From newly restored TxK to Patina. 
My favorite color is BLUE!.............A patina thread.
- Thread starter Jim
- Start date
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tostadas
Hobbyist / Craftsman
Dang that's trippy
Love how the patina builds on the polish and cladding on the Milan
tim huang
Well-Known Member
NICE! Thanks for posting!
good start my friend
Marko in A2 - hardly reactive but starting to see some colors
Finally used my Sakai Kikumori Kikuzuki Uzu B1 Dam.
Man, that looks spectacular. The blade, the handle… I’m speechless…
Been playing with my B1’s lately. Now time to put them away. 
Dalman 190 Honyaki
Kato blues (Std 210)
Finally got rid of the gray forced coffee patina from my Masakage Shimo gyuto and got a little bit of color from cutting a roast pork tenderloin...
Corradobrit1
Senior Member
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Morihei never fails to impress. Compared to Mazaki/Kato and Kono FM the iron cladding is very unreactive and just takes on an attractive blue patina.
Finally got a chance to try out the Yamada. The taper and grind on this is my favorite thing ever! At 294g it’s still horizontally slicing onions with ease! Patina is from a nice hangar steak.
Unicorns deserve patina too
Thank you for your service
Non-protein patina on apex ultra
After two meal preps, here are my thoughts on the Joel black lazy twist
1. It's a beast of a knife. At 284g it's my heaviest knife and most workhouse profile
2. Edge out of box was great, no need to strop or put it on stones
3. The polish on the bevel isn't the best (visible scratch patterns) but at this price point, it's an insane value.
4. The core steel and cladding takes on a beautiful patina quickly.
Now onto the performance
1. Raw beef, no problem, clean cuts
2. Onions. Large dice cuts are great but due to its thickness horizontal slices are not good so fine mince cuts are not the best
3. Celery: it cuts
4. Bell pepper: The weight of the knife does all the work and clean cuts. However, it's hard to maneuver the knife when cutting out the core
5. Leeks: This one surprised me how well it did. On some of my knives, the leeks would ride up on the shoulder of the blade and shoot out but I didn't have that on this knife
6. Garlic: fine mince cuts would be a pain in the ass but rough chops with a rocking motion I had no fear.
7. Broccolini: Able to cut through entire bundles with no problem.
8. Baby bok choy: no issue
9. Cooked chicken thighs: So easy due its weight.
Well, that's what I have to say. This thing is a beast and It has a place in my collection.
Shihan a2 after thinning and removing the banded finish. Was hardly reactive at all but is now taking on a nice patina. Seems to be a bit more reactive than other semi stainless I’ve tried but still easy to manage. My most used knife by a long shot!
Work off day. Letting the B1’s breathe…
Beautiful!!!
