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



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Jim
03-09-2011, 12:27 AM
Love that carbon blush- so hard to get a great photo. Here is a feeble attempt.


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


This is an older one of my Ino-
http://badgerandblade.com/gallery/displayimage.php?imageid=22268

Vertigo
03-09-2011, 12:32 AM
http://www.souppilgrim.com/orglif/misono1.jpg

It's gotten quite a bit darker and more even in the few weeks since I took this. And yes, I know the edge is crap, but I'm getting better!

Salty dog
03-09-2011, 12:39 AM
http://i1036.photobucket.com/albums/a442/Saltys_knives/mtpatina4.jpg

Vertigo
03-09-2011, 12:41 AM
Goddamn Salty. I love the way it looks like the metal is "peeling away" off the blue underneath.

Salty dog
03-09-2011, 12:42 AM
http://i1036.photobucket.com/albums/a442/Saltys_knives/mtpatina1.jpg

TDj
03-09-2011, 06:02 AM
http://i1036.photobucket.com/albums/a442/Saltys_knives/mtpatina4.jpg

salty ... what were you cutting to give you this kind of pattern? it's like a straight-up-and-down look?

Dave Martell
03-09-2011, 10:52 AM
Blues are the best but I also like the purple that I see on some kasumi yanagis.

obtuse
03-09-2011, 11:36 AM
I treated one of my gyutos with phosphoric acid as soon as I got it. What I'm left with is a dull grey knife that won't patina. Was it a mistake? I think so, but atleast it doesn't rust.

SpikeC
03-09-2011, 01:10 PM
Looks like evidence to me..............

jwpark
03-09-2011, 06:01 PM
I forced it. Litterally used a paint brush and a concoction of raw and cooked blood.

Did you use your O neg stash when your vampire cravings kick in?

Darkhoek
03-09-2011, 06:08 PM
I started to put a patina on all my knives using warm blood, but I am running out of both band aid and fingers :D

DarkHOeK

SpikeC
03-09-2011, 06:25 PM
I have some dripping around.......................

Cadillac J
03-09-2011, 07:56 PM
Love a blueish patina.
http://i55.tinypic.com/4jvlmv.jpg

EdipisReks
03-09-2011, 08:01 PM
here is my mizuno and my konosuke white. i might have gone overboard forcing the patina on the konosuke.

http://img202.imageshack.us/img202/8141/knives.jpg

Pensacola Tiger
03-09-2011, 08:03 PM
Love a blueish patina.
http://i55.tinypic.com/4jvlmv.jpg

Nice Fujiwaras!

Pensacola Tiger
03-09-2011, 08:04 PM
here is my mizuno and my konosuke white. i might have gone overboard forcing the patina on the konosuke.

http://img202.imageshack.us/img202/8141/knives.jpg

OK, here's my Konosuke white:

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/KonosukeMustardPatina.jpg

EdipisReks
03-09-2011, 08:06 PM
that looks great!

Cadillac J
03-09-2011, 08:06 PM
Needed to mix it up with all the high-end patinas in here...the cheapies can look good too guys!

Seriously Fujiwara, make the exact same knives in white#2 or a semi-stainless and I'd be all over them.

SpikeC
03-09-2011, 08:09 PM
Maybe so on the Konosuki, butt it does look very stylish! Almost an organic paisley!

Cadillac J
03-09-2011, 08:09 PM
i might have gone overboard forcing the patina on the konosuke.

It actually looks pretty interesting to me. Here is my Konosuke white#2 with natural patina over the last year...not a lot of blue though.

http://i52.tinypic.com/34gkh20.jpg

EdipisReks
03-09-2011, 08:11 PM
Maybe so on the Konosuki, butt it does look very stylish! Almost an organic paisley!

heh, yeah. the contrast has gone down with use (cutting roasts has particularly evened everything out), but the forced patina definitely did its job in terms of reactivity and food discoloration.

EdipisReks
03-09-2011, 08:12 PM
It actually looks pretty interesting to me. Here is my Konosuke white#2 with natural patina over the last year...not a lot of blue though.

http://i52.tinypic.com/34gkh20.jpg

i went with a couple layers of vinegar and then daubed mustard on basically at random. i think that natural patina looks really nice. how is reactivity with food?

Cadillac J
03-09-2011, 08:19 PM
Reactivity has been zero after the first month or so. I've been using my Konosuke 300 white#2 suji lately as my main knife, so this guy hasn't seen that much action recently...need to get him back in the game.

EdipisReks
03-09-2011, 08:21 PM
how do you like the Suji vs. the Gyuto? a suji is about the only style of knife i don't own...

Cadillac J
03-09-2011, 08:44 PM
I used to be the same...took me a year to get one, and I just got a cheap Fujiwara FKM 270 just to have one at the time. Then I started forcing myself to use as an everything knife, and I fell in love with the narrow blade. Since then, all I've really cared about is sujihikis and finding the perfect one...have a Konosuke HD 270 on order right now, but am probably going to keep the 300 too.

Give one a shot, you might just be a convert soon enough!

EdipisReks
03-09-2011, 08:46 PM
cool. i might put that on my list the next time i have knife money available.

sudsy9977
03-20-2011, 10:24 PM
not really what most people have....this is the handle on a slicer i have....ryan

stereo.pete
03-21-2011, 12:09 AM
http://i1036.photobucket.com/albums/a442/Saltys_knives/mtpatina5.jpg

Salty,

Now you are just getting ridiculous, please tell us how you achieved that last patina.

Salty dog
03-21-2011, 07:33 AM
Rubber cement and ground beef. I've since removed the patina.

Craig
03-21-2011, 05:55 PM
http://www.souppilgrim.com/orglif/misono1.jpg

It's gotten quite a bit darker and more even in the few weeks since I took this. And yes, I know the edge is crap, but I'm getting better!

Just for my own education, how could anyone tell that an edge is crap from a picture like that?

maxim
03-22-2011, 08:58 AM
Never tried to force patina on my knifes on til now :)

My suji honyaki white steel

https://lh5.googleusercontent.com/_KNF2TSFHAWs/TYiNwHS4Z4I/AAAAAAAAJao/NRIN0gCoBkI/s912/IMGP3623.JPG

https://lh3.googleusercontent.com/_KNF2TSFHAWs/TYiNw7cf2GI/AAAAAAAAJac/iuJqbo4Q2oI/s800/IMGP3621.JPG

https://lh4.googleusercontent.com/_KNF2TSFHAWs/TYiNxtZ1fcI/AAAAAAAAJag/BnhgZoZqfBY/s800/IMGP3619.JPG

spaceconvoy
03-22-2011, 04:39 PM
That's the best looking forced patina I've ever seen... most of them come out looking artificial, but I like how yours looks very natural. How'd you do it?

DK chef
03-22-2011, 04:57 PM
That's the best looking forced patina I've ever seen... most of them come out looking artificial, but I like how yours looks very natural. How'd you do it?

yeah. i want to know to :) looks really good

kalaeb
03-24-2011, 12:39 AM
Not sure I can top any of those photos, but here is a close up of my poor little Fujiwara.

http://i1185.photobucket.com/albums/z349/mattstephens79/Fujiwaracloseup-1.jpg?t=1300938203

maxim
03-24-2011, 06:44 AM
That's the best looking forced patina I've ever seen... most of them come out looking artificial, but I like how yours looks very natural. How'd you do it?

Mustard and oxalic acid :) it seems to give black patina like KU i like it a lot

heirkb
03-24-2011, 05:09 PM
Maxim and EdipisReks, what did you guys use to apply your mustard (or whatever you used) to get that pattern? It looks really cool to me and I may try it out myself.

EdipisReks
03-24-2011, 05:36 PM
Maxim and EdipisReks, what did you guys use to apply your mustard (or whatever you used) to get that pattern? It looks really cool to me and I may try it out myself.

i used a crumpled up paper towel and then my fingers.

heirkb
03-24-2011, 06:28 PM
i used a crumpled up paper towel and then my fingers.

I'll have to look through the thread, again, but did you already say what you used for the patina? Thanks for the tip. That patina looks great!

