1095 Question

gull wing

gull wing

Joined
May 4, 2002
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Thinking of getting a GEC #15 Boys Knife. I know GEC knives are great.
This is a dumb question, but here goes .....
What should I do about blade maintenance?
1. Is it possible to keep it factory clean while still using it.;)
2. Dip it in lemon juice right away and force patina.
3. Just use it and pretend the odd pattern stains aren't there.

Note - I don't have a problem maintaining D2.
 
You either let it patina or keep it clean by wiping it after every use and polishing it when it stains.
 
If you actually USE your knife, it will, over time, develop a patina. You can slow it down by wiping the blade with oil immediately after use, but in my experience, it will eventually darken, usually not uniformly.
You could also use Flitz, or Simichrome polish to help remove the patina as it occurs, but I think a well patina'ed knife blade is a wonderful thing..
 
I've found that I can use a carbon steel blade for a very long time and never develop a patina as long as I only use the blade on dry goods. I'm not implying that you shouldn't use it to cut food or moist items but if you don't normally do that anyway, you'll have a lot less to be concerned about.
 
Here's what I do with carbon steel blades:
- Apply a drop of mineral oil in the pivot, and work it back and forth a bit
- Spread a little on the blade with my fingers from what leaks out of the pivot.
- If it also has a carbon steel backspring, I'll use a paper towel corner or q-tip and rub it along the inside of the backspring.
- Wipe off any excess

Then I just carry and use it. I repeat that process before putting the knife up for any period of time, or when sharpening. Since I use oil stones to sharpen my traditionals, the blade gets oily anyway.

If you don't use it on food or game, and your activities are mostly indoors, it won't really get much of a patina. If the blade has a polished finish, you can always buff off any patina with a metal polish like simichrome or wenol. You'll lose any decorative blade embellishment that is not etched into the surface, but the patina would cover that up anyway. I don't know what the effect would be on a satin finish - but it would probably start to shine it up a bit.

Myself, I generally just let whatever patina wants to develop occur naturally. If I think it's heading in the direction of rust or pitting, I polish it with one of the above metal polishes.

Try to keep the black stuff and metal polish from contacting bone or stag. It'll darken it. Easy enough if you stick to the blade, but if you decide to buff the backspring or bolsters too, it's easy to get it on the handles.


*I have experimented with forced or accelerated patinas before. Hot vinegar will do it in a hurry. Put some vinegar in a glass, about the depth of the blade length. Microwave the glass (not the knife) until it just starts to boil. Take out carefully.

Dip the blade only in the vinegar. It'll start to bubble. Don't let it get up in the pivot. Hold it there for 15 to 30 seconds. Pull it out, rinse off, wipe off. Repeat until your preferred level of darkness. Then oil it as above.

Method 2: Cut up some fruit. Eat it. After you are done eating, rinse off the blade and dry it. Have some more fruit tomorrow. Repeat over a period of time. Vary up the fruits. Strawberries make a lovely patina. You'll also be eating healthy.

This is a more natural patina, but somewhat accelerated because you are going out of your way to use it for patina-forming things.
 
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Renaissance wax will stop it developing a patina ime. But you'll be fighting an uphill battle to get it to remain purely pristine. Most of the time I throw that idea in the "not worth it" box and do a hot vinegar patina. It looks great that way imo and helps keep the nasty rust at bay.

Keeping the knife in a slip in your pocket is also a good idea if you want to keep it shiny. I've had knives patina in the pocket from my sweat when I'm working.
 
TheChunk91 said:
If you want it shiny then don't use it or get something stainless. If you use it let it patina. Patina looks good.

View attachment 1287758
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All the way.
Already had some when I got it, but I've let it earn a lot more.


I don't do a forced patina, just get yourself a cool crisp apple and start slicing bites off. Really just make sure to use it on foods that'll give you patina, like seasoning a cast iron skillet. The first thing I do after a season is fry up a pound of bacon.
This little Camillus pen had none and earned this with one cold crisp Granny Smith apple, it was delicious and rewarded my knife with some nice patina.

Same for this little Schrade / Saber rebrand, and most will look like my Texas Jack here after a couple apples and an orange or two.
 
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Dont worry about it, just use it and let it patina. If you take basic care of it, itll be a fine knife. Patina looks good, and keeps it from rusting.
 
Student762 said:
Renaissance wax will stop it developing a patina ime. But you'll be fighting an uphill battle to get it to remain purely pristine. Most of the time I throw that idea in the "not worth it" box and do a hot vinegar patina. It looks great that way imo and helps keep the nasty rust at bay.

Keeping the knife in a slip in your pocket is also a good idea if you want to keep it shiny. I've had knives patina in the pocket from my sweat when I'm working.
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^^^ This, I find wax works best and I prefer it over any oil because oil collects the lint & dust etc from your pocket & can gum it up!! I’ll put a drop of wax into the pivot on both sides from a burning candle. Then work the pivot a few times... I do that on Stainless & Carbon blades.. As mentioned, it will patina over time. Just keep it clean!
 
Just like with watches, patina can be earned or forged. Earned means using it through time. Forged means doctored patina (dipping it in boiling vinegar for example). Of course with watches its a bit more complicated.
 
This is along the line of renaissance wax.
I find a coating of silicone spray is a good and lasting protectant. I don't use my Traditionals for food.
Coat the blade by pressing the can nozzle very lightly so as not to get the stuff all over the place. Rub the fluid over the blade with a finger. If it's a knife that'll see a lot of use a couple of coats is a good idea.
 
gull wing said:
Thinking of getting a GEC #15 Boys Knife. I know GEC knives are great.
This is a dumb question, but here goes .....
What should I do about blade maintenance?
1. Is it possible to keep it factory clean while still using it.;)
2. Dip it in lemon juice right away and force patina.
3. Just use it and pretend the odd pattern stains aren't there.

Note - I don't have a problem maintaining D2.
Click to expand...
Just get 2 that are alike !!! Use one and keep the other like new !!!!!

Harry
 
If you want shiny buy stainless or use Flitz every day with oil or Ren Wax.
 
Can slice/dice a potato or onion to get a patina ... or just stick the blade in the tater or onion and let them sit a spell.
Does anyone know if dicing fresh garlic will give a patina? Sadly, my cheese/veggie graters and garlic press are not carbon steel.
I didn't get much of a patina slicing and dicing a tomato, or with ketchup and mustard.
Slicing raw fish, cow, pig and fowl didn't do much either. Are they supposed to be near or at "rancid" or at least "slimy" when sliced to get a patina?
 
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