Case patina

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Evan.S.Merritt15

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May 11, 2018
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I bought a new sodbuster jr with a cv blade. I’m thinking about putting a patina on it and saw that different things gave cv blades different colors. What color of patina can I get and how?
 
Evan.S.Merritt15 said:
I bought a new sodbuster jr with a cv blade. I’m thinking about putting a patina on it and saw that different things gave cv blades different colors. What color of patina can I get and how?
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You can get a nice firey blue patina by cutting some chicken dinner, a reddish brown patina by cutting steak, and a real dark patina from potatoes.

My advice to you is to not do an outright forced patina, but to simply use it to cut your dinner a few times letting it sit a little bit afterwards.

These aren't case, but they've still got patina.
 
Prep some raw veggies with it prior to cooking. You can chop fruits too, they darken it very well, especially Pears. However, it does impart a flavour to raw foods that some people (including me) find it unpleasant. Rinse the knife under very hot water afterwards and then wipe dry.

You might need to degrease the blade using alcohol first to get a more even patina start.
 
I have seen pears give a purplish/blue patina, very pretty! With a squeeze bottle of mustard, you can paint a pattern on the blade, making it look like Damascus (if you're talented!).
 
I simply use mine and let the patina develop on its own. As said cutting potatoes will cause it to develop. Another thing I've seen is people putting the knife blade into a potato and leaving it for awhile
 
No matter what color patina a new CV blade has in the beginning, it'll change over time and eventually take on a nice, mellow gray hue. And that funky taste it imparts to fruit will lessen and go away in time.

-- Mark
 
mnblade said:
No matter what color patina a new CV blade has in the beginning, it'll change over time and eventually take on a nice, mellow gray hue. And that funky taste it imparts to fruit will lessen and go away in time.

-- Mark
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True! I stuck a new Izula into an onion once for about 6 hours, and it came out with the coolest rings of patina! I was pretty psyched... till I cut up some meat and fruit, and all that coolness began to blend together and then just became a grey blend over time.
 
I was surprised by quite dark patina that formed on a knife I used to cut some rhubarb to put in my oatmeal this morning!

- GT
 
I tried letting the patina grow naturally on my case stockman but since I live in south east Georgia where humidity is very high it started to get rust spots and so to prevent putting I stuck it in a potato over night and it turned black
 
Whatever food you cut with it, wait a few minutes to clean it. The patina will develop quicker.--KV
 
If I remember right the "onion rings" on mine were darkish gray with brown highlights. In the end it wasn't worth the trouble, if you plan to continue using the knife... my opinion only.
 
akaMatt said:
If I remember right the "onion rings" on mine were darkish gray with brown highlights. In the end it wasn't worth the trouble, if you plan to continue using the knife... my opinion only.
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Well my other knife started getting rust spots and I’m trying to prevent pitting and I don’t like a lot of oil on my knife blade.
 
Evan.S.Merritt15 said:
Well my other knife started getting rust spots and I’m trying to prevent pitting and I don’t like a lot of oil on my knife blade.
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You don't need a lot of oil, just a very light coat of mineral oil which is food safe and actually sold for dietary purposes.
 
Evan.S.Merritt15 said:
Well my other knife started getting rust spots and I’m trying to prevent pitting and I don’t like a lot of oil on my knife blade.
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Patina by itself won't prevent pitting (or red rust). But it can slow it down somewhat. To prevent rusting and pitting, keeping the blade clean & dry after using it will accomplish about 90% of that. The sugars, acids and salts in foods, and on your hands, will do the most damage if left on the blade, so they need to be cleaned off. And a minimal bit of mineral oil or other protectant on the blade can ward off most of the rest.

I've been in the habit of wiping my blades with a paper towel moistened with Windex, relatively soon after I use them for anything dirty/messy. That's worked well for me in stripping off all the stuff that would otherwise cling to the blade and induce rusting on them. I usually haven't felt the need to even oil the blades, beyond that. But that can vary in success for some, if humidity is high (not so, where I live) or if it's exposed to a lot of caustic stuff (acids/salts) on a frequent basis. Just need to watch what the steel is doing, and give it what it needs as you go.

Relying only on a patina to prevent rust will lead to a false sense of security. A fairly dark patina will also hide tiny spots of red rust, as it develops. If you see brown or red coloration within the patina (inspect with bright light and a magnifier), there's a fair chance some of it is actually red rust. Wipe the blade with a paper towel and some WD-40; if brown/red stains come off on the towel, the rust is there.
 
Hickory n steel said:
You don't need a lot of oil, just a very light coat of mineral oil which is food safe and actually sold for dietary purposes.
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Something else that you can use, that I learned from one of jacknife's stories that are pinned at the top, is to smear a thin layer of chapstick onto the blade. I place a small amount on both sides of the blade and then carefully rub it into the blade, covers and springs. As it is non toxic, there is no downside to cutting food with it on the blade.

John
 
street soldier said:
Something else that you can use, that I learned from one of jacknife's stories that are pinned at the top, is to smear a thin layer of chapstick onto the blade. I place a small amount on both sides of the blade and then carefully rub it into the blade, covers and springs. As it is non toxic, there is no downside to cutting food with it on the blade.

John
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Except the flavor.
Other than that It sounds like it would work great.
 
Well I did some food prep and when I was done I let the knife sit for about 10 minutes and cleaned it off with hot water like will power said. So and apple and 2 bananas later when you put it in the sunlight it has a very light but noticible blue almost rainbow effect like the heavy blurring on an old shotgun. Also cut some chicken but mostly apples and bananas because they’re delicious
 
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