/5415/zakuripatina0.jpg

dmccurtis
01-18-2013, 08:26 PM
Nice. Nice lens, too.

Sambal
01-21-2013, 04:39 AM
Wow! Just viewed all 30 screen pages of this thread in one go. Man, now I "got joo-joo eyeballs!" I wondered if heat can be a factor in creating a patina. Say wrapping the blade in a piece of cloth with whatever substance that are being used, mustard, vinegar, meat, blood, tomatoes, etc, and then holding a hairdryer to the wrapped up blade. Or something like that. Would there be X-treme Patina then? Is there a danger that the heat might affect the steel adversely? If so at what temperatures?

bathonuk
01-21-2013, 04:45 AM
Just try to cut tomato and then hot tomato,you'll see the difference:D

Lefty
01-21-2013, 05:48 AM
The Dragon sure does pick up a great patina, doesn't it? I'd say other than W2, it's the most blue patina I get.

bieniek
01-21-2013, 11:43 AM
just cut a hot chicken.

Zwiefel
01-21-2013, 12:52 PM
Wow! Just viewed all 30 screen pages of this thread in one go. Man, now I "got joo-joo eyeballs!" I wondered if heat can be a factor in creating a patina. Say wrapping the blade in a piece of cloth with whatever substance that are being used, mustard, vinegar, meat, blood, tomatoes, etc, and then holding a hairdryer to the wrapped up blade. Or something like that. Would there be X-treme Patina then? Is there a danger that the heat might affect the steel adversely? If so at what temperatures?

Hair dryer won't affect the steel. need to get to several hundred degrees to affect even the heat treatment on steel...can't remember the exact number though.

rob_p
01-23-2013, 07:25 PM
Dont look too bad for my cell phone:

http://img.photobucket.com/albums/v325/map111158/IMG_20130123_180614_380_zps8d38f45a.jpg

http://img.photobucket.com/albums/v325/map111158/IMG_20130123_180632_567_zps41b4173e.jpg

K-Fed
01-25-2013, 11:44 PM
Tried to get one of the fowler scimitar after trimming/portioning a strip loin and cutting chicken breasts for chx Marsala. It's got a bunch of blues and purples, but no such luck. Maybe tomorrow.

Jmadams13
01-31-2013, 12:18 AM
Not really blue, but funky non the less. ODC perma-patina with what I think was lime juice splatters from tonight.

http://i.imgur.com/9UCqEi0.jpg

I've said it before, and I'll say I again. I LOVE this American Grinding I bought from Lefty...

Justin0505
02-01-2013, 04:13 AM
Wow! Just viewed all 30 screen pages of this thread in one go. Man, now I "got joo-joo eyeballs!" I wondered if heat can be a factor in creating a patina. Say wrapping the blade in a piece of cloth with whatever substance that are being used, mustard, vinegar, meat, blood, tomatoes, etc, and then holding a hairdryer to the wrapped up blade. Or something like that. Would there be X-treme Patina then? Is there a danger that the heat might affect the steel adversely? If so at what temperatures?

You're on the right track, I've tried the hair dryer or little portable space heater before. So far, the best results that I get are when you heat the blade steel up FIRST. Even just using hot tap water works pretty well. Water transfers heat much faster than air does. Heat a blade up under hot tap water, then cut hot, very rare beef, let dry for a few seconds, then rinse (under hot water again) and repeat.

scott6452
03-06-2013, 07:38 PM
Catcheside feather day 1 of use, cut lots of lamb :biggrin:

http://s7.postimage.org/jr315j02j/IMG_0792_800x600.jpg

http://s23.postimage.org/johjakigr/IMG_0787_800x600.jpg

Justin0505
03-07-2013, 01:50 AM
Beautiful! Will's damy is the most patina-loving steel I've ever used.

mc2442
03-07-2013, 02:02 AM
That Catcheside is sexy!

augerpro
03-07-2013, 02:22 AM
Cool!

tgraypots
03-29-2013, 08:15 PM
https://lh3.googleusercontent.com/-uK4NgdCGxF4/UVYtfg39afI/AAAAAAAAAHk/o85KulAovFg/s1000/3-29-13blueknife.jpg

patinated L6

Jim
03-29-2013, 08:21 PM
Nice Tom! What have you been cutting?

tgraypots
03-29-2013, 10:12 PM
just chicken and vegetables Jim. I do like L6.

K-Fed
03-29-2013, 10:15 PM
Chicken does leave a nice electric blue patina doesn't it.

Justin0505
03-29-2013, 10:22 PM
just chicken and vegetables Jim. I do like L6.

Nice! Is that one of your own creations Tom?

tgraypots
03-29-2013, 10:28 PM
yep, a 240 I spent way too much time on, but I like it. it has some dents and boogers but works really well.

K-Fed
03-30-2013, 11:13 AM
yep, a 240 I spent way too much time on, but I like it. it has some dents and boogers but works really well.

More pictures please?

tgraypots
03-30-2013, 06:47 PM
https://lh3.googleusercontent.com/-NTphtWG3its/UVdqj33hL6I/AAAAAAAAAIM/jijM43N4tsI/s687/3-30-13pizza.jpg

it's all I got :-)

Dave Martell
03-30-2013, 07:04 PM
Looks great Tom! :thumbsup:

K Williams
03-30-2013, 07:46 PM
Love that carbon blush- so hard to get a great photo. Here is a feeble attempt.


http://badgerandblade.com/gallery/displayimage.php?imageid=25054


What's the model name & shape of that knife? Thanks.

Jim
03-30-2013, 08:24 PM
What's the model name & shape of that knife? Thanks.

a 270 Ichimonji Kiritsuke
I no longer have it and regret it greatly.

stereo.pete
03-31-2013, 02:00 PM
https://lh3.googleusercontent.com/-NTphtWG3its/UVdqj33hL6I/AAAAAAAAAIM/jijM43N4tsI/s687/3-30-13pizza.jpg

it's all I got :-)

Tom,

Great work, I love the profile!

tgraypots
03-31-2013, 02:13 PM
Thanks Dave! Pete, it's basically a KS with a little more height at the heel. Thanks!

Justin0505
03-31-2013, 03:38 PM
Wow, nice work Tom! It looks awesome.

K-Fed
03-31-2013, 11:14 PM
My martell re handled misono.
http://i.imgur.com/IYpJwOd.jpg

Tatletz
04-08-2013, 02:22 AM
Hi guys, just wondering if there is a way to prevent the formation of patina on carbon steel blade if at all possible? Some of the posted photos are really cool, but out of interest decided to ask you. Any advice will be highly appreciated. Thank you in advance!

K-Fed
04-08-2013, 10:14 AM
Hi guys, just wondering if there is a way to prevent the formation of patina on carbon steel blade if at all possible? Some of the posted photos are really cool, but out of interest decided to ask you. Any advice will be highly appreciated. Thank you in advance!

I don't think there is really a way to prevent patina aside from coating it with lacquer or never using it on reactive foods may take longer to form a patina. If patina isn't really your thing it's not very difficult to simply polish it away everyday or so but I would think most here would agree that many carbon blades are more food friendly after a solid patina has formed( no stinking, discoloring of foods, metallic flavor transfer, resistance to rust )

Tatletz
04-09-2013, 04:02 AM
Thank you K-Fed and Boots, much obliged. Just one more thing, is it better to force a patina or just leave it to develop over time.
Kind regards!

Lefty
04-09-2013, 05:02 AM
The question for the ages....

In all seriousness, it comes down to what you prefer. I've done both, and like both. I forced a patina on my Misono Dragon, and it gave a nice starting point for a natural patina to work off of. I found it took a blade that many find reactive and made it really easy to deal with. However, my Harner in W2 I've let develop a natural patina, and it's really cool to see transform into what it has/decides to become.

I'm currently using a ZKramer that has been through lots of use, and man is the patina stable! If you're a pro,I say let it develop naturally, since the sheer volume if product cut will make for a nice and quick forming patina. If you change your mind, you can always force one afterwards.

JohnnyChance
04-09-2013, 01:02 PM
The ZK is also 52100 which is very stable after a patina. Only downside is that you don't get those awesome blues and purples for very long with 52100.

Tatletz
04-10-2013, 03:05 AM
Thank you Lefty and JohnyChance, very kind of you. All information is highly appreciated!

