Patina photos

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MisoSatisfried
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Re: Patina photos

Post by MisoSatisfried »

Looks great Bluenoser!
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Re: Patina photos

Post by Bluenoser87 »

I tried letting the patina develop a bit naturally on my new Mazaki hairline but it really wasn’t doing much. There must be some sort of coating or something on these. Or maybe I’m just impatient. I tried soaking in vinegar soaked paper towels but kind of hated how it looked. So after a little bit of Flitz it cleaned up nicely and now it’s very reactive. Another pork loin produced more crazy blue just like the CII. Family is getting tired of pork so I might need to find something else to play with haha...
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Re: Patina photos

Post by Carter »

Turkey/Chicken will also produce some color.
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Re: Patina photos

Post by yg420 »

Kono b2 honyaki
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Re: Patina photos

Post by Carter »

This is a 220mm gyuto that I am making out of 52100...I took it up to the house to test with last nights' dinner. This is from slicing a grilled tri-tip and letting the juices stay on the blade during dinner.

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gladius
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Re: Patina photos

Post by gladius »

yg420 wrote: Tue Jul 17, 2018 12:04 am Kono b2 honyaki
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What filter did you use on these photos? Looks pastel like.
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Re: Patina photos

Post by yg420 »

Lol it was actually just zoomed in....I suck at taking pics.

@carter nice!
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Re: Patina photos

Post by yg420 »

Iphone 7 plus
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Re: Patina photos

Post by KeithR »

Nothing HD here but an old rehab sled forgecraft that has a few hundred pigs under it’s belt. Handle was done by Travis wedge in austin TX with Texas Pecan and an African Blackwood saya
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Re: Patina photos

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Mazaki 180 after a couple of onions, tomatoes, and a cooked sausage, paired with a Bourgeat saute pan.

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Re: Patina photos

Post by MisoSatisfried »

Nice enjay! I find my Mazaki's patina better than any other knife I've owned so far!
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Re: Patina photos

Post by enjay »

Thanks, sir. I don't think it'll ever look this cool again so I'm glad to have taken some pictures that day.
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Re: Patina photos

Post by enjay »

A month later: more blue, and more orange, too. (Might some of that be rust? Feel free to diagnose.)

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Re: Patina photos

Post by Jeff B »

I have white steels with lots of orange patina. Just wipe it with a dry paper towel and if there is no color transfer to the towel you're good to go.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Patina photos

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Jeff B wrote: Fri Sep 07, 2018 4:49 pm I have white steels with lots of orange patina. Just wipe it with a dry paper towel and if there is no color transfer to the towel you're good to go.
Thanks, Jeff. I do that every once in a while and have yet to see any transfer so hopefully it's good. This Mazaki really is a little dynamite. Big fan.
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Re: Patina photos

Post by Bluenoser87 »

My Mazaki looks pretty much the same. It seems to patina much more than any others I have
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Re: Patina photos

Post by gladius »

My Fujiyama B#2 Laurel developed a little of that as seen below and I could feel a little build up and resistance as I dragged my fingers across the surface:

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I used a Sandflex Super Eraser to lightly buff the surface which removed the build up, resistance and reduced the color...I recommend them.

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Re: Patina photos

Post by Bluenoser87 »

Toyama and cooked flank steak
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Re: Patina photos

Post by Altadan »

Tanaka B#2 Damascus,
a few rust-spots convinced me to remove the very stable patina I had, and start over. This is mostly garlic's doing... :D
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Re: Patina photos

Post by enjay »

Raquin after having mauled several unsuspecting onions and shallots.

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