Super Blue Caly got here!!!

[mikerestivo]

Thanks Chuck! - that brought a smile to my face. You worked a very nice edge, as always, and the patina looks great. What did you do to force it?

[Donut]

Quoted to bring it to the last page.

That looks nice, did you think of forcing a design on there?

It's surprising how fast it patinas, isn't it? :eek:

[chuck_roxas45]

Thanks Chuck! - that brought a smile to my face. You worked a very nice edge, as always, and the patina looks great. What did you do to force it?

Quoted to bring it to the last page.

That looks nice, did you think of forcing a design on there?

It's surprising how fast it patinas, isn't it? :eek:

Thanks guys.

I just used it to cut some carrots, potatoes, and apples. :D

I wasn't really thinking of getting a design on. I'm no good at such. It does patina fast but this steel sure is a pleasure to sharpen. As mentioned, it is reminiscent of 52100 in the edge it takes.

[nightburn]

I like the natural patina you have forming. Are you going to keep that going or make it uniform?

[chuck_roxas45]

I like the natural patina you have forming. Are you going to keep that going or make it uniform?

I'm going to let it develop naturally. :D

[flipe8]

Looks good and the mini pry bar makes an awesome combo!

[chuck_roxas45]

Looks good and the mini pry bar makes an awesome combo!

Thanks flipe8. And it's good to see you posting here again. :)

[flipe8]

Thanks flipe8. And it's good to see you posting here again. :)

I'm lurking and readin lots but not posting very much. That's probably for the best :D

[razorsharp]

Freaking awesome edge and patina man!

[KardinalSyn]

Hi Chuck. I got the same knife recently.

Did you notice a strange odor coming from the SB steel? Also, when cutting apples, do you notice the transfer of metal on to the slice of apple?

[syphen]

Hi Chuck. I got the same knife recently.

Did you notice a strange odor coming from the SB steel? Also, when cutting apples, do you notice the transfer of metal on to the slice of apple?

Carbon steel knives will have an odor when cutting acidic foods. It is normal. It will become less distinct with time as a patina builds on the blade. Also, the metal will not transfer to the apple. Maybe some chemical by product of the reaction that creates patina, but not metal.
Just force a nice dark even patina on the knife and be done with it. SB is great!!

[KardinalSyn]

Carbon steel knives will have an odor when cutting acidic foods. It is normal. It will become less distinct with time as a patina builds on the blade. Also, the metal will not transfer to the apple. Maybe some chemical by product of the reaction that creates patina, but not metal.
Just force a nice dark even patina on the knife and be done with it. SB is great!!

Thanks for the info. This is my first SB knife and the entire odor thing was new to me. I did apply Wasabi on the blade yesterday to force a patina in the absence of English Mustard. That worked. But apple reacts faster with the steel.

[chuck_roxas45]

Freaking awesome edge and patina man!

Thanks Trav. Coming from you, that's really cool.

Hi Chuck. I got the same knife recently.

Did you notice a strange odor coming from the SB steel? Also, when cutting apples, do you notice the transfer of metal on to the slice of apple?

Carbon steel knives will have an odor when cutting acidic foods. It is normal. It will become less distinct with time as a patina builds on the blade. Also, the metal will not transfer to the apple. Maybe some chemical by product of the reaction that creates patina, but not metal.
Just force a nice dark even patina on the knife and be done with it. SB is great!!

Yes, on the odor and I don't think it's a transfer on the apple. It's probably the same oxidation that occurs on a peeled apple, only darker and faster. Probably the steel acting as a catalyst. I am probably wrong about that hehehe.

[Koen Z]

You are a great bunch of guys, and the knife is gorgeous like this!