Forced Patina

[Bigfattyt]

I let my blades patina not just for rust protection, but also for taste protection. My traditionals get a lot of fruit duty. I have two young boys, and cut up fruit is a nightly snack. A patina greatly reduces the flavor imparted to fruit.

Rust is another issue. I took two trasitionals in my backpack camping overnight in the snow. The two in my pockets did not rust. The two in my back pack did! Overnight rust, even thought they were not touched or used. That steel was already patined.

 

[jwh]

I have learned quite a bit in this one. Thanks folks for playing along.

jwh

 

[parbajtor]

I don't get this argument. And we have it a lot.

I thougt of this more as a discussion than an argument.

jwh

No, it's just contradiction. An argument is a connected series of statements to establish a definite proposition.

 

[Wheeler-Dealer]

I really like "FORCED" Patina's.

In the past I always let the patina develop naturally, but I won't be doing that in the future.

The patina that I put onto my knives doesn't seem to just "wipe off", either. These 2 blades are the first ones that I've ever "Forced" and they have had several rounds of light sanding with sandpaper and emery cloth. I also wiped the blades down with denatured alcohol in between sandings.

Then I used a piece of sweatshirt material to rub in several coats of oil. It's been several days and you can still feel the protection on the blade. It seems to be protecting it well and doing so without having to have the blade soaking wet with oil.

I'm sure I could take some rough grade of sandpaper and sand the crap out of my blade and remove all the patina that's currently on there.
I would never do that, though, because I've never really been into the whole "Shiny-Shiny/Bling-Bling" thing when it comes to my guns & knives.

To Each his OWN.......I always say.

ESEE-4

SCHRADE SCHF9

 

[SAK Guy]

They look tough and ready to go!:thumbup:

Good job! I gotta get busy and patina some newer woods blades and treat the sheaths before the wet part of winter gets here....

 

[jon_slider]

I let my blades patina not just for rust protection, but also for taste protection....
I took two trasitionals in my backpack camping overnight in the snow. The two in my pockets did not rust. The two in my back pack did! Overnight rust, even thought they were not touched or used. That steel was already patined.

I know everyone likes to say that patina prevents rust, but I have heard more than once, that patinaed knives rusted. I have also had patina come off on fruit, I could see it, and I could taste it.

I think patina is overrated. It is easy to build, just peel an apple and let the juice dry on the blade for a few hours. And it is easy to polish off. I dont think there is anything magical about it, its just a dirty looking blade.

Here is an example of some patina I "earned" by eating steak

in my opinion, the reason some knives dont rust, is because they get wiped down regularly, if they are a user. Or they dont rust because they sit indoors unused. But, take a knife camping in high humidity, and leave it unused in a damp container/sheath.. you get rust on patina, easy. Just playing devils advocate here, about the concept of patina, I am not arguing with any person about whether they are right or wrong, just exploring ideas.