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

[BillHanna]

nice mazaki





































(jk)

 

[CiderBear]

@Southpaw I see your morning Shig and I raise you this

 

[Hz_zzzzzz]

Adding a shig. Not very reactive I’d say.

 

[WifeNotUnderstand]

Tanaka Yoshikazu B1

 

[4wa1l]

With natural light this was the best colour I've seen in person. Happened after cutting strawberries. Anyone know what causes the blue?

 

[IsoJ]

One of my beaters with fresh patina

 

[Southpaw]

@CiderBear i thought there were rules about sending naked pics! That is a topless pic without that Kurouchi on it.

honestly, if I had a 180 Ku I’d take the Kurouchi shirt of my 160, cuz that’s a dazzler.

okay so this is almost all just from the Thanksgiving feast:

 

[Southpaw]

@rick_english ive been putting your old friend to work, thanks again!

 

[Runner_up]

Some more Munetoshi honyaki goodness after a day at work with me last week.

 

[Hz_zzzzzz]

Wow. The hamon is poetical.

 

[Runner_up]

They are the proverbial diamond in the rough. I have only just scratched the surface in terms of polishing potential. It hasn't even seen finger stones yet.

Really love Munetoshi

 

[rick_english]

@rick_english ive been putting your old friend to work, thanks again!
View attachment 104823

Nice to see it being put to good use!

 

[Hassanbensober]

Shi han versus 25# onions for caramelized

 

[mmiinngg]

Rainy day over here, out of kitchen due to covid lockdown, and this wat cleaver w#2 shyly building patina

 

[4wa1l]

Vegies (basically all due to onions) making short work of the kasumi finish.

 

[user 16756]

Not bad for a knife known to develop the infamous poop colored patina

also sorry this is shot with a 50/1.2 so it's distorting the profile a bit

 

[ian]

Some nice blues on a funayuki and a Wat suji.

 

[user 16756]

Some nice blues on a funayuki and a Wat suji.

View attachment 105982View attachment 105983View attachment 105984

Id love to know more about that (gorgeous) Funayuki

 

[Southpaw]

Masamoto KS and Fu Rin Ka Zan AS gyutos

 

[ian]

Id love to know more about that (gorgeous) Funayuki

Heh it’s a house brand wide bevel kurouchi from some Japanese retailer that I bought on here for $30, with a handle I made. There’s a vid on my IG page:

https://www.instagram.com/ian_biringer/
Used to look like this.

 

[user 16756]

Heh it’s a house brand wide bevel kurouchi from some Japanese retailer that I bought on here for $30, with a handle I made. There’s a vid on my IG page:

https://www.instagram.com/ian_biringer/
Used to look like this.

View attachment 106061

thanks for the heads up. that pushed me over the edge to get a cheap funayuki with carbon/iron to test out stones

 

[CiderBear]

Some nice blues on a funayuki and a Wat suji.

View attachment 105983View attachment 105984

All that time you spent polishing it!!

 

[TSF415]

Some nice blues on a funayuki and a Wat suji.

View attachment 105982View attachment 105983View attachment 105984

Is that funayuki iron clad/ stainless core Where’s the patina on the core?

 

[ian]

Is that funayuki iron clad/ stainless core Where’s the patina on the core?

Ha! You can see it a bit. But isn’t it sort of common for iron cladding to be more reactive than the core? That patina is all from carving up a chicken, basically.

 

[ian]

thanks for the heads up. that pushed me over the edge to get a cheap funayuki with carbon/iron to test out stones

Cool, good idea. I got a good 12 hrs of testing out of that one, probably!

 

[ian]

All that time you spent polishing it!!

I know. Next time I’ll learn my lesson and just keep it in a display case.

 

[WifeNotUnderstand]

First for me - pinch grip patina

Toyama Honesuki 2 chickens in

 

[hijackn]

Shi han versus 25# onions for caramelizedView attachment 105006

That's crazy beautiful.

 

[hijackn]

How does maintenance/cleaning a knife impact how a patina develops?

 

[VICTOR J CREAZZI]

How does maintenance/cleaning a knife impact how a patina develops?

Anytime that you do any thinning you are pretty much starting over on the patina, but that's part of the fun. Washing and towel drying doesn't effect the patina if that's what your asking. Though time in contact with the food that is causing the reaction does.