Blueing question

V

Vpetrell

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Jul 14, 2015
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Not sure if right area. Please move if needed.

I have a question about blueing I'm hoping to get answered.

I am modifying a condor woodlaw for my girlfriend and am going to blue it for rust prevention.

My question is, after I clean it and degrease it the blueing doesn't take to certain areas. It has only gone on the majority of the blades and has left some steel exposed.

Is there something I'm missing? This is my first time using a blueing agent and am maybe missing something.


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Thanks!

VP
 
Cold blue isn't "bluing". Real bluing makes a hard, corrosion resistant oxide layer. Cold blue does not. It is also comes off in food and is not a healthy chemical to have in the food, should this be a general use camping knife.

You can do real bluing at home using Belgian Blue and boiling water, but it is a lot of work.
 
RX-79G said:
Cold blue isn't "bluing". Real bluing makes a hard, corrosion resistant oxide layer. Cold blue does not. It is also comes off in food and is not a healthy chemical to have in the food, should this be a general use camping knife.

You can do real bluing at home using Belgian Blue and boiling water, but it is a lot of work.
Click to expand...

That's good to know. This will be a general use knife so I may have to just use a vinegar patina instead. Thanks for that info.

VP
 
RX-79G is absolutely correct. Cold bluing gives no rust resistance, it stinks, it wears right off, and I wouldn't want it in my food.

Belgian bluing or rust bluing is much more durable.

I would say you need to do more sanding to get cold blue to take. There is apparently something on the blade preventing it from reacting with the steel.
 
Bill DeShivs said:
RX-79G is absolutely correct. Cold bluing gives no rust resistance, it stinks, it wears right off, and I wouldn't want it in my food.

Belgian bluing or rust bluing is much more durable.

I would say you need to do more sanding to get cold blue to take. There is apparently something on the blade preventing it from reacting with the steel.
Click to expand...

Thanks for the recommendation on those. I think I'll turn this into a food prep knife for a bit to get a patina on it then maybe vinegar.

VP
 
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