I think you're doing a great job on your knife-design and perfecting your handle designs, but (there's always a 'but' ain't there

) I have never liked artificial patinas. They always look too 'uniform' to me, but it seems to be the trend with almost everyone for the past several years. Until I started looking at these 'bushy' forums and a few of the better known knife forums, forcing a patina was unknown to me. I'd much rather see a carbon steel blade that has earned its 'stripes' (pun intended) through honest use like dicing onions, slicing pickles, cleaning fish & game, etc. I am certainly not disparaging your efforts along this line, but if it were me I'd offer at least a few without the forced patina.....just to see how that boat would float.