Justin0505
04-11-2013, 11:05 PM
Gesshin Ginga custom honyaki 230mm in White#2....
When I first removed the protective lacquer and started using it and letting it develop patina, I was too busy cutting to stop and take pictures along the way. It ended up with a nice, stable, dark, fairly even patina, but nothing too jazzy. So, I recently returned it to mirror polish and then let the natural patina process start over again. The follow pics are from about a week of heavy use on just about everything, but lots of beef, turkey, and pork all both raw and cooked.
This is probably the craziest patina I've ever seen on one of my knives. Aside from tweeking exposure levels correcting white bal a bit, I really didn't do much to the photos: the colors really are that crazy in person (in the right light). The thing that really gets me though is how layered and dimensional it is... i don't know how well it came across in pictures, but it changes depending on the angle and direction of light. Almost like the illusion of really opalescent burled wood. In some places you can see that the harder and softer tempered steel took patina differently, following the hamon.
Here are a couple teasers, but I'd recommend clicking the full gallery:
gallery: https://picasaweb.google.com/117600618285187025883/GingaPatina#
https://lh5.googleusercontent.com/-Z9FQXOKiN8E/UWd0nmNL6tI/AAAAAAAAMLA/3PwyHJd9htA/s1440/Ginga%2520Patina-6.jpg
https://lh4.googleusercontent.com/-NWsMiVEO3Z0/UWd0qzEpcAI/AAAAAAAAMMk/2FLeyTrhtTc/s1024/Ginga%2520Patina-18.jpg

Mike9
04-11-2013, 11:08 PM
That's beautiful Justin - My Goodell is starting to blue, but it'll take a while to really take effect. Yeah proteins do work some magic :knife:

Justin0505
04-11-2013, 11:46 PM
Yeah, protein is key, but in this case i think it was alternating between protein and then acidic veg and fruit that caused the layering. The acid and fiber would remove some of the patina and then that section would re-react with the protein the next time around.

El Pescador
04-12-2013, 12:16 AM
Beautiful knife Justin!

JohnnyChance
04-12-2013, 01:10 AM
Very nice.

franzb69
04-12-2013, 01:41 AM
wow on that patina!

sharkbite111
04-12-2013, 12:53 PM
That looks so sweet!!!

Chris

TB_London
04-19-2013, 03:39 PM
Bad photo but awesome knife
https://dl.dropboxusercontent.com/u/1867951/Forum%20pics/Bones/Photo%2007-04-2013%2017%2043%2008.jpg

Justin0505
04-19-2013, 03:58 PM
ooo perrddy.... what is it? Knife? Steel? Patina forming ingredients?

TB_London
04-19-2013, 04:22 PM
It's a custom butcheryesque type knife 15n20 and cs70 clad 52100 forged integral made by Shane Dent a UK maker who usually does bowie's and hunting knives but i talked him into giving a kitchen knife a try. The cladding happened as i was after a forged integral after seeing some others that Shane had done, but he didn't have any steel thick enough so forge welded some of what he had together. Kind of a low contrast damascus giving a hamon like appearance Still working out if the handle needs slimming as it seems oversized compared to my other knives but i'm giving it time to see what it's like in use.

All it's cut is meat, beef and pork primarily seems overkill on a Chicken...

https://dl.dropboxusercontent.com/u/1867951/Forum%20pics/Bones/Photo%2001-04-2013%2018%2050%2052.jpg

SpikeC
04-19-2013, 04:31 PM
Love the look!

zitangy
04-21-2013, 11:20 AM
Mike Davis 1st Experimental Deba 52100 steel Light blueish purple adn gray patina with 45 minutes of use. Strange at an angle teh mirros shine is still there...
http://i1067.photobucket.com/albums/u428/zitangy/FOR%20KKF/DavisDebapatina1.jpg (http://s1067.photobucket.com/user/zitangy/media/FOR%20KKF/DavisDebapatina1.jpg.html)

turbochef422
04-21-2013, 11:32 AM
1470614705

turbochef422
04-21-2013, 11:33 AM
A couple of vintage sabs

TB_London
04-21-2013, 12:24 PM
Nice, the au ritz has an almost suminigashi pattern to it

Troy G
04-21-2013, 06:43 PM
Some very beautiful knives, people. I just got a Kato awhile back and I thought about forcing versus letting it happen. I am just a home cook so it will likely take a awhile to really get something happening. I have a little blue and purple starting to form.

olpappy
04-25-2013, 04:48 AM
Yusuke white steel gyuto in use about a year.
http://i120.photobucket.com/albums/o170/josferi/IMAG0051_zpse5287e7d.jpg
http://i120.photobucket.com/albums/o170/josferi/IMAG0052_zpseae944b0.jpg

rdm_magic
04-25-2013, 07:07 AM
Nice patina, nasty chip

slowtyper
05-15-2013, 12:45 AM
GF made me eat this outside
http://i.imgur.com/uqcXch9.jpg

Unfortunate plastic bag fold looks like a big chip

Jmadams13
05-15-2013, 12:49 AM
I'd make you et it outside too, lol. That craps gross.

