I've seen a lot of knives that seem to gain a wierd bluish patina, I do not want it to get a patina. From the JKI website, it seems like the Geshin Ginga
Looks like you know rather well what you expect. I see that you would like your new knife to keep good edge as long as
I have been freehand sharpening for some time now; I have a selection of Shapton Pros from 320-8K, some natural stones (Arks
my friend unseasons his cast iron with the self clean function of his oven. he pops everything in there at the same time. grill grates, etc.