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

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

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  1. Apr 4, 2019 #1261

    daizee

    daizee

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    This is a great thread!
    Here's an early paring knife that I made for my cousin in ~2011-2012 or so. A2 after 6 months in her Virginia kitchen. It started out with a 1000x hand-polished finish :eek::

    [​IMG]
     
  2. Apr 4, 2019 #1262

    Migraine

    Migraine

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  3. Apr 4, 2019 #1263

    frank358fr

    frank358fr

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    I love the look
     
  4. Apr 6, 2019 #1264

    Dave Kinogie

    Dave Kinogie

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  5. Apr 6, 2019 #1265

    lemeneid

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    Toyama 240mm Honyaki after a 15min salsa prep.
    30B90EDA-9049-4CC6-A970-7B752584FC5A.jpeg 47A05540-310C-4A38-AB13-02FFC93E728D.jpeg
     
  6. Apr 6, 2019 #1266

    MrHiggins

    MrHiggins

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    It's a wrought iron clad white 2. Really a spectacular knife (and I don't say that about all my new knife purchases - this one is special).
     
  7. Apr 6, 2019 #1267

    Dave Kinogie

    Dave Kinogie

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    I've been thinking about copping a Shihan for awhile now, leaning towards the 52100 line, yours is really nice though.

    What blade length is yours?
     
  8. Apr 8, 2019 #1268

    frank358fr

    frank358fr

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    Very nice Knife. Wow
     
  9. Apr 8, 2019 #1269

    frank358fr

    frank358fr

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    There is some great knives
     
  10. Apr 14, 2019 #1270

    hennyville

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    IMG_3245.jpg
    270 AS san mai vs 1 steak
     
  11. Apr 17, 2019 #1271

    pd7077

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    Tsukasa vs prime rib
    [​IMG]
     
  12. Apr 17, 2019 #1272

    Jon-cal

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    Always nice to see knives like that being used! Gorgeous stuff
     
  13. Apr 17, 2019 #1273

    dwalker

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    Shigahiro 20190412_160820.jpeg
     
  14. Apr 18, 2019 #1274

    Gjackson98

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  15. Apr 19, 2019 #1275

    captaincaed

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    This baby is just getting good. The patina really helps with food release. I like it shiny but damn, it cuts now 65E22800-2789-4374-A769-8A30D9895B39.jpeg
     
  16. Apr 23, 2019 #1276

    charlesquik

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    what knife is this?
     
  17. Apr 24, 2019 #1277

    changy915

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    Nice!
     
  18. Apr 25, 2019 #1278

    captaincaed

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    Ikeda wh3. Took some getting used to but it's growing in me in a serious way
     
  19. Apr 30, 2019 #1279

    Carl Kotte

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    Old Masamoto 270 mm with western handle. Just started working on the patina. IMG_1815.jpg
     
  20. May 4, 2019 #1280

    dsk

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    Just got my Wakui 210mm today. I'm impatient and want it to have a base protection so I applied mustard. First carbon knife so this should be interesting.

    20190504_145131.jpg
     
    Last edited: May 5, 2019
  21. May 5, 2019 #1281

    Carl Kotte

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    Did you apply it to the whole blade or just the bevel? It appears from the picture that only the cutting area had a reaction.
     
  22. May 5, 2019 #1282

    parbaked

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    The Wakui cladding is stainless...
     
  23. May 6, 2019 #1283

    Carl Kotte

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    Thanks, that answers that!
     
  24. May 6, 2019 #1284

    Carl Kotte

    Carl Kotte

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    May I ask: is it common (or recommended) praxis to force patina on the bevel? I kind of thought that that area took care of itself after some light protein cutting.
     
  25. May 9, 2019 #1285

    dsk

    dsk

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    Many prefer to let it develop naturally. I wanted to force it just to get some early protection. If (when) I pick up a full carbon knife in the future I'll do it naturally.
     
  26. May 9, 2019 #1286

    Carl Kotte

    Carl Kotte

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    Cool, thx!
     
  27. May 10, 2019 #1287

    dmonterisi

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  28. May 10, 2019 #1288

    Andrew

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    That’s hot
     
  29. May 26, 2019 at 12:58 PM #1289

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