Didn't realize a patina happens so fast

[Sharpnessis]

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've heard of this stuff. I kinda thought car wax would be similar but I guess not. Have to order some!

 

[kamagong]

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

Sorry. Sometimes I just have to say it.

Thanks Frank. Would it be accurate to write that patina (black oxides) doesn't protect against rust (red oxides) per se, but rather that its presence inhibits the formation of rust?

- Christian

 

[knarfeng]

Red rust and black rust form under different conditions. If you maintain the blade in conditions favorable for the formation of black rust, then red rust won't form.

To me, the biggest advantage of black rust is that it roughens the surface so that when you oil the blade, the oil has an easier time staying on the blade. Oil forms a barrier to water and air, both of which are necessary for corrosion of iron. Oil inhibits both black and red, but it especially inhibits red rust.

 

[Cooter Brown]

I don't mind a patina at all. I've got a couple of newer slipjoints I've on which I've stopped the patina from forming, others I let go, others I've forced. It seems to me that the patina does very little to nothing to reduce/prevent pepper spotting. I'm a pretty free sweater and pepper spots pop up if I'm not careful, particularly in summer. I always try to remember to wipe the knife down at the end of the day, and run a pipe cleaner inside. Sometimes a little mineral oil, on some knives Ren wax. Guess I'm all over the map.

I don't get real worried about it and use the knives, but I have not noticed a patina giving much if any protection from rust. I do envy some of you guys around here that have great looking patinas and no pepper spots!

Anyway, my thoughts as to the OP: the more decadent the meal, the faster the patina. A ribeye smothered in scallops is pretty decadent!

 

[silenthunterstudios]

1095 will patina if you look at it hard enough.

 

[smeecogg]

How safe is it to eat with a blade if patina is happening while using it? And I see u polished blade with wax, how safe is it to eat with after doing that? I do carry a Kabar Hobo that if required I will use but it has only seen soap and water.

 

[Sharpnessis]

I can't see that little bit of wax or polish being dangerous. But who knows, peanuts can even kill some people!

 

[silenthunterstudios]

I would advise cleaning it out, but I slice apples, bread and cheese with knives that had a spot of Militec in them.

Might account for some strangeness though...

 

[akadave2]

Interestingly enough, a patina was encouraged on the Nakago (part of the Japanese word inside the Tsuka (handle)) and was frequently rubbed with the skin oil from the persons nose. This obviously salty mixture of oils and water caused a deep brownish rust to form and it helped keep red rust from starting. I have some good examples and I will try to get some pictures.

 

[Knife Crazied]

1095 will patina if you look at it hard enough.

That gave me a little chuckle. :thumbup: