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

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

Help Support Kitchen Knife Forums by donating:

  1. Jan 4, 2020 #181

    Kristoffer

    Kristoffer

    Kristoffer

    Well-Known Member

    Joined:
    Jul 5, 2019
    Messages:
    134
    Location:
    Sweden
    Looks like my Maz is in good company! I find it great how the finish of these is sort of “ok”, but not more. It’s like they went “that’ll do, it’s meant to be used anyway”. It makes using it all that much more stress free.

    I can definitely see why someone would want to get a highly polished damascus clad knife, some are true works of art, but if it were me I would dread every sharpening out of fear I’d accidentally touch the bevel on the stone and scratch the nice finish.
     
    Carl Kotte likes this.
  2. Jan 4, 2020 #182

    Hanmak17

    Hanmak17

    Hanmak17

    Well-Known Member

    Joined:
    Jan 19, 2016
    Messages:
    219
    Congrats on the knife. Frequently I find that polishing/patina/polishing/patina reduces the reactivity of some knifes and makes for a much more stable knife. Less smell when cutting onions and the like, with a nice stable patina that looks great. Have fun
     
  3. Jan 5, 2020 #183

    adder

    adder

    adder

    Member

    Joined:
    Dec 28, 2019
    Messages:
    19
    Location:
    Edmonton, AB
    Thanks a lot! What exactly are you meaning when you say polishing?
     
  4. Jan 5, 2020 #184

    Hanmak17

    Hanmak17

    Hanmak17

    Well-Known Member

    Joined:
    Jan 19, 2016
    Messages:
    219
    20191112_133352.jpg
    Just that. Polishing the primary bevel (typically with a progression of high grit stones or finger stones) to clean up grind marks from manufacturer, any edge work you might do etc. Not sure why this helps but polishing the bevel on many of my knives dramatically improved the reactivity (less reactive) See the sharpening station for more info. To keep this on topic here is an example...125sc honyaki that is barely reactive at this point
     
    TRPV4, jimmy_d and Carl Kotte like this.
  5. Jan 5, 2020 #185

    ian

    ian

    ian

    Supporting Member

    Joined:
    Dec 18, 2017
    Messages:
    1,347
    Location:
    Boston, MA
    Probably you’re just making the finish smoother. A high grit finish (in the extreme, a mirror polish) is less reactive than a low grit finish. This makes sense, because little nooks and crannies and stuff make more surface area on the blade to react with. Probably there’s a better explanation, too.

    But I’d imagine that the fact that you’re going patina/polish/patina/polish is irrelevant, and it’s just all the polishing that makes the difference.
     
    Carl Kotte and M1k3 like this.
  6. Jan 5, 2020 #186

    Hanmak17

    Hanmak17

    Hanmak17

    Well-Known Member

    Joined:
    Jan 19, 2016
    Messages:
    219
    Perhaps though I'm not so sure. Best results come from Aizu > Uchi finish. Both stones exhibit reactive response to the carbon steel, ie if I leave the mud on the knife for longer then 1-2 min they will discolor the metal. I suspect this contributes as well.
     
    CiderBear, M1k3 and Carl Kotte like this.
  7. Jan 5, 2020 #187

    M1k3

    M1k3

    M1k3

    Senior Member

    Joined:
    Jul 28, 2018
    Messages:
    1,121
    Headstart
     
    ian likes this.
  8. Jan 6, 2020 #188

    adder

    adder

    adder

    Member

    Joined:
    Dec 28, 2019
    Messages:
    19
    Location:
    Edmonton, AB
    Interesting indeed. This and the surface area bit totally make sense. On that note, for a start, I bought a combo 220/1k Naniwa stone. (I think I got a decent hang of it today which was my first time sharpening; I sharpened Jamie Oliver santoku that's been in the block a while.) Do you recon that's an acceptable stone for an AS knife (which is soon to arrive) or should I go and grab a couple steps higher?
     
  9. Jan 6, 2020 #189

    M1k3

    M1k3

    M1k3

    Senior Member

    Joined:
    Jul 28, 2018
    Messages:
    1,121
    Naniwa, whichever line you have, are better than Amazon generic stones. You'll be fine. The more expensive ones probably cut faster and dish slower, but it's not a big deal.
     
