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Thread: Patina or not

  1. #1
    Senior Member Keith Neal's Avatar
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    Patina or not

    This has been bothering me ever since I have been involved in this group. It seems that most of the vocal people like patina. But I don't like my knives looking dirty. I am trying to learn to appreciate patina, but it just doesn't work. I like to keep my knives looking new and crazy sharp.

    Especially the beautiful Galaxy knife by Randy Hass.

    Are there any other folks who agree, or am I just lost in the void?
    If you reach the age of 60 without becoming a curmudgeon, you haven't been paying attention.

  2. #2
    The alleles created by mutation may be beneficial

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    I don't like patina on my SS knives. Other than that...

  3. #3
    Senior Member Crothcipt's Avatar
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    You not lost at all. Patina is a eye of the beholder thing. I wouldn't keep patina on the Galaxy either. For me it just depends on the knife. I like blue, so I don't change the patina on my Tanaka's just because they are very dark blue. But carbons it depends on the blade and the knife, and how reactive it is to foods.
    Chewie's the man.

  4. #4
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    Keith, if you don't care for the look of a patina, then by all means scrub it off and keep your knives shiny. On a damascus blade, you just have to be careful not to polish off the etch that gives it depth.

    Rick

  5. #5
    much more awesomer
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    My aoko nakiri has developed a fairly dark blue patina after very few, short uses with tomatoes and onions, and it caught me off guard because the the much-more-used shiroko gyuto is almost pristine by comparison. I'm 50/50 on patina.
    Francesco
    Unskilled flunky

  6. #6
    Senior Member DwarvenChef's Avatar
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    The more Patina the better If the blade doesn't darken I have no use for it

    Yes even a Galaxy would look even better with a well built patina

    Come to the dark side, it's fun

  7. #7

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    Quote Originally Posted by Keith Neal View Post
    This has been bothering me ever since I have been involved in this group. It seems that most of the vocal people like patina. But I don't like my knives looking dirty. I am trying to learn to appreciate patina, but it just doesn't work. I like to keep my knives looking new and crazy sharp.

    Especially the beautiful Galaxy knife by Randy Hass.

    Are there any other folks who agree, or am I just lost in the void?
    Meh. Follow your own drum. Look for me out there in the void, after all I'm the guy who questioned hamons.

    -AJ

  8. #8
    Senior Member markenki's Avatar
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    Apparently, sushi chefs don't like patina either. Their knives always seem to look nice and shiny. Do what pleases you.

  9. #9
    Senior Member Crothcipt's Avatar
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    With sushi, its about the flavor of the fish. So with patina you have a chance of something getting passed along to the next. They scrub handle to tip between each fish.
    Chewie's the man.

  10. #10
    Senior Member Customfan's Avatar
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    Interesting observation about sushi chefs.. never thought of that...

    I have knives that I like with patina and others that I don't... Depends on the type and use. I say, whatever makes you happy Keith.... Give it a try!


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