5160 forced patina

I put a patina on a mora a few years ago if I ever see it again I’ll show it I boiled apple cider vinegar and soaked it
 
I’ve never forced a patina on anything. I just cut lots of stuff and the knife “earns” one. If I want it to go quicker I drink a lot of Mexican beers and cut a lot of limes. :D

My 5160 102 has a nice patina forming. I’ll dig it out later and snap a pic.
 
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Im thinking of getting a 112 and trying it. If your first try dosen't look good can you buff it out and try again?
 
It's the surface that is discolored.
Older patina may be harder to clean up.

Either way it may not go back to like new.

Buy a few carbon opinel knives, they're cheap, and play around with it.

Keep in mind, patina is a process, it will continue to change.
I like knives that patina naturally. It takes awhile, but they look good.
 
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Even the 100 year old kitchen knives. (People think took 100 years to patina)

Were most likely forced in the beginning. It was known to stick a new knife into a potato and let it season. Don’t forget this is the same generation that used cast iron pans without the internet to tell them how to season it.
 
It will buff off enough to start over. It will never look new again. If you want it to look new longer buy stainless. Both have their places. Patina on a knife blade is like blueing on a gun. Just a protective coating but not rust proof.
 
bucksway said:
Im thinking of getting a 112 and trying it. If your first try dosen't look good can you buff it out and try again?
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Yes , but do it by hand not a power buffer:D.Get a metal polish and a cotton rag . It will come off ;) especially if the blade is smooth. Grind lines will make it a little more work. Even a quick rub with vinegar will remove stains . Patina will forever change with any use on vegetables and plants and anything acidic :thumbsup:
 
2 days. I washed it with rubbing alcohol first. I didn’t want to smear the lines so I stuck it in and left it alone for 2days. I used a Vidalia the double center was just lucky. The big knife in this picture spent 2 days in a Spanish onion.

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AntDog said:
I’ve never forced a patina on anything. I just cut lots of stuff and the knife “earns” one. If I want it to go quicker I drink a lot of Mexican beers and cut a lot of limes. :D

My 5160 102 has a nice patina forming. I’ll dig it out later and snap a pic.
Click to expand...

Fine line between forcing a patina and making one “go quicker”! Lol!

I have to agree with you some ways are much more enjoyable than others.


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Yes that’s the picture when it was new and shiny. That is the meal that gave it the patina it has now. About 8 servings over the course of a week last March. The first picture I posted was taken a week after this picture was.

I’m already thinking about which knife to use next March.

Looking closer at the picture I realized the blade already has a patina starting. The picture was from the second day of the process.

The key to an even natural patina is to wipe the juices over the whole blade otherwise it will look splotchy.
 
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