Patina photos

[enjay]

You need to fix the tip on that Maz!

Ha, check out the hawk eye on Jeff. I thought about grinding away the top but kinda got used to it and think it small enough to naturally fix itself w sharpening. Just glad the 4-ft drop only resulted in that without too much steel or blood loss.

[stalliondawg444]

Just cut up some pork loin with my new CII from Carter. Oh wow, the results are way more dramatic than I was expecting. I wouldn’t even call this a forced patina. I just cut up the roast, served it, and washed the knife. I almost feel bad doing this to such a pretty knife, but it looks pretty wild at the moment.

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just going through this thread and wanted to say that blue is indeed wild but I think it looks dope!

[turko]

Edge patina after first use . Didn't expect it to develop that fast.

[d_rap]

Makoto Ryusei AS 240 btw.

Same here, but my blade road above the core steel is still relatively new looking.

Depends on ingredients, time...

Easy to control, and comes right off with Barkeeper's Friend or similar, if you prefer a cleaner look.

[turko]

Makoto Ryusei AS 240 btw.

Same here, but my blade road above the core steel is still relatively new looking.

Depends on ingredients, time...

Easy to control, and comes right off with Barkeeper's Friend or similar, if you prefer a cleaner look.

Perfect. Yeah I don't mind the patina on the core steel but the one above it kind of bothers me as it doesn't get the same colors.

[Kalaeb]

Unfiltered. This was sitting on the cutting board this afternoon and the light hit it just right:


52100 Rader

[d_rap]

That's sweet. Nice shot.

[bruin]

Here’s a fun one from today... Yoshihiro W2 240 yanagiba. I’ve had this knife for a couple years but before today had used it 98% to slice raw fish so it didn’t have too much patina built up. Then today I used it to slice 18 cases of local heirloom tomatoes (I run a sandwich shop and we sold 325 BLTs today) and it got a really nice gray, especially solid towards the tip.

[bruin]

Here’s the right side:

[enjay]

Unfiltered. This was sitting on the cutting board this afternoon and the light hit it just right:
52100 Rader

Baaaaaaadass

[ChefKnivesToGo]

This is what I consider a nicely used knife with full patina should look like after about a year of service. This is a Kanehida TK. I love sharpening this line of knives. A customer sent me this photo. I don't use nail polish, promise.

https://www.chefknivestogo.com/katksa18.html

[bruin]

Here’s a few of my Fujiyama after ~3 months use

[SSuchan]

Man. I am just drooling over this thread. Patina is one of my greatest pleasures in the knife game. Anyone else feel the same?

[ronnie_suburban]

Wow, this happened almost instantly! Kato Standard 240mm (thanks, nakneker!) after about an hour of garlic, onions, bell peppers and cilantro. Rinsed and wiped down frequently along the way . . .


Kato Standard, 240mm, Kanji


Kato Standard, 240mm

[bruin]

Shibata AS received (new) one week ago. I’ve been cutting a LOT of heirloom tomatoes.

[enjay]

While iron clad is my favorite, there is something about patina on a stainless-clad blade, like a streak of expertly-controlled flame.

[ChefKnivesToGo]

Shibata AS received (new) one week ago. I’ve been cutting a LOT of heirloom tomatoes.

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Looks great.

[Airik]

ZKramer 10” 52100

[Jeff B]

Nice colors!

[bLoebs]

Some fun photos from the "home studio" aka the top of my radiator thee Fuji I regrettably mustard treated to try and protect it from rusting. I now regret doing that but you live and you learn