Blade patina, yea or nay?

stockman242 said:
Great:thumbup: you have to show us the blade once it's done.:DPeter
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Potato induced patina came out pretty good I think. As a bonus my hash browns this morning had a delicate metallic taste. :D
By the way, these Ray Kirk "Scagel" style knives are really nice. This one is buckeye burl.
IMG_2513_2.jpg
 
How long did you leave it in, Rob, and what was the process after removal?
 
Blues said:
How long did you leave it in, Rob, and what was the process after removal?
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Cleaned the blade with hot water and soap, left it in the spud for about two hours, washed the blade again, dried it throughly, then evened out the patina with a Krazy Kloth (similar to a Miracle Cloth) and ended the process with joint oiling.
 
Thomason said:
Cleaned the blade with hot water and soap, left it in the spud for about two hours, washed the blade again, dried it throughly, then evened out the patina with a Krazy Kloth (similar to a Miracle Cloth) and ended the process with joint oiling.
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Thanks, Rob.

Did your edge need a touchup after applying the patina?
 
I am like Absintheur. Patina...its not for me. I have both custom and production slipjoints and straight blades in carbon steel and I polish them and wax or oil them after use. I like shiny steel. The only exception is damsacus, which I rarely polish, but regularly oil or wax. The only time I get a patina, is when I travel and can't use my Flitz. I've tried to leave a patina on a knife, and have for several weeks, but I always sooner or later polish it up because I like shiny steel. Even with a patina, carbon steel should be oiled regularly. If only to keep the interior of the springs from pitting. But no matter how dark the patina gets, it always feels good to regenerate that shiny steel. In 40 years of collecting knives, I've never had a blade pitting problem because I didn't have a patina. You treat your knife with respect and it won't pit. You don't treat a knife with respect, it will pit patina or not. My obsession with shiny steel is really not very different from the obsession with patina.
 
Thomason said:
Potato induced patina came out pretty good I think. As a bonus my hash browns this morning had a delicate metallic taste. :D
By the way, these Ray Kirk "Scagel" style knives are really nice. This one is buckeye burl.
IMG_2513_2.jpg
Click to expand...

Man thats a beauty, and the patina looks nice as well, good job. :thumbup:

Peter
 
Thanks again, Rob.

I haven't actually applied a patina to a blade in several years. Last time was to a replica Bowie knife made by a custom maker that I used to own.
 
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