5160 Blade finish and patina from use

danaz56

danaz56

Joined
Apr 27, 2010
Messages
21
I have some Buck knives with the 5160 steel. I have not carried them yet. Will the finish age with use and develop a patina similar to 1095 or other carbon steels? I've used gun blueing to pre-stain some carbon steel knives in the past. The blueing did retard rust and quick stains but it's not an optimum solution. Some one mentioned vinegar "blueing" in a previous post. Does anyone have pix of a Buck 5160 blade with natural patina or a home brewed finish.
 
Do not use gun blue chemicals for a knife to be used on food. Not food safe.

Use vinegar, lemons, grapefruits, or just make a pot of chili con carne and cut everything with your new Buck 110.

I normally just stick clean blade in angrapefruit for a few hours. Works great.
 
I did this 5160 118 with a dabs of mustard, mayo, BBQ sauce and ketchup. Each gives a little different stain. Preston
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The intentional food staining is a cool finish. I might have my artist daughter play with one and the condiment rack.
Any ideas what would give the darkest finish? How about the most durable?
 
Sorry, it's been awhile since I did the patina, I have CRS:D and couldn't tell you what made the individual stains. Also, I don't know about durability either, I just did this for display and don't use it. I would put the condiments on individually and leave them for 45- 60 minutes, then wash it off. I would put the next layer on next to the previous one. I think the darkest came from the overlapping of the condiments. Have fun with it! Preston
 
pjsjr said:
I did this 5160 118 with a dabs of mustard, mayo, BBQ sauce and ketchup. Each gives a little different stain. Preston
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Preston, your 118 has the good old Buck Custom stamp......when did you buy it? And.......is it marked 5160 anywhere?
 
I stuck my Randall in a large Vidalia onion. Let sit for 2 days, rinse, and oil. Came out with cool stripes.

The onion had a double center so the blade has two bulls eyes.
 
I have no experience with 5160, but I do use a carbon steel kitchen knife pretty much every single day. I've noticed of all things, pineapple juice seems to give it a bluish appearance, where other acids and just general use seem to just make it grey.

ETA:
With a bit of looking it turns out K Sabatier uses XC75 for their carbon steel, so as far as coloring a 5160 blade goes YMMV.
 
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I have forced patination on my carbon blades at times, but I much prefer to let them patinate naturally over time and use. If you are worried about rust, put a light coat of Vaseline on the blade and wipe it off. There will be enough left to protect the blade. It is food safe, and the paraffin will keep the mineral oil on the blade.
 
Nice I have a 112 and 110 in 5160 enroute
112 G10
110 Oak
Both drop points
 
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