Patina photos

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pd7077
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Re: Patina photos

Post by pd7077 » Tue Apr 18, 2017 5:57 pm

Only used twice so far, but it's starting to develop some nice blues after trimming some pork tenderloin last night.

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--- Steve

Kalaeb
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Re: Patina photos

Post by Kalaeb » Thu Apr 20, 2017 9:25 am

Masamoto petty:

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jason
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Re: Patina photos

Post by jason » Tue May 30, 2017 7:40 am



Masakage Koishi 210mm gyuto with patina from either cutting pork belly or cutting up a whole pineapple. I suspect it was more the pineapple

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pd7077
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Re: Patina photos

Post by pd7077 » Tue May 30, 2017 3:06 pm

I love me some blue!

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--- Steve

Tea_bagN
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Re: Patina photos

Post by Tea_bagN » Tue May 30, 2017 8:47 pm

Generally what do you use to remove the patina. I heard vinegar, not sure though

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Jeff B
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Re: Patina photos

Post by Jeff B » Tue May 30, 2017 11:43 pm

Tea_bagN wrote:
Tue May 30, 2017 8:47 pm
Generally what do you use to remove the patina. I heard vinegar, not sure though
Vinegar will form patina. Use Bar Keeper's Friend, Flitz or something like Mothers Mag Polish to remove patina.
Even a polishing cloth or rust eraser will work. Some use just baking soda and a cork to scrub the knife. Bar Keeper's is
acidic and can cause or leave behind a light patina/staining from using it and using baking soda after can avoid it.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

TomCutlery
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Re: Patina photos

Post by TomCutlery » Tue Jun 20, 2017 7:58 am

Kono White #2

IMG_0508.jpg
IMG_0509.jpg

jason
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Re: Patina photos

Post by jason » Tue Jun 20, 2017 8:56 am

jason wrote:
Tue May 30, 2017 7:40 am


Masakage Koishi 210mm gyuto with patina from either cutting pork belly or cutting up a whole pineapple. I suspect it was more the pineapple
It was the pineapple. It gives it a dark grey patina

salemj
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Re: Patina photos

Post by salemj » Tue Jun 20, 2017 9:36 am

limpet wrote:
Fri Mar 24, 2017 2:48 pm
jmcnelly85 wrote:
Fri Mar 24, 2017 12:22 am
A general rule of thumb is to wipe a dry blade on a clean paper towel. If the towel is still white, there is no rust, if it transmits any color, its rust and should be removed.
Agree with this. I used to be a bit hesitant about some types of patina, but last summer I had a rust attack on several knives staying in a kitchen drawer and... now I know what real rust looks like. ;)

My experience with patina is that it will shift in color depending on how the light falls upon it. From one angle it can look like faint & milky and from another angle you see the colors (blue, orange, brown, sometimes almost black). Rust however will look like an ugly piece of dry dirt from any angle. If you draw your fingers over it, you will feel it, since it has started to corrode the metal and is eating its way into the blade surface.
These are great comments. Years ago I submitted a forum question about orange versus rust and I have to admit that the feedback was eager but not particularly conclusive. These comments are really, really useful. Thanks, guys. Also, great thread!
~Joe

Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.

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Jeff B
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Re: Patina photos

Post by Jeff B » Tue Jun 20, 2017 11:45 pm

TomCutlery wrote:
Tue Jun 20, 2017 7:58 am
Kono White #2


IMG_0508.jpg


IMG_0509.jpg
Digging that Kono Tom!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

TomCutlery
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Re: Patina photos

Post by TomCutlery » Wed Jun 21, 2017 6:54 am

Jeff B wrote:
Tue Jun 20, 2017 11:45 pm
Digging that Kono Tom!
Thanks, by far the best patina of any of my knives, pics don't do it justice. as for the son itself, meh it's a great knife but doesn't really do it for me, oh well.

Bullman
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Re: Patina photos

Post by Bullman » Wed Jun 21, 2017 6:16 pm

20170618_131513_HDR-1.jpg
20170618_131427_HDR-1.jpg
210 fujiwara used with medium rare meat and veg. Tried forcing one with vinegar and rust in about 10 seconds. Now I just let the rare meat and fruit do it. Tomatoes for me don't work well I don't know about y'all. To acidic.

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Kit Craft
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Re: Patina photos

Post by Kit Craft » Mon Jun 26, 2017 7:52 am

Bullman wrote:
Wed Jun 21, 2017 6:16 pm
20170618_131513_HDR-1.jpg20170618_131427_HDR-1.jpg
210 fujiwara used with medium rare meat and veg. Tried forcing one with vinegar and rust in about 10 seconds. Now I just let the rare meat and fruit do it. Tomatoes for me don't work well I don't know about y'all. To acidic.
I don't notice a lot of patina with tomatoes. I will have to strip my patina and check it out when I can this year because if it is not canning season I only cut 2-3 tomatoes at a time.

That aside, I never try forcing a patina. As it never worked for me in the past with outdoor fixed blades. It always seemed to turn the blade grey, so I guess it worked but it was so boring. I want color!

Bullman
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Re: Patina photos

Post by Bullman » Mon Jun 26, 2017 2:01 pm

I agree give me meat and fruit anytime. Tried forcing a Sabatier and I'll never do that again. Bad mistake. Rust in 3 mins. Since than I like the rainbow color. Used to have the same style cleaver in a beautiful rainbow color but got let behind during divorce. Last I heard it had rusted to the point the handle came off.

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pd7077
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Re: Patina photos

Post by pd7077 » Wed Jul 12, 2017 6:44 pm

Two days into "getting to know my Kato" has produced some beautiful colors. I'm definitely falling for this knife!

Image
Last edited by pd7077 on Wed Jul 12, 2017 11:30 pm, edited 1 time in total.
--- Steve

slobound
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Re: Patina photos

Post by slobound » Wed Jul 12, 2017 6:58 pm

pd7077 wrote:
Wed Jul 12, 2017 6:44 pm
Two day into "getting to know my Kato" has produced some beautiful colors. I'm definitely falling for this knife!

Image
WOW!!!
-- Garrick

TomCutlery
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Re: Patina photos

Post by TomCutlery » Wed Jul 12, 2017 7:03 pm

that's awesome!!

salemj
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Re: Patina photos

Post by salemj » Wed Jul 12, 2017 8:09 pm

I'm impressed that the colors seem relatively unaffected by the transition from one steel to the next! That is kinda unusual. Or perhaps there is just very, very little core showing? But these are ground thin at the edge...Although I guess if I look harder I can still see it at the heel and the tip...

Nice colors, though! And a very nice image of the kanji.
~Joe

Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.

Cutuu
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Re: Patina photos

Post by Cutuu » Thu Jul 13, 2017 12:05 am

pd7077 wrote:
Wed Jul 12, 2017 6:44 pm
Two days into "getting to know my Kato" has produced some beautiful colors. I'm definitely falling for this knife!

Image
That doesn't look very good. If i were u id get rid of that one ;)

TheVincenzo
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Re: Patina photos

Post by TheVincenzo » Fri Jul 14, 2017 12:25 am

@pd7077 Wow that Kato looks great. Between that and the Carter you posted earlier, you get some of the best blue patinas I have ever seen.

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