01-05-2012, 09:46 AM
Looks beautfiul! Makes me want a new carbon knife to start a patina all over again.
01-05-2012, 11:41 AM
Originally Posted by Cadillac J
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.
01-05-2012, 12:08 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!
01-07-2012, 04:56 PM
Canada's Sharpest Lefty
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!
01-07-2012, 06:51 PM
I love that Lefty.
Can you say what produced such a vivid blue?
01-07-2012, 07:20 PM
Lefty, that is beautiful! Makes me think of sunsets with the bright blues/pinks
01-07-2012, 07:30 PM
Canada's Sharpest Lefty
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.
01-07-2012, 07:37 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
01-07-2012, 09:17 PM
+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.
Originally Posted by Lefty
01-11-2012, 07:04 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.