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

[ian]

Well used, well loved @Kippington honyaki.

 

[Carl Kotte]

@ian That looks great!

 

[ian]

It is great.

 

[tostadas]

Mazaki is getting sort of a backwards patina. I like it.

 

[crocca86]

Jiro 225 some beautiful blues

 

[Viggetorr]

Question: Let's say that we get a new monosteel carbon and initially only cut hot proteins, mango and other stuff that tends to give a nice blue patina. We do this for a little while, until the blue patina feels fairly stable. We then proceed to cut other vegetables that tend to produce a more greyish patina, onions etc. Will the initial blue patina stand up to the greyer vegtable patina, or will the blue fade over time and turn grey?

 

[esoo]

Based upon what I've see the patina will change depending upon what you cut.

I did a hot vinegar treatment on Misono Swedish Carbon, and slowly over time the evenness of that changed as I cut different things with the knife. On my Kono Fuji FM, I got a nice blue patina with cooked beef, but that started to go away as I cut onions and other things.

 

[RDalman]

Question: Let's say that we get a new monosteel carbon and initially only cut hot proteins, mango and other stuff that tends to give a nice blue patina. We do this for a little while, until the blue patina feels fairly stable. We then proceed to cut other vegetables that tend to produce a more greyish patina, onions etc. Will the initial blue patina stand up to the greyer vegtable patina, or will the blue fade over time and turn grey?

I agree I don't think it will remain. But you should still get alot of blues in a mixed use. Try it out monday

 

[Viggetorr]

I agree I don't think it will remain. But you should still get alot of blues in a mixed use. Try it out monday

Haha, you saw right through me! ;D

 

[IsoJ]

Everything goes into pizza or grey eventually. Pic your poison

 

[IsoJ]

BlackLotusKnives

 

[esoo]

6 roasted peppers on a Kono YS-M

 

[Viggetorr]

Wrong thread.

 

[drsmp]

Kaeru Blue honyaki building a monster patina

 

[doc]

Martin Huber Knives, Austria

 

[Barmoley]

Milan Gravier is turning all sorts of cool colors.

 

[Kawa]

Shiro Kamo, petty 15cm
Aogami # 2 with iron clad.

I barely cook (the wife does), and the wife wants to have knives she can abuse a bit more. I'm more into sharpening and 'liking knives' then actually using them
I have a Sakai Takayuki Gyuto in AUS-10 which I cherish (gift from my father), but I like the shape of a Japanese style petty (compared to European office knives, which are much smaller in height generally), so I figured that would be my next buy.
This is my first carbon knife.

I started cutting some tomatoes and while making all kinds of pictures and movies, the knife already started to get orange stains and spots. We are talking 5 minutes here! I was like 'damn, is this really what I want to get into? Rinsing a knife during prepping?'

Ofcourse it was easily destained at that point. After about 3 dinner preps (10 tomatoes, 5 unions, 2 peppers, cumcumber and springunion) the knife is looking like this:

It doesn't always show. Have to look in the right angle. But there is some beautifull blue and purple, mixed with yellowish/brown collours on the iron cladding (absolutuly no rust)

No regrets at all..

 

[adam92]

My leftyfujiwara trying coffe force patina today..

 

[IsoJ]

Mattias Lundbergs gyuto 1.2513 after few veggies

 

[preizzo]

Really hope to see soon more of his knives in here

Mattias Lundbergs gyuto 1.2513 after few veggies

View attachment 94333

 

[Runner_up]

Jiro #96. Chicken and veggies for dinner last night. Left arm in a sling, and the main camera on my phone is smashed so I got these using the "selfie" camera. My girlfriend walked by and laughed her ass off when she saw me trying to take these

 

[DrEriksson]

Dalman thin Chinese cleaver (100 mm). Perhaps this is cheating? Quite a lot of blade after all. =)

 

[DrEriksson]

Smedja aspen is also taking forming a really nice patina. This is ten days after doing some polishing. The knife reacted really nicely to hot pork loin.

 

[DrEriksson]

Heldqvist smide gyuto 26c3. Seems to take a patina no matter what you throw at it.

My final pic of that knife, pretending to use it as a screwdriver.

 

[Southpaw]

Mizuno KS after slicing some cooked duck breast

 

[Chang]

Figured I’d post a link to a vid of the current patina on the new Yanick 242x52 gyuto. After testing it out on day one, it had blues and browns all over with different saturations. So tonight I decided to polish it all off and cut just a steak to see what the results would be. As you can see, absolutely gorgeous! Ugggggh, I’m falling in love with this knife!

 

[Byphy]

Kaeru Blue honyaki building a monster patina
View attachment 93246View attachment 93247View attachment 93248View attachment 93249View attachment 93250

I am feelin the patina and the kanji on this thing

 

[LucasFur]

for those interested ... a Togashi blue 1 Honyaki. Had a garbage polish ... mixed of 400/1000 stone ... some sand paper. I wanted to have a go on the edge before a full polish. This patina is doing about 2 hrs of Whaling on it for a 25 quart peperonata ... whipe downs only, Sharpened .. then 3 home meals.

 

[parbaked]

 

[CiderBear]

Ya'll,

Sorry for the neglect the past couple months. Your favorite meme is back, so here is the ridiculous patina on my Kochi V2.

@Carl Kotte I've been saving something especially disgusting for your thread. Stay tuned