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

[stringer]

@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?

Not very often usually. Once every few years. I spend a lot more time chopping than polishing. But I got this one to practice polishing so will probably clean it up more often than normal. And this one will see the stones soon. I haven't sharpened it yet. Just touched up the microbevel a little. But I'm getting the urge.

 

[Bico Doce]

Not very often usually. Once every few years. I spend a lot more time chopping than polishing. But I got this one to practice polishing so will probably clean it up more often than normal. And this one will see the stones soon. I haven't sharpened it yet. Just touched up the microbevel a little. But I'm getting the urge.

Thanks! I like hearing about knives that live in the pro environment and it is not surprising that HSC/// can withstand the abuse and hold an edge for quite a while

 

[stringer]

Thanks! I like hearing about knives that live in the pro environment and it is not surprising that HSC/// can withstand the abuse and hold an edge for quite a while

I actually have only used it at home so far. It would hold up just fine. I just don't do insane prep like I used to. For the ten years or so before the pandemic I was working at pretty big hotels. Like 1000+ person banquets. Now I'm running a community coffee and breakfast place. It's a little different scenario. I do everything with a Kanehide TK 240.

 

[M1k3]

Thanks! I like hearing about knives that live in the pro environment and it is not surprising that HSC/// can withstand the abuse and hold an edge for quite a while

I have a wrought cladding/52100 core @HSC /// Knives for awhile and it's held up great in a pro environment.

 

[Knivperson]

First blood on @KAMON Knives

 

[daniel_il]

 

[IsoJ]

Isasmedjan twr and wrought iron

 

[timebard]

Spare Honyaki patina coming in nicely...

 

[Bico Doce]

So there is nothing blue about this patina. I removed the wack coffee patina I tried to put on this HSC/// and replaced it with another forced patina, one that I feel was better executed than the first.

I feel like I should make a plug, no matter how many knives I buy this one always makes the cut. Harbeer does some great work.

 

[Bico Doce]

Here’s an actual blue patina. Steak and hot water did the trick. Milan 125sc iron clad 1.2519, soft steel clad (I should have checked my notes before posting!) 255 mm

 

[milangravier]

Here’s an actual blue patina. Steak and hot water did the trick. Milan 125sc iron clad 255 mm

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Just for precision, this is 1.2519 core steel with soft steel clad

 

[tomsch]

So there is nothing blue about this patina. I removed the wack coffee patina I tried to put on this HSC/// and replaced it with another forced patina, one that I feel was better executed than the first.

I feel like I should make a plug, no matter how many knives I buy this one always makes the cut. Harbeer does some great work.

View attachment 158466
View attachment 158467
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Mine is stainless clad but 100% agree that Harbeer is crushing it with knives. I use mine daily and it is amazing. One of my 2022 goals is to ditch the knives I do no use which is anchored on the fact that I use my HSC/// every day. Thanks for the patina update and keep it going!!!

 

[NotAddictedYet]

Steak and hot water did the trick.

Steak first, then hot water wash?

 

[daddy yo yo]

Steak first, then hot water wash?

Well, I’d wash my hands first with hot water and then I’d eat the steak!

 

[Bico Doce]

Steak first, then hot water wash?

I like to boil all my steaks so all I do is stir the pot with the knife and presto - blue patina

 

[NotAddictedYet]

I like to boil all my steaks

That's allowed in Alamo city?!

 

[Bico Doce]

That's allowed in Alamo city?!

Texans love their beef jerky. Once I hit it with the torch you can’t tell the difference

 

[Bico Doce]

My stupidity aside, I used the knife to trim and portion some flap steak. After that I just hit it with the hottest water my faucet would allow for a few minutes

Edit: now that I’m thinking about it, I did the same thing once the meat came off the grill and rested. I cut the steak and then hit it with hot water

 

[Knivperson]

Heat is usually a catalyst for almost all chemical reactions, making them go faster, so it would make sense to heat it under water before as well.

 

[Hz_zzzzzz]

Wakui blue 2 Damascus 240. Love it!

 

[torbaci]

Y Tanaka from miura knives itedaki series

Wabi-sabi

 

[cantdecidewhichone]

Kamon 290mm. It has seen 3 smoked briskets, several vegetables and a couple of watermelons.

 

[ChrisCrat]

My Watanabe White Yanagiba...with slight tip damage.

 

[user 16756]

hinoura

 

[BGY_888]

Markooo

 

[superworrier]

Thick FM

 

[justaute]

No patina on this A2 blade from Shi'han, but just look at that banding (under certain angle and lighting).

 

[lasagna pe]

Finally took the factory edge off my FKH. Only got it a week ago, but now it's scary sharp!

 

[Vancouverguy]

Picked up a shig nakiri to try out that grind. That edge is brittle!

I paid about 280 for it not too bad...

 

[btbyrd]

Reheated some roast beef in some heavy beef stock and found this rainbow at the bottom of my All Clad.