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Thread: Patina poll

  1. #11
    Senior Member stevenStefano's Avatar
    Join Date
    May 2011
    Norn Iron
    This is interesting. I remember boar_d_laze commenting how he didn't like patina and always wiped his carbon knives with baking soda until the reactivity was neutralised but I haven't heard of anyone else doing this, I would say it would take a while

  2. #12
    Senior Member brainsausage's Avatar
    Join Date
    Feb 2012
    Portland, Maine
    Patina! Looks awesome, and kills reactivity. Win-win!

  3. #13

    Join Date
    Feb 2011
    Salt Lake City, UT
    Natural patina only here.

  4. #14
    Quote Originally Posted by kalaeb View Post
    Natural patina only here.
    once in a while you get shown the light, in the strangest of places if you look at it right

  5. #15
    Senior Member Keith Neal's Avatar
    Join Date
    Aug 2011
    I think the patina along the edge of a stainless clad knife is cool, as in the DT and Carter below, but beyond that patina looks like improper care to me. Too many years of fastidious gun care. I can't help it.

    If you reach the age of 60 without becoming a curmudgeon, you haven't been paying attention.

  6. #16
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Raleigh, NC
    I'm way to Virgo for patina. My white steels are notorious for patina.

  7. #17

  8. #18
    My favorite blade finishes are a matte stainless and charcoal black patina.

    I love patinas.

  9. #19
    Senior Member K-Fed's Avatar
    Join Date
    Mar 2011
    Palm City, FL
    No patina on the single bevels yes for everything else.

  10. #20
    No patina. Honestly, coming from Japanese restaurants and seeing this forum for the first time, I was shocked that people actually leave their knives with patina on purpose. I'm not saying that it's right or wrong or anything like that, but what some call a beautiful patina everyone else I had previously known has called filth. Funny how people can have opposite opinions about something like this. I don't really think it makes a huge difference, except with yanagi, in which case it will transfer flavors from one fish to others.

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