Discussion in 'The Kitchen Knife' started by Jim, Mar 9, 2011.
That forgecraft looks killer.
It's a shame they are all hard to find and expensive now.
I can see why though.
Those are some nice classic knives.
Kamon Knives 1.2519 after couple weeks of mixed use
Forgecraft converted to wa handle, forced mustard patina and one water melon! Just finished this knife today.
Ikeda shirogami 3 honyaki after 5 pounds of chicken...
Looking good! Lots of different colors in there. Cooked chicken?
Toyama sujihiki. Not that deep, so quite hard to capture - especially with a phone cam.
My Toyama suji also sports the best patina in my kit. What a great knife! I'm with you, though, patinas are hard to capture on a cell phone camera. Yours looks awesome!
WOW, the colour looks amazing! I will be trying to develop the patina on my Watanabe Honyaki for the first time. Will keep you guys updated.
Toyama Gyuto + flank steak
First patina: apple and pomelo.
That looks so cool. This is 1.2562 core if I remember correctly. How do you like the steel?
Not enough time to form any real opinions, but it seems nice so far.
I don't get a whole lot of green but it's neat to see. Sorry for the lower quality photo.
Kono W2 300m suji used mostly on holidays for hams and turkey breasts.
Yea but Halloween is right around the corner
Patina party! One from a couple weeks back after a fresh polish and etch!
Patina on stainless steel pot
How sweet! What knife is that?
Haha, don’t see too many of these! What did that?
Halcyon forge 230 1095 core
Heat... It can be removed with Bar Keepers Friend.
Indeed it was heat. But not really high heat, just normal cooking.
I’ve never seen that with my stainless pans. Maybe I need to crank the heat up a little more haha
Cheap Wok seasoned https://imgur.com/gallery/bsi0jLY
My Mazaki from KnS
Hello patina friends ). I have started using the Watanabe Honyaki Gyoto and it is starting to develop it's first patina. The colour is on the grey / brown side. I've used it to cut some onions, carrots and some lamb fillets. I was wondering what creates a blue / purple patina that look oh so beautiful, unlike the dull grey/brown one that is starting to appear on my knife?
On a side note, my wife uses the Shun Classic petty knife all the time, which is meant to be stainless. However, I've noticed that it has started developing the blue/yellow patina which looks very beautiful on the Damascus steel. She cuts pretty much everything with it and I am not sure what foods actually cause the blue/purple tint.
I think the blue is mainly from cutting chicken thighs.
So different and yet.....can’t decide which I like more.....
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