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

Discussion in 'The Kitchen Knife' started by Jim, Mar 9, 2011.

Help Support Kitchen Knife Forums by donating:

  1. Mar 9, 2011 #1

    Jim

    Jim

    Jim

    Senior Member

    Joined:
    Feb 28, 2011
    Messages:
    1,852
    Love that carbon blush- so hard to get a great photo. Here is a feeble attempt.

    [​IMG]

    This is an older one of my Ino-
    [​IMG]
     
  2. Mar 9, 2011 #2

    Vertigo

    Vertigo

    Vertigo

    Senior Member/ Internet Hooligan

    Joined:
    Mar 1, 2011
    Messages:
    1,085
    [​IMG]

    It's gotten quite a bit darker and more even in the few weeks since I took this. And yes, I know the edge is crap, but I'm getting better!
     
  3. Mar 9, 2011 #3

    Salty dog

    Salty dog

    Salty dog

    Senior Member

    Joined:
    Mar 4, 2011
    Messages:
    2,294
  4. Mar 9, 2011 #4

    Vertigo

    Vertigo

    Vertigo

    Senior Member/ Internet Hooligan

    Joined:
    Mar 1, 2011
    Messages:
    1,085
    Goddamn Salty. I love the way it looks like the metal is "peeling away" off the blue underneath.
     
  5. Mar 9, 2011 #5

    Salty dog

    Salty dog

    Salty dog

    Senior Member

    Joined:
    Mar 4, 2011
    Messages:
    2,294
  6. Mar 9, 2011 #6

    TDj

    TDj

    TDj

    Well-Known Member

    Joined:
    Mar 1, 2011
    Messages:
    143
    salty ... what were you cutting to give you this kind of pattern? it's like a straight-up-and-down look?
     
  7. Mar 9, 2011 #7

    Dave Martell

    Dave Martell

    Dave Martell

    Forum Founder Professional Craftsman

    Joined:
    Feb 27, 2011
    Messages:
    13,609
    Location:
    Airville, PA
    Blues are the best but I also like the purple that I see on some kasumi yanagis.
     
  8. Mar 9, 2011 #8

    obtuse

    obtuse

    obtuse

    Senior Member

    Joined:
    Feb 28, 2011
    Messages:
    942
    I treated one of my gyutos with phosphoric acid as soon as I got it. What I'm left with is a dull grey knife that won't patina. Was it a mistake? I think so, but atleast it doesn't rust.
     
  9. Mar 9, 2011 #9

    SpikeC

    SpikeC

    SpikeC

    Senior Member

    Joined:
    Mar 1, 2011
    Messages:
    3,723
    Looks like evidence to me..............
     
  10. Mar 9, 2011 #10

    jwpark

    jwpark

    jwpark

    Well-Known Member

    Joined:
    Mar 7, 2011
    Messages:
    82
    Did you use your O neg stash when your vampire cravings kick in?
     
  11. Mar 9, 2011 #11

    Darkhoek

    Darkhoek

    Darkhoek

    Senior Member

    Joined:
    Feb 28, 2011
    Messages:
    301
    I started to put a patina on all my knives using warm blood, but I am running out of both band aid and fingers :D

    DarkHOeK
     
  12. Mar 9, 2011 #12

    SpikeC

    SpikeC

    SpikeC

    Senior Member

    Joined:
    Mar 1, 2011
    Messages:
    3,723
    I have some dripping around.......................
     
  13. Mar 9, 2011 #13

    Cadillac J

    Cadillac J

    Cadillac J

    Senior Member

    Joined:
    Mar 1, 2011
    Messages:
    636
    Love a blueish patina.
    [​IMG]
     
  14. Mar 10, 2011 #14

    EdipisReks

    EdipisReks

    EdipisReks

    Senior Member

    Joined:
    Mar 1, 2011
    Messages:
    4,016
    here is my mizuno and my konosuke white. i might have gone overboard forcing the patina on the konosuke.

    [​IMG]
     
  15. Mar 10, 2011 #15

    Pensacola Tiger

    Pensacola Tiger

    Pensacola Tiger

    Founding Member

    Joined:
    Feb 28, 2011
    Messages:
    5,823
    Nice Fujiwaras!
     
  16. Mar 10, 2011 #16

    Pensacola Tiger

    Pensacola Tiger

    Pensacola Tiger

    Founding Member

    Joined:
    Feb 28, 2011
    Messages:
    5,823
    OK, here's my Konosuke white:

    [​IMG]
     
    Last edited by a moderator: Jan 31, 2019
  17. Mar 10, 2011 #17

    EdipisReks

    EdipisReks

    EdipisReks

    Senior Member

    Joined:
    Mar 1, 2011
    Messages:
    4,016
    that looks great!
     
  18. Mar 10, 2011 #18

    Cadillac J

    Cadillac J

    Cadillac J

    Senior Member

    Joined:
    Mar 1, 2011
    Messages:
    636
    Needed to mix it up with all the high-end patinas in here...the cheapies can look good too guys!

    Seriously Fujiwara, make the exact same knives in white#2 or a semi-stainless and I'd be all over them.
     
  19. Mar 10, 2011 #19

    SpikeC

    SpikeC

    SpikeC

    Senior Member

    Joined:
    Mar 1, 2011
    Messages:
    3,723
    Maybe so on the Konosuki, butt it does look very stylish! Almost an organic paisley!
     
  20. Mar 10, 2011 #20

    Cadillac J

    Cadillac J

    Cadillac J

    Senior Member

    Joined:
    Mar 1, 2011
    Messages:
    636
    It actually looks pretty interesting to me. Here is my Konosuke white#2 with natural patina over the last year...not a lot of blue though.

    [​IMG]
     
  21. Mar 10, 2011 #21

    EdipisReks

    EdipisReks

    EdipisReks

    Senior Member

    Joined:
    Mar 1, 2011
    Messages:
    4,016
    heh, yeah. the contrast has gone down with use (cutting roasts has particularly evened everything out), but the forced patina definitely did its job in terms of reactivity and food discoloration.
     
  22. Mar 10, 2011 #22

    EdipisReks

    EdipisReks

    EdipisReks

    Senior Member

    Joined:
    Mar 1, 2011
    Messages:
    4,016
    i went with a couple layers of vinegar and then daubed mustard on basically at random. i think that natural patina looks really nice. how is reactivity with food?
     
  23. Mar 10, 2011 #23

    Cadillac J

    Cadillac J

    Cadillac J

    Senior Member

    Joined:
    Mar 1, 2011
    Messages:
    636
    Reactivity has been zero after the first month or so. I've been using my Konosuke 300 white#2 suji lately as my main knife, so this guy hasn't seen that much action recently...need to get him back in the game.
     
  24. Mar 10, 2011 #24

    EdipisReks

    EdipisReks

    EdipisReks

    Senior Member

    Joined:
    Mar 1, 2011
    Messages:
    4,016
    how do you like the Suji vs. the Gyuto? a suji is about the only style of knife i don't own...
     
  25. Mar 10, 2011 #25

    Cadillac J

    Cadillac J

    Cadillac J

    Senior Member

    Joined:
    Mar 1, 2011
    Messages:
    636
    I used to be the same...took me a year to get one, and I just got a cheap Fujiwara FKM 270 just to have one at the time. Then I started forcing myself to use as an everything knife, and I fell in love with the narrow blade. Since then, all I've really cared about is sujihikis and finding the perfect one...have a Konosuke HD 270 on order right now, but am probably going to keep the 300 too.

    Give one a shot, you might just be a convert soon enough!
     
  26. Mar 10, 2011 #26

    EdipisReks

    EdipisReks

    EdipisReks

    Senior Member

    Joined:
    Mar 1, 2011
    Messages:
    4,016
    cool. i might put that on my list the next time i have knife money available.
     
  27. Mar 21, 2011 #27

    sudsy9977

    sudsy9977

    sudsy9977

    Founding Member

    Joined:
    Feb 28, 2011
    Messages:
    787
    not really what most people have....this is the handle on a slicer i have....ryan

    tai 007.jpg

    tai 005.jpg

    tai 009.jpg
     
  28. Mar 21, 2011 #28

    stereo.pete

    stereo.pete

    stereo.pete

    Founding Member

    Joined:
    Mar 2, 2011
    Messages:
    2,278
    Salty,

    Now you are just getting ridiculous, please tell us how you achieved that last patina.
     
  29. Mar 21, 2011 #29

    Salty dog

    Salty dog

    Salty dog

    Senior Member

    Joined:
    Mar 4, 2011
    Messages:
    2,294
    Rubber cement and ground beef. I've since removed the patina.
     
  30. Mar 21, 2011 #30

    Craig

    Craig

    Craig

    Well-Known Member

    Joined:
    Mar 16, 2011
    Messages:
    270
    Just for my own education, how could anyone tell that an edge is crap from a picture like that?
     

Share This Page