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. Jan 23, 2020 #211

    Carl Kotte

    Carl Kotte

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    That’s one great knee you have there. My eyesight isn’t quite as good as it should be so I first thought it was a finger. And, with that perspective in place, your knife looked like a small petty. And I was confused [emoji23][emoji1303]
     
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  2. Jan 23, 2020 #212

    M1k3

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    Other thread. Not enough brown, grey or frosting.
     
  3. Jan 24, 2020 #213

    MrHiggins

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    In person, this Fujiyama 210 petty fits the theme of this thread (lots of reds and oranges). The photos makes the patina much nicer looking. Strange!

    20200123_170851.jpeg 20200123_170902.jpeg
     
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  4. Jan 29, 2020 #214

    stringer

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    Time to update the Shi.han pic.

    IMG_20200123_134731.jpg
     
  5. Jan 29, 2020 #215

    stringer

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    What's really crazy is it's still mirror if you look at it from a 45 degree angle. I'll show you what I mean in a second.
     
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  6. Jan 29, 2020 #216

    stringer

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    From straight on, heavy dark patina. But the bevel has been polished up to Shapton Glass 8k. So from the right angle, it's still quite mirror.

     
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  7. Jan 29, 2020 #217

    labor of love

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    Shihan, hands down my fave KU.
     
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  8. Jan 29, 2020 #218

    Carl Kotte

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    Wonderful knife!
    I take your word for it: the photos failed to reveal the true nature of that patina! [emoji1303]
     
  9. Jan 29, 2020 #219

    Carl Kotte

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    Very even and semi-dark grey patina. Almost like old sabatiers... interesting.
    And I agree, that thing is almost mirror when looked at from the right angle. I’m confused and mesmerized.
     
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  10. Feb 9, 2020 #220

    childermass

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    Slowly I’m getting there...
    IMG_5480.jpg IMG_5483.jpg
     
  11. Feb 9, 2020 #221

    Carl Kotte

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  12. Feb 14, 2020 #222

    Nagakin

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    Forgecraft that started as my first project and ended up the workhorse. Actually a lot darker than the photo.
    20200213_173211.jpg
     
  13. Feb 27, 2020 #223

    Simonsimon

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    IMG_2918.jpg IMG_2919.jpg

    Jernbolaget knife found at local junk-shop
     
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  14. Feb 27, 2020 #224

    Simonsimon

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    IMG_2902.jpg

    Masamoto blue haze[emoji946]
     
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  15. Feb 29, 2020 #225

    Robert Lavacca

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    Finally pulled the trigger on a new beater. Went with a standard masahiro 240. Not a bad little knife. Tried to force a patina and failed because I’m pretty sure those stripes from the brush you’re seeing were slightly rusting. So I took most of it off and put it to work this week. Looks like crap haha just how it should look.
     

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  16. Feb 29, 2020 #226

    Carl Kotte

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    That looks really good! [emoji5][emoji5][emoji5] And Masahiros are great knives (in particular considering their moderate prices).
     
  17. Mar 1, 2020 #227

    Robert Lavacca

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    I was pleasantly surprised. Just need to figure out sharpening it a little better. But for 111 bucks from sointu its a no brainer
     
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  18. Mar 5, 2020 #228

    soigne_west

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    I was gonna post this over in BLUE but I think it fits better here

    Markin in wx-15 (52100)

    93931E77-1F7D-47B5-9E82-8B0497404CA3.jpeg D18C8035-450D-4FBB-A155-085FBEBB73C2.jpeg
     
  19. Mar 6, 2020 #229

    Michi

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    OK, I'm about to make a lot of enemies…

    So, I quite like a bit of a blue shimmer on my carbon knives. Sort of gives them character and interest, and it can be quite pretty.

    On the other hand, we've seen some absolutely spectacular examples of patina in this thread lately. I admire those in some sort of abstract and artistic sense. But, to be honest, I wouldn't like my knife to look like that. I cannot shake the quiet nagging in the back of my mind of "that's a neglected and dirty knife".

    From what I've heard, in Japan, a patina is simply considered dirty. (Yes, I know that it isn't really dirty.) Chefs there go to great lengths to clean and polish their knives daily, to make sure they do not have a patina.

    In the end, I guess it's just a matter of taste. Personally, once that patina gets a bit too beefy, I remove it, and watch it grow again over the next month or so.
     
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  20. Mar 6, 2020 #230

    mise_en_place

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    I think patinas look cool, but I definitely prefer them for maintenance purposes. I'm less worried about rust if I have a nice patina going is how I see it. Also, couldn't imagine using fresh white steel on onions every day...
     
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  21. Mar 6, 2020 #231

    soigne_west

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    I’m just gonna assume this was directed at my post. I take no offense but would just like to state that this is after one day in a pro kitchen. Not doing anything to further enhance the
    Petina to form. I didn’t let it sit in blood and I didn’t wipe it after every use. This is how it looked after work. Could it use a cleaning... sure. I agree with you. But I though those photos were an accurate representation of this thread.

    thanks
    Graham
     
    Last edited: Mar 6, 2020
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  22. Mar 6, 2020 #232

    stringer

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    Exactly. An addition of chrome in steel creates a surface oxide layer that protects against stains and rust. A carefully coaxed carbon patina is also an oxide layer that protects against stains and rust. Stainless is a clear coat and patina is more like a varnish but they both get the job done.
     
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  23. Mar 6, 2020 #233

    Robert Lavacca

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    I’ll take a healthy patina over black onions.. red cabbage.. etc any day. That’s the reason I let my knives form patinas. In a fast paced busy environment the last thing anyone wants is black onions etc.
     
  24. Mar 6, 2020 #234

    Michi

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    No, I wasn't specifically aiming it at anyone. We've had a quite a lot of knives in this thread with really strong patina.

    I didn't mean to spoil anyone's party. After all, everyone is free to have their knives as shiny or as patina'd as they like. Personally, I let it go only so far, and then clean it up a little. And, yes, I don't like my onions black either :)
     
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  25. Mar 7, 2020 #235

    Carl Kotte

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    @soigne_west Thanks for sharing! you really hit the nail with that one (after all, it’s exactly those kinds of pictures I had in mind creating this thread!). Personally I think the blade looks very cool, but aesthetics is beside the point. The looks of a good functional blade used in a PRO environment will not appeal to everyone, but everybody should appreciate its utility. Thanks a lot
     
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  26. Mar 7, 2020 #236

    Carl Kotte

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    @Michi Yes, we’re all different aren’t we? [emoji5]
    IMG_4925.jpg
    I always aim for the perfect color... beige. But I’ll take Brown and grey everyday! [emoji41]
     
  27. Mar 7, 2020 #237

    soigne_west

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    Gosh I really regret letting my dalman honyaki go... looking good @Carl Kotte . And thanks for the kind words
     
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  28. Mar 7, 2020 #238

    Carl Kotte

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    Thanks! Yeah, it’s a fantastic knife that I’m still getting to know.
    I’m just a home user who cooks a lot. Without this patina I wouldn’t be able to use my carbon blades much at all (having two kids running round my feet screaming all the time); with all interruptions, lack of space and whatnot my carbons would rust fast in use if it weren’t for the protection the patina offers. Otherwise I’d be using a lot more sg2 [emoji41][emoji851]
     
    Last edited: Mar 7, 2020
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  29. Mar 19, 2020 #239

    kidsos

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  30. Mar 19, 2020 #240

    Kristoffer

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