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

[Mytola]

FRKZ White #2 210mm K-tip petty

Patina after cutting a bit of medium raw beef. It's really reactive and I'm almost in love with it. Low blade height and good length, it's so nice to cut both raw and cooked meats with!

 

[Martyfish]

 

[TheDza]

My new Jiro w1 after one match with pork tenderloin

 

[Adrian Moreno]

Chicken —> Kiwi —> Mango = Rainbow Patina on Shi.han 52100


View attachment 238447
View attachment 238449

was the chicken raw or cooked ? the blue looks great and i am getting inspired to do a blue patina now.

 

[myguidingmoonlight]

was the chicken raw or cooked ? the blue looks great and i am getting inspired to do a blue patina now.

Cooked chicken. Raw chicken doesn't really give patina in my experience. The heat from the hot meat accelerates the patina process.

But most of the deepest purples and blues comes from the mangoes.

 

[ehhh]

After slicing up a ribeye steak.

 

[itzjustchris1]

Hatsukokoro Komorebi B1 Dam finally used it for father’s day at work last night. I like how this knife performs and I might just get the Kiritsuke version too.

 

[uniliang]

Beefy Shig Yo Gyuto 180mm

 

[YannR]

Hitohira Gorobei Rikichi B#2
Not many talks about it but what a nice performer

 

[BillHanna]

 

[Krouton]

After cutting one onion and washing with hot water on my practice/project Zakuri

 

[robzilla]

My "semi-lapsed-kurouchi" Zakuri, after one hour in hot diluted espresso.

 

[karloevaristo]

 

[labor of love]

Is this even your knife?

 

[Corradobrit1]

Is this even your knife?

That would be a hard no
https://www.kitchenknifeforums.com/...-blue-a-patina-thread.299/page-70#post-872910

This is more his style

 

[esoo]

Well he's banned now.

 

[mockit]

The9 x Blue

 

[Rob McKenna]

Blues from dinner last week. Ittetsu Honyaki 240.

 

[harken]

Hot pork chop patina to break in the new Metal Flow

 

[user 16756]

This Heiji is still a huge pain in my ass and needs considerably more time on coarse stones but Ive been putting quick finishes on it to use it as a daily driver. It does take a screaming edge though, no denying that, and this is after dicing one apple and then later a single onion.

 

[enrico]

Sasaoka Funayuki

 

[Grit]

When the wife cuts hot protein, then leave it lying in the juices……but the patina actually looks pretty good when I find it a couple of minutes later

 

[SwampDonkey]

Wat pro starting to come along. I love aogami

 

[Naftoor]

Milan petty. Nice functional piece, and nicely reactive with garlic and rotisserie chicken

 

[itzjustchris1]

Blessed the Yoake Migaki right away at work tonight.

 

[BrunofromBrazil]

A bit of the patina I’m trying to build!

 

[KasumiJLA]

Blues from dinner last week. Ittetsu Honyaki 240.

View attachment 250493
View attachment 250492

That second picture is really gorgeous!

 

[Uncle Danny]

 

[NickMinton]

HVB patina starting to come through

 

[itzjustchris1]

Before Onion Slaying…

After Onion Slaying…