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

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

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  1. Dec 12, 2018 #1171

    faverodefavero

    faverodefavero

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    DE167AE2-202B-43BF-8308-9BAF50BBFBF5.jpeg 215E4AAF-D926-4C87-A297-9A56E571E955.jpeg C2371D45-1CFB-40EF-A0B3-515DA34BAF95.jpeg 51538503-631E-4DDA-8E65-A27741791298.jpeg E0ED6CE3-CF97-4071-8C48-91E105CC46D1.jpeg 33756E81-3729-4272-B14D-93A28570212E.jpeg
     
  2. Dec 13, 2018 #1172

    Stx00lax

    Stx00lax

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    Mazaki and Toyama gettin’ work
    E8EA43FE-B345-4DC2-A054-368535C527A8.jpeg 58B1FFF2-17BB-43DB-B2C7-39860C817043.jpeg
     
  3. Dec 13, 2018 #1173

    Colonel Mustard

    Colonel Mustard

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    Nice!! My Mazaki is starting to build a pretty patina as well after just a week of use. Especially since I cut some cooked chicken breast with it.
     
  4. Dec 13, 2018 #1174

    Hanmak17

    Hanmak17

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  5. Dec 13, 2018 #1175

    Barmoley

    Barmoley

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    Very cool knives. Hanmak, tell us more about that catcheside. Specs, when you got it, etc
     
  6. Dec 13, 2018 #1176

    Hanmak17

    Hanmak17

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    Here are Will's comments:

    http://www.catchesidecutlery.com/st...nyaki_sc125_Gyuto_-_High_grade_Wa_handle.html

    One final larger Gyuto to top off this little run of splendid Honyaki Knives. This knife just sums up what is wonderful about the control of material possible when using forging techniques for the bulk of the drawing of the blade... The knife feels light nimble balanced yet somehow firm with zero flex thank to the softly hollow forged faces keeping thickness in the spine. The break into the convex lower geometry ensures release whilst being thin enough not to wedge in hard food. The perfect all round geometry. The steel is sc125 super clean carbon steel made in small batches by Achim Wirtz, has all the advantages of glass hard white 1 whilst remaining tough on a superfine edge. Hamon really pops on this one , I decided to give this one the full high grade treatment and give it a stabilised Koa handle with a beautiful angled front into the brass front cap, has a brass and blue jean Micarta spacer.

    Knife specs

    Steel sc125
    Blade length 230mm
    Height - 53mm
    Spine thickness entering handle 4.25mm over heel 4mm halfway 2.2 10mm from tip 0.9mm
    Thickness on heel halfway down blade 2.1mm, 5mm behind edge 0.7mm
    Weight - 218g
    Balance just ahead of chill
    Hardness 65/66hrc

    My comments:

    A bit chippy at first. Blade is really hard. Spent some time on the stones and put a less aggressive edge on it. Now it is essentially perfect. Haven't touched any of my other knives in weeks. Have to thank @MastrAndre who finally agreed to sell me the knife. Was apparently one of his favorites.
     
    Last edited: Dec 19, 2018
  7. Dec 13, 2018 #1177

    Barmoley

    Barmoley

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    Beautiful, thanks for sharing.
     
  8. Dec 14, 2018 #1178

    stringer

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    Location:
    Boston, MA
    Watanabe 270 Gyuto
    Ashi Ginga 270 Sujihiki
    Maturi Bros Grinding Service (Possibly a Foster's) Cleaver Rehandle Project

    A couple of months use in pro kitchen. 1 full progression sharpening and due for another.

    IMG_20181209_155809.jpg

    IMG_20181213_171632.jpg IMG_20181213_171622.jpg


    Probably seen some use.

    15447502263909095914370528019002.jpg
     
  9. Dec 17, 2018 #1179

    Gjackson98

    Gjackson98

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    IMG_2606.jpg
    Patina on Hamon
     
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  10. Dec 17, 2018 #1180

    Colonel Mustard

    Colonel Mustard

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    Here is what my Mazaki (new profile bought from JNS in november) after some chicken breast, pork loin and vegetables. The only thing that has me worried is I see a couple of orange spots (see last pic) on the blade and hope it's not rust from letting the knife sit for a while without washing after cutting up the pork loin. Any thoughts?
    P1090503.JPG P1090514.JPG P1090511.JPG P1090490.JPG
     
  11. Dec 17, 2018 #1181

    Colonel Mustard

    Colonel Mustard

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    Edit: It should read: "Here is what my Mazaki looks like..." Icouln't find how to edit the post.
     