Edit: found it. So you applied some vinegar first and let it sit before adding mustard? I'm not totally clear on the process of how one does this (newb here :smile1: )

maxim
03-24-2011, 06:42 PM
i used a crumpled up paper towel and then my fingers.

Me to :)

EdipisReks
03-24-2011, 08:18 PM
Edit: found it. So you applied some vinegar first and let it sit before adding mustard? I'm not totally clear on the process of how one does this (newb here :smile1: )

yeah, basically that's how i did it. vinegar for a while, then daubed mustard.

maxim
03-24-2011, 08:21 PM
Ohh yes and i did it 2 or 3 times 20 min at the time, for every time i did this, i washed knife with very hot water

EdipisReks
03-24-2011, 08:31 PM
same here, pretty much. great minds things a like. or fools seldom differ. either way. :)

heirkb
03-24-2011, 08:36 PM
Sorry to be dense, but I have one more question. Do you guys rinse off the vinegar/acid before adding mustard? I may try this myself on a crappy knife first just to see what happens.

EdipisReks
03-24-2011, 09:03 PM
i only rinsed after the mustard.

heirkb
03-24-2011, 09:48 PM
Thanks for the tips. I'll try it out soon.

EdipisReks
03-26-2011, 05:11 PM
after seeing how nice the mostly natural patina on the Muzno looks, i decided to start over on the Konosuke. i removed most of the patina using flitz, leaving what i think is a nice look.

http://img833.imageshack.us/img833/8471/knife3.th.jpg (http://img833.imageshack.us/i/knife3.jpg/)

http://img805.imageshack.us/img805/4849/knife2.th.jpg (http://img805.imageshack.us/i/knife2.jpg/)

http://img138.imageshack.us/img138/9383/knife1.th.jpg (http://img138.imageshack.us/i/knife1.jpg/)

Pensacola Tiger
04-14-2011, 04:16 PM
More patina:

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/ebe913c2.jpg


http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/9785146e.jpg


http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/d964a2b0.jpg

Cadillac J
04-14-2011, 04:32 PM
http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/9785146e.jpg


This pic almost looks like you took a 285 Butchiki and speared it halfway through a piece of wood...nice special effects!

Dave Martell
04-14-2011, 05:44 PM
More patina:

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Pensacola%20Tigers%20Knives/9785146e.jpg




How's that Butch nakiri working out for you Rick?

Pensacola Tiger
04-14-2011, 06:17 PM
How's that Butch nakiri working out for you Rick?

Really liking it, Dave. It changed my mind about nakiris. I don't know if it was the thinness of the blade or the profile (it's flatter than most nakiris), but it just cuts like a dream. It's become my "go to" when I have veggies to prep.

Butch, if you're reading this, thanks for making such a great knife!

Dave Martell
04-14-2011, 06:45 PM
Really liking it, Dave. It changed my mind about nakiris. I don't know if it was the thinness of the blade or the profile (it's flatter than most nakiris), but it just cuts like a dream. It's become my "go to" when I have veggies to prep.

Butch, if you're reading this, thanks for making such a great knife!


Excellent to hear! :)

tgraypots
04-14-2011, 10:40 PM
http://www.tomgraypottery.com/storage/knives/3-21-11petty03.jpg

Jameson
04-15-2011, 06:03 PM
Below are some pics of me taking a fujiwara fkh 240mm gyuto from new to patina. I did wash the knife very well with hot soap/water and then acetone and soap/water again, then acetone wipe before using mustard. Drying in between of course with paper towels.

After cleaning the knife, I sliced some potatoes (edge is poor now was fair ootb barely shaving hair and 90/10 bevels) and rubbed the blade with them with no residue. After this I washed with soap/water and dried, then rubbed lightly with my fingers some baking soda on the blade, then washed and dried. After I took a magic eraser and cleaned up the "stainless" bolsters which had a tiny bit of mustard on them and stained. I still need a little more work there but that will take 20 minutes to do properly with some wet-dry.

Overall I think a fair job, I will cut protein tonight and do more pics later...

New

http://i270.photobucket.com/albums/jj117/JosephJoseph55/fkh240mmFujiwaraKanefusa001.jpg

http://i270.photobucket.com/albums/jj117/JosephJoseph55/fkh240mmFujiwaraKanefusa002.jpg

Mustard

http://i270.photobucket.com/albums/jj117/JosephJoseph55/fkh240mmFujiwaraKanefusa006.jpg

http://i270.photobucket.com/albums/jj117/JosephJoseph55/fkh240mmFujiwaraKanefusa006.jpg


After mustard

http://i270.photobucket.com/albums/jj117/JosephJoseph55/fkh240mmFujiwaraKanefusa009.jpg

http://i270.photobucket.com/albums/jj117/JosephJoseph55/fkh240mmFujiwaraKanefusa008.jpg

http://i270.photobucket.com/albums/jj117/JosephJoseph55/fkh240mmFujiwaraKanefusa007.jpg


http://i270.photobucket.com/albums/jj117/JosephJoseph55/fkh240mmFujiwaraKanefusa010.jpg

After bak. soda


http://i270.photobucket.com/albums/jj117/JosephJoseph55/fkh240mmFujiwaraKanefusa011.jpg

http://i270.photobucket.com/albums/jj117/JosephJoseph55/fkh240mmFujiwaraKanefusa012.jpg

Old sabatier rough cigar box rehandle

http://i270.photobucket.com/albums/jj117/JosephJoseph55/fkh240mmFujiwaraKanefusa014.jpg

http://i270.photobucket.com/albums/jj117/JosephJoseph55/fkh240mmFujiwaraKanefusa015.jpg

http://i270.photobucket.com/albums/jj117/JosephJoseph55/fkh240mmFujiwaraKanefusa016.jpg

Love to hear what you think and any tips/suggestions...

Great forum!

JC

Mattias504
04-16-2011, 01:52 AM
I love the Sab with cigar box handle. Cool cool cool.

slowtyper
04-25-2011, 12:55 PM
http://i1036.photobucket.com/albums/a442/Saltys_knives/mtpatina4.jpg

Salty,

I really like the blues you are getting with your forced patinas. How long did you leave the blood on?

Thanks

Abattoir
04-26-2011, 02:24 AM
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?

Kyle
04-26-2011, 04:03 AM
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?

I've read of it being done but never seen it. If anyone has pictures I'm very interested!

EdipisReks
07-18-2011, 07:34 PM
i ended up refinishing my Shig this past Friday, due to a nasty scratch caused by grit hiding in an onion (normally nicks and scratches don't get to me, but it was ugly), so my existing patina disappeared. i started it with some mustard blotches, mostly to not get ugly brown onion imprints, as an onion was the first thing i cut, and then i let it do whatever it wanted. i think it looks pretty nice, so far!

http://img42.imageshack.us/img42/4392/knife2f.th.jpg (http://imageshack.us/photo/my-images/42/knife2f.jpg/)

http://img820.imageshack.us/img820/2118/knife1s.th.jpg (http://imageshack.us/photo/my-images/820/knife1s.jpg/)

EdipisReks
07-18-2011, 07:36 PM
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?

i have etched my Hattori FH, but i've polished it back to normal. i etched it to get rid of ugly scratches. it didn't look very nice, immediately post etch.

BertMor
07-21-2011, 11:00 AM
not really what most people have....this is the handle on a slicer i have....ryan

In Yiddish we call that ungapatchka -- meaning so overly ornate that it is ugly and I wouldn't dare own it and if I did it would indicate my truly horrendous bad taste, but I would give it away as a gift to get rid of it.

All that in one word. Yiddish can be a great language.....

jm2hill
07-21-2011, 11:27 AM
In Yiddish we call that ungapatchka -- meaning so overly ornate that it is ugly and I wouldn't dare own it and if I did it would indicate my truly horrendous bad taste, but I would give it away as a gift to get rid of it.

All that in one word. Yiddish can be a great language.....

Apparently my Yiddish is not up to the standards of some on this board. Except for when I "shlep" across town to visit my "bubbe" who proceeds to offer me "nosh", while we sit there and "shmooze" and "kvetch" over all the "chutzpah" of the young generations. While reminding me that if I act like a "schmuk" she'll hit my "tuchus". "Oy vey" what a life.

