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I love how the patina extends out onto the bevel, that's pretty sweet. Nice job, Lefty!Originally Posted by 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!
Raw fish can make a nice purple color. The various salts in cured meats I think is the culprit in the quickly forming patinas.
Duhh. I should've thought of fish when we're talking about yanagi's...
Any kind in particular that works faster/stronger than the others?
Here is a patina I accidentally fumbled on!
That looks like forced paper towel pattern....
The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
chefchristophermiller@yahoo.com
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
did you take the kuro-uchi finish off the moritaka or is that a custom jobby?
Nope. It's damascus clad...didn't come kuro-'unchi'. Bought the blade naked & had a Stefan handle fitted by Dave.
Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter
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.
The damascus is pattern is very subtle. And it rusts like a bastid. I got that patina cutting a bunch of pork loin.
Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter
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