Photos Patina thread

[ErikMB]

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How do you get those colors on there? Looks gorgeous!

 

[Trey Fuller]

How do you get those colors on there? Looks gorgeous!

My daughter eats strawberries every morning and I cut the with my pocket knife. That is pretty much all it takes. I did use one to cut a hot pork chop with bbq sauce on it once and that added some color too.

 

[Hickory n steel]

How do you get those colors on there? Looks gorgeous!

Pork chops and chicken will get these colors fairly well.
Granny Smith apples ( my favorite) will get you some colors like this with the 1st few, but eventually they'll turn the blade grey.
Steak will get you some nice dark reddish browns and rusty colors as well.
I like those colors at first, but eventually I just want my blade to go to a dark dull grey because most of my carbon steel folders are Case and I like the dark patina to overtake the factory mirror polish that shows fingerprints too much.

 

[mitch13]

 

[Travman]

 

[Hickory n steel]

It's definitely coming along great now, I like the deep blues and such that appear in the beginning but they all have to turn grey eventually.

 

[MNR173]

 

[dantzk8]

Dan.

 

[rockman0]

This is non forced patina from approximately 8 or 9 years in the kitchen. A nessmukish pattern is a great go to knife for meal prep after volume slicing tasks have been accomplished with a bigger knife. For example, If I have a cooked roast sitting in a container for the refrigerator the blade shape makes it easy to slice it without removing it from the container.

 

[SlipjointPolitiburo]

 

[Travman]

 

[Travman]

 

[Modoc ED]

 

[HFinn]

 

[Honest_Thomas]

Just shy of 5 weeks carry, from new.

Glamour Shots .
Maybe THE favourite GEC in my collection, it’s definitely replaced is the wrong word? sorta muscled in above the 35 Johnny On The Spot that’s for sure but is it TOP?

Maybe yes.

 

[Will Power]

 

[Will Power]

View attachment 2455905

Beautiful example, makes me mourn for my 83 which went missing April 2023

 

[ErikMB]

Pork chops and chicken will get these colors fairly well.
Granny Smith apples ( my favorite) will get you some colors like this with the 1st few, but eventually they'll turn the blade grey.
Steak will get you some nice dark reddish browns and rusty colors as well.
I like those colors at first, but eventually I just want my blade to go to a dark dull grey because most of my carbon steel folders are Case and I like the dark patina to overtake the factory mirror polish that shows fingerprints too much.

I wonder what's in the pork, chicken, and beef that gives that color. Iron? Amino acids?

I've used coffee and mustard to make funky patterns but they are always black-ish, not blue, which looks coolest to me.

 

[Hickory n steel]

I wonder what's in the pork, chicken, and beef that gives that color. Iron? Amino acids?

I've used coffee and mustard to make funky patterns but they are always black-ish, not blue, which looks coolest to me.

It looks cool, but unless you stop using your knife on organic matter those colors will eventually change.

 

[Will Power]

Actually, patina is a full-time job