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

[ashy2classy]

My Toyama 210mm gyuto...

 

[HRC_64]

be careful !!! When its super-humid, fingerprint-oil (pinch grip) may trap a bit
of humidity under it, so if you don't get it off right away,
the patina can change from stable to unstable oxidation.
Ask me how I know

 

[panda]

brooksie, can you tell us more about the ashi honyaki?

 

[Anton]

an exercise on patina and different steels, mostly pork loin and onions

Love the variation of blue on each steel

Mizuno honyaki white 2
CJA honyaki
And Rader W2 differently hardened so I guess it’s a version of “honyaki”...

No filter

 

[V1P]

Anton, very cool knives and patina.

 

[Barmoley]

This is kind of cool I think.....

 

[ashy2classy]

This is kind of cool I think.....

That didn't take long. How do you like it?

 

[Barmoley]

This is not forged geometry I am waiting on from Will, still waiting on that one. I’ve had this one for a bit. It is O1 workhorse convex type grind, 4mm spine at the heel, 232x48mm blade. I like it very much, it feels very powerful.

 

[Billy02]

i tried reloading many time but unfortunately i am unable to see any pictures.

 

[ashy2classy]

Marko 52100...

 

[Barmoley]

Cool looking Marko, patina on 52100 looks great too.

 

[brooksie967]

brooksie, can you tell us more about the ashi honyaki?

Sure, what would you like to know about it? I've got lots of pics of different polishes i've done on imgur as well if you'd like.

 

[panda]

Specs, how it cuts, and what made you choose that one over others?

 

[brooksie967]

Specs, how it cuts, and what made you choose that one over others?

I don't have the exact specs with me (at work and can't find the info on it) but I seem to recall it's 305mm long, 55mm tall. Heel and middle of the blade are perfection. Tips is slightly thick for things like slicing onions but still does a good job; just not perfect. Handle is coke bottle ebony (Ashi standard) with nickel silver bolster.

Again, if i recall it's like 3mm on the spine above the heel which is thicker than my 270 for sure and not inline with what he made for konosuke but wasn't uncommon for what he did for other stores or his own brand. Distal taper is pretty good, hardness is very nice and it's some of the easiest steel for sharpening. At 1k the steel is very very toothy and probably my sharpest knife at this level. I typically push them higher than that but really like it for certain tasks.

It's a fantastic all around knife with surprisingly good food release, amazing in hand feel, perfect balance, just pure love.

I bought it on a whim and just fell in love with it. Not sure if i can add anything to that (again writing at work) but hope that helps you understand my love with it.

 

[Wdestate]

Watermelon patina on a giant w2 honyaki

 

[Jon-cal]

Watermelon patina on a giant w2 honyaki
View attachment 41842 View attachment 41841

Wow, that’s some intense color. I didn’t know watermelon would do that. Will have to give it a try. Looking good!

 

[YG420]

Yea watermelon turned an old kato I had to a nice shade of blue

 

[Wdestate]

Wow, that’s some intense color. I didn’t know watermelon would do that. Will have to give it a try. Looking good!

I didn’t either ha, I rarely take pictures of patina but this one was such a clean blue I had to.

 

[slengteng]

Onion @ Tsubaya Tanaka Blue #1

 

[capslockpirate]

New bloodroot after one onion and two fennel bulbs

 

[Jon-cal]

I didn’t either ha, I rarely take pictures of patina but this one was such a clean blue I had to.

How many watermelons did you cut, or how long did it sit on the blade? I tried a watermelon today and didn’t get anything

 

[Wdestate]

How many watermelons did you cut, or how long did it sit on the blade? I tried a watermelon today and didn’t get anything

4-5 melons into cubes for an appetizer, don’t know how long it was sitting on it but let’s say 30-45 min?

 

[cleaverpix]

an exercise on patina and different steels, mostly pork loin and onions

Love the variation of blue on each steel

Mizuno honyaki white 2
CJA honyaki
And Rader W2 differently hardened so I guess it’s a version of “honyaki”...

View attachment 41691View attachment 41692View attachment 41693

No filter

love love these ones, more so the fact that they are used for what they are intended for!

 

[panda]

Anton actually cuts stuff with his collectibles. Instead of fussing over hamon visibility and clouds and Damascus contrast.

 

[ashy2classy]

Anton actually cuts stuff with his collectibles. Instead of fussing over hamon visibility and clouds and Damascus contrast.

I don't get people that have drawer queens. You buy the knife to use, not to look at. ***?!?

 

[geoff_nocon]

Hiromoto honyaki gyuto after slicing some pork and dicing some onion and tomatos. I like how the patina brings out the banding

 

[KeithR]

First task for the new konosuke Fuji kiritsuke gyuto was to slice 120 pieces of snapper for bites

 

[lemeneid]

Thinned and removed the ku finish on my Mazaki, so what better way to patina it than with some steak

 

[dwalker]

 

[Theunincrediblehaq]

Thinned and removed the ku finish on my Mazaki, so what better way to patina it than with some steak

Woooooow I wish I could get a pretty patina like that on my Mazaki