My favorite color is BLUE!.............A patina thread.
- Thread starter Jim
- Start date
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The woman got ahold of my Shindo while I was out of town and used it for pineapple. Cool patina came out of it, looks grey/black like a coffee patina indoors but once the sun hits it there's some fun colors
Removed the stock finish and it's performing much better now, patina from todays lunch
mpier
Senior Member
Bought this knife a couple of years ago but I just couldn’t bring myself to use it, I guess I just wanted to admire it for awhile.
thought it was time to use it, so gave it a quick polish to get rid of the forced pantina
time to cut some beef
FRKZ W2's are extremely underrated, 10/10 would recommend!
Visited some family friends at their remote weekend place, and found a well-used carbon "Old Hickory" from the Ontario Knife Company ("Tru-Edge"!). I really wish I had some whetstones with me, because this thing badly needs a tune-up! But I'm told it's been here for at least 40 years, and clearly it's seen a lot in its time.
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Those are real nice once you thin them out.
The evolution of last weeks patina, after some usage!
how does it cut?
I passed one of those around 2015 as I thought it was too expensive... seller was asking $800 or 900
That memory haunts me every time I see a yo-Shig lol
Is that an Ikeda? Dude knows how to make a profile, look at that...
My shig yo is pretty beefy for the length, had a 180mm yo once before, almost like a petty... Completely different profile.how does it cut?
I passed one of those around 2015 as I thought it was too expensive... seller was asking $800 or 900
That memory haunts me every time I see a yo-Shig lol
Full year of just sitting inside the drawer and I finally get to use this Hatsukokoro Inazuma.
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tostadas
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Love the colors on my halcyon bridge wrought iron
Starting to build a patina on the new Burke.
Went through a ton of veg yesterday for a few meals and man, this carefree patina is something else. Don’t even mind the yellows this round
Flank steak with Isasmedjan.
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Got them Raquin blues.
This is the result after 5 meal prep. Oh man I like that patina!
Curious what you mean by "removed the stock finish." Are you referring to the matte-like finish that it came with? If so, how did you remove it? I recently bought one, but haven't used it yet, and wondering if I should do the same thing. Thanks! Beautiful patina btw.
Bluuuues from tikka masala prep
Uncle Danny
Sorry about that pineapple pizza thing
I normally do a pork/steak patina on new knives but just let this one ride naturally. Very pleased with the color garlic brought out on my Munetoshi nakiri.
A bit of the patina from this few days!
Masakage Kujira 240
Uncle Danny
Sorry about that pineapple pizza thing
My word…
When you keep a knife exclusively for proteins.
