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

Discussion in 'The Kitchen Knife' started by Carl Kotte, Aug 2, 2019.

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  1. Aug 2, 2019 #1

    Carl Kotte

    Carl Kotte

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    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: Aug 2, 2019
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  2. Aug 2, 2019 #2

    Michi

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    @stringer will hopefully take this as a compliment
     
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  3. Aug 2, 2019 #3

    Carl Kotte

    Carl Kotte

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    Yes, I should have been clearer that I mean no disrespect. On the contrary, it is intended to be a compliment! A tribute to stringer!
     
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  4. Aug 2, 2019 #4

    Elliot

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    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!!
     

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  5. Aug 2, 2019 #5

    Carl Kotte

    Carl Kotte

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    Yummy!!!!!
     
  6. Aug 2, 2019 #6

    stringer

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    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.
     
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  7. Aug 2, 2019 #7

    Carl Kotte

    Carl Kotte

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    First in line, my Mazaki!
    IMG_2463.jpg
    IMG_2464.jpg
     
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  8. Aug 2, 2019 #8

    ian

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    Is it possible to “like” a whole thread?
     
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  9. Aug 2, 2019 #9

    Carl Kotte

    Carl Kotte

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    And who said there are no heroes anymore? You sir proved them wrong!
     
  10. Aug 2, 2019 #10

    Carl Kotte

    Carl Kotte

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    Haha, thanks! I think your comment counts as you intend it to!
     
  11. Aug 2, 2019 #11

    thebradleycrew

    thebradleycrew

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    Eliiot, love that you use the River Jump. Way to go!
     
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  12. Aug 2, 2019 #12

    stringer

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    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
     
  13. Aug 2, 2019 #13

    childermass

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    That Sabatier looks wild!
    Seems to get lots of action.
     
  14. Aug 2, 2019 #14

    stringer

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  15. Aug 2, 2019 #15

    childermass

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    Awesome blade!
    I think I will have to look for something like that.
     
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  16. Aug 2, 2019 #16

    ACHiPo

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  17. Aug 2, 2019 #17

    stringer

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    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.
     
  18. Aug 3, 2019 #18
  19. Aug 3, 2019 #19

    Carl Kotte

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  20. Aug 3, 2019 #20

    CiderBear

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    @Carl Kotte I think your OP just describes every Takeda ever made, new or used :p
     
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  21. Aug 3, 2019 #21

    Carl Kotte

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    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
     
  22. Aug 3, 2019 #22

    Carl Kotte

    Carl Kotte

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    BNIB or after some delicate slices of deboned cold cooked turkey thigh?
     
  23. Aug 3, 2019 #23

    pentryumf

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    @stringer:
    Those sabby blanks are wicked, I have quite a few that I have been filing down. Superb steel.
    Holds an edge like superman.

    And you ashi ginga is a beaut!
     
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  24. Aug 3, 2019 #24

    Benuser

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    Hope this one is sufficiently bad ass. NOS Sab slicer.
    [​IMG]
     
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  25. Aug 3, 2019 #25

    Carl Kotte

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    How couldn’t it be? It is kicking!
     
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  26. Aug 4, 2019 #26

    ian

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    Hah, genius.

    So, did it kill the heat treat? Maybe it doesn’t even matter if you’re only cutting foie though?
     
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  27. Aug 4, 2019 #27

    Carl Kotte

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    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: Aug 4, 2019
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  28. Aug 4, 2019 #28

    Benuser

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    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.
     
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  29. Aug 4, 2019 #29

    Michi

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    Not ugly enough! ;)
     
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  30. Aug 4, 2019 #30

    Michi

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    Now that's what I call a proper ugly knife! ;)
     
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