Iceman91
07-21-2011, 11:42 AM
I wish i knew how to upload pics from my desktop on here, i have a few good pics of my konosuke patina.

EdipisReks
07-21-2011, 11:57 AM
I wish i knew how to upload pics from my desktop on here, i have a few good pics of my konosuke patina.

upload them at a dedicated host like imagehshack.us or photobucket.com.

Iceman91
07-21-2011, 01:01 PM
Ok thanks for the tip. Will hopefully get them up later on.

Mike

Dave Martell
07-21-2011, 01:18 PM
I wish i knew how to upload pics from my desktop on here, i have a few good pics of my konosuke patina.


http://www.kitchenknifeforums.com/showthread.php?64-Image-File-Uploading

Iceman91
07-21-2011, 01:42 PM
http://farm7.static.flickr.com/6131/5961579020_24e2541d1b_z.jpg

JohnnyChance
07-21-2011, 01:49 PM
If you copy the URL from your address bar, the photo wont embed properly. You need to right click and copy the picture's url directly. Flickr might also have embed/sharing link options, but I don't use it so I am not familiar with it. You want the simplest, direct link with no code, and then just click the picture icon here.

Nice lookin patina.

mattrud
07-21-2011, 01:50 PM
http://i7.photobucket.com/albums/y252/mattrud/DSC00311.jpg

Iceman91
07-21-2011, 01:56 PM
If you copy the URL from your address bar, the photo wont embed properly. You need to right click and copy the picture's url directly. Flickr might also have embed/sharing link options, but I don't use it so I am not familiar with it. You want the simplest, direct link with no code, and then just click the picture icon here.

Nice lookin patina.

Thanks for the help!

Lefty
07-21-2011, 03:17 PM
Apparently my Yiddish is not up to the standards of some on this board. Except for when I "shlep" across town to visit my "bubbe" who proceeds to offer me "nosh", while we sit there and "shmooze" and "kvetch" over all the "chutzpah" of the young generations. While reminding me that if I act like a "schmuk" she'll hit my "tuchus". "Oy vey" what a life.

You must live close to Bloor, or the Beaches! :)

jm2hill
07-21-2011, 03:54 PM
You must live close to Bloor, or the Beaches! :)

Spot on sir spot on.

I may be at work, but my butt is currently on a chair 8 stories up on Bloor Street.

Hope your enjoying 50 degree weather!

Mike Davis
07-21-2011, 06:01 PM
Here is my first forced patina on my first kitchen knife.
http://i30.photobucket.com/albums/c303/munky2/2011-07-20_13-54-34_438.jpg
Thanks
Mike

Beau Nidle
07-22-2011, 07:57 AM
Here's my konosuke 270

http://www.knifeforums.com/forums/fbbuploads/1296621435-IMG_0427.jpg

DK chef
07-22-2011, 08:38 AM
http://i1103.photobucket.com/albums/g463/nilsson28/IMG_1705.jpg

http://i1103.photobucket.com/albums/g463/nilsson28/IMG_1638.jpg

my DT 51200 240mm

SpikeC
07-22-2011, 02:20 PM
Here's my konosuke 270

http://www.knifeforums.com/forums/fbbuploads/1296621435-IMG_0427.jpg

Sweet handle!

BertMor
07-22-2011, 04:26 PM
http://i1103.photobucket.com/albums/g463/nilsson28/IMG_1705.jpg

http://i1103.photobucket.com/albums/g463/nilsson28/IMG_1638.jpg

my DT 51200 240mm

Wow 52100 takes a killer patina

JohnnyChance
07-27-2011, 01:47 PM
https://lh5.googleusercontent.com/-QxKtnSswhkA/TjBA2g1C5pI/AAAAAAAAAxI/1yuZtg_Rm_4/s800/IMG_0623.JPG

https://lh4.googleusercontent.com/-WBn1dI6QvYo/TjBBC4es1FI/AAAAAAAAAxg/S10JIka69aA/s800/IMG_0606.JPG

https://lh6.googleusercontent.com/-dhh0rpEgxDQ/TjBA9ooLysI/AAAAAAAAAxQ/FCbG9Jn3QE0/s800/IMG_0616.JPG

https://lh4.googleusercontent.com/-_R_WqulFldE/TjBBSlNhnwI/AAAAAAAAAx0/7qlSzW_iUPM/s800/IMG_0628.JPG

stevenStefano
07-27-2011, 04:05 PM
I like the second photo JohnnyChance. On all my knives though my thumbprint is the only blue bit left. The patina on my knives suck, any artistic pattern I put on never lasts

mattrud
07-27-2011, 04:11 PM
I will take a pick of the fowler again. The blade is almost entirely dark grey now.

mattrud
07-29-2011, 02:03 PM
http://i7.photobucket.com/albums/y252/mattrud/DSC00318.jpg
http://i7.photobucket.com/albums/y252/mattrud/DSC00320.jpg
http://i7.photobucket.com/albums/y252/mattrud/DSC00319.jpg

jmforge
07-30-2011, 03:03 AM
So does anyone know which if any of the fluids used to force a patina should not be used on kitchen knives because they leave a metallic taste?

RRLOVER
08-13-2011, 06:21 PM
http://i515.photobucket.com/albums/t359/mario164/002-46.jpg

http://i515.photobucket.com/albums/t359/mario164/001-52.jpg

http://i515.photobucket.com/albums/t359/mario164/005-39.jpg

JohnnyChance
08-14-2011, 01:00 AM
Mario I think that is the best version of your finger cutout I have seen to date.

TamanegiKin
08-14-2011, 10:54 PM
http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0315.jpg


http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0314.jpg

HHH Knives
08-16-2011, 10:49 AM
Wow, This is a cool thread.

Mom dropped by today and to my surprise, She brought a pineapple upside down cake fresh out of the oven and to cook us lunch. Shes making us a middle eastern dish. Stuffed grape leaves and tabbouleh, (im sure I spelled that wrong) She brought her knife and I managed to get a few good pics. Its building a beautiful patina!

http://i1101.photobucket.com/albums/g428/HHHKnives/patinaonHHHChefknife023.jpghttp://i1101.photobucket.com/albums/g428/HHHKnives/patinaonHHHChefknife020.jpghttp://i1101.photobucket.com/albums/g428/HHHKnives/patinaonHHHChefknife010-1.jpg
http://i1101.photobucket.com/albums/g428/HHHKnives/patinaonHHHChefknife002.jpg

DwarvenChef
08-16-2011, 01:01 PM
Cant wait till my daughter gets her new camera, my cell doesn't get the job done :(

I haven't removed the patina from my Hiromoto HC ever and have enjoyed watching it grow with use. See what another 7 years can do to it :)

Avishar
08-16-2011, 11:02 PM
http://farm7.static.flickr.com/6206/6051680530_e845e94095_b.jpg Some unknown knifemaker sold me this thing, it keeps turning funny colors when I cut with it, should I throw it away?:shocked3: Can someone help me read the Kanji on the blade? :scratchhead:

Dave Martell
08-17-2011, 01:19 AM
http://farm7.static.flickr.com/6206/6051680530_e845e94095_b.jpg Some unknown knifemaker sold me this thing, it keeps turning funny colors when I cut with it, should I throw it away?:shocked3: Can someone help me read the Kanji on the blade? :scratchhead:


:ovg:

StephanFowler
08-17-2011, 09:38 PM
http://farm7.static.flickr.com/6206/6051680530_e845e94095_b.jpg Some unknown knifemaker sold me this thing, it keeps turning funny colors when I cut with it, should I throw it away?:shocked3: Can someone help me read the Kanji on the blade? :scratchhead:

can't make it all out but I think the first word is "monkey" and that other character must mean grinder.
so it's made by a "grinder monkey" ;-)









just a little forged blade vs. stock removal humor. nothing to see here, move along


(btw: looks GREAT Dave)

Dave Martell
08-17-2011, 11:26 PM
"Grinder Monkey" - that's exactly what I feel like too! :D

JohnnyChance
08-30-2011, 02:29 PM
Tried to take some patina pics of my Dave Martell Suji...this is the only decent one I got so far.

https://lh5.googleusercontent.com/-nNR4joePMUU/Tl0ebmhJsYI/AAAAAAAAA4I/w5tkf-uU4sk/s800/IMG_0861.JPG

El Pescador
08-30-2011, 02:33 PM
That looks great!

JohnnyChance
08-30-2011, 02:37 PM
The green and yellow by the spine is a reflection from my trees, not rust. Haha.

Vertigo
08-30-2011, 07:08 PM
The dragon, about to be shipped off for some new dress shoes:

http://www.souppilgrim.com/orglif/dragon.jpg

ecchef
08-31-2011, 09:13 AM
Tried to take some patina pics of my Dave Martell Suji...this is the only decent one I got so far.

https://lh5.googleusercontent.com/-nNR4joePMUU/Tl0ebmhJsYI/AAAAAAAAA4I/w5tkf-uU4sk/s800/IMG_0861.JPG

Could be a Monet!

Lefty
08-31-2011, 09:30 AM
New dress shoes? What do you mean by that, Vertigo?
On my "to-do" list is to rehandle mine with some beautiful Ironwood scales I got from "the good Mark".

Vertigo
08-31-2011, 01:13 PM
New dress shoes? What do you mean by that, Vertigo?
On my "to-do" list is to rehandle mine with some beautiful Ironwood scales I got from "the good Mark".

I mean, have it rehandled with some sweet redwood scales I got from Mark...!

Avishar
09-04-2011, 02:01 PM
http://farm7.static.flickr.com/6182/6113187546_91c0db674f_b.jpg
http://farm7.static.flickr.com/6182/6113186036_1241a4d77b_b.jpg

It appears that somehow my fingers left their mark :ninja:

Dave Martell
09-04-2011, 02:40 PM
I had to double take trying to figure out what knife this is and then I realized - too funny! :D

Avishar
09-04-2011, 03:51 PM
Are you calling this one your ugly duckling? :IMOK: Psh, you knife people and your clean patinas :knife:

Lefty
09-04-2011, 03:52 PM
Same here! But then again, I didn't make it! :rofl2:

mhenry
09-12-2011, 04:54 PM
1672Konosuke Kiritsuke shaped Gyuto White Steel

Cookin808
09-12-2011, 10:45 PM
mhenery...how do you like that Konosuke Kiritsukue Gyuto...been contemplating that as my next purchase.

mhenry
09-12-2011, 11:05 PM
mhenery...how do you like that Konosuke Kiritsukue Gyuto...been contemplating that as my next purchase.

Love it! has a slightly flatter blade than the gyuto's, but curves enough at the tip so that it dosen't dig into the cutting board, and 43mm blade height makes it feel even lighter and more nimble than the gyuto highly recommended

JohnnyChance
09-13-2011, 12:39 AM
Nice patina. One of the few Konos that interest me.

stevenStefano
09-14-2011, 09:34 PM
That Konosuke looks awesome. Any chance you could post a couple more pics mhenry? Is it pretty much an HD with a slightly flatter profile? Looks very interesting

TamanegiKin
09-15-2011, 06:51 PM
My knife has got the blues.
http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0391.jpg
http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0389.jpg

mhenry
09-15-2011, 10:03 PM
That Konosuke looks awesome. Any chance you could post a couple more pics mhenry? Is it pretty much an HD with a slightly flatter profile? Looks very interesting

Got home too late for any good lighting, will add some more pics tomorrow morn.

ecchef
09-26-2011, 01:25 AM
http://img824.imageshack.us/img824/7645/rimg0129n.jpg
By ecchef (http://profile.imageshack.us/user/ecchef) at 2011-09-25

None forced.
You can see the profile of the edge guard on the Kanemasa. :O

TamanegiKin
01-04-2012, 09:23 PM
Here's my Gesshin Hide gyuto, the jigane has darkened slightly and the hagane is turning a nice blue :)
I haven't found the jigane to be very reactive so far.

http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0128.jpg
http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0124.jpg
http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0118.jpg
http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0113.jpg
http://i1177.photobucket.com/albums/x350/tamanegikin/IMAG0106.jpg

Cadillac J
01-05-2012, 10:46 AM
^
Looks beautfiul! Makes me want a new carbon knife to start a patina all over again.

Bryan G.
01-05-2012, 12:41 PM
I used to be the same...took me a year to get one, and I just got a cheap Fujiwara FKM 270 just to have one at the time. Then I started forcing myself to use as an everything knife, and I fell in love with the narrow blade. Since then, all I've really cared about is sujihikis and finding the perfect one...have a Konosuke HD 270 on order right now, but am probably going to keep the 300 too.

Give one a shot, you might just be a convert soon enough!


J I'm glad you're liking both the HD and the Suji. So you found you prefer the 270 over the 300? 270 Suji is just about the perfect everything knife if it's a good one. Pretty sweet.

Regards

Bryan

Bryan G.
01-05-2012, 01:08 PM
[QUOTE=StephanFowler;37253]can't make it all out but I think the first word is "monkey" and that other character must mean grinder.
so it's made by a "grinder monkey" ;-)[QUOTE]

LMAO ... Stephan is a talented comedian too. Now I want a Fowler knife and watch his standup. That was pretty funny. Careful though I think Dave got a hammer for Christmas, haha.

I love this thread. I've always found a beautiful woman the most attractive with a little something covering her. These carbons are just so beautiful. I gotta say Fowler's W2 takes a patina super fast of all shades naturally. The only problem with these forums and the great people here is I need the means to come faster to allow for my using of the different knives they make!

Kind Regards

Bryan

Lefty
01-07-2012, 05:56 PM
I've been using my Misono Swede a lot more, lately and it's developed a beautiful blue patina on top of the countless other patinas it has. It seems to be a really stable one, which is always a plus, too!

http://i1209.photobucket.com/albums/cc399/Lefty-T/0a77d213.jpg

Johnny.B.Good
01-07-2012, 07:51 PM
I love that Lefty.

Can you say what produced such a vivid blue?

JasonD
01-07-2012, 08:20 PM
Lefty, that is beautiful! Makes me think of sunsets with the bright blues/pinks

Lefty
01-07-2012, 08:30 PM
Yeah, it's pretty nuts! Haha
I've been cutting a lot of cured and smoked pork sausage, along with some chicken and raw and cooked beef. I'm pretty sure the bright blue is from the sausage though, because it has really developed in the past few days, it seems.

Sarge
01-07-2012, 08:37 PM
The chicken and raw beef will certainly produce nice blue and purple-ish hues. Rare cooks meats will also or atleast less than well done will also. Killer patina if my camera skills weren't so shoddy I'd show mine but the colors never show up and the knife just looks grey

James
01-07-2012, 10:17 PM
Yeah, it's pretty nuts! Haha
I've been cutting a lot of cured and smoked pork sausage, along with some chicken and raw and cooked beef. I'm pretty sure the bright blue is from the sausage though, because it has really developed in the past few days, it seems.

+1 on the fatty cured meat; I cut some salami with my Takagi gyuto a few months back and turned the midsection of the knife entirely blue.

Don Nguyen
01-11-2012, 08:04 PM
How do you get a purple patina (Dave said some yanagi's he'd seen had them).

I can get blue from blood, dark gray from mustard/a1/etc. Purple would be really really cool.

Andrew H
01-11-2012, 08:08 PM
I've been using my Misono Swede a lot more, lately and it's developed a beautiful blue patina on top of the countless other patinas it has. It seems to be a really stable one, which is always a plus, too!

http://i1209.photobucket.com/albums/cc399/Lefty-T/0a77d213.jpg

I love how the patina extends out onto the bevel, that's pretty sweet. Nice job, Lefty!

Jim
01-13-2012, 12:16 PM
Raw fish can make a nice purple color. The various salts in cured meats I think is the culprit in the quickly forming patinas.

Don Nguyen
01-13-2012, 02:43 PM
Duhh. I should've thought of fish when we're talking about yanagi's... :eyebrow:

Any kind in particular that works faster/stronger than the others?

Don Nguyen
01-16-2012, 01:39 PM
Here is a patina I accidentally fumbled on!

http://i917.photobucket.com/albums/ad18/dthenguyen/Blacksmithing%20Projects/IMG_0777.jpg
http://i917.photobucket.com/albums/ad18/dthenguyen/Blacksmithing%20Projects/IMG_0778.jpg

NO ChoP!
01-16-2012, 02:26 PM
That looks like forced paper towel pattern....

Don Nguyen
01-16-2012, 02:31 PM
Yup!

I wasn't expecting that when I tried it at first, but I actually like it a lot. Sadly everybody knows what it is off the bat :P

rancho
01-18-2012, 12:34 AM
http://img824.imageshack.us/img824/7645/rimg0129n.jpg
By ecchef (http://profile.imageshack.us/user/ecchef) at 2011-09-25

None forced.
You can see the profile of the edge guard on the Kanemasa. :O

did you take the kuro-uchi finish off the moritaka or is that a custom jobby?

ecchef
01-18-2012, 05:02 AM
Nope. It's damascus clad...didn't come kuro-'unchi'. Bought the blade naked & had a Stefan handle fitted by Dave.

rancho
01-19-2012, 05:54 AM
oh cool, i assumed the damascus series was stainless clad. i'd never really looked into them. also, i didnt realise it was damascus, i just thought it had a great patina lol.

looks great.

ecchef
01-19-2012, 08:24 AM
The damascus is pattern is very subtle. And it rusts like a bastid. I got that patina cutting a bunch of pork loin.

mhenry
01-19-2012, 08:56 AM
I thought the damascus Moritaka's were stainless?

K-Fed
02-13-2012, 09:19 AM
A bit of light raw protien scimitar patina. It runs the length of the blade but was difficult to capture.

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0049.jpg

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0048.jpg

dePaul
02-14-2012, 04:09 AM
Jernbolaget Eskilstuna carver, 1095-grade steel, citric acid, water, towel.

http://i5.photobucket.com/albums/y164/dePaul/Knives%20and%20tools/PtvingadpatinapminJernbolagetE-natrancherkniv-1.jpg

~Paul~

sachem allison
02-15-2012, 12:38 AM
I love vintage Eskilstuna knives

VoodooMajik
02-22-2012, 01:35 AM
http://i1036.photobucket.com/albums/a442/Saltys_knives/mtpatina4.jpg

Hey, I was hoping maybe you would be willing to go a little more in depth into how you achieved such patina?

Deckhand
02-22-2012, 03:24 AM
Hey, I was hoping maybe you would be willing to go a little more in depth into how you achieved such patina?
Salty quote,"I forced it. Litterally used a paint brush and a concoction of raw and cooked blood."

Anything beyond that he would need to elaborate. Hope that helps.

VoodooMajik
02-22-2012, 10:37 AM
Yeah I caught that, Was wondering if he dripped the blood down the blade, or just painted it on roughly or whats up with that. thanks though

Justin0505
02-22-2012, 04:14 PM
Got a new toy from Mario (RRLOVER) . Watanabe honesuki in blue steel. It had pretty awesome patina on it when I got it, but it needed some work on the blade road and edge so it ended up with a shiney virgin polish. Afterwards, It demolished its first of many chickens in my hands and then got a shower of hot water and vinegar.
Here's a pic of the fresh patina and a gallery link below. I think that Mario's custom handle is even more stunning than the blade.
https://lh6.googleusercontent.com/-UjK51VHGpkY/T0S_1pv3PKI/AAAAAAAAJZ8/zwe9DEDd904/s400/20120221-IMG_0044.JPG

https://picasaweb.google.com/117600618285187025883/WatanabeHonesukiPatinaHandle

Thanks Mario!

heirkb
02-22-2012, 04:27 PM
Damn. That's an awesome patina.

Justin0505
02-22-2012, 05:14 PM
Damn. That's an awesome patina.

Thanks man, that stone you sold me gave it an awesome kasumi finish and I think helped the patina set differently in the jigane and hagane.

Salty dog
02-22-2012, 05:49 PM
I don't know if I posted this one or not. If so I apologize in advance.

http://i1036.photobucket.com/albums/a442/Saltys_knives/sumi2.jpg

JohnnyChance
02-23-2012, 03:54 AM
https://lh5.googleusercontent.com/-_PVhrLC0tcQ/TzjAP4PR9yI/AAAAAAAABYE/hyDhN_SMgWg/s1024/IMG_1471.JPG

Peco
02-23-2012, 04:12 AM
https://lh5.googleusercontent.com/-_PVhrLC0tcQ/TzjAP4PR9yI/AAAAAAAABYE/hyDhN_SMgWg/s1024/IMG_1471.JPG

Looking great :D

RRLOVER
02-23-2012, 09:26 AM
Got a new toy from Mario (RRLOVER) . Watanabe honesuki in blue steel. It had pretty awesome patina on it when I got it, but it needed some work on the blade road and edge so it ended up with a shiney virgin polish. Afterwards, It demolished its first of many chickens in my hands and then got a shower of hot water and vinegar.
Here's a pic of the fresh patina and a gallery link below. I think that Mario's custom handle is even more stunning than the blade.
https://lh6.googleusercontent.com/-UjK51VHGpkY/T0S_1pv3PKI/AAAAAAAAJZ8/zwe9DEDd904/s400/20120221-IMG_0044.JPG

https://picasaweb.google.com/117600618285187025883/WatanabeHonesukiPatinaHandle

Thanks Mario!


I am glad it has a good home,to bad that palm shrunk on the handle.

SeanRogerPierce
02-29-2012, 12:17 PM
http://dl.dropbox.com/u/2696002/Forenbilder/2012-02-29%2017.12.45.jpg

Kyle
02-29-2012, 12:47 PM
I know, it's not a kitchen knife, but I started to develop this patina after using my pocket knife for my steak last night. This is a Spyderco Caly 3.5 Super Blue with Hitachi blue steel. It's a cool little knife!

http://i39.tinypic.com/283yo3.jpg

Lucretia
02-29-2012, 07:47 PM
Having a real hard time getting photos, but here's the whole knife before patina:

http://i599.photobucket.com/albums/tt79/lucretia_02/Burke3.jpg

And here's what it's starting to look like:

http://i599.photobucket.com/albums/tt79/lucretia_02/Blues2.jpg

Between the color and the damascus, it looks like a peacock feather.

heirkb
02-29-2012, 08:21 PM
Wow, looks awesome!

Candlejack
02-29-2012, 08:21 PM
That is just hot.

Eamon Burke
02-29-2012, 09:33 PM
Sweet! I love the crazy patinas.

kalaeb
02-29-2012, 10:26 PM
I know I have posted these before, but never in this thread:

DT Mystery Carbon:
http://i1185.photobucket.com/albums/z349/mattstephens79/IMG_1249.jpg
J.Jones Cleaver:
http://i1185.photobucket.com/albums/z349/mattstephens79/DSC_2220.jpg

Bulldogbacchus
03-13-2012, 04:19 PM
My first attempt at forcing a patina. Stephan Fowler gyuto, above the Mario Gyuto.

5252

Crothcipt
05-09-2012, 05:36 PM
When I first started reading this forum I was in love with this thread. I have been wanting to post a pic.

When I got this one to turn blue I wasn't even trying. I pulled a piece of chicken off the grill with the blade, and cut. I am not sure if I blued the blade itself or the patina just came out this way.

694269436944

sorry for the bad cell phone pic. I'm having problems with my main comp. atm. I broke the tip off about a mo. ago, I fixed the tip last night and these are before pics. I will show a after pic when she gets back from getting new shoes.:helicop:

This is my Tanaka 150 err 145 petty I got off of ebay. (not all of my ebay buys has been bad, thank god.:bat:

Iceman91
05-14-2012, 02:50 PM
Rader 10 inch gyuto. Wish i knew how to imbed pics.

http://www.flickr.com/photos/65555800@N08/7193694916/
http://www.flickr.com/photos/65555800@N08/7197431056/
http://www.flickr.com/photos/65555800@N08/7197445678/
http://www.flickr.com/photos/65555800@N08/7197446984/
http://www.flickr.com/photos/65555800@N08/7197450206/

Korin_Mari
05-14-2012, 08:03 PM
Ahh I love people who embrace the beauty of rust, or as the Japanese called it wabi-sabi.

