Mirror polish vs Patina/Stonewash

[Marco Hartland]

I like both but cant decide with what i gonna stick with.

 

[AreBeeBee]

For me, it's every knife a user knife, so a mirror finish is just something to get scuffed, scratched, and otherwise removed/damaged in use. Sometimes, I take a piece of 220 grit sandpaper and go to work on a mirror finish, just to get rid of it.

Mileage varies, obviously.

 

[bt93]

I understand that a patina finish leaves a bad taste in food. Can't say I've ever tried, I always stay with stainless of some sort for my knives. As a matter of taste I prefer shiny steel even and especially with scratches. Nothing like the glint of moonlight as you use your knife to prepare a dinner or a fire. The scratches are just battle scars of old tasks and shows that it's been used. Patina is definitly a matter of taste. People actually like it's looks but to me I think it's a cop out and just doesn't look good. I had 1095 years ago and would spend a lot of time keeping the shine on. Got tired of that and now I prefer stainless.

 

[Marco Hartland]

Mostly got my knives for bushcrafting and woodcarving.
Or shaving if i am lazy

 

[Chris Larrikin]

I understand that a patina finish leaves a bad taste in food

That can be the case with acidic foods as the patina is forming but I have never had issues with an established patina unless I have left food on it (ie haven't cleaned it) for a while.

I like non stainless knives with a patina - specifically a carbon Opinel 8 which is my apple knife. Wherever I can I like to buff the patina a bit to even it out and give it some shine.