First Attempt at Patina

KBA

KBA

Joined
Apr 27, 2014
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So I started to bond with my 15 today but it just didn't seem right. Thought I would try a forced patina for the first time. I read mustard, apples, and strawberries all worked. I went with strawberries.

Before
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After
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It turned out ok for a first try, I think. Not perfect but I do feel more bonded with it. Will it continue to change or does a force patina just stay the same?
 
Generally, the more a knife is carried the better it looks! The patina will enhance, in a month or two you'll see real differences. I cut my morning oranges and this soon does the business. But, sometimes the patina is blotchy so I polish it off and start again. Patina is W.I.P.
 
I'm not sure cutting up strawberries counts as "forcing" a patina.... unless you left it to soak in strawberry juice or something.

Patinas change over time.
 
Woodrow F Call said:
I'm not sure cutting up strawberries counts as "forcing" a patina.... unless you left it to soak in strawberry juice or something.

Patinas change over time.
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Good to know, thanks. Guess I have more homework to do. I basically just cut up a few to eat and then just spent an hour or so rubbing a stump on each side of it. I eat apples everyday so I may just follow willgoy's lead each morning.
 
Forcing a patina would be wrapping the blade in a vinegar soaked rag or just sticking it in a potato over night something like that. You're earning a real patina by using it so it will definitely continue to change & evolve with more use.
 
Cut up your steak (if one can afford it these days); usually gives a bluish/purple cast to the steel that I find attractive. Also gives you a chance to enjoy using the knife.

Tom
 
Arredondo, that sounds to be a delicious way of doing it. You have me wondering though when is the last time I even had a steak now.
 
KBA said:
Arredondo, that sounds to be a delicious way of doing it. You have me wondering though when is the last time I even had a steak now.
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Spent all your steak money on knives? Yeah I find beans and lentils, while cheap, do not a good patina make. Lol
 
Here's a becker I did with Sriracha (used a cotton ball to dab) then some frenches mustard (free form dropped it on). Washed the blade with vinegar to darken uploadfromtaptalk1407181596545.jpg
 
Lemmy Caution said:
Spent all your steak money on knives? ...Lol
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Lemmy, I think that may actually be the reason I can't remember. :D


Started my morning apple slaughter this morning and the coloring has already gotten better. I see many Granny Smith apples as a part of my breakfast from here on out.

Robert - that coloring is very nice.
 
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KBA said:
Good to know, thanks. Guess I have more homework to do. I basically just cut up a few to eat and then just spent an hour or so rubbing a stump on each side of it. I eat apples everyday so I may just follow willgoy's lead each morning.
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I guess rubbing the stump on the steel would be forced. :)
 
Hot vinegar does a good job of forcing a patina if you are in a hurry. Getting into the habit of eating sliced apples every day is a more natural way, plus apples are good for you. I've done it both ways. I like the more varied patterns you get from apples. Strawberries give more blues and purples than apples. Bananas themselves don't really create much of a patina, but the liquid in the peel sure will (like when you cut the stem off one end).
 
If you're looking for a very consistent dark grey patina then you can use hot apple cider vinegar. I did that on these Green River blades last week (my first time trying this) and I was pleased with the results but it depends on what you are wanting as an end result. Total time to do this was less than an hour.
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