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

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Hi, new guy to kitchen knives so I’m not trying to sound like I know anything. I still wanted to post this entry level blade after using it as a steak knife just now. I’m really pleased with the patina after cutting up a steak.

I got it in the mail on Saturday and used it to cut avocados, limes, tomatoes and onion for guacamole. Doing that just left black / brown splotches but cutting the NY strip up today gave it a nice blue tint. I hope it qualifies for this thread.

Nice gloomy afternoon for a blade patina shot:



Awesome!
 
25FC5DBC-5ACA-4645-90AE-74F9E3292A16.jpeg

Wakui honyaki after its first week.

77BCF55E-A000-4612-A23F-8BD2655BC998.jpeg

Spare honyaki after turning 120 lbs of lamb bite sized for kebabs. Can it still be sold as “used once”?
 
This wrought iron clad kemadi is all sorts of colors after some spam and onions. Can’t wait to see it get better
 

Attachments

  • 7A31FD2A-E9B3-413D-B842-B9A4AC78C4F3.jpeg
    7A31FD2A-E9B3-413D-B842-B9A4AC78C4F3.jpeg
    1 MB · Views: 0
  • F7219830-025A-4A32-BD86-92ADD9AC2D8B.jpeg
    F7219830-025A-4A32-BD86-92ADD9AC2D8B.jpeg
    1.1 MB · Views: 0
  • C4EE191E-3E1F-440C-8B77-688A86A47477.jpeg
    C4EE191E-3E1F-440C-8B77-688A86A47477.jpeg
    1 MB · Views: 0
  • D70AD768-3537-45A6-BA16-B3E13003629D.jpeg
    D70AD768-3537-45A6-BA16-B3E13003629D.jpeg
    1.1 MB · Views: 0


I regularly break down chooks according to the missus' specs. Broke a few and deboned some marylands recently. Thought you fellas might enjoy this.

PS: Oddly the front seems to be less reactive than the back side. Yes, I thoroughly removed the laquer with acetone. I'm not sure why...
 
Some updates on the kemadi, I’m seriously loving this one. Been a blast to watch this wrought iron go off (btw, the dark spot on the bulat is patina, I guess I missed a spot when wiping? Either way, it’s not a chip) but yeah… this one is getting all the cute pizza patina I was hoping it would
28EE9776-9BB0-4C71-B96E-4540F84FE2B7.jpeg
29B2A8A8-B2C9-4A28-A4E5-368952FDD9D5.jpeg
34EBFD48-F805-4CBC-8054-96CDAF5F0F20.jpeg
8A0BD83F-DDD6-4191-BB90-67449F7EABAD.jpeg
9D88AFF0-EA5B-49C0-93A8-56DF853EC766.jpeg
E4089FC7-26A8-47E2-9212-4236BA3930DA.jpeg
 
Some updates on the kemadi, I’m seriously loving this one. Been a blast to watch this wrought iron go off (btw, the dark spot on the bulat is patina, I guess I missed a spot when wiping? Either way, it’s not a chip) but yeah… this one is getting all the cute pizza patina I was hoping it would
View attachment 201410View attachment 201411View attachment 201412View attachment 201413View attachment 201414View attachment 201415
This knife looks wicked man !!
 
What factors add/subtract from the inclination to patina? I have a W#2 tadafusa yanagiba that has some patina, but nothing like many of the pics featured here. Does HT or other factors contribute to the patina given that W#2 steel is consistent? Or is W#2 different from each batch?
 
I got this Shiro Kamo Blue #2 damascus gyuto as a patina canvas but it turned out to be one of my favorite gyutos. Excellent cutter and much thinner than the Shinko Seilan 210mm I had for a bit. This patina is after kielbasa and mirepoix, the only editing on the photo is to turn down the exposure a bit so it wasn't shiny/blinding to the camera.


20221013_083945.jpg
 

Attachments

  • 20221013_083935.jpg
    20221013_083935.jpg
    2.9 MB · Views: 0
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
Seems like the perfect job for a m4 blade.
 
Got a Y Tanaka in blue 1 back in my roll and broke her in with a steak. Got some great colors all around. This one will definitely be getting some cute pizza all over. Off to a good start already though.
 

Attachments

  • F664BD1D-A29D-4BFE-86BC-DBD6626CF8FA.jpeg
    F664BD1D-A29D-4BFE-86BC-DBD6626CF8FA.jpeg
    1.4 MB · Views: 0
  • C9E3B7C5-0382-4989-9B20-C3C011B0023B.jpeg
    C9E3B7C5-0382-4989-9B20-C3C011B0023B.jpeg
    1.5 MB · Views: 0
  • 6706FE6D-6050-4DCD-B562-3AD4F519A719.jpeg
    6706FE6D-6050-4DCD-B562-3AD4F519A719.jpeg
    1.5 MB · Views: 0
  • 64DD2C03-A57D-4909-B399-3E9D5D441E60.jpeg
    64DD2C03-A57D-4909-B399-3E9D5D441E60.jpeg
    1.5 MB · Views: 0
  • 387133F3-8B0C-461F-AECB-1F1AE0A1C853.jpeg
    387133F3-8B0C-461F-AECB-1F1AE0A1C853.jpeg
    1.8 MB · Views: 0
  • 1B45FD03-FDFD-4B3A-8BCA-ECF6135163B4.jpeg
    1B45FD03-FDFD-4B3A-8BCA-ECF6135163B4.jpeg
    1.6 MB · Views: 0
Ohhh yeah, the migoto Y Tanaka wide bevel is getting real sweet patina going for it now
 

Attachments

  • 7A0F3792-8872-42E1-B4E0-4A99D43FECF6.jpeg
    7A0F3792-8872-42E1-B4E0-4A99D43FECF6.jpeg
    1.4 MB · Views: 0
  • F5C9C3CF-5E09-47A0-9CC3-146275461DB7.jpeg
    F5C9C3CF-5E09-47A0-9CC3-146275461DB7.jpeg
    1.3 MB · Views: 0
  • A0ACB34E-7D9C-4300-A62F-2F388618A664.jpeg
    A0ACB34E-7D9C-4300-A62F-2F388618A664.jpeg
    1.3 MB · Views: 0
  • 6B379D2C-AFB3-43F7-BA49-13C86EB954B9.jpeg
    6B379D2C-AFB3-43F7-BA49-13C86EB954B9.jpeg
    1.4 MB · Views: 0
  • D4405A54-53D5-4FA4-BBE4-78C5E9BC05C5.jpeg
    D4405A54-53D5-4FA4-BBE4-78C5E9BC05C5.jpeg
    1.3 MB · Views: 0

Latest posts

Back
Top