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Konosuke Fujiyama Kiritsuke Gyuto ...ramblings and pics. - Page 3
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Thread: Konosuke Fujiyama Kiritsuke Gyuto ...ramblings and pics.

  1. #21
    this is one thing that always weirds me out... i dont leave my carbon knives with patina, nor do any of the chefs i trained under in Japan... i understand some people like it here, but it will never appeal to me

  2. #22

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    -Michael

  3. #23
    Senior Member cclin's Avatar
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    Quote Originally Posted by JBroida View Post
    this is one thing that always weirds me out... i dont leave my carbon knives with patina, nor do any of the chefs i trained under in Japan... i understand some people like it here, but it will never appeal to me
    I can't agree more!!
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  4. #24
    I understand those who prefer no patina. For those who do, I think it is important to make sure you are achieving that and not seeing rust. It may be the lighting of the original pics but I don't think that is patina, I think it is the beginning (or worse) of a rusty blade.

    Just my 2 cents, but seeing that on my blades would make me immediately take down the surface and refinish.
    one man gathers what another man spills...

  5. #25

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    shinny luster is so much better than yellowish green ore residue.

  6. #26
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    Quote Originally Posted by JBroida View Post
    this is one thing that always weirds me out... i dont leave my carbon knives with patina, nor do any of the chefs i trained under in Japan... i understand some people like it here, but it will never appeal to me
    I agree to a point, but do you dislike all patinas or just some? I can't help but appreciate some of the ones in the patina thread..

  7. #27

  8. #28
    Senior Member WiscoNole's Avatar
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    I personally don't understand not wanting patina. it gives the knife character and the contrast between a well-patina'ed blade face and a mirror polished edge is extremely aesthetic.

    That said, the patina in the pics above has gone too far. I take any orange off immediately with a green scrubby.
    -Matt

  9. #29
    Senior Member turbochef422's Avatar
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    I like my misono bc its dark grey but has a polished edge. Doesn't look any better than right after its sharpened.

  10. #30
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    same for me, i enjoy looking at some of the patina pics in the patina thread, but i don't think that i will let this happen to my knives...

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