Abso-bloody-lutely awesome!God shed his grace on thee
Abso-bloody-lutely awesome!
What do you think ...
‘Here’s a pic of a knife I just bought. The owner offered to shiny it up. I said “leave it”.
What do you think?
View attachment 65187
beautiful! i fkin LOVE my 270 ks! it'll never leave me. You've also got a pre-laser poop one!Masamoto ks
First real Japanese knife I've had
I just feel the pic doesn’t do justice! Lol
I find garlic gives the Mazaki the best patina so far.View attachment 67711
Konosuke MM 240 after a little use, hot protein and veg prep.
View attachment 67712
Mazaki 210 similar use.
Careful photography but no post-production!!
Hey everybody, I'm new here so I hope this is the correct place to post. (If it's not, could someone please redirect me?)
I just bought my first Japanese knife, a Shinko Seilan ironclad AS 210 gyuto by Shiro Kamo. I look forward to sharpening and maintaining my knife, but I don't know everything I would like to about patina and so I have a few questions. Note that I'd rather have a natural look than an obviously purposeful colouration and I care way more about the steel's health than getting a snazzy appearance quickly:
1. Is it wise to force a patina at all? If so, when?
2. How much patina is healthy for the steel and what unhealthy signs should I look out for?
3. Using the knife daily, do I need to use a coating such as oil or wax to store the knife?
4. If there is anything else I should be aware of please share your input on it.
Thanks for all of your input, everyone!
Hey everybody, I'm new here so I hope this is the correct place to post. (If it's not, could someone please redirect me?)
I just bought my first Japanese knife, a Shinko Seilan ironclad AS 210 gyuto by Shiro Kamo. I look forward to sharpening and maintaining my knife, but I don't know everything I would like to about patina and so I have a few questions. Note that I'd rather have a natural look than an obviously purposeful colouration and I care way more about the steel's health than getting a snazzy appearance quickly:
1. Is it wise to force a patina at all? If so, when?
2. How much patina is healthy for the steel and what unhealthy signs should I look out for?
3. Using the knife daily, do I need to use a coating such as oil or wax to store the knife?
4. If there is anything else I should be aware of please share your input on it.
Thanks for all of your input, everyone!
Thanks a lot! I'm happy to hear this; I was thinking with reasonable care, things won't go wonky.Forcing a patina is up to you. Personally, I don’t like the look and don’t think it’s necessary. I like to cut some hot chicken or beef to get a good start on a blue patina then let things develop on their own. If you’re using it daily (and cleaning/drying shortly after use) I wouldn’t worry about coating it in anything unless you live somewhere crazy humid.
Awesome! I'll check it out!For perspective and reference, see My favorite color is USED .......the unvarnished patina thread!
Photos by @stringer and comments by @panda made me crave for a thread for photos of knives in action - heavily used carbon blades with patina (not necessarily blue and pretty but more .... like Pizza?! spotty, orange, red, black and whatever), scratches and wear. Show me your blades, unvarnished, gross and ugly!
https://www.kitchenknifeforums.com/index.php?posts/629011/
Happy new year!
I’m a huge fan of what I’m seeing coming out of Black Lotus, I own two myself, they are all so different. That patina and blade have a serious wow factor for me!
Hey everybody, I'm new here so I hope this is the correct place to post. (If it's not, could someone please redirect me?)
I just bought my first Japanese knife, a Shinko Seilan ironclad AS 210 gyuto by Shiro Kamo. I look forward to sharpening and maintaining my knife, but I don't know everything I would like to about patina and so I have a few questions. Note that I'd rather have a natural look than an obviously purposeful colouration and I care way more about the steel's health than getting a snazzy appearance quickly:
1. Is it wise to force a patina at all? If so, when?
2. How much patina is healthy for the steel and what unhealthy signs should I look out for?
3. Using the knife daily, do I need to use a coating such as oil or wax to store the knife?
4. If there is anything else I should be aware of please share your input on it.
Thanks for all of your input, everyone!
Enter your email address to join: