Show us the patina on your knives.
If you show me yours I'll show you mine . . . (after mine grows)
I'd post mine now but mine is so small that I'd be embarrassed.
Whip it out, and show us your patina.
Come on, don't be shy.
1. What kind of steel is it?
2. How long has the patina has been building up?
3. What foods primarily formed it, if anything in particular? If it was everything tell us that.
4. Was it forced or natural - if forced what did you use?