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

I liked it better that way!
Now, what store carrying its own brand would ever send a knife like that?

 

Oh no haha I found this info digging up afterwards. I bought this off of eBay for like 5 euros. It's now my favorite knife and the one I use the most at work.

 

I love those histories: when good knives are bought in terrible condition for virtually no money at all, and then brought back to life. My dearest category of knives.

 

Ikazuchi 240mm (Sorry for the poor quality capture. There's lots of lovely blue/red/purple)

 

Blade made by myself, Shihan made the handle.

 

Weird patina. Did you do that with mustard? I've never been able to get that shade of green.

 

Apple sauce!

 

Morihei Hisamoto W#1 (TF) with unique soft iron cladding. Patina after a couple of dinner preps

 

This has become one of my faves

 

forced hot vinegar patina on a Arthur Lapostat Knife, wanted to make hamon stunning ad i'm happy with it

 

That is beautiful!

 

@MarkC here ya go




Another Morihei Hisamoto W1. After some duck breast, steak, and a couple oranges

 

I see your 210 and raise you 240. Mostly onions, potato and oranges

 

Ikeda blue 1 honyaki after a couple months of use. It looks like a murder weapon at a surf's house.

 

Shiro Kamo Blue #2 135mm utility knife.





Garlic + onions + double smoked bacon. Repeat.

 

Marko Workhorse Suji after turning a few pounds of prime rib into burgers

 

Masakage Shimo nakiri after Susan ordered an onion soup.



Damnit Susan we are out of onions.

 

First Western-style on the whole dang page. I really need to get myself a wa-gyuto if I'm going to fit in around here...

 

hi! This is my shirogami steel knife with iron clad. Before this prep was without this two orange spot.
Is this rust or patina?
I cut only a red chili pepper and a couple of onions... it’s smooth I can’t feel it with the fingers

 

That's patina. Same thing happened to me this morning on shirogami #2 after cutting a red onion. Cut up some more white or yellow onions and watch the blues pop.

 

thanks, the onions cut were yellow. Next time I’ll cut more and see. it was so fast because I think last time I removed some spot of rust with the eraser and there the steel was cleaner than the Kasumi finish. Is it possible? I know I messed up the finish but it’s a tool and I prefer an uneven finish over a rusted knife.
This is my first with iron clad and I’m a newbie

 

I think patina color depends on the iron cladding too. I tried cutting a bunch of proteins with one knife, hoping to get a blue patina but it kept turning out purple/ orange. On another I cut lots of onions straight off the bat and it keeps getting bluer and nicer.

Question: does different kasumi finish (therefore, the stone used to create said finish) affect how a knife would patina?

 

Garlic can give a reddish/orange (sort of blood like, even) color on some steels. I'd say finish would affect speed of patina, not so much the color. I've never done any side by side comparison though.

 

Ever wonder why most iron clad nakiris you can buy have a KU finish? This is why



@Carl Kotte I know what you're gonna say, and no

 

This is called the Rectangular Brutality.

 

@CiderBear No, I won’t say it: doing so would be so August/September 2019. We’ve moved past that now! Catch up!

 

Hinoura shirogami 2.
Can't see too much in this photo but the cladding is taking on a blue tint as well that's pretty neat

 

Shigeki Tanaka vs mise en place