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

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

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  1. Feb 14, 2020 #1471

    valgard

    valgard

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  2. Feb 14, 2020 #1472

    IsoJ

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    Blueish Dalman after few kilos of chicken

    IMG_20191122_120314.jpg
     
  3. Feb 14, 2020 #1473

    Colonel Mustard

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    Raw or cooked? (Just curious)
     
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  4. Feb 14, 2020 #1474

    IsoJ

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    Cooked
     
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  5. Feb 15, 2020 #1475

    drsmp

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  6. Feb 16, 2020 #1476

    ma_sha1

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    Got blue?

    [​IMG]
     
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  7. Feb 18, 2020 #1477

    Brian Weekley

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    A star is born!

    Check this out ... the first pic is my relatively new reactive blade Bloodroot. The second pic is after chopping a few vege’s for Carnitas. What do we see ... the birth of baby patina!

    Life is good!

    9084CAA6-49F0-4EFA-8DAC-368CE9C95C0B.jpeg 8E3C40EF-7546-4B6C-8A76-8F7704857E23.jpeg
     
    Last edited: Feb 18, 2020
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  8. Feb 21, 2020 #1478

    soigne_west

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    Dalman honyaki after some tri tip
     

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  9. Feb 21, 2020 #1479

    Michi

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    We now need to have a discussion as to whether the orange bits are rust… :)
     
  10. Feb 21, 2020 #1480

    soigne_west

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    Yeah i think it’s rust starting to form. But it was a clean blade 15 minutes ago...
     
  11. Feb 22, 2020 #1481

    TSF415

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    I get a lot of orange patina when I cut Brussels sprouts.
     
  12. Feb 22, 2020 #1482

    M1k3

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    That spot on the tip!
     
  13. Feb 22, 2020 #1483

    valgard

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    Some more blues IMG_20200221_140208-01.jpeg IMG_20200221_140450.jpeg
     
  14. Feb 22, 2020 #1484

    Brian Weekley

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    Normally I just get a little gas .... I haven’t checked for an orange patina.
     
  15. Feb 22, 2020 #1485

    TSF415

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    :LOL:
     
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  16. Feb 22, 2020 #1486

    Brian Weekley

    Brian Weekley

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    ... I still can’t stop laughing!
     
    Last edited: Feb 22, 2020
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  17. Feb 24, 2020 #1487

    TSF415

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    HVB. When I first got this knife i thought it was gorgeous and quite a monster. Cut a few onions and put it away. Didn’t quite jive with me. Pulled it out yesterday to cut 12qts of veg for minestrone and man did I just fall in love with this knife. 47ACD2C6-BDEC-4A51-A84B-D0025CE94D14.jpeg AA53EF3D-7525-47D3-A013-A7331B8AC98C.jpeg
     
  18. Feb 24, 2020 #1488

    soigne_west

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    ive been thinking about getting one of these. what do you think changed your mind from the initial few uses? Also what’s the length and height on this bad boy?
     
  19. Feb 25, 2020 #1489

    TSF415

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    It’s 272mm and 54.5mm tall. It was a slight impulse buy. I’ve wanted to check out his work and his tansu brand knives were more than I wanted to spend. This was a knife I didn’t necessarily have my eyes on so I wasn’t lusting over it. I tested on a few things and it was super thin behind the edge and moved through product great but it didn’t blow me away.

    Than I pulled it out yesterday and used it to small dice a ton of veggie and it’s truly a workhorse. Onions, carrots, potatoes, zucchini, squash... they were all the same. From one product to the next it just blew thru them all. I was using a non ideal extremely tight cutting space. The tip really shined with its profile. Overall The knife was extremely comfortable to use. Might sound stupid but the spine was so perfectly rounded. Edge held up extremely well too.
     
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  20. Feb 25, 2020 #1490

    Barmoley

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    Mert knows how to make knives. His HVB line is a bargain.
     
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  21. Feb 29, 2020 #1491

    Briochy

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    Maz Dammy takes kinda purplish blue from 6 onions I diced yesterday. I was pretty amazed at the colour. Normally I would expect a grey-orange patina from onions, but it seems whatever you cut with it, it just wanna turn blue all the way.
     

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  22. Feb 29, 2020 #1492

    Robert Lavacca

    Robert Lavacca

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    Niceee. I caved and bought a blue 240 from the US k&s site. Will probably sell my white nashiji that I used once since i’m more of a blue fan. Glad maz made some gyutos in blue.
     
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  23. Mar 2, 2020 #1493

    Hamesjo

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  24. Mar 2, 2020 #1494

    Gjackson98

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    Shige 240 kasumi taking on patina
     
  25. Mar 2, 2020 #1495
  26. Mar 2, 2020 #1496

    Xenif

    Xenif

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    Mazaki 180 petty after some salmon and octopus DSC_5394.jpeg
     
  27. Mar 2, 2020 #1497

    swarth

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    Morning light.
    5ED77F9B-73F5-4EDD-9912-AB3F0E1C6388.jpeg
     
    Last edited: Mar 3, 2020
  28. Mar 5, 2020 #1498

    Malcolm Johnson

    Malcolm Johnson

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  29. Mar 5, 2020 #1499

    Gjackson98

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    Thank you! Used it to cut some hot sausages.
     
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  30. Mar 7, 2020 #1500

    Corradobrit1

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    Black and Blue. This iron clad TF takes a patina so well

    [​IMG]
     

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