  10. Jan 6, 2020 #190

    adder

    adder

    adder

    Member

    Joined:
    Dec 28, 2019
    Messages:
    19
    Location:
    Edmonton, AB
    Cheers, thanks!
     
  11. Jan 7, 2020 #191

    Carl Kotte

    Carl Kotte

    Carl Kotte

    Senior Member

    Joined:
    Apr 5, 2019
    Messages:
    1,192
    Location:
    Stockholm, Sweden
    The Sugimoto Honesuki got some action
    IMG_4300.jpg
     
    IsoJ, M1k3 and Kristoffer like this.
  12. Jan 7, 2020 #192

    Hz_zzzzzz

    Hz_zzzzzz

    Hz_zzzzzz

    Well-Known Member

    Joined:
    Oct 2, 2019
    Messages:
    126
    Location:
    CT
    Like everyone said, raw meat does it quickly.

    Photo Jan 07, 10 41 50.jpg
     
    Mikeadunne, jimmy_d, M1k3 and 2 others like this.
  13. Jan 8, 2020 #193

    minibatataman

    minibatataman

    minibatataman

    Senior Member

    Joined:
    Feb 21, 2018
    Messages:
    513
    Location:
    Maastricht
    Edits: oops wrong patina thread haha.
     
    Last edited: Jan 8, 2020
    Hz_zzzzzz likes this.
  14. Jan 8, 2020 #194

    Hz_zzzzzz

    Hz_zzzzzz

    Hz_zzzzzz

    Well-Known Member

    Joined:
    Oct 2, 2019
    Messages:
    126
    Location:
    CT
    yea...yours was too nice for this thread.
     
    minibatataman likes this.
  15. Jan 8, 2020 #195

    Carl Kotte

    Carl Kotte

    Carl Kotte

    Senior Member

    Joined:
    Apr 5, 2019
    Messages:
    1,192
    Location:
    Stockholm, Sweden
    Booooooh!!!
     
    minibatataman likes this.
  16. Jan 10, 2020 #196

    minibatataman

    minibatataman

    minibatataman

    Senior Member

    Joined:
    Feb 21, 2018
    Messages:
    513
    Location:
    Maastricht
    IMG_20200110_133429.jpg
    Don't worry I'll make it up to you :p
    Old usuba that after a very long shift was the only sharp knife I had left so I had to use it for all sorts of things it wasn't designed to do. Did surprisingly well, here's the results..
     
    GreyBoy, Kristoffer, M1k3 and 2 others like this.
  17. Jan 12, 2020 #197

    adder

    adder

    adder

    Member

    Joined:
    Dec 28, 2019
    Messages:
    19
    Location:
    Edmonton, AB
    Okay pals, as I mentioned, I recently invested in a Shinko Seilan AS gyuto 210 KU by Shiro Kamo. Here is a picture when I got it and then after a few days of vegetable action. (Onion, tomato, lime, potato, cilantro, jalapeno, garlic, broccoli, cauliflower, and carrot to be specific.)

    Does it look like it should? Anything concerning about the patina? IS that a patina?

    (I know, I chipped the very tip of the blade while cleaning it. Should be a relatively easy repair.)

    Thanks for your feedback, everybody! 20200108_184700.jpeg 20200112_150747.jpeg 20200112_150807.jpeg 20200112_150851.jpeg 20200112_150906.jpeg
     
    Kristoffer likes this.
  18. Jan 13, 2020 #198

    M1k3

    M1k3

    M1k3

    Senior Member

    Joined:
    Jul 28, 2018
    Messages:
    1,121
    Does it have any texture to it? If not, it's fine. Where the orangeish color is, is that where most of the garlic was done?
     
    CiderBear likes this.
  19. Jan 14, 2020 #199

    adder

    adder

    adder

    Member

    Joined:
    Dec 28, 2019
    Messages:
    19
    Location:
    Edmonton, AB
    No texture anywhere; all smooth. I use a lot of garlic. I played with cutting near the tip somewhat but the garlic was largely cut around the central area.
     
    M1k3 likes this.
  20. Jan 14, 2020 #200

    M1k3

    M1k3

    M1k3

    Senior Member

    Joined:
    Jul 28, 2018
    Messages:
    1,121
    Some iron/steel reacts to garlic with an orange/red/rust color. But since it's smooth and that's where the majority of the garlic was cut, you're good.
     
