1095 Patina Discussion

The only knife I've ever deliberately tried to force a patina on was a RR whittler that claimed to be carbon, but the blade had a faint "SS" etch on it. I forget what I stuck it into, but it was definitely carbon. I've been carrying my 23 in mesquite every day for a few months now, and use it for mostly food, cutting up chicken in salads, cutting steaks, etc. It seems to be developing a pretty good patina from just riding in the pocket. It's heavier out toward the end of the blade, where I do most of my cutting, but the whole blade is taking on a pretty nice grey color. I'll try to get a pic of it tomorrow.
 
Viper84 said:
So it would take the citrus juice hours to form pits?

The blotch near the tip in the image below was from a little drop of orange juice being on the knife for a few minutes.

20210126-122122.jpg
Click to expand...

Citrus will certainly make a nice colour, as your new Barlow shows.

I just had been cutting up several Limes with a knife and left the blade open and had gone off somewhere suddenly for the week-end. When I returned some pitting had developed and I needed to use a green scourer to get off the blackening, then a couple of pits showed. My fault entirely and a stupid thing I would never usually do, but heat of the moment stuff ;)

Usually, I'd clean a knife under very hot water, dry it and leave the knife open for a while before closing. What's certainly true is that if you use just ONE carbon knife for a week or two, carry it, cut fruit&veg etc and wipe it down, you'll produce some fine colouratation :cool:
 
JohnDF said:
I once forced a patina on a GEC #66 Stockman.
I didn't like it, it didn't look natural, and sold that knife cheap... true story.
Click to expand...
Forced patinas can look quite awful, I’ve had to start over by polishing a few blades myself. Now I cheat by using my pocket knives in the kitchen more than necessary and “forgetting” to clean them off for a period of time :rolleyes:

If I just carry my knives and use them normally they will stay shiny for years, with a few exceptions.
 
hornetguy said:
The only knife I've ever deliberately tried to force a patina on was a RR whittler that claimed to be carbon, but the blade had a faint "SS" etch on it. I forget what I stuck it into, but it was definitely carbon. I've been carrying my 23 in mesquite every day for a few months now, and use it for mostly food, cutting up chicken in salads, cutting steaks, etc. It seems to be developing a pretty good patina from just riding in the pocket. It's heavier out toward the end of the blade, where I do most of my cutting, but the whole blade is taking on a pretty nice grey color. I'll try to get a pic of it tomorrow.
Click to expand...

Here's a couple of not so great pics of my 23 with the patina developing.... it's beginning to feel like it's "mine"... :D

hfZn9hi.jpg
pluCPH6.jpg
 
I've found that my most colorful and cool patinas have come from cutting raw meat, especially beef. Also, the knife that I use on my Thanksgiving turkey has developed a really nice multi colored patina from just that task.
 
You must log in or register to reply here.
Back
Top