Traditionals with patina photos

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Just a slow honest patina developing on my EDC 50-55 years on.

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This one belonged to one of my grandfathers who died 50+ years ago. Truly black now.

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Leghog: those are priceless. Well used and obviously well loved. Thanks for sharing!
 
I can fill pages of patina knife pics but I'll stick with this one for now, it's been used for everything, from whittling, to carpentry, food prep, eating in general, tinkering, gutting crappies, stripping wire, and every mundane task in between, it earned it's patina with 1181 consecutive days of carry





Pete
 
Here's an Opinel #7 new in December:
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Here's the same knife in late January, with an example of the kind of duty that caused the patina:
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I'm amazed at how quickly a patina forms. The 2 pics above were separated by at most 6 weeks, and for 3 of those weeks I was out of town so the knife was unused.

- GT
 
5kQ's, I'm amazed how once patina has formed-how it changes from use to use. What was black can lighten, what is grey can be black. If after immediate use you wipe on your jeans, the patina is streaked, etc.

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Rockon75 said:
5kQ's, I'm amazed how once patina has formed-how it changes from use to use. What was black can lighten, what is grey can be black. If after immediate use you wipe on your jeans, the patina is streaked, etc.
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Yeah, cooking is more fun for me when I can try various patina experiments. :D
And, not picking on you Rockon, but now that spring is "officially" here, could we all agree to an informal moratorium on photos that include SNOW??? :mad:

- GT
 
Here's one of a GEC H20 we just got. We've been using it as a paring knife, and it's the perfect knife for that. (and at under $35 shipped, quite the bargain as well) I thought it was interesting how it's getting lines in the patina. All it's ever cut is various fruits and vegetables, mostly strawberries, red peppers, and onions. I'm guessing that the lines are left overs from the polishing process that the juices sat in, and they took a darker color? I don't know, but I found it interesting.

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When I get a new knife I love the shiny blades and try to keep them that way for a while. But once they get a patina, I love them even more. These GEC's are going to be awesome in twenty or fifty years!
 
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