Discussion in 'The Kitchen Knife' started by Jim, Mar 9, 2011.
Nice axes though knife is nice too
True, looks like there are some Gibson LPs there (among other things).
Haha thanks @RDalman.
@Carl Kotte good eyes
The thing is my eyes are not good but those LPs may have communicated with me in some other way...
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
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...
Thank you! Should I oil it?
I say take pictures before AND after, oil normally subdues the patina but it can have a cool effect...
Tell us what happens! ;-)
Patina after a month or so of pro kitchen use.
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
Cool! Now that I think of it...... I’m more of the whatever happens-happens approach to patina....
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)...
^ Great pics. What knife is that?
Looks like a Mazaki from CC, no?
Correct, 250 Mazaki from CC.
Looks really nice.
The CC Mazaki do patina well, and quick
Sakai Yusuke by vlasena posted Sep 8, 2019 at 4:34 PM
Sakai Yusuke White#2
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.
Watanabe, day 1.
Damn, did you kill someone with that?????
@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!
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.
Wrong thread and you know it!
Looks great! What brand/maker is it?
Haha I knew you would say that. OK. You get the duck breast patina after today
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.
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