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

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Viggetorr

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Question: Let's say that we get a new monosteel carbon and initially only cut hot proteins, mango and other stuff that tends to give a nice blue patina. We do this for a little while, until the blue patina feels fairly stable. We then proceed to cut other vegetables that tend to produce a more greyish patina, onions etc. Will the initial blue patina stand up to the greyer vegtable patina, or will the blue fade over time and turn grey?
 

esoo

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Based upon what I've see the patina will change depending upon what you cut.

I did a hot vinegar treatment on Misono Swedish Carbon, and slowly over time the evenness of that changed as I cut different things with the knife. On my Kono Fuji FM, I got a nice blue patina with cooked beef, but that started to go away as I cut onions and other things.
 

RDalman

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Question: Let's say that we get a new monosteel carbon and initially only cut hot proteins, mango and other stuff that tends to give a nice blue patina. We do this for a little while, until the blue patina feels fairly stable. We then proceed to cut other vegetables that tend to produce a more greyish patina, onions etc. Will the initial blue patina stand up to the greyer vegtable patina, or will the blue fade over time and turn grey?
I agree I don't think it will remain. But you should still get alot of blues in a mixed use. Try it out monday 🤪
 

Kawa

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Shiro Kamo, petty 15cm
Aogami # 2 with iron clad.

I barely cook (the wife does), and the wife wants to have knives she can abuse a bit more. I'm more into sharpening and 'liking knives' then actually using them 😅
I have a Sakai Takayuki Gyuto in AUS-10 which I cherish (gift from my father), but I like the shape of a Japanese style petty (compared to European office knives, which are much smaller in height generally), so I figured that would be my next buy.
This is my first carbon knife.

I started cutting some tomatoes and while making all kinds of pictures and movies, the knife already started to get orange stains and spots. We are talking 5 minutes here! I was like 'damn, is this really what I want to get into? Rinsing a knife during prepping?'

Ofcourse it was easily destained at that point. After about 3 dinner preps (10 tomatoes, 5 unions, 2 peppers, cumcumber and springunion) the knife is looking like this:

20200908_173330.jpg


It doesn't always show. Have to look in the right angle. But there is some beautifull blue and purple, mixed with yellowish/brown collours on the iron cladding (absolutuly no rust)

No regrets at all..
 

Runner_up

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Jiro #96. Chicken and veggies for dinner last night. Left arm in a sling, and the main camera on my phone is smashed so I got these using the "selfie" camera. My girlfriend walked by and laughed her ass off when she saw me trying to take these 🤣
 

Chang

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Figured I’d post a link to a vid of the current patina on the new Yanick 242x52 gyuto. After testing it out on day one, it had blues and browns all over with different saturations. So tonight I decided to polish it all off and cut just a steak to see what the results would be. As you can see, absolutely gorgeous! Ugggggh, I’m falling in love with this knife!
 

LucasFur

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for those interested ... a Togashi blue 1 Honyaki. Had a garbage polish ... mixed of 400/1000 stone ... some sand paper. I wanted to have a go on the edge before a full polish. This patina is doing about 2 hrs of Whaling on it for a 25 quart peperonata ... whipe downs only, Sharpened .. then 3 home meals.
 

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