BAD Concern

That looks a lot like the start of a patina from cutting meat. I had some meat make my Satin GW look kind of bluish and gray where I cut it. Looked about like that.

I came off with a bit of a rub on a strop. I tried to get the same result again, but it did not ever happen again. I have only had it happen once, and I could not get it to happen again.

I don't think that is a heat treat issue (from some one burning the edge by power sharpening), but rather light patina from something.

In the second pic, the logo side, you can see that the blue grayish color is actually on the spine too.



It could be heat discolored, which would really suck! I would email or pm the dude and ask what the deal is.
 
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Whatever it is, I would need an acceptable explanation that the blade is good or I would return it.


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I've e-mailed the seller and I await his reply but to be honest I don't think he is at fault. I bought the knife (at a very good price too) and he sent the knife to Dwayne Puckett (he said the knife had no signs of the marks when he had it) to get some pants (very nice I might add) who then sent it on to me. So, it's gone from Texas (warm and humid if I'm correct) into some leather and then over the ocean up in a plane, through JHB (customs didn't open and package was intact and then on to DBN (very humid). My thoughts are that he cut some meat with it and it's a patina that's been accelerated due to change in weather, pressures etc.. I'm hoping so, you can see from these pics that the knife doesn't appear to have been sharpened let alone ground, buffed !

I'll wait to see what the seller says and he has the benefit of the doubt at the moment !!

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I get a similar thing when I cut garlic of all things! When I rinse the knife under hot water, the surface goes blue-ish, like you pics, where the garlic juice has been.
 
Garlic, Onions, Spring Onions,Red Meat, Lemons, Vinigar, they can all create a patina .... have you washed it in hot water with a good amount of washing up liquid applied ?

I use Flitz Metal Polish to remove patina stains that won't come off with normal washing .... works fine :thumbup:

Some bushcrafters actually develop a "patina" on their O1 tool steel blades to protect it from corrosion and enable the knife to work better with food ....

The one thing it won't be is damage to the heat treatment .... never understand why people still think this .... the lowest cycle for heat treating is around 200 degrees centigrade .... so you are not going to be affecting the heat treatment of a knife from sharpening or grinding if you are still able to hold it ...... unless you are unable to notice things like "red hot glowing steel burning through your fingers" ....:D
 
Does not look as bad in the second set of pics,
Flitz is magic:thumbup:
I use it on a mini buffing wheel with a dremel...
 
I heard from tbe buyer and he tells me he bought it brand new and doesn't really remember if he used it to prepare food, said he did use and carry though! Said he only sharpened on a sharpmaker. I have no reason to believe otherwise so am going to put it down to a patina and this being accelerated / worsened by the leather and humidity!

How would I tell if the temper was ruined?
 
Brendan said:
I heard from tbe buyer and he tells me he bought it brand new and doesn't really remember if he used it to prepare food, said he did use and carry though! Said he only sharpened on a sharpmaker. I have no reason to believe otherwise so am going to put it down to a patina and this being accelerated / worsened by the leather and humidity!

How would I tell if the temper was ruined?
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SEM images of the grain structure would be a good start.

You guys have me wondering if my INFI will change colors while gutting out / cleaning deer / hogs this hunting season. Hrmmm...could be interesting.
 
I use my BAD everyday for everything from food prep to cutting boxes.

The edge is starting to look like that. I think the other guys have it right, in that it's been used to cut and some sort of acidic food product got on the "bearing surfaces" and started an etch.
 
Brendan said:
I heard from tbe buyer and he tells me he bought it brand new and doesn't really remember if he used it to prepare food, said he did use and carry though! Said he only sharpened on a sharpmaker. I have no reason to believe otherwise so am going to put it down to a patina and this being accelerated / worsened by the leather and humidity!

How would I tell if the temper was ruined?
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Hey Brendon, after seeing the colors I think that fruit caused the patina. And like you said, it was probobally accelerated along the way.

Meat will cause a more brownish patina, and so will potatoes. All types of fruit can bring out some blue, and sometimes some pinkish/redish looking hues.

I've tried to put a patin on D2 with only a little succes, so I've never tried it on INFI since they should be about the same in taking a patina.

If you live in a very humid place patina is a good thing to help prevent rust.
INFI won't patina like a high carbon steel, but you could try for a litte more if rust is a problem there(it can be here in south, but not like there).

I'll find a pic of a high carbon steel I've patined with mostly fruits, and a potatoe for a short time(to bring out some browns).

Don't laugh at my cheap folder, I like all types,lol.
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I think maybe the higher RC of the BAD may play a small part too but I'm no expert in these things
 
Brendan said:
I think maybe the higher RC of the BAD may play a small part too but I'm no expert in these things
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Maybe so. But I don't think that would be enough to matter. But I do know a lower Rc in a high carbon steel will rust quicker than a higher Rc. So maybe that higher Rc will help you a tad with the high humdity you have there.
For instance the backsping of a slipjoint is a much lower Rc than the blade, and will rust much quicker. I now like a SS spring on my Carbon bladed slip joints.
 
Go use it, if it takes and holds an edge you're good. It very well could be just a patina...
 
I don't think Dwayne would use a knife he was making a sheath for, other than molding it. To me (what do I know) that looks like a user stain/patina from some chemical coloration on the blade, and not like a heat treat issue. Try the Flitz and see how it looks. Also, the Renaisance Wax company makes a pre-wax cleaner conditioner you might try. Good luck.
 
Ken44 said:
Oh yeah, I heard that Dwayne loves to eat Oranges will he works:p
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How dare you expose my addiction to all things citrus! :p Your next sheath will have an orange peel inlay! Bwahahahahahaha!!! :cool:

pioneertoo said:
I don't think Dwayne would use a knife he was making a sheath for, other than molding it. To me (what do I know) that looks like a user stain/patina from some chemical coloration on the blade, and not like a heat treat issue. Try the Flitz and see how it looks. Also, the Renaisance Wax company makes a pre-wax cleaner conditioner you might try. Good luck.
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Correct! I treat loaners like they are made of gold, from that inexpensive production to the one of a kind customs. The wife rolls her eyes when she see's how I treat my own knives, then watches me handle a loaner with gloves, even that 20.00 SOG. :o
 
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