First traditional and first forced patina!

xiuxiu1313

xiuxiu1313

Gold Member
Joined
Sep 14, 2010
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Just moved into traditional from "over built framelock folder world" and I gotta say that I have never been so excited about knives (since I first got into them). Picked up these two beauties and did a forced patina on one. Let me know what you think.

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I'm relatively new here, and I can only speak from my very limited experience. I cannot see the difference between a "forced" patina and one that happens over time. I'm not trying to play with semantics here - but are we really forcing a patina, or simply compressing time?

I think your "forced" patina looks great. However, I would rather call it time compression patina, rather than forced. Just my $.02. I'm sure there may be others with more experience at this who will know more about it.
 
Welcome! I think the patina looks great. Let us know how you like the "big guy".

Peter
 
They look great ! Did you use an Apple to force the patina or something else? Just curious I would like to do my Case Trapper.
 
Looks real good. Did you dip the whole knife, as it looks like you got the backspring too?
 
Looking good Carter, you should make a video. :)

Edit, just looked at my subscriptions, looks like your already did. :o
 
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How did you force the patina on there? I've heard of using lemon juice but it's a little tricky if done for too long.
 
OkefenokeeKnives said:
They look great ! Did you use an Apple to force the patina or something else? Just curious I would like to do my Case Trapper.
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I just de greased the blade and backspring and dipped it in vinegar for about three hours, wiped off the excess oxidization, oiled it up, and it was good to go.
 
Andya27 said:
I'm relatively new here, and I can only speak from my very limited experience. I cannot see the difference between a "forced" patina and one that happens over time. I'm not trying to play with semantics here - but are we really forcing a patina, or simply compressing time?

I think your "forced" patina looks great. However, I would rather call it time compression patina, rather than forced. Just my $.02. I'm sure there may be others with more experience at this who will know more about it.
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It really is just compressed. I guess the best description would be "controlled patina" as you can affect the look based on how you do it. I went for an overall uniform look by making sure it was degreased, but I could have put some interesting patterns in there if I had wanted.
 
A fine even job, the backspring came out very well indeed. I tend to agree with Andy about the 'forced' 'earned' patina, and the debate that sometimes goes on about it. I think a very good uniform patina such as this is very desirable, contrast that to blotchy, stained 'earned' patina....

If you soaked it in vinegar was it cold or hot and did the bolsters tarnish and need polishing?

Thanks, Will
 
Hey Carter! I saw your video. Congrats on your first traditionals, you started with quality knives for sure. The patina on that Northfield looks great. That Tidioute is very nice too.
 
Wow nice knives! And welcome to the Traditional pocketknife Forum. This is a great site and this bunch is fun and informative.

Well done on the patina too.
 
willgoy said:
A fine even job, the backspring came out very well indeed. I tend to agree with Andy about the 'forced' 'earned' patina, and the debate that sometimes goes on about it. I think a very good uniform patina such as this is very desirable, contrast that to blotchy, stained 'earned' patina....

If you soaked it in vinegar was it cold or hot and did the bolsters tarnish and need polishing?

Thanks, Will
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It was just room temp right out of the jug, nothing special. The vinegar did not seem to effect the bolsters or bone at all.
 
Flint Hills said:
So you submerged the whole knife, bone handles and all for three hours?
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Yup. I had the knife closed so there was a portion on the tang that didnt oxidize so I just had to wrap that portion in a vinigar soaked paper towel to get it to patina. I would recommend using a long container so that it will fit open with total submergance
 
xiuxiu1313 said:
Yup. I had the knife closed so there was a portion on the tang that didnt oxidize so I just had to wrap that portion in a vinigar soaked paper towel to get it to patina. I would recommend using a long container so that it will fit open with total submergance
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He was pointing out that vinegar isn't particularly good for bone handles. :)
 
Hey Carter! Awesome start into the traditional world. I also saw your video. I remember a long time ago, I asked you if you had any traditional knives, you said nope. Glad to see things have turned. :)

(P.S., get a #15 Boy's Knife, you'll be glad you did)
 
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