GEC Tidioute (Patina Related)

D

db

Joined
Oct 3, 1998
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I have a #25 Tidioute single blade Barlow in 1095. I'd like to give it a bath in lemon juice to get a patina. Does anyone know what the backspring steel is?
 
The backsprings on GEC Tidioutes & Northfields are carbon and take on a very nice even patina. I cut two oranges for juicing at breakfast every morning and I use a GEC knife that I want to patina. After juicing the oranges I cut up the skins so that they compost better. This method gets a lot of juice on the hands and backspring too. Pears are particularly good for getting patina, peaches and nectarines as well. Worth noting that even a small knife such as a Conductor 33 has a sharp and credible blade that will deal with a large orange with ease. Backsprings of my Tidioute Dogleg, Conductor, 73 knives and Queen QCCC Teardrop have all taken very good patina in this way. Hope this inspires you!
 
Thanks I'm forceing a patina on it right now. Not real sure why this was moved it was a question about what a back spring is made out of, not on how to put a patina on a knife. Will any other parts also darken? Like the liners, pins? I am guessing the bolster is NS or some kind of stainless that will not patina.
 
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To my knowledge, the bolsters are NS on all the knives except for some of the Toenails that were made with stainless liners and bolsters. The only things that should patina are the blade and spring.
 
Danny your correct at least nothing other than the back spring and blade seemed to take a patina. I used vinegar, and it doesn't seem to cook it as dark as lemon juice does.
 
I've never tried lemon juice before so I don't know how dark it gets. I have used vinegar and the trick I've found to get it dark quick is to wrap it in a vinegar soaked paper towel. I think this allows more air to get to the steel than submersing it in the vinegar does, speeding up the oxidation.
 
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