  21. Jan 14, 2020 #201

    adder

    adder

    adder

    Member

    Joined:
    Dec 28, 2019
    Messages:
    19
    Location:
    Edmonton, AB
    Cool! If I get more heavy rust, so I need a rust remover type thing?
     
  22. Jan 14, 2020 #202

    M1k3

    M1k3

    M1k3

    Senior Member

    Joined:
    Jul 28, 2018
    Messages:
    1,121
    That'll work but I'd save it for heavier rust. You can use baking soda paste, simichrome or similar, slurry from your finer stones.
     
  23. Jan 14, 2020 #203

    adder

    adder

    adder

    Member

    Joined:
    Dec 28, 2019
    Messages:
    19
    Location:
    Edmonton, AB
    Okay great! Thanks for your advice!
     
    Carl Kotte likes this.
  24. Jan 17, 2020 #204

    rogue108

    rogue108

    rogue108

    Senior Member

    Joined:
    Apr 16, 2011
    Messages:
    408
    How is this different than the stickied patina thread?
     
    Carl Kotte likes this.
  25. Jan 20, 2020 #205

    adder

    adder

    adder

    Member

    Joined:
    Dec 28, 2019
    Messages:
    19
    Location:
    Edmonton, AB
    Didn't know it existed. Where can I find it?
     
    Carl Kotte likes this.
  26. Jan 20, 2020 #206

    ian

    ian

    ian

    Supporting Member

    Joined:
    Dec 18, 2017
    Messages:
    1,347
    Location:
    Boston, MA
    You're supposed to post more funky patinas here. Don't post a beautiful blue that you get after taking your brand new knife out and cutting through some chicken breast a few times. Rather, post pics of some knife that you've left out on the counter for hours multiple times and abused heavily in your kitchen. This is a thread for rugged beauty.
     
    Carl Kotte and M1k3 like this.
  27. Jan 20, 2020 #207

    Michi

    Michi

    Michi

    Supporting Member

    Joined:
    Jan 13, 2019
    Messages:
    1,887
    Location:
    Brisbane, Australia
    Ian, you are being way too diplomatic here. This thread is for ugly knives, pure and simple.

    None of this hipster "see that unusual shade of purple I got by cutting star fruit from Sri Lanka, followed by a 25-minute bath in an emulsion of 50% pure unhomogenised and unpasteurised milk and 50% lightly puréed eye of newt".

    The kind of knife we want to see here is "I cut 16 kg of onion and then broke down an ox carcass, and now the knife looks like crap."

    —That's not a patina… That's a patina!

    Thats-not-a-niche-1024x682.jpg
     
    Carl Kotte, adder, andrew23 and 6 others like this.
  28. Jan 23, 2020 #208

    Garner Harrison

    Garner Harrison

    Garner Harrison

    Well-Known Member

    Joined:
    Dec 20, 2019
    Messages:
    211
    Location:
    Brisbane, Australia
    My first patina! :D

    Got it from prepping dinner for the family, cut some raw chicken breast, onion, carrot and broccoli. Was going to chop up some potatoes but they were rancid sadly :(

    Hope this is ugly enough for youse ;)
     

    Attached Files:

  29. Jan 23, 2020 #209

    Carl Kotte

    Carl Kotte

    Carl Kotte

    Senior Member

    Joined:
    Apr 5, 2019
    Messages:
    1,192
    Location:
    Stockholm, Sweden
    @Garner Harrison Cool! I welcome you and I dig the attempt, but I see a lot of blue here Try working more with Brown, yellow and orange, and make it spottier
    Have to ask: last pic, is that your leg?
     
    Kristoffer likes this.
  30. Jan 23, 2020 #210

    Garner Harrison

    Garner Harrison

    Garner Harrison

    Well-Known Member

    Joined:
    Dec 20, 2019
    Messages:
    211
    Location:
    Brisbane, Australia
    That is my skinny knee in all of its glory, was trying to get a nice angle for the photos :)
     
    Michi and Carl Kotte like this.

Draft saved Draft deleted

Share This Page

Group Builder