Nive patina BTW. What knife is that?

Justin0505
05-15-2013, 12:51 AM
What, the gf doesn't like the smell of rotten onion and moldy socks? No accounting for taste... although it does seem appropriate to eat a durian over the hot vent from an AC compressor.
What's the knife? Looks vintage American.

slowtyper
05-15-2013, 01:09 AM
although it does seem appropriate to eat a durian over the hot vent from an AC compressor.
What's the knife? Looks vintage American.
Thanks for noticing...I was cracking up at that. We don't have a table on our shared patio. Must have looked strange to see some guy hunched over a compressor eating that.

Says Dexter, Southbridge Mass on the blade. The handle says 45a10h, which is still a model number they use today on current knives. I'd love to know how old this knife is.

franzb69
05-15-2013, 01:17 AM
if you guys think that stinks, imagine what this mabolo fruit smells like:

http://t1.gstatic.com/images?q=tbn:ANd9GcQw-4Y1eTqlWUgfScHMLmGonvOXS22U7c5uB4lItPNzcN-SGAebTQ

http://en.wikipedia.org/wiki/Diospyros_blancoi

this stuff reeks! we have a tree here and i hate the stuff.

Zwiefel
06-02-2013, 08:49 PM
http://farm8.staticflickr.com/7411/8930834196_2c34a6dd1c.jpg
http://farm6.staticflickr.com/5459/8930221369_10fdef7b56.jpg

Warming up the steel improves the adoption of a patina.....

http://farm4.staticflickr.com/3758/8930216419_23b13a55df.jpg

Eyeglasses are paticipating....

http://farm8.staticflickr.com/7388/8930208823_066f12fd3e.jpg
http://farm9.staticflickr.com/8395/8930205245_b48c8c4093.jpg
http://farm4.staticflickr.com/3767/8930810126_4cfaa3baf8.jpg

Mustard dots are making an appearance.

http://farm8.staticflickr.com/7288/8930806010_b9a0b6d3f2.jpg
Nice patina....thanks HHH!
http://farm9.staticflickr.com/8553/8930188803_c9dca330ac.jpg

European cultured butter for intensity.

http://farm4.staticflickr.com/3756/8930788278_50d7f69a2a.jpg
http://farm4.staticflickr.com/3684/8930175765_f3c3e340cb.jpg


Table full of stuff for KKF members....awaiting instructions.
http://farm6.staticflickr.com/5330/8930764472_b0a134fd9a.jpg

http://www.flickr.com/photos/84378626@N05/sets/72157633888791

smilesenpai
06-14-2013, 02:29 AM
Can this be done to SS?
Knives are cooler than I thought!

smilesenpai
06-14-2013, 04:30 AM
Nice job.
What does they red wine and soda do? How long did you leave it each application?
Ta.

smilesenpai
06-14-2013, 05:00 AM
Wow! Heaps of brilliant work.
After 20 straight pages, I cant wait anymore. :viking:
Let me get this correct. Patina is a good kind of oxidization which protects the blade and stops metal flavor on the food.
Does it where off?
I hope I didn't miss what I am about to ask in previous pages.
What colour does pork give?
Is the chicken to be raw?
Is there a formula in regards to period the substance used to stain is to be left on for a particular effect?
Can I ruin the blade if I do patina incorrectly?

zitangy
06-14-2013, 06:48 AM
Wow! Heaps of brilliant work.
After 20 straight pages, I cant wait anymore. :viking:
Let me get this correct. Patina is a good kind of oxidization which protects the blade and stops metal flavor on the food.
Does it where off?
Z > it keeps building up whenever blade meets reactive reactive causing food

I hope I didn't miss what I am about to ask in previous pages.
What colour does pork give?

Z>:scratchhead:

Is the chicken to be raw?

Z> read that some used cooked chicken ( proteins) for bluish color
Is there a formula in regards to period the substance used to stain is to be left on for a particular effect?

Z> some steel due to their composition are more reactive.

Can I ruin the blade if I do patina incorrectly?

Z> nope. entire patina can be cleaned off with metal polish like Vim, Jiff or flitz and I use autosol most of time.

have fun..
D



IT seems that in Japan, it is regularly cleaned off after the days use.

GlassEye
06-14-2013, 10:56 PM
IT seems that in Japan, it is regularly cleaned off after the days use.

