BEST way to patina a knife

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abrig005

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I read lemon juice, white vinegar, pickling vinegar, Perma Blu and Bleach, etc. After hardening what is the best way to achieve a patina finish without the blade rusting?
Thanks

:confused:
 
First of all, a patina does not guarantee against rusting. Only care and attention from the user will do that. A patina will, however, increase resistance to rust.

The best way to me is to use the knife. Cutting fruit will give you a nice Patina.
 
I've used white vinegar a couple of times with good success. I've also let a natural patina form through use. Like dogstar mentioned, fruit, potatoes, and meat will all patina carbon steel. Meat can sometimes form a really cool bluish purple patina like below:

 
Potatoes work well too, and on the plus side, An Opinel makes a nice impromptu "dinner knife." ;)
 
A second for the Potato. My grandad would stick a new knife in a potato, and I always wondered why he did that. When I asked him, he explained to me the concept of a patina on carbon steel blades.
 
Depends on what type of patina you want. A nice even patina will come from vinegar, lemon, lime... A spotty one with character will be up to you. Stick it in a fruit or potato or cut some up, you could dab ketchup or mustard on it and let it sit a while. No real right or wrong way
 
Just want to say that gun bluing a knife is NOT the same as a patina (although it does increase corrosion resistance). Gun Bluing is not safe to use on a knife that is used on food.

Other than that, go nuts, try whatever you like. I like vinegar, and fruit (apples work excellent).
 
I had great results on my carbon Opinel by first smearing it with horseraddish, which gave it spotty (people say, damascus-like) pattern, and then briefly applying ketchup to cover it with uniform patina*... I think patina does quite a good job-I don't use any oil or other means of protecting the knife, yet once it fell out of my pocket and was left out in the rain for two days. It got some very superficial rust which did no damage to the blade whatsoever, I just polished it off with 2000 grit paper and reapplied the forced patina with a slight alteration to the process (with even more distinguishing character).

* BTW this ketchup patina for the most part wears off with use, but is replaced by 'regular use' patina which even on Opinel does have some interesting hues...
 
Any kind of acid or acidic product will put a patina on a blade. Coke should work. Might get a bit sticky. :D
 
I've been using yogurt with good success - Dab it on while we're eating breakfast, rinse it off, GTG.
 
Last night I put a patina on my Old Hickory butcher knife. I cut up lemons and dipped the blade directly lined up into the lemons for 3 hours and then let it dry.

I think it came out pretty good but there was a red patina that I had to rub off with soap and baking soda with steel wool.

old_hickory_butcher_knife_zpsbf30ff49.jpg
 
I have an Ontario knife made of 1095 that gets constantly used in the kitchen. I am not always the most diligent about cleaning promptly after using it. With this said, the patina is constantly changing. Once in a while, i'll leave a slice of lemon or tomato on it just for fun.

Yellow mustard works nicely in 01 steel. Smells kinda funny when you put on the mustard.

Ric
 
My wife took the first use(her gift) and said ..."OH!" and then let me use it also.
It almost falls thru the tomato under the weight of the blade...it's that good. Wonderful.

0.130" Aldo's 1084 double tempered and tested @ 62 HRC,
Bamboo handle finished to 600x sealed,waxed and brass hardware
Full flat Grind
5 1/4" length blade
1 7/8" height
0.011" behind the edge finished on 4K stone and stropped
10" overall.




http://www.bladeforums.com/forums/showthread.php/1238253-Aldo-s-1084-Kitchen-Knife-with-Bamboo-SOLD


My wife cut some more tomatoes, and said "WHYYYYY does this stink so much?"
Oh yeah, I forgot to tell her about that part.
So I tried to explain patina, and this morning I took care of it. I threw everything at it, including the kitchen sink. stuck it in a large glass with vinegar, salsa, mustard, small can of pineapples, applesauce, catsup...and let it stew for about two hours. I feel asleep, or I might have taken it out sooner.
My wife thinks it's pretty and now it doesn't stink any more. I like it also.
Sonnydaze



 
abrig005 said:
I read lemon juice, white vinegar, pickling vinegar, Perma Blu and Bleach, etc. After hardening what is the best way to achieve a patina finish without the blade rusting?
Thanks

:confused:
Click to expand...

Just use it and keep it clean. It'll develop a patina.
 
SonnyDaze, that's a patina!

I simply don't understand why anyone would want a patina, or choose to create a patina on an otherwise new looking blade? But patinas seem to be a mark of distinction demonstrating that you use your knife or something kind of like showing your scars, or is it more like showing your tats?
 
Agree with just using a knife in the kitchen I'd post pics of my fiddleback forge woodchuck with a spectacular patina but have no idea how. But also as stated already potatoes and mustard are great.
 
22-rimfire said:
I simply don't understand why anyone would want a patina, or choose to create a patina on an otherwise new looking blade?
Click to expand...
Mostly aesthetics. Same with finishes - mirror, satin, coatings, etc.

Same with just about anything.

Henry Ford once said of the Model T - comes in any color you want ... as long as it's black.
And how long did that last?
 
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