Crothcipt
05-14-2012, 08:18 PM
Ahh I love people who embrace the beauty of rust, or as the Japanese called it wabi-sabi.
lol, funny one Mari

Nice pics Iceman. what were you cutting? Only reason I ask is because, it looks like some bad rust on the beginning and end of the motion.

BobCat
05-14-2012, 08:33 PM
Rader 10 inch gyuto. Wish i knew how to imbed pics.

Using Flickr: Navigate to your photo and click on the "Actions" drop down menu and choose "view all sizes". I usually pick a medium size like 500. Click your desired size, then right click in the photo and choose "copy image address". Paste this URL in the Insert Image menu on the forum and uncheck the box that reads "retrieve remote file and reference locally". Upload and you are done. Easy peasy. :hatsoff:

Iceman91
05-14-2012, 10:49 PM
lol, funny one Mari

Nice pics Iceman. what were you cutting? Only reason I ask is because, it looks like some bad rust on the beginning and end of the motion.

The most recent things i cut were pineapple and some pork loin. That isn't rust, but the pineapple gave it a darker and yellowish patina, which does look like rust in the pics but not in person.

Mike

ecchef
05-23-2012, 05:57 AM
7392739373947395

Candlejack
05-23-2012, 07:50 AM
7392739373947395

That's just beautiful

Cadillac J
05-23-2012, 11:54 AM
Daaaamn, Dave's O1 takes the most electric blue/purple patina I've ever seen.

DK chef
05-23-2012, 02:41 PM
Maxim sent me a knife with directly orders to use and abuse it at work :D so i did, i had never heard about it or seen it before, itīs a Kato 150mm Petty.

great knife to use in pro kitchen i have to say, i liked it a lot, and after a couple of hours it got some patina.

itīs a iphone picture so the quality is not the best

http://i1103.photobucket.com/albums/g463/nilsson28/foto2.jpg
http://i1103.photobucket.com/albums/g463/nilsson28/foto3.jpg
http://i1103.photobucket.com/albums/g463/nilsson28/foto.jpg

add
05-23-2012, 03:33 PM
SKD patina:

http://i1254.photobucket.com/albums/hh603/nitetrain16/100_0819.jpg

Crothcipt
05-23-2012, 05:15 PM
Chef that looks like you held the back end over the burner for a few min. Very nice.

ecchef
05-23-2012, 06:15 PM
That was taken on a cloudy day, so it isn't just the reflection of a blue sky either. 7407

RiffRaff
05-25-2012, 08:21 PM
Shigefusa gyuto.75007501

mhenry
05-25-2012, 10:56 PM
Nice patina, thats such a cool knife, why don't I have one?



SKD patina:

http://i1254.photobucket.com/albums/hh603/nitetrain16/100_0819.jpg

chinacats
05-26-2012, 09:14 PM
Shigefusa gyuto.75007501

What is it with the Shig's that give them the crazy scattering of colors? Looks almost like it is has a light damascus pattern.

obtuse
05-26-2012, 10:41 PM
Nice patina, thats such a cool knife, why don't I have one?

everyone should have one

Iceman91
05-27-2012, 08:33 PM
http://farm8.staticflickr.com/7095/7282548940_2f99f762b4.jpg
http://farm8.staticflickr.com/7211/7282547582_5bf5191fd4.jpg

JohnnyChance
05-28-2012, 04:55 AM
Very cool.

Vertigo
05-29-2012, 09:17 PM
That is a freaking patina right there. Nice job Iceman.

Eamon Burke
05-30-2012, 01:36 AM
That's groovy

Eamon Burke
05-30-2012, 01:37 AM
I should go ahead and put this in the archive before I forget.

https://lh3.googleusercontent.com/-Dpfw51g3W9Q/T8UzVHDtAFI/AAAAAAAAAeo/THuPC37OP9w/s640/2012-05-29%252015.28.10.jpg
Mike Davis Gyuto, one day of use. W2.

chinacats
05-30-2012, 12:19 PM
http://farm8.staticflickr.com/7095/7282548940_2f99f762b4.jpg
http://farm8.staticflickr.com/7211/7282547582_5bf5191fd4.jpg

Very nice patina, and good quality pics as well...love to see the whole blade:)

Justin0505
05-30-2012, 02:10 PM
Beef blood?

Iceman91
06-01-2012, 12:22 AM
Beef blood?

Yes sir, put a coating of beef blood on it then wrapped it in plastic wrap for 10-15 minutes. It didn't take to the rest of the blade that had a solid natural patina going so its only on the heel and bolster

Mike

Mike Davis
06-01-2012, 12:34 AM
That looks awesome, i really dig how you did that.

keithsaltydog
06-01-2012, 04:58 AM
What a great thread,enjoyed going through it,some of the forced patina's look good.

Iceman91
06-03-2012, 03:07 PM
That looks awesome, i really dig how you did that.

Thanks Mike, im trying to decide if i want to clean off the natural patina and force the beef blood patina on the whole blade. I like them both!

Crothcipt
06-03-2012, 08:02 PM
Thanks Mike, im trying to decide if i want to clean off the natural patina and force the beef blood patina on the whole blade. I like them both!

Yep it is always a push pull thing. Buy another and have one of each.:headbang::mustache:

Messy Jesse
06-04-2012, 10:45 PM
How about blackish grey?

http://img.photobucket.com/albums/v298/J-rock/IMG_0205.jpg

Lucretia
06-16-2012, 03:41 PM
Fun with mustard:


8028

heldentenor
06-16-2012, 03:51 PM
Marko 52100?

Justin0505
06-16-2012, 08:26 PM
Marko 52100?

Thats my guess too.
Whatever it is, it sure looks cool! That's the most colorful mustard patina Ive seen.

JasonD
06-16-2012, 11:09 PM
That is the most multi-colored mustard finish I've ever seen. Mine always turn out grey or yellowish. Did you use different mustards or a mustard mix? Either way, it looks awesome!

Lucretia
06-17-2012, 01:36 AM
Marko 52100?

Yes.


8047





Just store-brand dijon mustard.

It really changes color as the light changes:


8048

Andrew H
06-17-2012, 02:05 AM
What did you apply it with?

labor of love
06-17-2012, 02:16 AM
thats the best mustard patina ever!

macmiddlebrooks
06-17-2012, 03:30 AM
I'm guessing bubble-wrap? Looks fitting for such a fine instrument of culinary death :).

Dave Martell
06-17-2012, 05:35 PM
thats the best mustard patina ever!

Yup - that's what I'm thinking too

Lucretia
06-18-2012, 12:48 AM
Thanks, guys! I was rather pleased with it.


What did you apply it with?

Virgin's tears and a unicorn horn. :justkidding:

Actually, just used my finger. 4 applications of mustard on each side.

ecchef
06-18-2012, 12:53 AM
I'm gonna try leaving one between two pieces of honeycomb tripe for a week. :D

sachem allison
06-18-2012, 01:02 AM
Thanks, guys! I was rather pleased with it.



Virgin's tears and a unicorn horn. :justkidding:

Actually, just used my finger. 4 applications of mustard on each side.

if you got magic fingers like that, we need to talk and bring the virgin........ what the heck, bring the unicorn too.

Tristan
06-18-2012, 01:09 AM
Thanks, guys! I was rather pleased with it.



Virgin's tears and a unicorn horn. :justkidding:

Actually, just used my finger. 4 applications of mustard on each side.

That's really pretty! The same Dijon mustard on 4 applications? You just left it to cure, wiped off and reapplied a new overlap layer? Gonna give it a go on my masamoto once you give a peek into your secret techniques!

Andrew H
06-18-2012, 01:22 AM
Thanks, guys! I was rather pleased with it.



Virgin's tears and a unicorn horn. :justkidding:

Actually, just used my finger. 4 applications of mustard on each side.

Nice even pattern, well done.

Lucretia
06-19-2012, 12:08 PM
Michael Rader has an incredible mustard finish (http://bladegallery.com/shopexd.asp?id=89522&photo=1&size=b) on some of his knives, and he says he uses Wayne Goddard's mustard finish. I googled Wayne Goddard and found this (http://books.google.com/books?id=6XP_y4JpgwkC&pg=PT132&lpg=PT134&ots=9QCbhXdEhK&dq=wayne+goddard+mustard)--then it was just a matter of following the directions. Mr. Goddard prefers regular mustard to dijon because it's less runny. The mustard I used was some that I'd pulled out of the refrigerator for being way out of date--no other reason behind the selection.

As far as the color goes--I've got a 52100 ZK that is getting its final layer of mustard this morning. It's showing a lot of blue, too.

Lucretia
06-24-2012, 01:40 AM
Decided to redo the patina on my little ZK with Wayne Goddard's mustard finish. (http://books.google.com/books?id=6XP_y4JpgwkC&pg=PT132&lpg=PT134&ots=9QCbhXdEhK&dq=wayne+goddard+mustard)

Start with a scrubbed knife and some mustard. This mustard was just some old stuff that got pulled out of the refrigerator during a cleaning:


8172

And blop on some mustard with your finger. Leave some open spaces--don't completely cover the knife:


8173

Go away and do something else for a couple of hours. Don't panic when you come back and see this:


8174

Just wash it off and rub lightly with a little steel wool. Wayne Goddard (http://books.google.com/books?id=6XP_y4JpgwkC&pg=PT132&lpg=PT134&ots=9QCbhXdEhK&dq=wayne+goddard+mustard) recommends 00000; all I could find was 0000, so I used that.


8175

Repeat on the other side. Now back to the first side--blop on some more mustard.


8176

2 hours, rinse, scrub lightly with steel wool. Starting to see some blue:


8177

Repeat on other side--back to the first side and--you've got it--more mustard. Going for a finer pattern this time around, so instead of generic blobs, I put an array of smaller dots of mustard.


8178

2 hours, rinse, scrub lightly with steel wool:


8179

And one more time:

8180

8181


Clean it well, oil it up, and you're done. This is a fairly light patina so not sure how well it will hold up, but it's easy enough to scrub it off and try again.

chinacats
06-24-2012, 01:46 AM
Thanks for the WIP!!! :doublethumbsup:

stereo.pete
06-24-2012, 01:57 AM
Thanks for the WIP!!! :doublethumbsup:

+1

Dieter01
06-24-2012, 02:54 AM
+2

Johnny.B.Good
06-24-2012, 10:51 AM
Patient lady...

Thanks for the pics.

K-Fed
06-26-2012, 11:06 AM
Some fresh chicken breast patina on my Dave Martell restored/ re-handled vintage sabatier. I don't bring this one to work often. The second time I brought it some knuckle head bent the tip on it a bit and I had to spend some time on the stones fixing my baby =(, but it is one of the best cutters, and by far the most sexy knife I own and I can't bring myself to keep her cooped up at home all the time.

http://i98.photobucket.com/albums/l267/LetsKillKevy/IMG_0182.jpg

DK chef
07-01-2012, 12:49 PM
some work knives i use

http://i1103.photobucket.com/albums/g463/nilsson28/IMG_2594.jpg
http://i1103.photobucket.com/albums/g463/nilsson28/IMG_2612.jpg
http://i1103.photobucket.com/albums/g463/nilsson28/IMG_2598.jpg

SpikeC
07-01-2012, 05:09 PM
Those look like happy knives!

RiffRaff
07-01-2012, 08:05 PM
8329

My own Shig is kitaeji and has a very different patina. I use this one mostly for vegetarian cooking (no meat slicing at all) and wonder if that's the reason it took on such a different color and pattern. . . ?

DK chef
07-02-2012, 01:00 AM
Riffraff, i can see a big difference when i slice red meat, the patina gets much darker so i think you are right. might be the kitaeji, im using mine at work so they get contact with all kind of products.

ecchef
07-02-2012, 09:48 AM
83328333
Mike Davis vs. red onion & tomato.

83348335
Kanesoh vs. short ribs.

JasonD
07-02-2012, 02:00 PM
Wow, those black spots on the Mike Davis look like meteor craters or burn marks or something, haha.

Crothcipt
07-02-2012, 09:00 PM
lol I would say you did the tomato's first got some on your hands. Then cut the onions at about half way you touched the second half of the onion, causing a reaction with all 3.

ecchef
07-02-2012, 11:07 PM
Senior moment. Left the seeds and tomato snot on the blade whilst doing something else. Looked ok, so I flipped it over and did the other side.:angel2:

Onions filled on the bare spots.

Hmm. Didn't realize how patchy my lawn looks. :(

sachem allison
07-02-2012, 11:19 PM
not so much the patchy lawn as the dandelions.lol

Candlejack
07-03-2012, 07:25 AM
Riffraff, i can see a big difference when i slice red meat, the patina gets much darker so i think you are right. might be the kitaeji, im using mine at work so they get contact with all kind of products.


Really awesome patina, btw, check your Marienlyst mail!

Bulldogbacchus
07-04-2012, 08:20 AM
Another Mike Davis

https://picasaweb.google.com/109883763561667281198/NikonTransfer2#5761062588516346130

Jim
07-08-2012, 09:46 AM
The Ino keeps getting better!
http://badgerandblade.com/gallery/displayimage.php?imageid=36450

stereo.pete
07-08-2012, 10:01 AM
I love that picture Jim, not to mention the knife is badass as well.

Jim
07-08-2012, 03:11 PM
Thanks Pete!

Johnny.B.Good
07-08-2012, 04:06 PM
Beautiful knife with a great patina Jim. Love the profile and the handle.

Candlejack
07-12-2012, 10:05 AM
Testing a new way to create a patina on my Gesshin Ginga
Sadly my camera doesn't pick up the beautiful colors
Step one, i'm gonna need a few more repetitions, early progress and i'll have to work on my camera-work
I wonder if it's going to end up looking good or plain awful

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

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

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

http://i.imgur.com/1oyjvh.jpg




Edit: Got some pics that were a little better atleast

Justin0505
07-12-2012, 01:14 PM
Looks good, what did you use?

Cutty Sharp
07-12-2012, 03:45 PM
The Ino keeps getting better!
http://badgerandblade.com/gallery/displayimage.php?imageid=36450

THAT's a nice handle! And the yellowish wood (which wood is it?) contrasts really well with the patina blues.


Testing a new way to create a patina on my Gesshin Ginga http://i.imgur.com/GkTvWh.jpg

Maybe he's pioneering the shaving cream technique?

Crothcipt
07-12-2012, 08:21 PM
I was thinking leave the onions on the blade for a while look. Or just put your tennis shoe on the blade with mustard. (jk, looks cool)

Candlejack
07-12-2012, 10:16 PM
I was thinking leave the onions on the blade for a while look. Or just put your tennis shoe on the blade with mustard. (jk, looks cool)

Winner with the onions. Chopped up a few onions, and put buried the blade in them, it's going to need a few more repetitions though

Cutty Sharp
07-13-2012, 05:03 PM
Good idea, and could give you a really nice geometrical pattern.

narcnh
07-13-2012, 07:22 PM
I actually did that by accident with my new Yamawaku gyuto. I cut up some onions and left the juice on the blade for a few minutes. When I went to clean it, there was this pattern of discoloration. I panicked and scrubbed it off, before I realized what it was. Duh. It began as a dull reddish brown (kind of looked like rust, which is why I panicked), but underneath it was a pretty, almost iridescent blue. From the pics, it looks like that's a color that a lot of folks shoot for. The next morning, I took the chopped up onions out of the fridge (I was prepping the night before), and buried the blade in them. But, this time there was very little change. So, I think it works best with fresh-cut, juicy onions. Don't let them dry out at all.

Waiting for the next time I chop some up to try again. And, BTW, it was somewhat of a geometric pattern.

Pensacola Tiger
07-14-2012, 12:39 PM
It's not my knife, but I thought I'd share a pic of the patina on Son's Dragonslayer gyuto.

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Misc%20Photos/1fae1b21.jpg?t=1342280188

Jim
07-14-2012, 02:46 PM
THAT's a nice handle! And the yellowish wood (which wood is it?) contrasts really well with the patina blues.



Maybe he's pioneering the shaving cream technique?

The handle is by Stefan with Cooks Pine. Thanks!

That looks great Rick.

