Didn't realize a patina happens so fast

lightskyam said:
I'm new to the knife game and still learning as I go along, but why is a patina forced on a knife? If a patina is what one wants, should it just happen naturally whenever one uses the knife?
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sometimes one might force a patina to create a pattern on the blade, other times one might force a light patina to give a little boost for the natural patina.

Scott
 
Forcing a patina gives it better corrosion resistance. From there the patina will change over time.
 
And it can look really great.
Especially when the patina starts it can look splotchy, uneven and ugly (matter of taste), so the forced one is a great start (and it naturally develops from there).
 
Sharpnessis said:
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I sat down to this wonderful dinner of grilled ribeye with scallops and shrimp and mushrooms, baked potato and corn. Yum...
This case Texas jack was nice and shinny!

See next post...
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Wow. How much do you weigh?

No green vegetable, no salad??? :)
 
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I guess the wax doesn't work. I had the same meal again tonight, leftovers. Might as well do the vinegar trick very soon.
 
lightskyam said:
if you don't want patina showing up on your blade do you polish it alot? also, if one doesn't want a patina on a cv steel blade, why buy a cv over stainless steel?
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I have been polishing it with my dremel and then some maas polish. It's only because of the acidic food though I believe. I've used on other things with no show of patina.
I wanted carbon because a lot of people think it's "better". Ease of sharpening being a big plus. And basically I wanted something different, I have a bunch of stainless blades.
 
I don't think you should force a patina really posted the link for reference. Letting it come natural is the best. Be careful with the Polish with food.
 
Sharpnessis said:
2013-03-22_17-48-54_99.jpg


I guess the wax doesn't work. I had the same meal again tonight, leftovers. Might as well do the vinegar trick very soon.
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That's the beginning of a good patina, I'd leave it if it were my knife. Eventually the patina will darken, and give the blade a bit of protection from corrosion. You see a lot of those old butcher knives thatare almost black in the blade, but no rust on them. Leave it go, let it darken.

Carl.
 
Sigh. Patina is rust. It progresses less quickly than red rust.

Sorry. Sometimes I just have to say it.
 
Ok! I will listen to the seasoned traditionalists. I just got some mineral oil and will be using that only. We'll see how she looks in, what, a few months?
 
Id rather have patina on the blade than Car Wax if I am gonna eat with it. To each his own.
 
If you want to keep it shiny, try Renaissance Wax. Been using it for quite some time now and that patina that was on my 01 blades (purchased used with a patina started) has not advanced at all.
 
i'll have to read up on this patina alot more. before i joined this website, whenever i heard the word patina, i would think about civil war rifles and beyonets that had developed patina naturally from war and over the years.
 
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