That is what I try to do. I use a cork to scrub with a powdered cleaner or natural stone mud if available.

smilesenpai
06-15-2013, 08:25 AM
That is what I try to do. I use a cork to scrub with a powdered cleaner or natural stone mud if available.
Would a powdered cleaner be like BKF?
Natural stone mud of 10k?
I thought patina was a good thing for the blade. Stops the metal taste and protection.

Read post by TheDispossessed. Ha ha!
http://www.kitchenknifeforums.com/showthread.php/12822-The-White-2-Experience/page4

zitangy. We meet again. Thanks for your help. My brain will soon explode. :)

ThEoRy
06-15-2013, 12:46 PM
Would a powdered cleaner be like BKF?
Natural stone mud of 10k?
I thought patina was a good thing for the blade. Stops the metal taste and protection.

Read post by TheDispossessed. Ha ha!
http://www.kitchenknifeforums.com/showthread.php/12822-The-White-2-Experience/page4

zitangy. We meet again. Thanks for your help. My brain will soon explode. :)


Dooood chiillllllll.... You're overthinking things lol. Some people like the aesthetics of a mirror polish and prefer to keep the blade patina free. In Japan it is considered "dirty" so blades are scrubbed religiously at the end of a shift as part of the closing responsibilities.

ecchef
06-15-2013, 09:33 PM
In Japan it is considered "dirty" so blades are scrubbed religiously at the end of a shift as part of the closing responsibilities.

True. My cooks regularly give the stink eye to my knives. But then, they all use stainless.

Crothcipt
06-16-2013, 01:47 AM
Wow! Heaps of brilliant work.
After 20 straight pages, I cant wait anymore. :viking:
Let me get this correct. Patina is a good kind of oxidization which protects the blade and stops metal flavor on the food.
Does it where off?
I hope I didn't miss what I am about to ask in previous pages.
What colour does pork give?
Is the chicken to be raw?
Is there a formula in regards to period the substance used to stain is to be left on for a particular effect?
Can I ruin the blade if I do patina incorrectly?
I'll try to answer your questions. You seem to keep asking the same question many times. Patina is a reaction between the steel and what is being applied to it. If left to long on the blade in raw form (exp. acids) will eat away at the steel.

as for the steel color, it depends on the reaction between the two, blue, and white both take different colors with the same reactions.

No you will not get any reaction from stainless steel.

When you have patina on a blade it will slowly rub off, but also creating new as the slice goes through. This will leave different colors as to the time of when it was created.

Hope this helps.

Justin0505
06-16-2013, 05:54 AM
http://farm8.staticflickr.com/7411/8930834196_2c34a6dd1c.jpg
http://farm6.staticflickr.com/5459/8930221369_10fdef7b56.jpg

Warming up the steel improves the adoption of a patina.....

http://farm4.staticflickr.com/3758/8930216419_23b13a55df.jpg

Eyeglasses are paticipating....

http://farm8.staticflickr.com/7388/8930208823_066f12fd3e.jpg
http://farm9.staticflickr.com/8395/8930205245_b48c8c4093.jpg
http://farm4.staticflickr.com/3767/8930810126_4cfaa3baf8.jpg

Mustard dots are making an appearance.

http://farm8.staticflickr.com/7288/8930806010_b9a0b6d3f2.jpg
Nice patina....thanks HHH!
http://farm9.staticflickr.com/8553/8930188803_c9dca330ac.jpg

European cultured butter for intensity.

http://farm4.staticflickr.com/3756/8930788278_50d7f69a2a.jpg
http://farm4.staticflickr.com/3684/8930175765_f3c3e340cb.jpg


Table full of stuff for KKF members....awaiting instructions.
http://farm6.staticflickr.com/5330/8930764472_b0a134fd9a.jpg

http://www.flickr.com/photos/84378626@N05/sets/72157633888791

I don't remember that scene from The Big Lebowski, the Dude is even cooler than I remembered!

easy13
06-17-2013, 07:14 PM
a workman's patina that is

Don Nguyen
06-17-2013, 11:21 PM
http://farm6.staticflickr.com/5459/8930221369_10fdef7b56.jpg

I don't remember that scene from The Big Lebowski, the Dude is even cooler than I remembered!

http://www.highsnobiety.com/files/2012/10/halloween-in-los-angeles-dress-like-the-dude-from-the-big-lebowski-1.jpg

:laugh:

Zwiefel
06-18-2013, 08:26 AM
too funny. I know about this movie but I've never seen it.

