Page 5 of 44 FirstFirst ... 3456715 ... LastLast
Results 41 to 50 of 439

Thread: My favorite color is BLUE!.............A patina thread.

  1. #41
    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

  2. #42
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Location
    Cincinnati, Oh
    Posts
    3,645
    same here, pretty much. great minds things a like. or fools seldom differ. either way.

  3. #43
    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.

  4. #44
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Location
    Cincinnati, Oh
    Posts
    3,645
    i only rinsed after the mustard.

  5. #45
    Thanks for the tips. I'll try it out soon.

  6. #46
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Location
    Cincinnati, Oh
    Posts
    3,645
    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.






  7. #47
    Senior Member

    Join Date
    Feb 2011
    Location
    Pensacola, FL, USA
    Posts
    4,016
    More patina:








  8. #48
    Senior Member Cadillac J's Avatar
    Join Date
    Mar 2011
    Location
    Detroit
    Posts
    622
    Quote Originally Posted by Pensacola Tiger View Post
    This pic almost looks like you took a 285 Butchiki and speared it halfway through a piece of wood...nice special effects!

  9. #49
    Quote Originally Posted by Pensacola Tiger View Post
    More patina:



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

  10. #50
    Senior Member

    Join Date
    Feb 2011
    Location
    Pensacola, FL, USA
    Posts
    4,016
    Quote Originally Posted by Dave Martell View Post
    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!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •