There is just something cool about natural Patina's !

[pitdog]

I've still yet to find my Ultimate Outdoor knife, the one that brings an end to my constant knife purchases. I did however find my Ultimate Kitchen/Camp food knife, it's called a Peasant Chef's Knife and has a carbon steel blade, none of your fancy stainless here.
Since buying this knife I've never once wanted to use/buy any other.

After using it today for cutting up chicken, peppers, onions, corriander etc I washed it and then stopped to admire the natural Patina that it has developed over time.
I often force Patina's on my outdoors knives but there is something very cool about natural Patina's, just thought I'd share a couple of pics before I put it away tonight !

 

[grunt soldier]

I agree sir! they look great. I love most patina's though regardless of natural or forced. yours look great brother!

 

[Nullity]

What the heck is wrong with that blade?!


Hehe, I'm kidding.

That natural patina has tons of character.
I really need to give carbon steels a chance.

 

[Crewdawg]

Beautiful! :thumbup:

My Sharpfinger after meeting with A1 Sauce on a couple of steak nights:

When you find the ultimate outdoor knife that ends your purchases, PLEASE let us know!

 

[Suveges]

Is that the one they sell at Lee Valley?

 

[machine26]

Agreed. Great looking knife, pit. This knife has a natural patina, then saked in vinegar for a couple hours once I was happy with the pattern underneath. the pic doesn't show well but it has alot of dark splotches and whatnot, looks excellent imho.

 

[pitdog]

Is that the one they sell at Lee Valley?

It is buddy !

 

[pitdog]

Agreed. Great looking knife, pit. This knife has a natural patina, then saked in vinegar for a couple hours once I was happy with the pattern underneath. the pic doesn't show well but it has alot of dark splotches and whatnot, looks excellent imho.

Very nice, offers a fair bit of rust protection too eh !

 

[seaplane]

This is a stainless blade, But you can see the natural patina on the handle and rivets. It's a 1960's era model 10-5

Default title upload by motoblur by seaplane1, on Flickr

Default title upload by motoblur by seaplane1, on Flickr

Default title upload by motoblur by seaplane1, on Flickr

 

[machine26]

Very nice, offers a fair bit of rust protection too eh !

Sure does, bud. That's the only reason I went ahead and put it in vinegar, get some extra protection where natural patina hadn't developed yet.

 

[scruffuk]

True enough Mr Pit, forced patinas just aren't the same.

Here is my kitchen devil

 

[TheGame]

I love naturally formed patinas. Definitely add character to a knife. :thumbup:

 

[pitdog]

True enough Mr Pit, forced patinas just aren't the same.

Here is my kitchen devil

Ooo that's a nice one !:thumbup:

 

[gadgetgeek]

I have one of those kitchen knives, and it is my all-round go to knife for almost everything. I love it! I've been slowly polishing the blade a bit more every time I have my water-stone soaked. Never gone wrong with lee valley yet!

 

[pitdog]

I have one of those kitchen knives, and it is my all-round go to knife for almost everything. I love it! I've been slowly polishing the blade a bit more every time I have my water-stone soaked. Never gone wrong with lee valley yet!

Yeah great store, I keep eyeing up those Mora blanks !

 

[Mongo]

My favorite is exposing a pristine clean 52-100 blade to some raw chicken, beef and or venison. Gives a fantastic "rainbow" patina. I have several like that done. Raw meat and carbon steel.... awesome combination!