D2 steel forced Patina

[sheepsfoot4000]

hey has someone got a method of forcing a patina on D2 steel. I tried regular vinegar soaking for hours but didn't work? thanks already

 

[Brian_in_indiana]

I got a bag of citric acid from a place that rhymes with hamazon , Millard food grade .... I grabbed about 1/2 cup or so and put in a wide mouth standard mason jar filled most the way up with purified water, I microwaved the water till it was too hot to touch but not boiling. I soaked the blade(removed from the knife)for about an hour after cleaning with 91% IPA , checking regularly and reheating water as needed. Then added balsamic vinegar at ~30 minutes or so. Wiped it clean and polished with a paper towel.

If this idiot can do it, so can you

 

[sheepsfoot4000]

If this idiot can do it, so can you nice thanks I've already got a a good result with citric acid and balsamic vinegar, got a dark grey finish and after that I tried some mustard and git some Tiger lines

 

[sheepsfoot4000]

I would Post a picture of the result but I don't know how I'm new to this forum

 

[Brian_in_indiana]

Go to imgur, upload your pics,grab the link from the left side of the screen then post that link in the URL field of the linked chain in the post window.

 

[AZ Red]

Try alcohol. Was just performing an experiment on the effect of different household chemicals to force patination but Riesling actually gave me a really cool slate gray.
In all fairness, it was opened 7-8yrs ago and stored in a plastic deli cup (don’t ask), so it prolly turned long ago.
Also, I have no clue what the composition of the alloy, other than a Taiwanese carbon steel. I did resurface it before each test as a control though. But I’m terminating the experiment to keep the slate gray while I finish refurbishing the knife.

I’d post pics, but I’m also an idiot…

 

[Alberta Ed]

D2 is pretty resistant; my well-used Dozier has yet to take on a patina despite being used to cut acidic stuff, i.e., fruit, meat, etc.