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

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Kristoffer

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Wow, that looks really really cool! Perhaps it even deserves to be in that other patina thread where knives look good :rolleyes:
Thanks! I fear that the crosshatch looking pattern might be a small patch of rust though... Feta cheese is apparently quite salty :eek:
 

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Hey pals! I'm a soon-to-be Japanese knife owner. I've got the pictured knife in the mail, a Shinko Seilan ironclad AS 210 gyuto by Shiro Kamo. I'm wondering what your thoughts on starting and maintaining a healthy patina are for me. I'm fastidious with any necessary upkeep. I'd like to have a naturally born patina that is healthy for the steel- not necessarily anything purposefully absurd or patterned. Thanks for all of your input, everybody!
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Carl Kotte

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Hey pals! I'm a soon-to-be Japanese knife owner. I've got the pictured knife in the mail, a Shinko Seilan ironclad AS 210 gyuto by Shiro Kamo. I'm wondering what your thoughts on starting and maintaining a healthy patina are for me. I'm fastidious with any necessary upkeep. I'd like to have a naturally born patina that is healthy for the steel- not necessarily anything purposefully absurd or patterned. Thanks for all of your input, everybody!View attachment 67784
Nice knife. Keep it dry after use and don’t overdo things. [emoji41][emoji16]
 

Kristoffer

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Hey pals! I'm a soon-to-be Japanese knife owner. I've got the pictured knife in the mail, a Shinko Seilan ironclad AS 210 gyuto by Shiro Kamo. I'm wondering what your thoughts on starting and maintaining a healthy patina are for me. I'm fastidious with any necessary upkeep. I'd like to have a naturally born patina that is healthy for the steel- not necessarily anything purposefully absurd or patterned. Thanks for all of your input, everybody!View attachment 67784
Nice looking knife!

Cutting hot, juicy cooked meats seem to have been a successful “recipe” for a nice blueish patina for many?

I mostly cut veggies; tomatoes, onions, peppers etc. and that’s mainly yielded brownish patina so far.
 
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M1k3

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Hot chicken (undercooked some seems to cause more coloring) and pork do a nice job. Garlic can give orangeish/red colors also.
 

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Nice looking knife!

Cutting hot, juicy cooked meats seem to have been a successful “recipe” for a nice blueish patina for many?

I mostly cut veggies; tomatoes, onions, peppers etc. and that’s mainly yielded brownish patina so far.
Much appreciated!
 

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Hey pals! I'm a soon-to-be Japanese knife owner. I've got the pictured knife in the mail, a Shinko Seilan ironclad AS 210 gyuto by Shiro Kamo. I'm wondering what your thoughts on starting and maintaining a healthy patina are for me. I'm fastidious with any necessary upkeep. I'd like to have a naturally born patina that is healthy for the steel- not necessarily anything purposefully absurd or patterned. Thanks for all of your input, everybody!View attachment 67784
I'll keep you folks in the loop and post pics on arrival and then after some juicage!
 
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