A2 Will Patina, It's Just A Bit Stubborn...

Mistwalker

Mistwalker

Gold Member
Joined
Dec 22, 2007
Messages
19,096
But not as stubborn as I am :)

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Scotcha said:
That's some nice patina Brian. A2 has no chance against you [emoji1]
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Thanks Abe. With it having the corrosion resistance that it does, I could have delayed the patina much longer of course, just by wiping the blade with a wet cloth after each use, and drug it out for weeks. But I know it's going to patina eventually anyway, and I happen to like the look of it, so I sort of enabled it to move along at a faster pace :)
 
I have both forced a patina on a few A2 blades and let others develop from use over time. I own a number of knives in A2 from different manufacturers. I've found that my Fiddleback's take the most effort to build up a patina on. That must say something about the heat treat that Andy is using.
 
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DJC72 said:
I have both forced a patina on a few A2 blades and let others develop from use over time. I own a number of knives in A2 from different manufacturers. I've found that my Fiddleback's take the most effort to build up a patina on. That must say something about the heat treat that Andy is using.
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The finish also plays a role. The smoother the finish on the blade, the more it resists corrosion. One benefit of a mirror polished blade.
 
What do you think helped patina it the best?

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M. Reno said:
What do you think helped patina it the best?

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Definitely the steak sauce. With the vinegar, tomato sauce, and other spices, A-1 does really well. Spread it very thinly. It is a reaction that needs oxygen. It darkened the most from that one meal after the other stuff, and then me leaving the knife laying afterward while I cleaned up the plate, then wiped the blade down with a damp cloth. I cut a piece of steak, used it like a paint brush and coated the surface of the blade, and then just left it like that through the meal, rubbing more on the steel in the front part after each cut had removed it.
 
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