  12. Dec 17, 2018 #1182

    HRC_64

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    Possible ot test/remove a small spot with a toothpick + stone slurry if it looks weird
     
  13. Dec 25, 2018 #1183

    alterwisser

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  14. Dec 25, 2018 #1184

    Migraine

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    Phwoooarrr. Yes. Absolutely.
     
  15. Dec 26, 2018 #1185

    Vils

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    Ken Kageura Masakge [​IMG] [​IMG]
     
  16. Dec 26, 2018 #1186

    preizzo

    preizzo

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    Always want it one of these in my collection.
    Beautiful blade
     
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  17. Dec 26, 2018 #1187

    Vils

    Vils

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    Love the knife. And the contrast between the SS tang and the blade patina is wonderful.
     
    preizzo likes this.
  18. Dec 27, 2018 #1188

    Tim Rowland

    Tim Rowland

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  19. Dec 28, 2018 #1189

    rico

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    Masamoto KK Kasumi Kamagata Usuba 210mm.jpg
    Masamoto KK Kasumi Kamagata Usuba 210mm when new

    IMG_4894.JPG
    After pickling and many months of use.

    IMG_4948.JPG

    IMG_4956.JPG
    The Masamoto KK Kasumi Kamagata is a very sharp single sided vegetable chopper. The core of the knife is a highly reactive and very hard white steel. There is a stainless wrap that covers about only 1/2 the blade. Thus, A good patina became essential to using this knife on a daily basis. After trying several patina recipes involving mustard, onions, vinegar, and other assorted condiments, I decided to try something a little stronger. The Lime-A-Way method worked great. To create the patina, I clean and polish all parts of the blade. Then heat the knife in the preheated oven at 170*F for about 15 minutes. I then apply the Lime-A-Way liberally on both sides of the blade (pouring it straight from the bottle). I do this over the sink in a well ventilated kitchen to avoid breathing acid fumes. It just takes a few seconds to apply the acid. I let the knife rest for a few minutes then wash up and sharpen as usual. I've never had a rust problem with this knife after using this method.
     
    Last edited: Dec 29, 2018
  20. Jan 1, 2019 #1190

    ChrisL45

    ChrisL45

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    This is my slicer, which was my grandfather's 12" Henckels Chef knife. It had been sharpened by somebody so the bolster hung down below the blade almost 1/2 inch. Had a local shop reshape the bolster and fix a few other issues so I could use it. No idea what the steel is, but here you go. I was told it was pre-WW2, but have no way to verify that info. This is after slicing bacon, I cured and smoked. IMG_20190101_143020.jpg IMG_20190101_143418.jpg
     
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  21. Jan 5, 2019 #1191

    MartinT

    MartinT

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  22. Jan 5, 2019 #1192

    Arve Grinden

    Arve Grinden

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    Shig sujihiki after slicing up some duck breasts.
    69056829-7889-4CA3-B835-EC9311DF5BA2.jpeg
     
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  23. Jan 5, 2019 #1193

    preizzo

    preizzo

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    Few knives with nice patina..
    Aogami, bulat, sc125, w 2,damascus DSC_0840.jpeg DSC_0839.jpeg
     
  24. Jan 5, 2019 #1194

    Dave Kinogie

    Dave Kinogie

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    What is this?
     
  25. Jan 5, 2019 #1195

    preizzo

    preizzo

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    Halicon forge??
     
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  26. Jan 6, 2019 #1196

    alterwisser

    alterwisser

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    A knife? Lol

    It’s Halcyonforge yeah
     
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  27. Jan 6, 2019 #1197

    mikaelsan

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    There is something really awesome about getting to slice your first warm proteins after resetting the finish on your blade

    [​IMG]
    [​IMG]
     
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  28. Jan 7, 2019 #1198

    Chefgibson

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    Agreed
     
  29. Jan 8, 2019 #1199

    WAVERY

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    01CE98F4-C667-4059-B9B4-3EA51A6D1485.jpeg My first carbon going bluey/grey.
     
    Last edited: Jan 8, 2019
  30. Jan 9, 2019 #1200

    Hermes7792

    Hermes7792

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    Ealy paring knife.

    15n20,1050, and compo de cito meteorite as the steel in the Damascus.

    5 year patina mostly blue on color

    20181210_152149.jpg
     

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