Does O1 get a patina?

S

SuzukiGS750EZ

Joined
Dec 30, 2008
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And from what? I noticed when i sharpen my O1 blade or sand down the sharp edges on the spine or fix a spot, it get shinier and brighter at that area, but then darkens down to a darker gray. Is that a patina or no? It's even over the entire knife, and i haven't cut fully through anything, just used the edge (if you know what i mean). Also, how would you get an even patina if it's something good for the blade?
 
Yes it does,unless you wash it everytime you cut something with it.

After a year of carry and use. Cutting everything from wood to food.

100_1437.jpg


There are ways to force a patina. I have never tried any of them, I prefer to let my carbon knives earn their patina.

Same knife..the day I got it..

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What causes a patina then? My knife has no marks on it what so ever. What reacts with the metal and a patina is a protective layer of what?
 
meat and acidic food do it pretty readily. Cutting stuff like cooked red meat, pineapple and onions really start the process


it is a coat of oxidation it pretty much makes the knife impervious to rust with decent care if a patina is set in. Red rust is bad but patina is good.
 
Patina is primerily oxides .Normal use will develop patina or you can speed up the process by using various acids ,acetic [vinegar], citric [lemon] etc. Patina protects the surface only slightly.
 
As stated here already(although not to any specifics) pert near everything and anything will cause O1 hi-carbon steel to start to oxidize, albeit at different rates of speed. Simply having your knife in your home laying in a chest of drawers will cause this over time because of the minute moisture that is in the air. And even more so when used on fruit, vegetables and meat because of the different levels of acids, enzymes and moisture among other elements present in these food items..

I am also from the "earned patina" school of thought and don't believe in forcing good steel into a man made receipt for a nearly instant result. I believe we should enjoy the patina as it forms on a blade over time in regard to our out of doors events/experiences. To me it is one of the blessings of owning carbon steel knives, while one watches over time to see the fine color hues of blue-purple-green-grey turn into the steely charcoal color that good quality hardened steel is supposed to achieve.


Best,
Anthony
 
Last edited:
sunnyd said:
I am also from the "earned patina" school of thought and don't believe in forcing good steel into a man made receipt for a nearly instant result. I believe we should enjoy the patina as it forms on a blade over time in regard to our out of doors events/experiences. To me it is one of the blessings of owning carbon steel knives, while one watches over time to see the fine color hues of blue-green-grey turn into the steely charcoal color that good quality hardened steel is supposed to achieve.
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Very well stated my friend. :thumbup: :cool: :thumbup:



Some patina.




Big Mike
 
A patina is actually a type of oxidation/rust. If I remember correctly, patination, or "black rust" is Fe3O4, and normal oxidation, or "red rust" is Fe2O3. While "red rust" has a damaging effect on metal because it has a tendency to "eat" it, patination is an oxidized layer of metal that stays on the surface, which helps to prevent "red rust" from taking hold of the steel.

I'm no chemist, but I think that's pretty much correct. If I'm wrong, someone feel free to tell me so :)

As far as what will make a patina develop--pretty much anything. As mentioned, acids are what cause patination, while moisture causes rust. There are acids in the oils on your skin, in the leather of your sheath, and in everything you cut. As long as you keep the steel dry and oiled, the patina will develop slowly, and "red rust" should not develop at all. If you want to force the patina, I certainly won't hold it against you--I've done it to several blades myself, although I prefer the look of a natural patina. Sticking the blade in warm vinegar, or into an apple, onion, or potato, or covering it with mustard, are the most popular methods.

~Noah
 
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