She has a name and it’s Christina

[David Mary]

Onions and cheese. I sometimes forget to clean the cheese off until I go to use it again, though I question if that’s really oxidizing the blade at all.

 

[RokJok]

Calling RokJok , how did you get those cool droplet looking marks on your EDChef XL?

https://www.bladeforums.com/threads/my-edc-kitchen-knife-what’s-yours.2016671/page-2#post-23150052

Dabs of mustard applied with a q-tip, let soak for thirty minutes, then rinsed off. Patina only formed at outer rim of each dab.

 

[acaptainnn]

The model name is Arolinea by the way, and this was one of two or three prototypes.

Back when I was still treating this one as R&D and it had tigerwood scales, I somewhat forced the patina by deliberately leaving it wet and soiled with food juices, usually onion. This time I’m cleaning it up after each use so this may be a long haul.

Which is good because I’m treating this as my forever knife. This Arcolinea didn’t receive her given name of Christina until tonight though. And it’s the first knife of mine that I’ve given an actual name to (not just a model name) as far as I can remember.

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You can stop Forcing the Patina on your hands. They are done.

 

[David Mary]

You can stop Forcing the Patina on your hands. They are done.

That’s knifemaking patina, naturally developed, not forced. Not gonna stop, sorry, not sorry.

 

[David Mary]

She’ll help me get ready for Mom coming to dinner Sunday night.

 

[tinfoil hat timmy]

That looks like a super useful kitchen tool!

 

[David Mary]

Thank you, I like it very much.

 

[zaedion]

Holy smokes! That’s some awesome thin grinds!!

 

[scdub]

That’s a sweet knife!

Named after your grandma??

 

[Mick Boardman]

David, that is a super slicer you have there! Nice patina base you getting started. Can’t wait to see it in 6 months.