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

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

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  1. Aug 20, 2018 #1111

    menzaremba

    menzaremba

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    Early Forgecraft.
    IMG_20180819_141445_231.jpg
     
    Last edited: Aug 21, 2018
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  2. Aug 31, 2018 #1112

    LoneRiderAndFriends

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    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.
     
  3. Aug 31, 2018 #1113

    Kozuka

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    Kamon Knives 1.2519 after couple weeks of mixed use

    [​IMG]
     
  4. Sep 9, 2018 #1114

    drsmp

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    DE170C10-24D6-4EB1-9E14-649BCC02B706.jpeg E91C05B6-D0B4-4725-9523-85448CC2D5F4.jpeg CCDDFE17-6E88-4A08-9333-7A2C5E92C555.jpeg Forgecraft converted to wa handle, forced mustard patina and one water melon! Just finished this knife today.
     
  5. Sep 15, 2018 #1115

    ashy2classy

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    Ikeda shirogami 3 honyaki after 5 pounds of chicken...

    MVIMG_20180915_102922~2.jpg
     
  6. Sep 15, 2018 #1116

    Jon-cal

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    Looking good! Lots of different colors in there. Cooked chicken?
     
  7. Sep 17, 2018 #1117

    Konge

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    Toyama sujihiki. Not that deep, so quite hard to capture - especially with a phone cam.
    [​IMG]
     
  8. Sep 17, 2018 #1118

    MrHiggins

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    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!
     
  9. Sep 18, 2018 #1119

    mozg31337

    mozg31337

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    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.

     
  10. Sep 19, 2018 #1120

    Jon-cal

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    Toyama Gyuto + flank steak

    A4EAA3E5-92A3-47A5-A310-A7EF2D172C4A.jpeg
     
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  11. Sep 19, 2018 #1121

    XooMG

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    First patina: apple and pomelo.
     
  12. Sep 19, 2018 #1122

    Barmoley

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    That looks so cool. This is 1.2562 core if I remember correctly. How do you like the steel?
     
  13. Sep 19, 2018 #1123

    XooMG

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    Not enough time to form any real opinions, but it seems nice so far.
     
  14. Sep 21, 2018 #1124

    XooMG

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    I don't get a whole lot of green but it's neat to see. Sorry for the lower quality photo.
    [​IMG]
     
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  15. Sep 27, 2018 #1125

    rebornhj

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    wow
     
  16. Sep 28, 2018 #1126

    bahamaroot

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    Kono W2 300m suji used mostly on holidays for hams and turkey breasts.

    [​IMG]
     
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  17. Sep 28, 2018 #1127

    Mucho Bocho

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    Yea but Halloween is right around the corner
     
  18. Oct 8, 2018 #1128

    Chefgibson

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    Patina party! One from a couple weeks back after a fresh polish and etch! 20181007_223449.jpg
     
  19. Oct 9, 2018 #1129

    krx927

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    Patina on stainless steel pot ;)

    [​IMG]
     
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  20. Oct 9, 2018 #1130

    daddy yo yo

    daddy yo yo

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    How sweet! What knife is that?
     
  21. Oct 9, 2018 #1131

    Jon-cal

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    Haha, don’t see too many of these! What did that?
     
  22. Oct 9, 2018 #1132

    Chefgibson

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    Halcyon forge 230 1095 core
     
  23. Oct 9, 2018 #1133

    bkultra

    bkultra

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    Heat... It can be removed with Bar Keepers Friend.
     
  24. Oct 10, 2018 #1134

    krx927

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    Indeed it was heat. But not really high heat, just normal cooking.
     
  25. Oct 10, 2018 #1135

    Jon-cal

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    I’ve never seen that with my stainless pans. Maybe I need to crank the heat up a little more haha
     
  26. Oct 13, 2018 #1136

    Jville

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  27. Oct 19, 2018 #1137

    StephenYu

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    IMG_1539905305.501318.jpg
    My Mazaki from KnS
     
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  28. Oct 23, 2018 #1138

    mozg31337

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    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.
     
  29. Oct 24, 2018 #1139

    zmaster

    zmaster

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    I think the blue is mainly from cutting chicken thighs.

    _CDC3296.JPG

    _CDC3301 copy.JPG
     
  30. Nov 1, 2018 #1140

    Barmoley

    Barmoley

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    So different and yet.....can’t decide which I like more.....

    31D8B8B6-B0E6-42B4-BCD8-592E46645E66.jpeg 83E4C4E1-3586-40B8-B068-DA4E63B81649.jpeg 2D03B191-FE81-4B4A-9E00-D78F9A48EAA0.jpeg 72BEEB3F-A465-47EB-AFDD-76A87F30B28C.jpeg
     

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