Is this patina or rust?

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ian

Refined, yet toothy
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Please help. Should I just start cooking with it and see if it makes anyone sick?
 
Sorry everyone. The thread was obviously a bad joke. 🤪

The knife in question is a $30 project knife I bought on here a while ago. Left it in a padded knife sleeve for a couple months. Since it’s something I was in the middle of grinding away at anyway, the rust doesn’t really matter. I took it off in about 30 seconds with 120 grit sandpaper.
 
Whenever I get knives like this I let them have a little encounter with white fish: it’s all a matter of what patinates what. If the fish stains the blade, you’re good; if the blade stains the fish, you’re in for a ride. Either way you win
 
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