Pass around MH looking good
My favorite color is BLUE!.............A patina thread.
- Thread starter Jim
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Heldqvist 275 sujihiki in 135cr3. Starry night vibes
I was about to comment Van Gogh before I saw your caption. Came to mind immediately because of the colours and swirls!
YannR
French two Michelin-star Sous-Chef
Want to try if slicing some of the mangoes I just bought will make this patina more colorful.
Pre-mangoes:
Pre-mangoes:
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it could just be me. I have yet to find a carbon knife that doesn't react to mangoes. it leaves a bit of black residue on my mangoes every time. I tried a bunch of mangos over the weekend again. instead of making the patina look better, i think it actually removed some patina. I used yellow mangoes.
I tried this yesterday with a fully reactive, new and not-yet-patinaed w2 / iron clad knife - no residue at all. I only cut one at a time - perhaps if I cut up several without wiping the blade it would react? Or is it that the patina on your knife reacted with the mango?
Vertigo
Slightly Less Hooligan
This is so wild to me. It's not that I don't believe you, I've just never had that experience myself and cut mangoes at least once a week for salsa. Gotta be a varietal thing.
myguidingmoonlight
Senior Member
I find monosteel knives gives prettier colors with mangoes than iron cladded knives. Iron clads turns grey quicker, monosteel gives more vivid colors.
This is an old picture of the best mango patina I had. The colors are even more vivid in person.
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Wow. That’s some beautiful patina. Based on the comments and this pic, maybe I should try it on my Shihan first. May I know what steel this is?
myguidingmoonlight
Senior Member
It's 52100, a very nice steel for patina.
i was gonna take pictures, but I got too busy. let me go take some pictures now.This is so wild to me. It's not that I don't believe you, I've just never had that experience myself and cut mangoes at least once a week for salsa. Gotta be a varietal thing.
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These are the mangoes I have. I just call them yellow mangoes. No idea what variety, but they taste good! My kids love mangoes, so we go through at least this much every week during mango season
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I believe those are Ataulfo/Honey.
Two monos - HSC is AU mono and Kipp is 52100 mono. You have to wait a minute for the black residue to show up. The HSC is less reactive but you can still see a bit black stuff. I definitely agree thicker patina would help, there is always a little bit for me…and it bothers me…
myguidingmoonlight
Senior Member
To explain how I got the vivid patina, most of the pretty colors are from peeling the mangoes with the blade itself. Little of the patina is actually from cutting them.
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you can see the “black juice” on the knife too after a minute. I normally cut 6-8 mangoes and I don’t wipe the blade off in between.
This is how I cut mine. You can wash the black residue off for the most part if you do it quickly but not completely.
Vertigo
Slightly Less Hooligan
Ya I really don't have a clue. Maybe that variety is a little more acidic than others? Also, and more importantly, whenever I'm breaking in freshly thinned/polished/cleaned carbon, I wipe that thing down *constantly.* Going through 8 mangos on a knife without a patina, and not wiping it down as you go, is definitely gonna get messy. Idk.
My Misono's patina is pretty much indestructible at this point, but I still wipe it off often when I'm like, peeling and chopping pineapple.
I believe you. I think it needs to be super thick to be able to handle the mangoes I have. You can’t see the patina too well in the picture, but I would say the Kipp has a healthy amount. I only did four test cuts using two mangoes for these pictures.
Vertigo
Slightly Less Hooligan
I'd do a bootleg etch on one of them and then test.
First use of my Nakagawa Mizu Honyaki B2. Hitting the reset and see how it looks with mirror polish finish.
Removed the Etchching and old patina. Went back to Full Mirror Polish and used it right away for work. Galaxy 
This disaster is my OKC Game and Fish knife, OKC's version the Horace Kephart bushcraft knife. It costs $32 bucks. It is made of 1075 steel with and HRC of about 55. It has a paper slicing edge on it but I am not used to a quality whetstone on such relatively soft steel, I'll address that later. What you see on the blade is the result of cutting up 1 Kosher pickle. I have a lot of carbon steel knives but none of those have this happen when I cut up the same brand of Kosher pickles. I don't consider this "patina". I didn't even have time to oil the blade before I re-sheathed it. Once I get it cleaned up it is going into the knife case. The iPhone camera makes it look worse than looking at with my own eyes 
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I will trade you any organ I have a duplicate of
I don't feel so bad now I pulled out a 40 year old Old Chicago 5"Chefs Knife. Its whole blade looks like the brownish area on the Game and Fish knife. I never paid any attention to it as long as the knife did its job.This disaster is my OKC Game and Fish knife, OKC's version the Horace Kephart bushcraft knife. It costs $32 bucks. It is made of 1075 steel with and HRC of about 55. It has a paper slicing edge on it but I am not used to a quality whetstone on such relatively soft steel, I'll address that later. What you see on the blade is the result of cutting up 1 Kosher pickle. I have a lot of carbon steel knives but none of those have this happen when I cut up the same brand of Kosher pickles. I don't consider this "patina". I didn't even have time to oil the blade before I re-sheathed it. Once I get it cleaned up it is going into the knife case. The iPhone camera makes it look worse than looking at with my own eyes
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Tuscan Kale Soup!
Patina from Onions / tomato / sausage / kale on 52100
Patina from Onions / tomato / sausage / kale on 52100
Milan
Tetsujin
Tetsujin
Man that Milan
