Did I just ruin my Mora?

dougo83

dougo83

Joined
Feb 28, 2008
Messages
4,834
Ok...about 20 minutes ago I used my Mora to cut a pork chop. After wiping it and washing it with soap/water and drying it off it now has a discoloration to it. I can't get a picture to load on here because I'm one of the poor scrubs that isn't paying for membership right now, but I would liken it to an oil slick.

So...did I just ruin the blade?
 
If it's a carbon steel blade it will patina. Totally normal and actually beneficial to the longevity of the blade(that's what smarter people than me say at least). All carbon steels do this, just look up carbon steel patina and see if it matches up. It should.

If it's a stainless steel blade then I'd probably run around in circles screaming about aliens because that ain't normal!
 
dougo83 said:
Oh. Yea. I guess I should have mentioned that. It's carbon steel.
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It's acting the way it should then. Cutting up fruit and meat'll do that to the blade. Definitely not anything to concern yourself with. Lots of people have some fun with it and do a forced patina to add some character to their blades, other people(me) just allow them to form over time.
 
If the discoloration is mottled blue copperish, like the receivers on old H R shotguns, that's a normal effect of meat on steel. No worries, just keep using it. :)
 
Also, patina is whats called good rust. Its oxidation, and it'll actually act as a light rust barrier protecting the blade from the bad rust.
 
Naw man, just like chicks knives loves scars! Not in a bad way just proof that you use your knife. Mora knives are great espesially at that price! I intentionally coat my carbon blades with spicy mustard to prevent bad rust on the blade.
Heck I sometimes for the "cool factor" versus protection do a tiger pattern of mustard. But you should be good to go bud!
 
Forced patina. This is a secret recipe that I can't reveal: yellow mustard for the wavy part along the blade, then some dots of ketchup and Valentina hot sauce to fill in between. Might have done a bit of rubbing with a Q-tip, and/or some dabbing with a kitchen sponge. I can't say how long I left it on because I can't frikkin' remember. Not too long.

I highly recommend Valentina hot sauce because 1.) tastes good. 2.) smells good. 3.) only costs about $2 for a full liter bottle.

Saw a neat patina the other day, don't recall the site. Guy just poked the knife horizontally into a large onion and left it. It made a great onion ring pattern. :)

upload_2018-7-20_12-2-39-jpeg.566864
 
It's totally ruined, good for nothing. If you like you can send it to me, you won't have to worry about it anymore. :):D
 
Mannlicher said:
If you ruined it, they just cost a buck ninety eight. Go buy another.
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Not trying to "deal spot" but, where are they a $1.98? :eek: At that price I think I could use a few. ;)

Seriously though, they are a good value and pretty affordable so I would not worry about the patina.
 
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