Case CV vs Schrade carbon?

yobbos1

yobbos1

Joined
Mar 29, 2002
Messages
2,342
Why do my Case cv blades develop a more even patina than my Schrade blades do? I have been working on getting a nice patina on my Schrade 8OT; I have used lemon juice and now have it stuck in a potato to try to even out the patina but it still looks like some weird half-assed damascus.:confused: The Case, on the other hand developed a nice 'steely gray' patina in very little time with no extra effort on my part. Anyone well versed in steel composition who could give me some info?
 
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The diff alloy content probably plays a role but I'd bet it is the blade finishes. Case has a mirror and the Shrade has a non-polished finish.
 
Funny, my Case cv wouldn't take an even patina for nothing, even soaked in vinegar. But I have had other knives do just fine with a little coaxing from a pineapple. Beats me!
 
I agree, but would lean more towards the alloy content theory, as I have a Queen city knife with a mirror finish that is splotchier in its patina development than my 80T's. I also have the same observation as yobbos1, my CV swayback is evolving very evenly.
Don Hanson III said:
The diff alloy content probably plays a role but I'd bet it is the blade finishes. Case has a mirror and the Shrade has a non-polished finish.
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My CASE knives get a very decent patina from cutting any of the onion family.I too think the polished finish may play a role(although German knives such as Böker or Bulldog which are shiny take on a spotty appearance,must be the carbon composition?). Ensure you clean the knife with spirits before trying to attain patina, oil left on will create patches.Let it build up, then after a week or two rub down with a scotchbrite type pad,start again. Soon works well. Frankly, I've never found potato much cop for bringing on patina,it DOES get that streaky look.As I say, onions are good and so are fruits esp strawberries,kiwi or the citrus family.Good luck!
 
Chewy1 said:
Funny, my Case cv wouldn't take an even patina for nothing...
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Yup. The patina on some of my Case knives is terrible, but since I use most of them, I don't care. The patine on all of my (carbon steel) U.S. Schrades is pretty even though.

thx - cpr
 
It's karma...forcing a patina is a crime against nature. A patina has to develop on it's own, not by being soaked or left stuck in a fruit or veggie. The kknife knows you are cheating and retaliates by not cooperating. Nobody likes being force, I bet you get balky when someone forces you to do something...why should a knife be different?
 
Absintheur said:
It's karma...forcing a patina is a crime against nature. A patina has to develop on it's own, not by being soaked or left stuck in a fruit or veggie. The kknife knows you are cheating and retaliates by not cooperating. Nobody likes being force, I bet you get balky when someone forces you to do something...why should a knife be different?
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I think you might be on to something there...:D
 
Because they are different steels.

Case uses an alloy with Chrome Vanadium, which normally results in a more gray and at times uneven patina while Shrade used straight 1095 carbon steel which normally should be darker and more even.
 
I am with Absinthuer on this. A patina should develope with honest use. I buy a new "user" every few years. When The blade wears out, I retire it to the cigar box on the dresser to be reverently withdrawn, remininsced over, and oiled and placed back once in a while. When you get older, you will understand. "I remember in 20ten when I used that knife to whittle 100 hot dog roastin' sticks...etc. ". :) Don't rush the memories.
 
Well, my knives rust way too fast, so I tend to move that patina right along. Pineapple is good for that, I think, or apples.

My confession is that I dropped my CV Case Sodbuster right into the heated vinegar for a minute. I can hear the purests reply, but I had to do it. I need that patina to protect the knives from me.

So, yes, I prefer honest history, but, alas, I have been known to help it out.
 
Chewy1 said:
Well, my knives rust way too fast, so I tend to move that patina right along. Pineapple is good for that, I think, or apples.
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"MOM! Dad's stickin' knives in ongions again! My eyes hurt! Make him stop!"

Occasionally heard in my house. (Funny, they never gripe when I work up a batch of strawberries or apricots.)

If I get a carbon steel blade with really bad stains, I'll polish them up and then even out the patina. I don't do it on very many, but I've come across a few that really benefited from it. (I only do it to users. Which all of mine are. ;) )

thx - cpr
 
Bear Claw Chris Lappe said:
Case uses an alloy with Chrome Vanadium, which normally results in a more gray and at times uneven patina while Shrade used straight 1095 carbon steel which normally should be darker and more even.
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This has not been my experience. The Old Timers I've had over the years (including the 33OT I EDC right now) have all tended to get real blotchy patinas with use, whereas the CV Cases I have tend toward a more even patina.
 
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mnblade said:
This has not been my experience. The Old Timers I've had over the years (including the 33OT I EDC right now) have all tended to get real blotchy patinas with use, whereas the CV Cases I have tend toward and more even patina.
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Yeah, same here.
 
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