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

[bathonuk]

Just try to cut tomato and then hot tomato,you'll see the difference

 

[Lefty]

The Dragon sure does pick up a great patina, doesn't it? I'd say other than W2, it's the most blue patina I get.

 

[bieniek]

just cut a hot chicken.

 

[Zwiefel]

Wow! Just viewed all 30 screen pages of this thread in one go. Man, now I "got joo-joo eyeballs!" I wondered if heat can be a factor in creating a patina. Say wrapping the blade in a piece of cloth with whatever substance that are being used, mustard, vinegar, meat, blood, tomatoes, etc, and then holding a hairdryer to the wrapped up blade. Or something like that. Would there be X-treme Patina then? Is there a danger that the heat might affect the steel adversely? If so at what temperatures?

Hair dryer won't affect the steel. need to get to several hundred degrees to affect even the heat treatment on steel...can't remember the exact number though.

 

[rob_p]

Dont look too bad for my cell phone:

 

[K-Fed]

Tried to get one of the fowler scimitar after trimming/portioning a strip loin and cutting chicken breasts for chx Marsala. It's got a bunch of blues and purples, but no such luck. Maybe tomorrow.

 

[Jmadams13]

Not really blue, but funky non the less. ODC perma-patina with what I think was lime juice splatters from tonight.

I've said it before, and I'll say I again. I LOVE this American Grinding I bought from Lefty...

 

[Justin0505]

Wow! Just viewed all 30 screen pages of this thread in one go. Man, now I "got joo-joo eyeballs!" I wondered if heat can be a factor in creating a patina. Say wrapping the blade in a piece of cloth with whatever substance that are being used, mustard, vinegar, meat, blood, tomatoes, etc, and then holding a hairdryer to the wrapped up blade. Or something like that. Would there be X-treme Patina then? Is there a danger that the heat might affect the steel adversely? If so at what temperatures?

You're on the right track, I've tried the hair dryer or little portable space heater before. So far, the best results that I get are when you heat the blade steel up FIRST. Even just using hot tap water works pretty well. Water transfers heat much faster than air does. Heat a blade up under hot tap water, then cut hot, very rare beef, let dry for a few seconds, then rinse (under hot water again) and repeat.

 

[scott6452]

Catcheside feather day 1 of use, cut lots of lamb :biggrin:

 

[Justin0505]

Beautiful! Will's damy is the most patina-loving steel I've ever used.

 

[mc2442]

That Catcheside is sexy!

 

[augerpro]

Cool!

 

[tgraypots]

patinated L6

 

[Jim]

Nice Tom! What have you been cutting?

 

[tgraypots]

just chicken and vegetables Jim. I do like L6.

 

[K-Fed]

Chicken does leave a nice electric blue patina doesn't it.

 

[Justin0505]

just chicken and vegetables Jim. I do like L6.

Nice! Is that one of your own creations Tom?

 

[tgraypots]

yep, a 240 I spent way too much time on, but I like it. it has some dents and boogers but works really well.

 

[K-Fed]

yep, a 240 I spent way too much time on, but I like it. it has some dents and boogers but works really well.

More pictures please?

 

[tgraypots]

it's all I got

 

[Dave Martell]

Looks great Tom! :thumbsup:

 

[K Williams]

Love that carbon blush- so hard to get a great photo. Here is a feeble attempt.

What's the model name & shape of that knife? Thanks.

 

[Jim]

What's the model name & shape of that knife? Thanks.

a 270 Ichimonji Kiritsuke
I no longer have it and regret it greatly.

 

[stereo.pete]

it's all I got

Tom,

Great work, I love the profile!

 

[tgraypots]

Thanks Dave! Pete, it's basically a KS with a little more height at the heel. Thanks!

 

[Justin0505]

Wow, nice work Tom! It looks awesome.

 

[K-Fed]

My martell re handled misono.

 

[Tatletz]

Hi guys, just wondering if there is a way to prevent the formation of patina on carbon steel blade if at all possible? Some of the posted photos are really cool, but out of interest decided to ask you. Any advice will be highly appreciated. Thank you in advance!

 

[K-Fed]

Hi guys, just wondering if there is a way to prevent the formation of patina on carbon steel blade if at all possible? Some of the posted photos are really cool, but out of interest decided to ask you. Any advice will be highly appreciated. Thank you in advance!

I don't think there is really a way to prevent patina aside from coating it with lacquer or never using it on reactive foods may take longer to form a patina. If patina isn't really your thing it's not very difficult to simply polish it away everyday or so but I would think most here would agree that many carbon blades are more food friendly after a solid patina has formed( no stinking, discoloring of foods, metallic flavor transfer, resistance to rust )

 

[Tatletz]

Thank you K-Fed and Boots, much obliged. Just one more thing, is it better to force a patina or just leave it to develop over time.
Kind regards!