A-2 forced patina ???

[Md 25v]

I noticed that my BRKT aurora in A-2 tool steel is taking on red rust very quickly when I'm out in high humidity and damp weather. I can't even make it to lunch time in the field with out a fine coat of red oxides settling on the blade's surface. I'm not a big fan of coating blades so I want to give it a nice patina. I have a dozen or so knives in A-2 but most of them are reserved for slightly drier conditions. I have put several different types of patinas on tool/carbon steel blades but never on A-2. Has anyone already done this? What did you use tgo induce the patina? Did the patina end up light or dark?

 

[k_estela]

If you want a quick and easy to do patina, shove your knife into a potato and leave it overnight. A lot of guys will coat their blades with just mustard as an alternative to the spud method.

 

[baldtaco-II]

"This is easy to do. White Vinegar in a glass or wide mouth jar will give you a Grey Blade.

Leave the de-greased knife(blade part only) in the Vinegar for about 2 hours and then wash it with Soap and Water. You can tone down the Grey with some extra fine Scotch-Brite if you want."

- Mike Stewart

 

[riddleofsteel]

Cold blueing will give you a gunmetal colored blade. In any event you will have to completely resharpen the blade.

combo of vinegar and cold blue in stages on A2

 

[IUKE12]

Baldtaco mentioned it and I second it, make sure you de-grease the blade. You can use rubbing alcohol for this purpose, works great.

Gossman PSK with forced patina vinegar dip

 

[siguy]

i would second any of the techniques mentioned, and also add that if you wipe the blade all over the insides of a lemon or lime it will pick up a patina. also, cutting apples gives it a light patina.

in any event, if the patina comes in too dark for your tastes, you can rub it off with some fine steel wool or a scotchbrite pad.

 

[SpookyPistolero]

I left my blade dipped in a glass of lemon juice for about an hour. Make sure you clean and degrease before putting it in though!

When it's out, it's got a nice even finish. Now I'm tacti-cool!

 

[HighDesertWalker]

"This is easy to do. White Vinegar in a glass or wide mouth jar will give you a Grey Blade.

Leave the de-greased knife(blade part only) in the Vinegar for about 2 hours and then wash it with Soap and Water. You can tone down the Grey with some extra fine Scotch-Brite if you want."

- Mike Stewart

Or, you could try toning down the grey with some extra fine scotch. If it doesn't work just drink the scotch and you won't give a damn.

(Sorry, couldn't resist.)

Cheers,

 

[StretchNM]

I've only put 'tina on my two of my Moras.

I used denatured alcohol to clean the blade, then I washed it with hot water and soap, rinsing with HOT water. After the rinse, I dipped it in warm apple vinegar. I'm going to experiment with potatos, onions, mustard, and tabasco (and apple vinegar)

apple vinegar:

 

[baldtaco-II]

Or, you could try toning down the grey with some extra fine scotch. If it doesn't work just drink the scotch and you won't give a damn.

(Sorry, couldn't resist.)

Cheers,

If I drink then it is vodka but I'd happily buy you a scotch ;-)

 

[baldtaco-II]

Back to Md 25v's question though - anyone notice anything that usually works but comes out crud because of the chrome in A-2?