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

esoo · Dec 13, 2020

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

Patina is a living thing - every single time you cut something it will affect how it looks. Cut a bunch of one item and your patina may be wonderful. Cut something else the next day and it will have changed, and not always to the "better". Just part of using a carbon blade.

Jovidah · Dec 13, 2020

Simple solution: change your diet. Chicken three times a day.

LewRob80 · Dec 17, 2020

Loving the patina lately on this one!

DrEriksson · Dec 18, 2020

Felt like it was time to upload the new patina on my Smedja Aspen 220 honyaki 26c3.

hijackn · Dec 20, 2020

esoo said:
Patina is a living thing - every single time you cut something it will affect how it looks. Cut a bunch of one item and your patina may be wonderful. Cut something else the next day and it will have changed, and not always to the "better". Just part of using a carbon blade.

Interesting thanks for the info!

hijackn · Dec 20, 2020

VICTOR J CREAZZI said:
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.

Thanks yes I was wondering mainly about washing and drying.

hijackn · Dec 20, 2020

Patina on shig and some masamotos... getting a clear patina pic is harder than I thought:

tostadas · Dec 22, 2020

Hinoura Tsuchime 210 taken on a nice day

Chopper88 · Dec 22, 2020

Not the most dramatic colors, but somehow the pattern is interesting to me. Reminds me of fire.

Runner_up · Dec 23, 2020

Starting to really warm up to this knife. White steel (#2 or #3 - who knows who cares

) 228mm x 53mm. 202g

MikeO · Jan 4, 2021

New Honesuki knife that I picked up for my girlfriend to use as a petty/prep/primary knife because she doesn't love big knives. Surprised to see the Patina show up after the first evening of use! She was being very diligent in keeping it clean & dry.

Tadafusa 150mm Honesuki - AS wrapped in SS w/ Nashiji finish.

Etsoh · Jan 6, 2021

Polished up the edge on this FM that I got in a trade here. Lovely patina, not so lovely pics

Barmoley · Jan 7, 2021

Note to self, need to use more heel.....

Barmoley · Jan 7, 2021

Tried to remedy some of the heel nakedness, by cutting carrots, onions, celery, garlic and ham for split pea soup. It's getting there, but still a lot to do....

drsmp · Jan 7, 2021

daddy yo yo · Jan 8, 2021

Barmoley said:
Note to self, need to use more heel.....

Same here:

marc4pt0 · Jan 8, 2021

That Halcyon honyaki is so dreamy. Been wanting one for sometime now.

@Barmoley that‘s too funny about the heel patina. I always catch myself on this and make a concentrated effort to adjust my cutting so as to paint the heel in hopes of an even blue hue. It hardly ever works for me though. I’ll forget that I’m doing it mid prepping.

daddy yo yo · Jan 8, 2021

marc4pt0 said:
That Halcyon honyaki is so dreamy. Been wanting one for sometime now.

@Barmoley that‘s too funny about the heel patina. I always catch myself on this and make a concentrated effort to adjust my cutting so as to paint the heel in hopes of an even blue hue. It hardly ever works for me though. I’ll forget that I’m doing it mid prepping.

Well, same goes for me. I’ve used the HF for a while with several vegetables which had little to no effect. The current patina comes from cutting 2 pork steaks... I’ve done probably 6 cuts through the meat, that was it! Cooked protein is the way to go!