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2012 Traditional Forum Knife...Force Patina?

DoctaD

DoctaD

Joined
Apr 13, 2006
Messages
745
Ok, I see that most people are going to use this knife rather than make it a Safe Queen. So, my next question is are you going to force a patina? Or let it age naturally? If forcing a patina, what is your favorite method?
 
I've never really forced a patina, but I do eat a lot of apples and other fruits. The only thing I watch out for is that the whole blade gets covered in juice, so the patina is a bit more even.
 
I've forced a couple, just to see what all the hubbub was about. I tried mustard, and also just stuck a blade into an orange or apple and let it sit for awhile.

The orange worked very well.
 
I usually let the patina start naturally and then about half way actual rust forms so I force a patina to protect it. This knife will probably go the same way. I have tried several methods but I found vinegar to work best for me.
 
My grandfather used vinegar for his knives but citrus fruit and mustard also do a nice job... mustard is nice because it is a paste and will stick to the blade.

If a knife gets used regularly this is not as crucial as when you use a knife on a day to day basis and take care to keep it wiped down and dry it will develop a patina and should remain fairly free of rust.
 
Nope, i eat an apple a day, or cutting up onions and potatoes. So the patina goes quick, but i love seeing the colors slowly change with blues and different colors.
 
I used to eat a lot of oranges and apples grown in our backyard which lead to many natural patina's, I particularly enjoyed the iridescence it proved. However for a forced patina, Red wine vinegar is my current favorite.
 
No forced patina for me. I like the natural look, slicing apples, mangos, oranges, and lemons. A quick wipe of the blade. Reminds me of the old timers way of doing it. ;)
 
natural patina -- cutting up meat fresh from the grill works well for me -- and gives me an "extra" incentive for firing up the grill...
 
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