Chuckles
06-18-2013, 08:47 AM
Say what!?

Quick edit your post before anyone else reads that! :clown:

Very good movie. One of the best.

turbochef422
06-20-2013, 11:41 PM
16213
Starting to patina

chinacats
06-21-2013, 12:48 AM
16213
Starting to patina

Dig the funky hamon--what is it?

turbochef422
06-21-2013, 08:53 AM
Fowler w2 250mm gyuto

Don Nguyen
06-21-2013, 04:50 PM
That is one good lookin' knife.

ecchef
06-30-2013, 07:09 PM
1653116532

tripleq
07-02-2013, 04:37 PM
Wow. Some good looking knives here. Never considered patina art before!!

chinacats
07-02-2013, 11:36 PM
Ecchef, is that a mioroshi? Looks great!

ecchef
07-05-2013, 05:08 PM
Yes, a Kanesoh. White #2 Really nice little knife. Just had it re-handled by Karl (Hattorichop).

stereo.pete
07-19-2013, 09:56 PM
Here's my recently polished beater knife, a Fujiwara FKH 210mm Gyuto. I took it to 2k grit and then resharpened and then cut some medium rare flank steak!


http://imageshack.us/a/img834/2937/38v7.jpg

smilesenpai
08-01-2013, 07:58 PM
Hope this helps.

It is indeed the answers I was looking for.

Thanks.

Aaronos
08-23-2013, 05:21 PM
1470614705

I LOVE the one on the right. How did you achieve that?

CrisAnderson27
08-23-2013, 06:21 PM
Love. This. Thread!


Might be a little off topic but has anyone ever etched a solid blade just to get that super dark color you get from etching?

If the etch is built over time...it'll be stable. If you just 'etch' it long enough to make it black...it'll rub off onto every single thing you cut with it lol.

rdmalak
08-25-2013, 08:08 PM
I tried to do a finger stone finish on my nakiri today and it came out reasonably. Then this evening I cut up a mess of onions for soup and used it so it would get a good base patina and did it ever. It's a Masakage Mizu. Carbon cladding with a Blue #2 core. I love the colors! If you are wondering I have thinned this one quite a bit, so that mixed with the hot vinegar etch it had are why the KU finish looks like it does.

http://i171.photobucket.com/albums/u310/rmalak/20130825_175045_zpsbccaa46e.jpg

http://i171.photobucket.com/albums/u310/rmalak/20130825_175033_zpse195a5ba.jpg

http://i171.photobucket.com/albums/u310/rmalak/20130825_172755_zps90d160c1.jpg

sachem allison
08-27-2013, 12:07 AM
cris anderson gyutohiki

ecchef
09-08-2013, 03:21 AM
Here's some patina in an unexpected place.18552

Lefty
09-18-2013, 05:49 PM
http://i1209.photobucket.com/albums/cc399/Lefty-T/FC92EE0E-016B-47AA-8074-4D14192EE7C4-1787-00000235BF8980EF_zps5e22a48f.jpg

Harner

CrisAnderson27
09-18-2013, 05:54 PM
Saw that on Instagram...nice!

K-Fed
09-18-2013, 09:58 PM
http://i.imgur.com/EzPCWX0.jpg
http://i.imgur.com/t0TMMWR.jpg

statusquo
10-15-2013, 06:22 PM
First time posting a pic, hopefully this works.

http://i1002.photobucket.com/albums/af142/megatron501/IMG_20131015_175550_zps4fdde5c9.jpg

tripleq
11-06-2013, 01:53 PM
http://i1367.photobucket.com/albums/r791/Nqjudo/Patina/4U9A0062_zps5055a489.jpg

http://i1367.photobucket.com/albums/r791/Nqjudo/Patina/4U9A0066_zps379ca876.jpg

Lefty
11-06-2013, 02:19 PM
Davis Honyaki Gyuto

http://i1209.photobucket.com/albums/cc399/Lefty-T/EC133BA6-114B-4DC7-883D-F5198D80282B-1598-000002D4EFBD2125_zps20625952.jpg

tripleq
11-06-2013, 02:24 PM
That's purdy Tom!!

Lefty
11-06-2013, 02:27 PM
Thanks. The pic is grainy, but it is what it is.

