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Discussion in 'The Kitchen Knife' started by Jim, Mar 9, 2011.
All of mine look dirty af
Please, present them. There’s a dedicated thread waiting for your contribution.
First Blood on Shig.KU:
Patina on TF maboroshi after 1week of abuse
Freshly polished Dalman Honyaki vs flank steak
Correct thread now!
Mystery yanagiba. The blue shines through despite the bad lighting.
Half the fun of polishing a knife is putting a patina back on it!
Better pics in daylight
Earlier last week I modified the tang on my Mazaki 240 to fit this sweet little sycamore piece. Fit is wonderful now. Really nice patinas after a couple shifts in the roll.
munetoshi petty after 1 day. Gotta leave the kitchen and get some light next time.
Patina after one dinner and an onion and a carrot (both not eaten) stress relieve chopping. Basically, I just fine diced them to force patina on it.
I’ve used this Catcheside for long enough that my pinch grip is outlined by patina. Most of the blade is fairly mottled grey, but there’s some blue peeking out, especially near the edge.
Yo Shig suji taking a crazy patina
Pictures in natural light
yooooo nice knife for that handle!
Very nice! How long is it? 300?
Yes 307x39m blade
225mm Kochi V2
My new HSC3 laser in 26c3 (spicy white), and a thick blanket of new fallen snow.
Interesting geometry... why is the primary bevel so prominent? Did you thin the beast? Or did you paint/remove the patina to create a sharp shinogi line?
Errre, the steak is only so thick. Nothing to do with the geometry of the knife, all about the geometry of the steak
No wide bevel here
The slicing motion must have been interesting to watch!
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