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

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

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  1. Nov 8, 2018 #1141

    XooMG

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    This side doesn't have the green but still a nice range of colour.
     
  2. Nov 8, 2018 #1142

    Barmoley

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    That looks so cool. How are you liking 1.2562 so far?
     
  3. Nov 18, 2018 #1143

    Migraine

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    [​IMG] [​IMG] [​IMG]

    Nothing like as dramatic as most in here (although the colours - blues especially - do pop more IRL so probably in part down to phone camera fail) but here's how my Prendergast is looking.

    And the old first-time-carbon classic question - the exposed aogami super at the edge seems prone to taking this browny colour; patina or rust?

    [​IMG]

    It feels smooth.
     
  4. Nov 18, 2018 #1144

    XooMG

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    I don't think I use knives in a way that reveals edge longevity well enough to draw out useful comparisons, but it's held up very well so far. I will be touching it up probably sometime next week though it's still functionally sharp.
     
  5. Nov 20, 2018 #1145

    slobound

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    Adding a patina pic of these Kono Fuji’s

    [​IMG]
     
  6. Nov 20, 2018 #1146

    Barmoley

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    That's some nice looking patina.
     
  7. Nov 20, 2018 #1147

    slobound

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    I'm pretty darn happy with it. Most of that patina came from brisket slicing, onions, and a rib roast.
     
  8. Nov 21, 2018 #1148

    Ryndunk

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    Turkey patina!
    20181121_182742.jpg
     
  9. Nov 22, 2018 #1149

    krx927

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    What are you doing cutting turkey with a deba ;)
     
  10. Nov 22, 2018 #1150

    Ryndunk

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    Lol! It's just a a big honesuki! Right?
     
  11. Nov 22, 2018 #1151

    bugbear

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  12. Nov 23, 2018 #1152

    krx927

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    Not from that angle...
     
  13. Nov 27, 2018 #1153

    Kyon

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    actual rust looks more spotty i think, my shibata as also took a kind of brownish color - don't think its rust but maybe someone more experienced can elaborate..

    shibata as.jpg

    my staub cocotte took an interesting patina yesterday after cooking..

    staub_patina.jpg
     
  14. Nov 28, 2018 #1154

    akafat

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    Patina shows up after dicing some chilli

    C0E3577E-17AB-4AB2-BAC7-906229A3C427.jpeg
    1F237410-C9AB-436C-AA9D-24D1729D9132.jpeg
     
  15. Nov 28, 2018 #1155

    slobound

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    Ha! I never thought chili’s would cause a patina. Cool!!!
     
  16. Nov 28, 2018 #1156

    akafat

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    The patina was taken off before I cut the chilli. Guess it's because I stir fried the chilli before cutting and chilli oil came off and react with the steel.
     
  17. Nov 28, 2018 #1157

    slobound

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    Ah, I can see that happening then. Still cool that you were able to get a patina from chili's.
     
  18. Nov 30, 2018 #1158

    Greenbean1224

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    Tanaka 240
     

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  19. Nov 30, 2018 #1159

    slobound

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    The Tanaka was my second J knife and now that I have many more, it’s still one of my favorites!
     
  20. Nov 30, 2018 #1160

    Greenbean1224

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    I have a lot more higher end knives. But this one is my everyday knife. It’s just amazing
     
  21. Dec 1, 2018 #1161

    Xenif

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    Tanaka KU 240 after a lot of pork belly _20181201_001439.jpeg
     
  22. Dec 1, 2018 #1162
    upload_2018-12-1_15-45-12.png
    Little bit of everything.
     
  23. Dec 1, 2018 #1163

    acxenithzz

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    Patina starting to develop on my Gengetsu 240mm W2 in the first couple of weeks

    IMG_20181124_103432.jpg
     
  24. Dec 2, 2018 #1164

    Kyon

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    What a beauty! ;)
     
  25. Dec 2, 2018 #1165

    Anton

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    Mizuno honyaki and Gesshin ittetsu honyaki suji

    IMG_2929.jpg
     
  26. Dec 4, 2018 #1166

    Viggetorr

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    That's a cool profile, some kind of nakiri/cleaver mix?
     
  27. Dec 5, 2018 #1167

    akafat

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    I would say it's a mini cleaver, good knife for small jobs.
     
  28. Dec 5, 2018 #1168

    Nomsdotcom

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    IMG_0156.jpg

    Little pocket knife patina
     
  29. Dec 10, 2018 #1169

    Kyon

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    IMG_20181210_142632.jpg
    After cutting quite a few onions with my wakui petty ;)
     
  30. Dec 12, 2018 #1170

    faverodefavero

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    Some 240mm Workhorse Kato Patina after months of use (I keep it clean while working with a wet cloth which I wipe the knife with every minute while cooking, otherwise patina would be waaaay stronger. I have this healthy habit of always wiping any carbon knife with a wet cloth every half a produce I chop/cut/slice trough, takes about 2~5 seconds and keeps my knives polish new for the longest).

    28D5A06C-9A7B-47FD-B89D-4F2CD7894A41.jpeg 937815B8-4EE9-4CB1-8DD0-C308720D5564.jpeg
     

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