Battle Rat Bested by Vegetables

Blain

Blain

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Joined
May 7, 2004
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152
I chopped some onions and tomatoes with my newly acquired Battle Rat. I let the blade sit afterwards while I ate the burgers I chopped the produce for.

When I'm finsihed with my meal, I return to the knife only to find it with dark stain patches on the edge of the blade.....

Wiping with a paper towel did not get it off, wiping with soap and water didn't either.

Before I proceed any further on my own I wish to know,

#1. Why did the blade stain from such a simple chore?

#2. Is it permanent? How can I remove these disscolorations?

I never thought cutting simple produce could lead to such a cleaning chore.
 
When you get veggies or plants, best to wipe down the blade instantly. Hell, I let a sword sit for a few minutes, and it stained the blade. Had to sit there and rub down hard with some polishing paste. You can do that, or if its on the edge, probably honing it will take it off. I do that for a sword thats been blued, and the edge it'll get rusty due to humid condtions. Safer then me trying to use paste and trying to save fingers.


Course thats my opionon. Swamp gods will better suggestions.
 
52100 isnt a stainless steel, and will rust, as well as take a patina. sr-101 is basically 52100, with a world class heat treat (i think...).

onions and tomato's are both acidic vetables that will leave patina's on pretty much any blade surface - stainless or not, if left on the blade. on a high carbon steel, it will be much much faster.

a patina isnt necessarily bad, and can actually be a rust inhibitor. the main problem with a patina is that it changes the consistancy of the blade or edges look. personally, as long as its just on the edge, i wouldnt worry about it.

with any kitchen knife, be it forshner, old hickory, or busse or swamp rat, it is always a good idea to rinse with water and wipe down with a soft towell or rag after every cutting session, and whenever it will be set down for more then 5 minutes.
 
You in essence "blued" the edge when cutting the vegetables. Blueing is just a controlled corrosion, that is exactly what you did to the edge of the BR. Some vegetables are high in acid, this caused the stains on the edge. They will not hurt the knife and just as blueing does for a gun they will provide some protection from further "rusting"

Carbon steels will do this and it is my understanding that "old timers" used to use onions to cause a controlled corrosion on some of their knives to help protect them over the long term. If you want to remove it I've had good luck with some of the heavy scotch brite pads, however, this staining will not hurt the knife and it is not aggresive so it won't continue along the edge(as long as you don't cut anymore veggies ;) )

(it is also my understanding that old timers used to urinate on their carbon steels to blue them, I think I'll stick to the veggies ;) )
 
Whenever I get a carbon steel slipjoint pocketknife I always slice up an apple and stick wedges of it over the blades overnight. When morning rolls around, I wash them off, and the blades have taken on a dark grey color. This "finish" seems to do quite an admirable job of protecting the blades from rust when carried in warm, humid pockets. My grandfather showed me that when I was six years old and it still works! :)
 
So all I have to do is sharpen it and it'll come off? What liquids do you think will make it detach?
 
To be completely honest, I'd leave it alone and just use it. It is not hurting anything, it is not causing any damage. Why bother with it.
 
i would agree with eric on that.

keeping a knife pristeen looking, and using it will end up wearing your knife down very quickly
 
t1mpani said:
Whenever I get a carbon steel slipjoint pocketknife I always slice up an apple and stick wedges of it over the blades overnight. When morning rolls around, I wash them off, and the blades have taken on a dark grey color. This "finish" seems to do quite an admirable job of protecting the blades from rust when carried in warm, humid pockets. My grandfather showed me that when I was six years old and it still works! :)
Click to expand...


I do that still with lemons and limes. Works like a charm.

As to the original question, relax! I for one like the patina! It will come right off the first time that you sharpen it.

For years, we've been wondering what the secrets to the infamous heat treat are used by Busse/SRKW. Eric just let the cat out of the bag. We used to think it was CBL used as a quenchant, but now we know it's just something more earthy....

Thanks Eric, hope Jennifer and Jerry don't get too mad at you!!!! :D ;)
 
sodak said:
Eric just let the cat out of the bag. We used to think it was CBL, but now we know it's just something more earthy....

:D ;)
Click to expand...

It'll make you think twice before using your knife to cut up food won't it ;):p

:D:D
 
Discovered that with my Satin BR too! I fondled it one day, then put it away. I took it out a couple days later and discovered my finger prints patina'ed right on there. Hows that for "Operation Identification"! If you don't want the marks wipe it off immediately after use and keep it lubed up.

Cheers,
BJB :D
 
Blain said:
#2. Is it permanent? How can I remove these disscolorations?
Click to expand...

Blain - Flitz, Simichrome, or metal wheel cleaner from an auto supply place should get the oxidation off if it really bothers you. Stropping with a light compound will also do the trick.
 
Bested by T-bones, vegetables, damn - what's next?! :p

SR101 is not stainless. Whenever you use it, wipe it off and coat it with oil. If you don't it will darken. If you want to get rid of the dark spots, sharpen the blade. Haven't seen a stain yet that could stick to a freshly sharpened edge.

Like has been mentioned, the discoloration is not causing any harm. I'd just use the knife. When it gets dull, sharpen it up and keep it coated with some type of protectant.
 
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