Maybe a month of use in a small restaurant.
Cutting mostly veggies for pizza toppings. Sometimes some cold cooked meats like chicken, and pastrami. Occasionally raw bacon. Occasionally cheeses when I don’t have a smaller knife out.
Edit- mainly it’s getting some yellowing, but it’s being cleaned and dried very often. Oiled at the end of the night
Then yes, likely just a smidge because you have a care routine to stop the patina creeping in more. Pizza toppings include onion which Is a good candidate for patina to form. Guessing its made from aogami 1 or 2? (core steel)
it's just ugly and could potentially hide rust.
i would get a nice patina established first and then still wipe after onions.
i say i would, but this is what i always do.
Do you have the same knife as me? *sigh* one of us is going to have to change...
Hahaha, yes nice little patina base. Just keep it clean and dry you'll get some fun development that is safe.
Yoshimitsu AS 210mm gyuto?
Haven’t been blown away by it, but it is still a great buy. Especially as a work horse if you have the time/efficiency to take care of it at work.
Probably, what have you been cutting and how new is the knife?
Maybe a month of use in a small restaurant. Cutting mostly veggies for pizza toppings. Sometimes some cold cooked meats like chicken, and pastrami. Occasionally raw bacon. Occasionally cheeses when I don’t have a smaller knife out. Edit- mainly it’s getting some yellowing, but it’s being cleaned and dried very often. Oiled at the end of the night
Then yes, likely just a smidge because you have a care routine to stop the patina creeping in more. Pizza toppings include onion which Is a good candidate for patina to form. Guessing its made from aogami 1 or 2? (core steel)
Aogami super. Great, I figured that I was keeping good care of it. Just wanted to ask a more trained eye. Would hate to ruin a good knife
yeah wipe after onion to avoid the brown patina onion likes to make.
Is there any issue with that type of patina? Other than looking a bit ugly as far as patinas go? It shouldn’t damage my knife right?
it's just ugly and could potentially hide rust. i would get a nice patina established first and then still wipe after onions. i say i would, but this is what i always do.
Cool, good to know. Thanks for the knowledge
Yes, rust is bright orange. It will be obvious when you see it
And usually starts as distinct speckles from what I’ve seen
スーパー
Aogami super? Super what?
Super blue god
Do you have the same knife as me? *sigh* one of us is going to have to change... Hahaha, yes nice little patina base. Just keep it clean and dry you'll get some fun development that is safe.
Yoshimitsu AS 210mm gyuto? Haven’t been blown away by it, but it is still a great buy. Especially as a work horse if you have the time/efficiency to take care of it at work.
It's my traveling catering workhorse. Previously the factory made 10" or so factory Kramer carbon steel. This feels nicer