Traditional slipjoints, hobo knives, cutting apples and the patina

[silenthunterstudios]

When I've decided that I really like a particular knife and know I want to keep it, I get started on a patina. I usually promote that patina by peeling an apple. "Elsewhere" on this forum, many ask which knives are used for cutting steaks etc. A large portion of pictures shared and experiences with knives recounted, involve kitchen prep. Reading another thread in regards to a medieval knife brings to mind that many travelers carried their cutlery with them, as most inns and establishments did not have table cutlery for patrons.

One of my first knives was a Colonial or Chinese hobo knife. That one could not stand up to the Remington made hobo knife (either China or Bear) that my father got for my little brother several years ago. I used all three implements, and maintained the blades with care on mine. My little brother still has his, and uses it quite often.

I'd like to see your pics of your favorite food prep knives. Folders and fixed blades, they just have to be traditional. Whatever you use, I want to know. Food prep can involve tossing together some beef and vegetables over rice or noodles for a quick meal, using your old knife on the Thanksgiving turkey, or just using your grandfathers old jack to peel an apple. Also, I'd like to see your wine/beer/liquor knives. Anything used with food. Dark patinas? The more the merrier!

 

[Stich2442]

I use all my knives for food, at home, traveling, camping, job site, over a friends house when cooking and no decent knives in the kitchen, etc. Except for one Opinel that gets used in a pretty filthy environment, that's why I have two #9's.

 

[liamstrain]

I have a few Opinel No 8's that end up doing apple (cheese/bread/meat) duty. I never really used a hobo knife, though I like the look of the Case version with stag handles.

Here's a quick cell phone pic of the No. 8 I keep in my office.

 

[brets-ftw]

I have one folder and one fixed that are my food prep knives.

Fixed is a custom in O1 by Big Chris, amazing slicer.

Second is a knife I've carried for a solid 3 months now, the Sway Back Jack in CV

 

[confucius37]

Food prep is about 90% of my use for my knives. Here are some pictures of the various patinas I've gotten

Here is a quick cellphone shot of what I am carrying today, L6 steel, lots of food prep (fruit, raw meat, cooked steak)

1095 Steel

52100 Steel

I don't own this one anymore, but when I did it had a very cool patina, 1095 Steel

 

[scruffuk]

This has been my kitchen knife since I re-handled it in stabilised Maple last year.

The blade was a gift from maker Fred Rowe of Bethel Ridge Forge.

 

[SonnyJim]

Shown elsewhere in another thread, my Scagel is fed a strict diet of apples and Korean BBQ

[/IMG]

 

[shrapne1]

nice thread, steel choice is based on personal preference and everyone should have a choice, but there sure is nothing better than the gleaming sharpened edge against that dark patina

 

[shrapne1]

sorry about the hair i was using it to test the blade

 

[Jack Black]

This has been my kitchen knife since I re-handled it in stabilised Maple last year.

The blade was a gift from maker Fred Rowe of Bethel Ridge Forge.

Incredible :thumbup: :thumbup:

 

[black mamba]

Deer field dressing, L6 with differential HT and patina

Venison trimming and processing, stainless ATS-34

EDC Cuban, 1095 with patina

 

[CAD]

I have one folder and one fixed that are my food prep knives.

Fixed is a custom in O1 by Big Chris, amazing slicer.

Second is a knife I've carried for a solid 3 months now, the Sway Back Jack in CV

Sweet fixed blade! Would you be so kind to tell me the length of blade and handle on that sweet thing? Thanks

Chris D.

 

[Big Chris]

I do believe it is the second knife in this sale thread:
http://www.bladeforums.com/forums/showthread.php/931042-Lots-of-KNIVES-For-Sale-3V-O1-S90V-ALL-SOLD

Chris

 

[scruffuk]

Incredible :thumbup: :thumbup:

Thanks. That's my home cured and smoked bacon too

 

[akadave2]

Some old timer years ago told me to stick the blade into a raw potato overnight and that would put a good patina on the blade. Any truth to that?

 

[ddml]

That's SOP around here.

 

[akadave2]

That's SOP around here.

Ill give it a try!

 

[ddml]

RIP spud

 

[akadave2]

RIP spud

LOL! Die Die Die!...but please dont rust my blade!

 

[silenthunterstudios]

I tried that once, and got a really deep patina on an 8OT. I prefer to slice apples and meat, but I might give the potato a try again.

What do all of you think of using a knife that might have been heavily oiled, such as a brand new Great Eastern product, and then using it to cut an apple, steak etc? I've always cleaned mine before eating, of course, but just wanted to know.