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

[XooMG]

This side doesn't have the green but still a nice range of colour.

 

[Barmoley]

That looks so cool. How are you liking 1.2562 so far?

 

[Migraine]

Nothing like as dramatic as most in here (although the colours - blues especially - do pop more IRL so probably in part down to phone camera fail) but here's how my Prendergast is looking.

And the old first-time-carbon classic question - the exposed aogami super at the edge seems prone to taking this browny colour; patina or rust?

It feels smooth.

 

[XooMG]

That looks so cool. How are you liking 1.2562 so far?

I don't think I use knives in a way that reveals edge longevity well enough to draw out useful comparisons, but it's held up very well so far. I will be touching it up probably sometime next week though it's still functionally sharp.

 

[slobound]

Adding a patina pic of these Kono Fuji’s

 

[Barmoley]

That's some nice looking patina.

 

[slobound]

That's some nice looking patina.

I'm pretty darn happy with it. Most of that patina came from brisket slicing, onions, and a rib roast.

 

[Ryndunk]

Turkey patina!

 

[krx927]

Turkey patina!
View attachment 44992

What are you doing cutting turkey with a deba

 

[Ryndunk]

Lol! It's just a a big honesuki! Right?

 

[bugbear]

People trying to speed/force patina might be interested in this, from the home engineering/gunsmith nexus

"Rust Blueing"

https://en.wikipedia.org/wiki/Bluing_(steel)#Rust_bluing


BugBear

 

[krx927]

What are you doing cutting turkey with a deba

Not from that angle...

 

[Kyon]

And the old first-time-carbon classic question - the exposed aogami super at the edge seems prone to taking this browny colour; patina or rust?

actual rust looks more spotty i think, my shibata as also took a kind of brownish color - don't think its rust but maybe someone more experienced can elaborate..

my staub cocotte took an interesting patina yesterday after cooking..

 

[akafat]

Patina shows up after dicing some chilli

 

[slobound]

Ha! I never thought chili’s would cause a patina. Cool!!!

 

[akafat]

Ha! I never thought chili’s would cause a patina. Cool!!!

The patina was taken off before I cut the chilli. Guess it's because I stir fried the chilli before cutting and chilli oil came off and react with the steel.

 

[slobound]

The patina was taken off before I cut the chilli. Guess it's because I stir fried the chilli before cutting and chilli oil came off and react with the steel.

Ah, I can see that happening then. Still cool that you were able to get a patina from chili's.

 

[Greenbean1224]

Tanaka 240

 

[slobound]

Tanaka 240

The Tanaka was my second J knife and now that I have many more, it’s still one of my favorites!

 

[Greenbean1224]

I have a lot more higher end knives. But this one is my everyday knife. It’s just amazing

 

[Xenif]

Tanaka KU 240 after a lot of pork belly

 

[ecchef]

Little bit of everything.

 

[acxenithzz]

Patina starting to develop on my Gengetsu 240mm W2 in the first couple of weeks

 

[Kyon]

Patina starting to develop on my Gengetsu 240mm W2 in the first couple of weeks

View attachment 45414

What a beauty!

 

[Anton]

Mizuno honyaki and Gesshin ittetsu honyaki suji

 

[Viggetorr]

Patina shows up after dicing some chilli

That's a cool profile, some kind of nakiri/cleaver mix?

 

[akafat]

That's a cool profile, some kind of nakiri/cleaver mix?

I would say it's a mini cleaver, good knife for small jobs.

 

[Nomsdotcom]

Little pocket knife patina

 

[Kyon]

After cutting quite a few onions with my wakui petty

 

[faverodefavero]

Some 240mm Workhorse Kato Patina after months of use (I keep it clean while working with a wet cloth which I wipe the knife with every minute while cooking, otherwise patina would be waaaay stronger. I have this healthy habit of always wiping any carbon knife with a wet cloth every half a produce I chop/cut/slice trough, takes about 2~5 seconds and keeps my knives polish new for the longest).