52100 Para2

I have used and collected knives since the late 60's. I've made a few, and sold a bunch as a side job on weekends. I will never understand the whole patina thing. It's just the opposite of what I want my knife to be and look like. Whatever wear and use does to them it does naturally and sure isn't forced. I put less time and work into my tool steel knives than many do "forcing a patina" and usually have them looking almost new. When scratched up they will eventually get a re satin but that isn't from corrosion. For those getting into the non stainless world don't think it's best to patina knives, and a lot of us don't think it looks good. Do whatever is right for you and definitely don't think patinas are necessary for non stainless knives.

joe

 

Agree. I don't like to force much of anything unless I have to- knives or otherwise.

 

I cannot find anything ugly or unpleasant looking here and yet they all seem to have some characteristic that diverges from what a lot of us might like.



There are places, away from the internet, where seldom is heard a discouraging word. Find those places...and take your knife with you.

 

yep. what Joe said for me as well.

 

I know there were some changes made to this one (though I can't seem to find the description of them at this time)...anybody know if aftermarket scales that fit other recent PM2s (s30v, S35vn, Cruwear, etc) will work on the 52100? I love the steel; but don't want to spend the money if the scale swap will require sending the knife out.

 

I'm using an RGT micarta scale set on my 52100 and it went on without any issues.

 

Thank you!

 

That's fine. Here is my take on it.

If you use this type of steel in food prep, especially the 52100, and you don't oil it or patina it, you will taste that steel on what ever you are cutting. It doesn't take much. Cut something, let it sit for a minute, then make another cut. You will taste corrosion.

So, you can either oil it, which I'd rather not do as you can either taste the oil or it is not food safe. Or you can patina it.

All that said, I usually don't use non-stainless knives in food prep, unless I have to.

 

I could not resist not to put a patina on it. Glad it turned out the way I wanted it to be.

 

After a recent, large scale selloff for me to get a grail, I found myself with a few bucks leftover. One of the knives sold off was my last PM2, and I realize I just cannot be without one in my lineup. So I just made a deal on a LNIB 52100 CF PM2. I'm really looking forward to having this variant, and having a PM2 back in the EDC rotation!

 

good choice

 

Kiwis really gave the 52100 an interesting patina.

 

Thanks.

 

I did it with mustard and created the pattern by dapping the mustard. Have fun

 

Very cool! How long did you let the mustard sit on the blade?

 

I left it till the thin layer of mustard were all dried. It took about an hour for me.

 

All natural patina.

 

It’s my understanding but correct me if I’m wrong but I thought patina is not only for a personal preference for looks but it also protects against rust and or pitting and further corrosion.

 

Yup