My favorite color is USED .......the unvarnished patina thread!

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

Carl Kotte

Senior Member
Joined
Apr 5, 2019
Messages
2,049
Reaction score
2,829
Location
Stockholm, Sweden
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!
 
Last edited:

Elliot

Senior Member
Joined
Jan 2, 2019
Messages
749
Reaction score
499
Location
Washington
Here’s a couple recently snapped.

Gesshin Hide Honyaki gyuto and Konosuke FT gyuto.

And though the patina is light, I suppose the third image needs no explanation.

Use ‘em all!!
 

Attachments

stringer

Supporting Member
Joined
Mar 11, 2018
Messages
778
Reaction score
1,283
Location
Boston, MA
IMG_20190802_080328.jpg


My favorite butcher knife. 8" bullnose. No makers mark. My guess is pre WWII.

I'm headed to work, I'll do a group shot of my work stuff.
 

stringer

Supporting Member
Joined
Mar 11, 2018
Messages
778
Reaction score
1,283
Location
Boston, MA
Ok. Here's my four most used work knives at this moment.

1. Vintage Sabatier ground by me

IMG_20190802_124037.jpg
IMG_20190802_124052.jpg

2. Kanehide TK 240

IMG_20190802_124327.jpg

IMG_20190802_124331.jpg

3. Ashi Ginga Sujihiki 270

IMG_20190802_124306.jpg

IMG_20190802_124313.jpg

4. And because there ain't no rest for the wicked. First day back from the spa
Watanabe Pro 270
Before
IMG_20190802_102038.jpg

After a few hours of prep

IMG_20190802_124319.jpg

IMG_20190802_124322.jpg

Group Shot

IMG_20190802_124431.jpg
 

stringer

Supporting Member
Joined
Mar 11, 2018
Messages
778
Reaction score
1,283
Location
Boston, MA
I was surprised how hard these particular ones are. They don't feel soft like stainless Sabatier lions or German carbon that I own. They definitely aren't as hard as my factory Japanese blades so maybe 57ish. It's also unclear what kind of heat treat these things got. I'm not sure how drop forging works. Or pre 1950 heat treatments and tempering strategies. These things come very raw. The guy who sells them doesn't have a lot of info. They are on eBay if you search for Sabatier blank.
 

Carl Kotte

Senior Member
Joined
Apr 5, 2019
Messages
2,049
Reaction score
2,829
Location
Stockholm, Sweden
This is slightly off-topic, but I allow myself this one.
I did part of my training at a busy place with foie gras on the menu. How do you make your newly acquired Wüsthof Dreizack slice through food in the same way as glowing metal cuts through butter? Easy: just place your knife on the stove until it changes color. Then cut! Foie gras e.g. Despite thinning and lots of use, one can still see some dark areas left on the blade.
IMG_2470.jpg
IMG_2471.jpg

No need for a dedicated foie gras cutter [emoji12]
 

ian

Supporting Member
Joined
Dec 18, 2017
Messages
2,824
Reaction score
3,874
Location
Boston, MA
This is slightly off-topic, but I allow myself this one.
I did part of my training at a busy place with foie gras on the menu. How do you make your newly acquired Wüsthof Dreizack slice through food in the same way as glowing metal cuts through butter? Easy: just place your knife on the stove until it changes color. Then cut! Foie gras e.g. Despite thinning and lots of use, one can still see some dark areas left on the blade. View attachment 58174View attachment 58175
No need for a dedicated foie gras cutter [emoji12]
Hah, genius.

So, did it kill the heat treat? Maybe it doesn’t even matter if you’re only cutting foie though?
 

Carl Kotte

Senior Member
Joined
Apr 5, 2019
Messages
2,049
Reaction score
2,829
Location
Stockholm, Sweden
Hah, genius.

So, did it kill the heat treat? Maybe it doesn’t even matter if you’re only cutting foie though?
Yeah, I suppose! The knife hasn’t been quite the same since. But it still works ok and can take a decent edge.
It went through this inverted spa treatment for a month (we were both happy the menu changed): several times every evening it got the re-heattreatment only to be quenched in liver paté. Life
 
Last edited:
  • Like
Reactions: ian

Benuser

Supporting Member
Joined
May 3, 2011
Messages
6,350
Reaction score
797
Hah, genius.

So, did it kill the heat treat? Maybe it doesn’t even matter if you’re only cutting foie though?
IIRC, that is quite likely to happen with simple carbons, but not so much with stainless, that requires much higher temperatures to have the HT challenged.
 
Top