Sal Glesser wrote:
These are not leggos.
Spydergirl88 wrote: ↑Thu Mar 26, 2020 1:56 pmMe too
I'm in the same boat.... I forced a patina once upon a time and I hated it. I find keeping a super thin coat of mineral oil on my blades, tool steels in particular keeps them happy ant patina free. I will say though, the OPs pic is cool looking!archangel wrote: ↑Thu Mar 26, 2020 2:26 pmSpydergirl88 wrote: ↑Thu Mar 26, 2020 1:56 pmMe too
You are definitely not the only one.I think I must be the only person that doesn't really like their knives to patina. I keep them very lightly oiled to avoid it. I like the colorful patinas people post on here, but maybe it's my OCD that prefers to keep them looking new and shiny.
I first sliced strawberries for my daughters lunch. I didnt wash the blade off for an hour or two. Then did some more to top off their ice cream. That gave a lot of blues and gold coloring to the blade............
That is beautiful!TkoK83Spy wrote: ↑Thu Mar 26, 2020 1:05 pmThat's the way I like them right there! LOVE when they get the blueish hue. I didn't think it would be as pronounced with 10V, reminds me of my Super Blue...expect a WAY BETTER steel! Good to know, thanks for posting that!
Just for reference...this is Super Blue after cutting up steak, mushrooms and asparagus. Would love to see 10V after cutting the same or comparable foods.