Discussion in 'The Kitchen Knife' started by Jim, Mar 9, 2011.
This side doesn't have the green but still a nice range of colour.
That looks so cool. How are you liking 1.2562 so far?
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?
It feels smooth.
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.
Adding a patina pic of these Kono Fuji’s
That's some nice looking patina.
I'm pretty darn happy with it. Most of that patina came from brisket slicing, onions, and a rib roast.
What are you doing cutting turkey with a deba
Lol! It's just a a big honesuki! Right?
People trying to speed/force patina might be interested in this, from the home engineering/gunsmith nexus
Not from that angle...
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..
my staub cocotte took an interesting patina yesterday after cooking..
Patina shows up after dicing some chilli
Ha! I never thought chili’s would cause a patina. Cool!!!
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.
Ah, I can see that happening then. Still cool that you were able to get a patina from chili's.
The Tanaka was my second J knife and now that I have many more, it’s still one of my favorites!
I have a lot more higher end knives. But this one is my everyday knife. It’s just amazing
Tanaka KU 240 after a lot of pork belly
Little bit of everything.
Patina starting to develop on my Gengetsu 240mm W2 in the first couple of weeks
What a beauty!
Mizuno honyaki and Gesshin ittetsu honyaki suji
That's a cool profile, some kind of nakiri/cleaver mix?
I would say it's a mini cleaver, good knife for small jobs.
Little pocket knife patina
After cutting quite a few onions with my wakui petty
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).
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