BRKT stains???

Fallbrook Forge

Fallbrook Forge

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Jan 1, 2006
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ok, please forgive me....again.... this is my first BRKT, it's one of the limited mini special hunting knife, so anyway, I just used it for the first time to carve and serve a tri-tip roast, and now there is a bunch of staining on the blade, I cleaned it with a sponge and reg dish soap but it's still there. Is this gonna hurt my knife? If so how do I get rid of it? And does anybody use a chefs steel on thier barkies?
thanks
Tyler
 
that's a patina. it will not hurt your blade and it only forms with carbon steel blades, which the BRKT is made of.

A lot of folks actually love having the patina on their knives as it helps protect against further corrosion and it looks cool!

Enjoy!

Brett
 
hey man, yes, that's exactly it. I believe it's oxidation or something from the acids in the food you cut. I could bewrong on the chemistry though.

If you want to take it off, simply get some FLITZ polishing liquid. It'll remove that patina in no time.

Good luck and take care,
Brett
 
Alternately, if you look around, you'll find all sorts of advice for putting a nice even patina on the knife. People variously use mustard, apples, other acids, etc. Personally, I like my knives shiny, but different strokes.... :)
 
FoxholeAtheist said:
Alternately, if you look around, you'll find all sorts of advice for putting a nice even patina on the knife. People variously use mustard, apples, other acids, etc. Personally, I like my knives shiny, but different strokes.... :)
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I love a good patina on my blade. That said, there's something about a shiny blade!

Brett
 
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A little off topic but what forms the lightest patina possible? I have a bravo-1 coming and want to patina the blade to protect it against rust but a dark one wouldn't look so great with green canves. I use onions on my other carbon steel blades and they come out very dark (which looks goood with stag or wood)
 
I like vinegar. Heat it up to a boil and then dip the blade in it. You can basically control how dark is the patina.

I dip it in and swish it around. As soon as it's the right shade, I take it out and wipe it down.

Take care,
Brett
 
I think a natural patina acquired through regular, normal use looks best on a carbon blade. Patinas that are applied using vinegar, lemon juice etc. always look kind of affected to me. Having said that though, if I have a carbon steel knife that gets wet a lot, I put a dark patina on it using hot apple cider vinegar, to keep rust away. Even then, after you use it a lot, the dark patina mellows and starts to look pretty good.

I say just keep using it for food prep and you'll get a great looking patina over time.

In the rare instance I want to remove a patina, I use Brasso. "Patina" is what people call "Tarnish" when it's on their silverware.

On the other hand many people have devalued a priceless collectible by polishing an antique bronze vase or pewter coffee pot. Those things are worth about 1/10th of what they would be with their patina intact.

Forgive the rambling semi off topic post. :)
 
3wolves said:
A little off topic but what forms the lightest patina possible? I have a bravo-1 coming and want to patina the blade to protect it against rust but a dark one wouldn't look so great with green canves. I use onions on my other carbon steel blades and they come out very dark (which looks goood with stag or wood)
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If you want to put a patina on it but are concerned about the appearance, my main recommendation would be, make sure the blade is very clean and dry before you apply the patina using vinegar or what have you. If the blade isn't clean, you'll get an uneven patina.

I think hot vinegar works the best, however it works very fast so make sure you only leave the blade in seconds at a time. You keep doing it until you have the shade you like.
 
There is nothing wrong with natural coloration on working knives.
If you clean and dry your knives thoroughly, they won't rust-and you won't need a "patina."
Bill
 
Your question about patina has already been answered.

I use a steel on all of my knives, including my barkies. Some will say that is heresy, because most barky knives are convexed, but I find it to be easiest and fastest, and it sharpens well.

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Andy
 
Andy, how sharp do you get your knives with the steel? I've never been impressed with the results I got from one.
 
BRKT makes both A-2 and 12C27 blades .12C27 is stainless steel and A-2 is not. 12C27 should not have a problem staining .A-2 will stain .In your case blood has hemoglobin which has iron in it along with other things and will stain. Any carbon steel should be cleaned immediately after use to minimize the problem.It will however develop a patina which is what carbon steels do !!
 
Vivi said:
Andy, how sharp do you get your knives with the steel? I've never been impressed with the results I got from one.
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How sharp is sharp? :p

Sharp enough for most purposes, I guess. Not sharp enough to split frog fuzz.

I usually strop a bit after using the steel, and I never let my edges get too dull. I also have a nice ceramic rod to polish with, if I think it needs it.

Andy
 
I use apple vinegar too to put a patina on some of my blades, specifically carbon Moras. I haven't tried boiling the vinegar, though.
 
alright, I decided to let the patina/tarnish/whatever you want to call it stay, if it gets to be too much I'll take some brasso to it, I don't know if any of you have seen this knife yet so here she is, she's a wicked slicer!!
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spine shot
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edge shot
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thanks
 
looks like your questions have been answered, so i just wanted to say that is a fine looking blade, very old-timey looking, and i think that patina only makes it look better.
 
I'd have to agree, and it looks old timey because it is actually a restored blade from the early 1900s that spade is the original forgers mark, and did I mention that this thing slices???
 
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