A Using Knife

Did somebody say, "patina?"

I've been using my ML Knives Drop Point quite a bit since I got it and the blade keeps getting more and more patina to it. It's almost black down at the edge and fades to blues, purples, and various other hues.

You can see where I use it the most or what is called the "sweet spot" of a knife.

I'm really enjoying this piece and it seems equally at home in the kitchen and in the woods. I normally use a 600 grit paper to sharpen the edge and then finish with a strop but today I decided to try 220 followed by a strop and I am really liking the new "toothy" edge.

I don't know how it'll hold up for woodworking but for produce in the kitchen it's great.

Thanks for reading,


B