Forced Patina Ideas

[Kdbutler2]

Hey, thinking about forcing a patina on my sykco knives. Anyone got some good pics and tips?

 

[Twoody]

Theres a whole thread over on the swamp forum. But to keep it simple HOT vinegar , acidic fruits and veggies, fats and RED meat

 

[Twoody]

 

[Twoody]

Start a good base patina and let it ride !

 

[Kdbutler2]

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So, get hot vinegar, throw the knife in, and let it sit overnight? Repeat as wanted?

 

[RobStanley]

Swamp Rat Taliwhacker. Balsamic vinegar for about 10mins if I remember correctly.

 

[Kdbutler2]

Swamp Rat Taliwhacker. Balsamic vinegar for about 10mins if I remember correctly.

That is awesome. I have a few different sykco knives, so I'll probably try a few things and post the results.

 

[toker]

I just cut a lime and rubbed the entire blade. Let it sit for 10 minutes and rubbed the lime juice over the blade again. Repeated a few times. I plan on cutting a few Ribeyes later and will see what happens.

 

[tinfoil hat timmy]

Hey, thinking about forcing a patina on my sykco knives. Anyone got some good pics and tips?

bbq sauce, chicken, beef, jalapenos and other spicy peppers.

use it in the kitchen as much as possible.

 

[lmcq784]

Ribeye Steak on satin SR-101:

Ribeye Steak on Satin SR-77:

 

[lmcq784]

Here's a Mega Ratweiler in Swamp Comp... patina'd with Frenchy's Yellow Mustard and White Vinegar.

Logo side:

Sterile side:

Spine:

I can't wait to try putting a patina on the eRATicator!
I wonder what will that SR-77 bring us?
And I haven't decided how, or whether, to do a pattern. The only think I've decided is that I'll try the hot vinegar suggestion I got

Here was the original "First Attempt" at patina with the Mega Ratweiler:

With some sopressata salami

(the "HOT" salame was not at all "hot", but much tastier than the "sweet"!)

Past patina attempts on a SR-101 Mega Ratweiler

 

[Father & Son Traditional Sharpening]

Best tip I can give is to just find anything acidic for a fruit/vegetable and stick the blade in all the way. That's what I did here and left it on the counter at 80 degrees F for about four hours, kinda like baking it takes a while to get rich and done. This one I just posted in the exchange for sale though, if anybody is interested.

IMG_0366 by C Blair, on Flickr

 

[shane45-1911]

Best tip I can give is to just find anything acidic for a fruit/vegetable and stick the blade in all the way. That's what I did here and left it on the counter at 80 degrees F for about four hours, kinda like baking it takes a while to get rich and done.

Interesting pattern. What fruit or vegetable did you stick it in?

 

[WValtakis]

Not a Busse, but a pretty sweet example if I do say so myself...basically cut all the food you can with it or even take a little of every meat or fruit/veggie you eat, rub some on and let sit until dry then rinse in HOT water.

 

[tinfoil hat timmy]

yup. HOT water is key

 

[grizzle]

personally think natural patinas are the way to go, since you get some blues in there. just use it as a kitchen knife for a week or 2, cut fruit, veggies, meat, etc.

if you want to force it can you can use vinegar baths, mustard on a paper towel, stab it through 2 lemons side by side. wanna say ive seen someone even stab a potato and it worked. personally not a fan of blotchy patinas, and i don't imagine if offers the same rust resistance if that part of the blade isn't patina'd

 

[grizzle]

Ribeye Steak on satin SR-101:

Ribeye Steak on Satin SR-77:

woahh look like blood/meat patinas might be the way to go

 

[oge14]

Not a Busse, but a pretty sweet example if I do say so myself...basically cut all the food you can with it or even take a little of every meat or fruit/veggie you eat, rub some on and let sit until dry then rinse in HOT water.

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Wv, that's friggin sexy! Nice job.

 

[Andy the Aussie]

Yep, I am not a great fan of forcing it, I find a week on kitchen duty slicing red meat, potatoes and all manner of items that some across the bench does the trick.

 

[MattinLA]

Yep, I am not a great fan of forcing it, I find a week on kitchen duty slicing red meat, potatoes and all manner of items that some across the bench does the trick.

Can't wait for the TNT-15, Screw you potatoes!