CV Soddie vs. SS Soddie

I have two knives I am putting a patina on now. Both knives are used to cut apples, then rised off with soapy water. They both started with a purpleish blue. Now one of the knives have moved on to a light brown. Just use them and heek them clean and there will be no worries. Carbon blades are prefered over SS (by me) because of the patina. SS just does not look right in more traditional knives IMO. If I was in wet conditions all day, I think I would still try carbon once it has got a good patina on it.


John
 
If you want to try to keep your carbon blades shiny and new looking, check out "Rust Free" from A.G. Russell. It's a pure silicone product that's supposed to keep tool steel looking new. I haven't been using it very long, but it gets good reviews. It's also non toxic, and good old A.G. gives you a break on shipping if it's the only item you order.

-- Sam
 
That looks interesting,but the bottle says do not use on ivory,bone,stag,leather,wood etc so I suppose you have to be a bit careful with the scales. I'm trying a mustard bath on that blade now after cleaning it up with soap and alcohol.
 
My favorite method and it works fast. Squeeze a fresh lemon and pour juice into one of those test tube things a cigar comes in and drop your knife in blade down.
 
Looking VERY MUCH beter:thumbup:

Rather mottled with blue spots but I think it's a healthy sign, impressed by the lemon dip technique using a cigar tube! Don't smoke though...:grumpy:
 
willgoy said:
Looking VERY MUCH beter:thumbup:

Rather mottled with blue spots but I think it's a healthy sign, impressed by the lemon dip technique using a cigar tube! Don't smoke though...:grumpy:
Click to expand...


After each treatment, wash well with hot soapy water, and do NOT use rubbing alcohol. Just dry with clean paper towels and put on more mustard. After the third treatment it should be getting nice and dark. You'll have a well protected blade. :thumbup:
 
How long should you soak the knife in lemon juice?

Is it best to dip, and let dry for a while prior to washing? I want to practice creating a patina on my new Opinel....
 
depends on how dark you want it. I would check it every 10 min or so. I washed it right away after I took it out and then oiled it. If I remember correctly I think my Opinel #6 was pretty much black after an hour.
 
Here's my first patina-ification report/update.

Last night, washed the clip blade of my new mini-trapper with dish soap and hot water, dried it, cleaned it with rubbing alcohol, dried it agin, then "whittled" and ate an apple for about an hour.

Soap and water again and drying by paper towel, blowing and leaving the knife open for a couple hours.

The result, uneven, blotchy, but off to a good start (nice blue/grey). I think a couple more apples and the clip blade should be nice and evenly blue/grey.

I'll update everybody.
 
Another apple treatment...the blade's getting there...and it is a relaxing way to eat an apple/practice some knife skills...

The process makes me wonder...how many of you patina fans are also owners of jet black super slick cast iron skillets?

I got two! Very similar processes across the board. We'll have to do a cast iron skillet/dutch over picture thread one day...
 
marcinek said:
Another apple treatment...the blade's getting there...and it is a relaxing way to eat an apple/practice some knife skills...

The process makes me wonder...how many of you patina fans are also owners of jet black super slick cast iron skillets?

I got two! Very similar processes across the board. We'll have to do a cast iron skillet/dutch over picture thread one day...
Click to expand...

Little one (newest, and not used much yet), big one that is several years old, one dutch oven, and a griddle. All get used, the big skillet almost daily, and the rest at least when camping.
 
marcinek said:
Another apple treatment...the blade's getting there...and it is a relaxing way to eat an apple/practice some knife skills...

The process makes me wonder...how many of you patina fans are also owners of jet black super slick cast iron skillets?

I got two! Very similar processes across the board. We'll have to do a cast iron skillet/dutch over picture thread one day...
Click to expand...

Heck yeah. :) My daily user's about 80 years old (my grandmother's) and is black as night. My two newer ones- a round griddle and a deep skillet- are only a year old, but already nicely black. :D
 
Lodge cast iron. Made in the US of A, preseasoned...its what i have, nice, but I'm sure not as nice as Grandma's.
 
We have several, ranging from 4" saute pans to 14" fryers, to one 14"x6" deep stewpot/dutch oven type thing that I've taken to frying chicken in, 'cause it cuts down on the spatter. We also use Le Creuset saucepans which are porcelain enameled cast iron.

I also shoot a muzzle loader at times (Traditions .54 cal) and follow the old timer method of seasoning and only using soap and hot water to clean it, too. Hasn't failed to shoot, or shown any rust in over 15 years.

-- Sam
 
The muzzle loader thing is interesting ParaGlock!! Not really a gun guy and had no idea there were still muzzle loader users out there. Cool!

The fact that the barrel gets seasoned, needless to say, is also news to me.

Fascinating. I learn something new just about every day around here.
 
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