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

[RDalman]

Not sure if this belongs here or @Carl Kotte's disgusting patina thread tbh

180mm Special Watanabe White 2 iron-clad nakiri

Nice axes though knife is nice too

 

[Carl Kotte]

Nice axes though knife is nice too

True, looks like there are some Gibson LPs there (among other things). [emoji41][emoji380]

 

[CiderBear]

Haha thanks @RDalman.
@Carl Kotte good eyes

 

[Carl Kotte]

Haha thanks @RDalman.
@Carl Kotte good eyes

The thing is my eyes are not good [emoji849] but those LPs may have communicated with me in some other way...

 

[CiderBear]

Does anyone have tips on lighting to best take pictures of patina? My Kochi has built up a beautiful purple patina, but I can't seem to capture it well on camera

 

[Customfan]

Try low light like at dawn/dusk and different angles.... try some filters just for fun!

Also if it is oiled or not makes a difference in how they protograph...

Good luck!

 

[CiderBear]

Try low light like at dawn/dusk and different angles.... try some filters just for fun!

Also if it is oiled or not makes a difference in how they protograph...

Good luck!

Thank you! Should I oil it?

 

[Customfan]

I say take pictures before AND after, oil normally subdues the patina but it can have a cool effect...

Tell us what happens! ;-)

 

[Illyria]

Patina after a month or so of pro kitchen use.

 

[Customfan]

FU-JI-TI-NA! ;-)

 

[drsmp]

Tried building an attractive patina multiple times on the AS edge of this Kurosaki Gyuto. Always turned out blotchy/spotty and unattractive. After seeing some posts on a forced patina with coffee, I gave the blade about a six hour soak in strong brewed room temp coffee. Pretty happy with the results

 

[Customfan]

Cool! Now that I think of it...... I’m more of the whatever happens-happens approach to patina....

;-)

 

[thirsty0ne]

My wife chooses the patina here (on the knives she is using, and she is not using the ones I was hoping she would, haha)...

 

[daddy yo yo]

 

[Chuckles]

^ Great pics. What knife is that?

 

[ian]

Looks like a Mazaki from CC, no?

 

[daddy yo yo]

Correct, 250 Mazaki from CC.

 

[Chuckles]

Looks really nice.

 

[crrl]

The CC Mazaki do patina well, and quick

 

[vlasena]

View media item 31456Sakai Yusuke White#2

 

[Barmoley]

 

[inferno]

Patina after a month or so of pro kitchen use. View attachment 60017

is this a zebrano handle?

reason i'm asking is that i bought 2 pieces of zebrano last year and they did not have this contrast at all. i got completely bland crap.

 

[CiderBear]

Watanabe, day 1.

 

[daveb]

Damn, did you kill someone with that?????

 

[CiderBear]

@daveb I'd tell you but then I'll have to kill you

I just cut up a small steak and ran a piece across the knife and left it there for a while the part that actually cut up the steak looks the nicest though, the rest is just messy. Fear not, I shall cook more meats this weekend to rectify it!

 

[minibatataman]

Very old gyuto that @Matus was kind enough to help me restore (i.e. did 99% of the work)
It went through 5kgs of raw steak for tartare purposes. Pics are very accurate if not that nice.

 

[Carl Kotte]

Watanabe, day 1.

Wrong thread and you know it! [emoji12]

 

[Carl Kotte]

View attachment 61088 View attachment 61089

Very old gyuto that @Matus was kind enough to help me restore (i.e. did 99% of the work)
It went through 5kgs of raw steak for tartare purposes. Pics are very accurate if not that nice.

Looks great! What brand/maker is it?

 

[CiderBear]

Wrong thread and you know it! [emoji12]

Haha I knew you would say that. OK. You get the duck breast patina after today

 

[minibatataman]

Looks great! What brand/maker is it?

Gen Kinkichi Yagi Houchouten. It's a knife shop that carries its own brand in Kyoto.
This is what the knife looked like when I got it.