CV blade - patina question

Andya27

Andya27

Joined
Dec 26, 2013
Messages
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I'm planning to purchase a Case with a CV blade. I understand that CV blades are more subject to rust. And so I will make sure the blade is dry after use and oil as needed.

In terms of patina, will the blade acquire a patina any quicker than a stainless blade?

My apologies if this has been asked/answered before, but a search didn't turn up an answer to my question.

Thanks.
 
Stainless will not patina; it is a carbon steel phenomenon.

CV is considered carbon steel. My advice: cut some fruit and vegetables, such as apples, strawberries, mangoes, potatoes, onions, etc. Your knife will patina soon enough. I used to "force" a patina with vinegar, but I do not think this is necessary if you use your knife regularly. I don't really oil my carbon knives, either, unless the joint is getting stiff. I just dry the knife as best as possible, blow out (with lungs) the joint if I think there is water in there.
 
Hi Andy, yes CV will develop a patina. Stainless not so much, if at all---I say this because stainless may stain (not always) but will develop a little character with use.

Many prefer a patina, whether naturally or forced---I've done the forced but like the natural patina myself. I think a natural patina is like writing a book, it develops and changes as it goes along. Patina will aide in keeping serious rust at bay but not entirely. In hot and humid conditions I find real rust sneaks in. I simply clean and let the patina start over again.

Enjoy the CV it's great steel in my book.

Paul
 
Maintence on 1095 or CV steel is no big deal. Just use it regularly and give it a quick wipedown at the end of the day. Easy, and over time it will developed its own personality based on how it's used and it's environment. If u store it for a period of time you'd be smart to coat it with a film of oil to prevent rust from sneaking up on it. But if used regularly u dont need to keep it all oily or anything, just carry and enjoy it.

Other than getting scratched up with use, stainless steel takes on no patina or personality at all.
 
I have a Boker Stockman with a blade that is definitely not stainless, though I'm not sure what it is, as it rusts. It's definitely getting a patina. And this blade doesn't hold an edge like my Case knives do - or I haven't figured out how to get it as sharp.
 
I bought my first CV Case a month ago (Small Texas Jack). Mine has acquired a nice patina (certainly not rust) from cutting a few apples a week at my desk at work. All I do is wipe the blades down with a wet paper towel after cutting my apple before putting it away. I use a bit of Mineral Oil to lubricate the joints, and that's it. No special maint. required. They are easy to keep scary sharp, and look cool with that nice grey patina.

As others said, stainless doesn't oxidize. My Dragonfly, mini-grip, Native, Mora SS do not require any special care. Then again, wiping a blade down after cutting food if it's CV is not exactly a chore.
 
ix-nay on the odern-may ives-knay
 
ilmonster said:
(...)

As others said, stainless doesn't oxidize. (...)
Click to expand...

Actually it does oxidize, but it's a very thin and essentially invisible layer of chromium oxide, instead of the black iron oxide that makes a visible patina on non-stainless steels. The chromium oxide layer is formed almost instantaneously with exposure to oxygen in the air, when fresh steel (& free chromium in the alloy) is exposed by wear or by grinding/sharpening. Once that stable layer is formed, the steel (iron + carbon) won't react or corrode in reaction to oxygen or moisture in the same way, or more accurately, to the same degree. This is what makes it 'stainless'.


David
 
Let me add my two cents...I like a patina that has occurred during natural use better than a forced one.

I've done it both ways and like to just let the patina happen.
 
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