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

[Carl Kotte]

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!

 

[Nagakin]

Wakui honyaki after its first week.

Spare honyaki after turning 120 lbs of lamb bite sized for kebabs. Can it still be sold as “used once”?

 

[cantdecidewhichone]

These four are in my daily rotation at home.

Evan 200mm Honyaki

Adonis 230mm Damascus and Honyaki

made by Karys 160mm Monosteel

Kamon 290mm Monolith

 

[A.Malcolm.ations]

This wrought iron clad kemadi is all sorts of colors after some spam and onions. Can’t wait to see it get better

 

[stringer]

This wrought iron clad kemadi is all sorts of colors after some spam and onions. Can’t wait to see it get better

I hope you aren't setting yourself up for disappointment. Gonna be hard to top spam and onions.

 

[A.Malcolm.ations]

I hope you aren't setting yourself up for disappointment. Gonna be hard to top spam and onions.

The aging process will just help it get to that cute pizza patina

 

[M1k3]

Fffiiiiiinnnnnaaaalllllyyyy some color on Z-wear

 

[Pisau]

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...

 

[A.Malcolm.ations]

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

 

[demosthenes]

Beauty and the beast. Didn't take much to start getting a patina on the migaki - just one shallot did this!

Kato STD 230mm (214g)
Kato KU Morehei 230mm (217g)

 

[Dhoff]

Kiridashi after carving pumpkin

thank you to @childermass who gave this as free

 

[Vadoche]

View attachment 195831
Wakui honyaki after its first week.

View attachment 195832
Spare honyaki after turning 120 lbs of lamb bite sized for kebabs. Can it still be sold as “used once”?

Oo that's hot !

 

[Vadoche]

Kiridashi after carving pumpkin

thank you to @childermass who gave this as free

Kiridashi wanted to go collect candies aswell

 

[Vadoche]

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 !!

 

[henkle]

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?

 

[SwampDonkey]

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.

 

[Pisau]

Bro @mengwong recently mentioned loupes/microscopes for checking edges, I'd like to add macro lenses to the arsenal.

 

[mengwong]

I'd like to add macro lenses to the arsenal

Nice. Anyone out there have an iPhone 13/14 with macro capability? I've been wondering how a knife would look under that lens.

 

[Blank Blades.]

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.

 

[A.Malcolm.ations]

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.

 

[Carl Kotte]

It’s almost damascus.

 

[blokey]

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.

I love this knife, not only the steel, the grind is great too, easily my top cutter.

 

[A.Malcolm.ations]

I love this knife, not only the steel, the grind is great too, easily my top cutter.

She is stellar

 

[gentiscid]

Fujiyama 210 mm Blue 2 Gyuto

 

[mmiinngg]

2 months since I decided to bring my moritaka nakiri to work since it didn't get a lot of love at home.

 

[A.Malcolm.ations]

Ohhh yeah, the migoto Y Tanaka wide bevel is getting real sweet patina going for it now

 

[M1k3]

Tosa Nakiri. Most reactive knife I have.

 

[Carl Kotte]

Tosa Nakiri. Most reactive knife I have.View attachment 213006View attachment 213007

Aaaaaaah, it’s almost beige.

 

[ahhactive]

Tetsujin kasumi, cladding is extremely reactive

 

[esoo]

Spåre Apex Ultra. Pic doesn't really show the black that was left from it being used to mince herbs and left on the board