Indeed, at least from what I’m using it for. Standard mix of veggies, including tomatoes, onions and peppers gives me mostly yellow.A lot of yellows on mazaki it seems
I got some orangey stuff too, feels like patina. Totally smooth, but I could be mistaken...Indeed, at least from what I’m using it for. Standard mix of veggies, including tomatoes, onions and peppers gives me mostly yellow.
I did however manage to get the core steel to turn a really nice dark, deep purple by wiping it down with the juices from an elk steak a few weeks ago. Sadly most of it went away again with the next batch of tomatoes and onions.
As for the pic I posted, I’m afraid some of that orange stuff is actually rust... I left the knife lying covered in tomato juice for a minute or two and it did not seem to like that one bit.
Yes, that’s right exactly!Finally a place where every carbon knife is welcome, small, big, ugly, pretty*, brown, yellow, orange**, gray or any other color, shape or origin. Viva la Carbone!
*There is another place for you
**Hopefully not to much orange-red-brown type of color
Wow that looks good!Some “pizza” on my Y. Tanaka for your feed. I did some pics of overall look and then showed off the tip to really show what it looks like more precisely. It’s got a wild mix of colors going right now ad I love
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Could easily have been me doing the bidding. I got this one from that seller: