D2 Stains Very Easily?

Thank you for the responses.
Prior to using the Rat 1 to cut the pork chop, I used it to primarily to cut
boxes, paper and paracord. This is the first time using it on food.

The patina won't stop me from buying other D2 blades. I like the edge performance
and mild staining looks pretty cool IMO. And the Rat 1 is a solid knife.
 
Thanks for starting this thread. I have a D2 Griptilian that I rarely carry because of the combo edge and black blade finish. I have been considering a blade replacement or just stripping the finish but have been concerned about staining and rust.
 
Don't know if it's been mentioned, but the heat of the food your cutting can really speed up getting a patina.

I have a few kitchen knives that the company (konosuke), refers to as "semi" stainless steel, and after cutting through brisket or ham that's still hot they'll get a light bluish patina. However, cutting up the same stuff out of the refrigerator the next day doesn't seem to have any affect at all.
 
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