Dave Martell
11-06-2013, 03:04 PM
http://i1367.photobucket.com/albums/r791/Nqjudo/Patina/4U9A0062_zps5055a489.jpg

http://i1367.photobucket.com/albums/r791/Nqjudo/Patina/4U9A0066_zps379ca876.jpg


Me likey! :)

Erdbeereis
11-16-2013, 11:32 PM
Here's mine. Sorry for the crappy phone pic. :P

http://i1357.photobucket.com/albums/q755/Erdbeereis11/CC88F390-1D50-4B5F-B741-93D5A59D5131-6352-000005063D64CFF2_zpsc30181dd.jpg

xdrewsiferx
11-17-2013, 04:46 PM
https://scontent-a-sea.xx.fbcdn.net/hphotos-ash3/1001733_10151923528585572_1920762419_n.jpg

tomsch
11-17-2013, 09:48 PM
That reminds me of my monthly trips to Penang a few years ago! Durian stands beside the roads. Never did develop a taste for the stuff. It's like a baby's diaper with an onion left out in the sun for a week. Consistency is like custard..... which kind of makes it worse.




GF made me eat this outside
http://i.imgur.com/uqcXch9.jpg

Unfortunate plastic bag fold looks like a big chip

Frater_Decus
11-17-2013, 11:52 PM
Jalapeņo patina on my ZK utility. Sadly, the marbled blue and orange didn't come out in my photo, but at least the design is clear!
https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-frc3/1401232_10151775557344716_1857409124_o.jpg

Jim
11-18-2013, 04:19 PM
Better?

20305

Frater_Decus
11-18-2013, 05:22 PM
Better?

Awesome work! Though, now I really want to sand and oil my cutting board, haha.

theLawlCat
11-18-2013, 06:35 PM
a little color on a forgecraft

http://i1339.photobucket.com/albums/o713/theLawLcat/photocopy7_zpsf83bd680.jpg

stopbarking
11-19-2013, 02:59 AM
Davis Honyaki Gyuto

http://i1209.photobucket.com/albums/cc399/Lefty-T/EC133BA6-114B-4DC7-883D-F5198D80282B-1598-000002D4EFBD2125_zps20625952.jpg

Just got a Davis 0-1 suji and after cutting one chicken breast and letting it sit for a minute it had a nice blue tinted rainbow patina that I can't wait to expand upon. Not to mention that coming in slightly sharp it still cut like a champ.

Frater_Decus
11-20-2013, 11:39 PM
Takeo Murata 210 gyuto after thinning behind the edge & chopping shallots:
https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn1/891630_10151782131994716_479754137_o.jpg

chinacats
11-21-2013, 05:51 PM
http://i1173.photobucket.com/albums/r585/knifedude/20131121_160142n_zps96bd9611.jpg



http://i1173.photobucket.com/albums/r585/knifedude/20131121_155725n_zps58fec185.jpg

easy13
11-25-2013, 04:00 PM
http://i69.photobucket.com/albums/i64/KidAnkles/patina.jpg (http://s69.photobucket.com/user/KidAnkles/media/patina.jpg.html)

skiajl6297
12-01-2013, 02:08 PM
Dexter carbon after a ton of work, practice, sanding, polishing, etc. Bolster removed, reprofiled, thinned behind the edge, nicely blued after preparing chilli! Love this knife, although could use more thinning and some cleanup. I feel like this is the knife that will never truly be done, but boy is it fun to work on. Gets wicked sharp and is a significant blade!

http://i.imgur.com/DXlAIBn.jpg

http://i.imgur.com/7iQOgQd.jpg

http://i.imgur.com/chjOba8.jpg

putterman
12-09-2013, 08:30 PM
http://i1036.photobucket.com/albums/a442/Saltys_knives/mtpatina1.jpg

HI can you tell me what chemical was used to getthis patina

stereo.pete
12-09-2013, 08:32 PM
HI can you tell me what chemical was used to getthis patina

Beef blood if I remember correctly.

Lucretia
12-18-2013, 12:34 AM
20967

marc4pt0
12-18-2013, 12:41 AM
^^ Lucretia, I'm going to need to see some more pics please. I'm just really digging on this Mareko

marc4pt0
12-19-2013, 09:07 PM
http://i1281.photobucket.com/albums/a520/marc4pt0/Marko/2013-12-18163441_zpsebfd3917.jpg http://i1281.photobucket.com/albums/a520/marc4pt0/Marko/2013-12-18163329_zps6bdb8405.jpg http://i1281.photobucket.com/albums/a520/marc4pt0/Marko/2013-12-18163311_zps770fa1c8.jpg

One snake
01-02-2014, 01:42 PM
Towel paper and lemonjuice on old patina, masamoto HC.
Sorry, cant only link from my stupid phone.
https://db.tt/vIkkPw9n

schanop
01-02-2014, 07:43 PM
After the first round of repolishing Kikuryu, it takes pretty nice blue patina.

https://lh6.googleusercontent.com/-8zfAW7oi8yc/UsX4FoI_9-I/AAAAAAAADQo/arQ7-sy2jNQ/s1024/20140103_103355.jpg

JohnnyChance
01-02-2014, 09:22 PM
Very nice.

riba
01-04-2014, 02:32 PM
My Ichimonji Tsunemitsu Yanagiba after a sashimi workout.

https://lh5.googleusercontent.com/-Wov1al4orLk/UshASeCLDAI/AAAAAAAAAQU/fQOXOzDUda4/w1260-h840-no/DSC03346_DxO.jpg

https://lh5.googleusercontent.com/-6J0LFGrxvgk/UshAUxypbvI/AAAAAAAAAQc/IV-0turHAOo/w1260-h840-no/DSC03351_DxO.jpg

Still some practicing left to do before I take this one to the stones, but some patina is getting there...

ecchef
02-25-2014, 04:23 AM
This is the one Dave just refurbished for me ( http://www.kitchenknifeforums.com/showthread.php/16686-American-Cutlery-Co-Chicago-Refurb )
After 10 boneless ribs....Nice!! Edge retention aside, I'd put this up against any J knife.
2237222373

keithsaltydog
03-01-2014, 03:12 AM
Nice ecchef I'm sure Dave did a good reprofiling & the handle looks good too.Those ribs brings out the blue on the blade

schanop
03-01-2014, 04:53 AM
NOS vintage K-sab, that I bought last year and recently cleaned it up and it starts to take new blue patina once more.

https://lh3.googleusercontent.com/-U3NP9HWQ-m4/UwwjZLM8Z-I/AAAAAAAAEMQ/toYQwKk31Es/s1024/20140225_155156.jpg

cheezit
03-09-2014, 06:49 PM
A little color developing from preparing dinner after a sharpening session:

http://farm4.staticflickr.com/3043/13042851975_e78e11f7c6_c.jpg

turbochef422
03-10-2014, 02:17 AM
22673

Vintage sab

Dave Kinogie
03-15-2014, 07:58 PM
I am saddled with the awesome trait of being quite colorblind with shades and so I find it difficult to know if I have a decent patina started or rust lol. It's really not funny though, this is more of a serious question. Not that the question is that serious, just that I am, or vice versa. Now I'm confusing everyone.

But I digress! :D

No seriously though, I am really asking here... I have a Masamoto KS and I am unsure if I have rust or the start of a nice patina. It's been lightly used and I take very good care of it, constantly wiping while using it, putting it away cleaned and dried, in fact with a light coating of mineral oil but I am unsure if I have a patina or start of some rust.

There are blues, greys, some yellowish, but then clouds of orange-ish reddish blotches by the edge, but I am unsure if it is this color or I am seeing it weird cause of my color blind issues. Then on top of this, some of the pics I see ITT has blades that to me look like legit rust but are oooohed and aahed at, I mean I love the look to, but TBH, I am a little lost.

Can someone help?

I mean as an in general as well as specific, I get pics would be the cure all but my only camera is my piece of crap camera phone on my "4 year old used to be head of the smart class" phone which is now a middle of the pack Special Olympic competitor.

brianh
03-15-2014, 08:24 PM
Sakai Yusuke that Jon rehandled and refinished. After some home use:
http://kurtsequipment.com/knives/sakaiyusuke1.jpg

Dave Kinogie
03-15-2014, 08:42 PM
Sakai Yusuke that Jon rehandled and refinished. After some home use:
http://kurtsequipment.com/knives/sakaiyusuke1.jpg
Dude I feel like you brought your knife to a park bench in Fort Lee.

brianh
03-15-2014, 09:07 PM
Haha, just my crappy front steps. My knowledge of Fort Lee is largely horrible traffic and So Kong Dong soft tofu on Main Street.

Hbeernink
03-16-2014, 01:18 AM
here's some kato for you. 240 dragon, a great knife and if you like patina this one deals it out in bright vivid colors. I usually don't keep patina, but for some reason it worked with the dragon.

http://i913.photobucket.com/albums/ac337/hansbeernink/katodragongyuto_zps2a8118b8.jpg

JohnnyChance
03-16-2014, 02:40 AM
That looks real nice.