Kitchen knife finishes?

[Omega Leather Works]

What kind of finish do you guys prefer on a kitchen knife? Does the type of knife, or intended use play a role?

How do you feel about a very well done stonewashed finish?

Thanks for your help.

 

[rnbtexas]

depends on the type of steel. on a stainless the stonewash would be fine but on a carbon steel a high polish helps keep rust at bay. My .02 others opinions will differ.

 

[Hesparus]

I think stonewash on a kitchen knife would be great. Kitchen knives are for using, and I have a hard time using knives with a high polish. Kitchen knives will get scratched during sharpening and sometimes washing. Stonewash is attractive, but has a rugged usability to it. The only exceptions are usuba and yanagiba where you want to have a polished bevel to eliminate as much friction as possible. I don't think this is much of an issue on other knives because of the way they contact the food.
I do all of my kitchen knives (carbon) with a scotchbrite finish and I haven't had any problem with rust. The patina will smooth out the lines, anyway.
I say go for it and let us know how it goes.

- Chris

 

[Omega Leather Works]

Thanks guys, it's not I that is considering the finish, but it's valuable information, your opinions. I believe he is going to go for it. :thumbup: