Does anyone polish off Patina?

chevyrulez1

chevyrulez1

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Carrying carbon steel knives, from time to time I have had some that I thought the Patina looked a little weird / uneven, etc. and there were a few that I have used Case paste to remove the patina and polish the blade back to a shiny bright finish.
I just started thinking about this, and was wondering if there was anyone who didn't really like the patina, and polished their carbon steel knives on a regular basis to keep them looking new?
 
Generally I like the look of patina, gives the knife character. I have met some people who have said they like to keep their knives shiny and new looking. So I happened to think there may be someone who enjoys the properties of carbon steel, but wants to keep the shine. I figured it would be rare because most people who don't want a patina will avoid carbon steel to start with.
 
chevyrulez1 said:
who didn't really like the patina
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That's me.
chevyrulez1 said:
polished their carbon steel knives
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Absolutely.
chevyrulez1 said:
on a regular basis
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Not really, because I mostly don't use them on food, for patina-unrelated reasons though. I use what I deem to suit the task most, geometrically and ergonomically.
chevyrulez1 said:
I have met some people who have said they like to keep their knives shiny and new looking.
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I like to maintain my stuff in appropriate condition, including aesthetics. If something is in use currently then my priority is to finish the job, regardless. Scratches, patina, rust, whatever, just no abuse (mostly). But when things are done and 'tis time to gather all the tools and store them away till the next task, I clean, rinse, wipe, sharpen, polish, oil, etc. So next time I need some tools I just grab 'em and put 'em straight to work.

P.S.: I know, definition of an appropriate condition may vary depending on an individual.
 
Noticed that certain carbon steels behave differently- CASE takes an even patina quite quickly, so too Böker Germany and French carbon, but GEC can throw up some blotchy spotty horrors at times :eek:;) Then I will polish off and start again with users until a more even tone is achieved. Thing is, patina is very nice on constant users but those who get less time/use need an eye kept on them. Patina may dull in those circumstances, react with brass...or if rust appears then polish is needed to avoid pitting or damage.

Patina in use is constant flux which is desirable, but beware-rust never sleeps :eek::D
 
Hmm, interesting.!

You'd think growing up in East Africa I'd be just fine n cool with patina. Perhaps it's cos I've had a weak gut most my life and take cleanliness seriously - simply cannot use a 'dirty' knife for food prep, even if it's clean and just patina.

Also, I can smell the carbon, the iron, when using a carbon blade - particularly when sharpening - puts me off.

Shiny, crisp and clean for me............I know I'm in a minority :eek:
 
When I buy a simple carbon steel knife I buy it so it will patina so no way am I cleaning all that off. I enjoy the crazy colors be they splotchy and uneven to smeary rainbows of oil slick. I don't even regret the vinegar soak I did on one even thought it just blackened all the steel. It's all in fun anyways, these are far and beyond away from survival tools.
 
I like carbon steel for food prep, because it patinates. I tend to use stainless for my edc knives though, because their use is less likely to lead to a patina, and carrying a carbon steel knife in the summer runs the risk of rust for me given the constant bike riding and sweating.
 
Honestly, I'll use my daily carry when stopping at a restaurant before I'll use the utensils provided. More than once, folks with me have commented that I should clean the blade first because it looks "dirty." So, while I don't mind and even enjoy a nice, even patina, any unusual, uneven, or spotty patina gets removed. When with a group who have little knowledge of knives/steel, or with people I don't know, I honestly just bring stainless to avoid the odd glances which hide thoughts that I'm possibly a person who does not care about cleanliness or proper sanitation! :)
 
tongueriver said:
I don't think I can taste anything from a 1095 steel blade, but I can sure smell it. If I rub it a little with my finger I can smell it from a foot away.
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Interesting because I don't get that at all from 1095 or anything similar but when copper scales got all trendy I wanted to try one. I bought a Kershaw Leek and OMG it reeked instead of Leeked.

(ba dum bum ccchhhh)
 
Copper and brass react to your particular body chemistry. It's said they have no smell themselves and what you smell is the chemical reaction. I read that, here on BF I think.
 
I've noticed that a high-polished finish which is later allowed to patinate will resist rusting better than a less polished blade. Polishing reduces the size & depth of scratches and other surface imperfections, which otherwise would make it easier for moisture, dirt and other rust-causing stuff to cling to the surface of the blade. And the gray or black oxide which comes with a patina will add a little more rust resistance as well.

I'd originally polished the blade on this 'CARBONE' Opinel No. 08 after I'd thinned the blade using a progression of wet / dry sandpaper. Sometime after that, I decided to force a patina using a mix of vinegar and hot water. Years down the road, this blade has resisted rusting beautifully. I've had to do little else to protect it.
r1GCNEN.jpg
 
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chevyrulez1 said:
Carrying carbon steel knives, from time to time I have had some that I thought the Patina looked a little weird / uneven, etc. and there were a few that I have used Case paste to remove the patina and polish the blade back to a shiny bright finish.
I just started thinking about this, and was wondering if there was anyone who didn't really like the patina, and polished their carbon steel knives on a regular basis to keep them looking new?
Click to expand...
I dislike patina and polish it off with Flitz and oil the steel at the end of the day.

Patina is ugly. “Don’t you buy no ugly knife”. ( Cutler A. T. Barr)
 
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