Justin0505
07-17-2012, 08:25 PM
Here's one of Rick's babies from his current Harner passaround:
(http://www.kitchenknifeforums.com/showthread.php/6798-Harner-Kiritsuke-Gyuto-Passaround)
https://lh3.googleusercontent.com/-RrHiNLndVkA/UAVN1AUl4-I/AAAAAAAALPc/1Pw3QXa5Gp8/s1280/IMG_1172.JPG
https://lh3.googleusercontent.com/-a60f3a7FtZA/UAVOTlAHzyI/AAAAAAAALP8/8KnQ_jn9MdQ/s1280/IMG_1177.JPG

eshua
07-18-2012, 07:38 PM
Almost don't want to post with some of your guys amazing colors, but new phone is still fun to play with so here it goes.

http://i1186.photobucket.com/albums/z378/Josh_Wentworth/016.jpg
http://i1186.photobucket.com/albums/z378/Josh_Wentworth/015.jpg
http://i1186.photobucket.com/albums/z378/Josh_Wentworth/012.jpg

Mitbud
07-19-2012, 08:34 PM
Winner with the onions. Chopped up a few onions, and put buried the blade in them, it's going to need a few more repetitions though

I am trying that next.

DwarvenChef
07-19-2012, 10:41 PM
Almost don't want to post with some of your guys amazing colors, but new phone is still fun to play with so here it goes.



Those look great :)

chinacats
07-20-2012, 01:38 AM
Almost don't want to post with some of your guys amazing colors, but new phone is still fun to play with so here it goes.


Looking good--my ignorance, but what knives are they--don't recognize all the kanji's?

eshua
07-20-2012, 03:48 AM
Good Question. All 4 of my single bevel knives were hand me downs from Mr. Kazu, my elderly sushi chef. He retired last year, and over the course of my 5 years at sushi I accumulated a few of his old ones.

Pretty sure the square symbol on the back of my slicers are for Mr Doi.
Light should mean hayate light???
the other is numbered 51....of which run i have no idea.
The kanji towards the tip on the front face of my shorter slicer shows Mr Kazu's name.
As to the aji and the usuba...I have no idea...the younger Asian guys I work with are bad with phonetic characters, so I was told is was something about snow or mountains or something.

Anyone out there who knows more feel free to chime in.

bieniek
07-20-2012, 01:57 PM
Eshua, you are one lucky guy to have worked with such a master.

I mean, not everyone who bought hayate or even light, used the knife as it should be done.

Great.

Cutty Sharp
07-24-2012, 11:01 AM
Good Question. All 4 of my single bevel knives were hand me downs from Mr. Kazu
Pretty sure the square symbol on the back of my slicers are for Mr Doi.
Light should mean hayate light???
the other is numbered 51....of which run i have no idea.
The kanji towards the tip on the front face of my shorter slicer shows Mr Kazu's name.
As to the aji and the usuba...I have no idea...the younger Asian guys I work with are bad with phonetic characters, so I was told is was something about snow or mountains or something. Anyone out there who knows more feel free to chime in.

There aren't any phonetic characters on those knives: no katagana or hiragana, just all kanji. I can tell you that the middle one is a Suisin, though, and says 'Suisin Seijikou'. I don't know what seijikou means. Maybe someone else does?


http://i1186.photobucket.com/albums/z378/Josh_Wentworth/015.jpg

Pensacola Tiger
07-24-2012, 11:16 AM
Suisin 27 cm HC sujihiki

http://i758.photobucket.com/albums/xx226/Pensacola_Tiger/Sale/81ff043c.jpg?t=1342976972

schanop
07-24-2012, 11:23 AM
I think seijikou (seiji steel) also means blue steel. Doi's Hayate line as well as its light sibling are usually blue #2.


There aren't any phonetic characters on those knives: no katagana or hiragana, just all kanji. I can tell you that the middle one is a Suisin, though, and says 'Suisin Seijikou'. I don't know what seijikou means. Maybe someone else does?

Cutty Sharp
07-24-2012, 02:22 PM
Suisin 27 cm HC sujihiki Yup - the first two are the Suisin kanji. The second two... hmm, well the second of them can be pronounced as 'jou' and mean top among other things!


I think seijikou (seiji steel) also means blue steel. Doi's Hayate line as well as its light sibling are usually blue #2.

Absolutely - I think you're right. 青 is blue, usually pronounced 'ao' and 鋼 is steel. 二 is of course 2, so this is blue #2 by Suisin.

Zwiefel
08-09-2012, 06:50 PM
Not nearly so cool as the ones you guys have posted....but after a little exposure to tomatoes, limes, ginger, and some fruit a patina is starting to form on the gengetsu:



http://farm9.staticflickr.com/8298/7749050778_c072576f1f_b.jpg

this is pretty cool though...patina on the spine:

http://farm9.staticflickr.com/8427/7749052588_b6331241f9_h.jpg

Candlejack
08-09-2012, 09:19 PM
Not nearly so cool as the ones you guys have posted....but after a little exposure to tomatoes, limes, ginger, and some fruit a patina is starting to form on the gengetsu:



http://farm9.staticflickr.com/8298/7749050778_c072576f1f_b.jpg


Love this one.

sashae
08-20-2012, 12:12 AM
Doesn't highlight the great edge Dave threw on this Beatty for me, but it's developing really nicely.

http://farm8.staticflickr.com/7125/7820508882_46a86f1725_b.jpg

http://farm9.staticflickr.com/8287/7820507940_80574ba6bc_b.jpg

http://farm9.staticflickr.com/8286/7820509902_8131426724_b.jpg

http://farm8.staticflickr.com/7277/7820507060_528e27f3d4_b.jpg

Taz575
08-26-2012, 01:29 PM
Finally got some pics!! This is my Tanaka Sekiso Blue Damascus 240mm gyuto:

http://i254.photobucket.com/albums/hh102/Taz575/T3-1.jpg
http://i254.photobucket.com/albums/hh102/Taz575/T2-1.jpg
http://i254.photobucket.com/albums/hh102/Taz575/T1-2.jpg
http://i254.photobucket.com/albums/hh102/Taz575/Tp2.jpg
http://i254.photobucket.com/albums/hh102/Taz575/Tp3.jpg
http://i254.photobucket.com/albums/hh102/Taz575/Tp1.jpg

I cut an onion, potatoes, carrots with this, which started to turn the blade blue/purple/gold. Once the pot roast came out of the oven and rested, I sliced it with this knife and then laid pieces down on the board, put the knife on top of the pieces and covered the knife with more pieces for a few minutes. It has a lot of blue near the edge, and gold/red on the upper part of the knife. Any tips to get better pics??

Crothcipt
08-26-2012, 07:53 PM
I would say some kind of filter on the outside pics. But I am about 10 yrs. out of date on photography. You got some great color on the cardboard.

K-Fed
08-26-2012, 09:39 PM
I used one of the filters on intagram to highlight this pic. I took it a while ago but just caved to the intagram thing.

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

JasonD
08-26-2012, 10:38 PM
Despite the instagram :justkidding:, that's a nice patina. Does it have that purple in person or is that from the filter?

K-Fed
08-30-2012, 04:48 PM
There is Definately some purple in there. There is a little pink too that didn't show up well. It's a raw chicken hot water rinse patina.

Huaya - Lucy Lu
09-01-2012, 04:03 AM
There is Definately some purple in there. There is a little pink too that didn't show up well. It's a raw chicken hot water rinse patina.

Do NOT like this blue on knives. Knives for cutting something maybe food, but with this kind of blue, i can but only use it to chopping wood. :scared4:

ecchef
09-01-2012, 10:52 AM
Do NOT like this blue on knives. Knives for cutting something maybe food, but with this kind of blue, i can but only use it to chopping wood. :scared4:

Please elaborate......:dontknow:

HHH Knives
09-01-2012, 11:49 AM
Heres the best pictures of a pitina I have ever been able to capture! This is a O-1 Butch Harner Blade.

K-Fed
09-09-2012, 02:34 PM
Zakuri gyuto after cleaning up 30 lbs of farm raised trout.

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

and before I catch any flack for removing the KU finish from the gyuto I tried forcing a patina on it with some warm vinegar and it stripped the finish s0o0o0o I polished it up a bit with some wet dry paper and diamond compound. much less reactive with a good polish on it.