Quantcast
Konosuke Fujiyama Kiritsuke Gyuto ...ramblings and pics. - Page 3
+ Reply to Thread
Page 3 of 4 FirstFirst 1234 LastLast
Results 21 to 30 of 40

Thread: Konosuke Fujiyama Kiritsuke Gyuto ...ramblings and pics.

  1. #21
    Sponsors
    JBroida's Avatar
    Join Date
    Feb 2011
    Location
    Beverly Hills, CA
    Posts
    4,039
    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

    Join Date
    Jan 2012
    Location
    Baltimore, MD USA
    Posts
    35


    -Michael

  3. #23
    Senior Member cclin's Avatar
    Join Date
    Jul 2012
    Location
    SoCal
    Posts
    1,094
    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
    Senior Member chinacats's Avatar
    Join Date
    Mar 2012
    Posts
    2,302
    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

    Join Date
    Apr 2013
    Location
    The city of Angels, CA
    Posts
    7
    shinny luster is so much better than yellowish green ore residue.

  6. #26
    Senior Member
    Join Date
    Dec 2012
    Location
    England
    Posts
    438
    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
    Sponsors
    JBroida's Avatar
    Join Date
    Feb 2011
    Location
    Beverly Hills, CA
    Posts
    4,039
    while some look cool... it will never be something on my knives

  8. #28
    Senior Member WiscoNole's Avatar
    Join Date
    Aug 2011
    Location
    Milwaukee
    Posts
    203
    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
    Join Date
    May 2012
    Location
    New York
    Posts
    735
    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
    Senior Member
    Join Date
    May 2012
    Location
    The Alps, Austria, Europe
    Posts
    414
    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...

+ Reply to Thread

Posting Permissions

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