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

[Jovidah]

It is also visually pleasing to me for some reason

Yes it's profile has a certain je-ne-sais-quoi that just sparks my fancy everytime I see one - even when I don't know that's what it is. I think this is the third or fourth time already where I've asked someone what knife that is and it turns out to be this one. I had a similar kind of relationship with the Masamoto KS, but at least I managed to scratch that itch.

 

[BGY_888]

Tsourkan 52100 320mm Suji

 

[Pauldoduy]

Tsourkan 52100 320mm SujiView attachment 148844

How did you feel about it?

 

[BGY_888]

How did you feel about it?

Amazing !!!!

 

[Pauldoduy]

Amazing !!!!

Let dance with Marko! Haha

 

[milas555]

Isasmedjan 26c3

 

[tgfencer]

The handsaw at work. Not easy to capture in a photo given all the harsh overhead lights.

 

[Bico Doce]

Tried a forced coffee patina for the first time. My tube wasn’t big enough for my 270…

 

[Sdo]

Kippington

 

[PeterL]

Kippington

Is this Kip’s 52100 or another steel?

 

[Sdo]

Is this Kip’s 52100 or another steel?

52100

 

[toast]

Tetsujin

 

[justaute]

Sacrificed some chicken last night to put some color on this Kippington. My first 52100 blade. And the chicken breast turned out quite good. Found the recipe just yesterday.

 

[torbaci]

Masamoto KS after my first shift with it

 

[daniel_il]

Masahiro vc after chicken pairing

 

[jaeysehn]

Slow patina development on a Halcyon Forge after a few weeks of home use.

 

[cantdecidewhichone]

2 onions, 3 bell peppers, 4 jalapeños, cilantro and parsley. First time cutting.

 

[stringer]

2 onions, 3 bell peppers, 4 jalapeños, cilantro and parsley. First time cutting.

View attachment 154856

Gnarly handle. Where's the balance point out of curiosity? And how does it feel?

 

[cantdecidewhichone]

Gnarly handle. Where's the balance point out of curiosity? And how does it feel?

Balance point on maker's mark. If it was a blind test, I wouldn't be able to tell the handle is what it is. Very comfortable on hand.

 

[tomsch]

Seeing that Tsourkan patina is pushing me to decide to either use my 240mm WH or put on BST simply because it's just hanging around in a box. The thought of a growing patina does make me want to put it to use.

 

[Pisau]

Kigami steel after its first job.

 

[Hz_zzzzzz]

Moritaka AS 269*54. The patina it forms tends to be either blue or poopy. I like how the knife pairs with the K&S handle though.

 

[jedy617]

 

[torbaci]

I use this at work while on line, mostly wagyu steaks, but also ducks and chickens to carve and slice

 

[crocca86]

Hitohira Tanaka 240 extra tall after some beef taco

 

[Bico Doce]

Tried laying a base layer on a Kippington workpony. It was just chicken and it came out looking pretty crazy

 

[Hz_zzzzzz]

Used for 4-5 meals. It somehow doesn’t get patina as fast as my other Y Tanakas.

Adding a picture from 12/29. Tomato is making it more blue-ish.

 

[Bico Doce]

The wrought iron on this Yanick is developing a pretty cool patina

 

[stringer]

HSC wrought clad 26c3

 

[Bico Doce]

@stringer, just curious for your knives (which obviously see a lot of action), when, if ever, do you decide to remove the patina and start fresh?