gruntmedik
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We don't.
- Christian
I love that knife.
-
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how do you keep your blades nice and shiny?
- Thread starter xtonesterx
- Start date
I love that knife.
Will Power
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- 33,326
When patina is old and even it's very pleasant, but, it takes time and effort to get it there. In between, the results can be spotty, leaden,or rusty...
I use the knife that i'm trying to patina as much as possible for a month or so, wipe down, let the colours form then a light wash with soap&Scotchbrite type pad. This removes most of the patina and gives a matte finish that gives subsequent patina a better more even hold. I've found if I don't clean it off and rub down then the patina can be very spotty and horror, pitting can take hold. Patina is after all, acceptable surface tarnish/rust in the making...
I've been interested in the different patina characteristics/acquisition between various brands: CASE cv gets a very easy overall patina, so too Böker's carbon. GEC's is much more prone to uneven colour and I have found pitting a problem, it simply rusts faster Can show odd blackspots even on new blades.
Use it and it stays well. But, I do like a shiny(not too..) blade which is why I also like decent stainless.
I use the knife that i'm trying to patina as much as possible for a month or so, wipe down, let the colours form then a light wash with soap&Scotchbrite type pad. This removes most of the patina and gives a matte finish that gives subsequent patina a better more even hold. I've found if I don't clean it off and rub down then the patina can be very spotty and horror, pitting can take hold. Patina is after all, acceptable surface tarnish/rust in the making...I've been interested in the different patina characteristics/acquisition between various brands: CASE cv gets a very easy overall patina, so too Böker's carbon. GEC's is much more prone to uneven colour and I have found pitting a problem, it simply rusts faster Can show odd blackspots even on new blades.
Use it and it stays well. But, I do like a shiny(not too..) blade which is why I also like decent stainless.
Last edited:
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- Jul 25, 2010
- Messages
- 7,432
Good question... and an interessting thread and topic in general.
Some years ago, when I had my first CASE CV knife, I wanted it shiny and without patina. Well... I used a lot of oil on the blades - but by sweat and fruit acids etc there was some patina performing. I took it the way it went and it looked terrible (in my eyes these days). So I used some Mellerud Polishing Paste (I don´t know if his available in the US, but in Germany it´s sold in every hardware store for steel and aluminium kitchen surfaces and other things around the household). So I used that paste and found out that the patina has been removed easily, but the blades didn´t get shiny. They just came back pretty dull-looking. For sure I could have used a buffing wheel or whatever to polishing it. But this too much work for me (lazy guy
I know). Now I just let the patina come and develope.
BTW: I noticed that this Mellerud Polishing Paste used to dull every edge. So after using this - I even had to resharpen the knife :grumpy: No big deal.
Now this Polishing Paste is just used for fleamarket finds to remove the red rust - there it´s just great for this.
Maybe this experience helps a little
Some years ago, when I had my first CASE CV knife, I wanted it shiny and without patina. Well... I used a lot of oil on the blades - but by sweat and fruit acids etc there was some patina performing. I took it the way it went and it looked terrible (in my eyes these days). So I used some Mellerud Polishing Paste (I don´t know if his available in the US, but in Germany it´s sold in every hardware store for steel and aluminium kitchen surfaces and other things around the household). So I used that paste and found out that the patina has been removed easily, but the blades didn´t get shiny. They just came back pretty dull-looking. For sure I could have used a buffing wheel or whatever to polishing it. But this too much work for me (lazy guy
I know). Now I just let the patina come and develope. BTW: I noticed that this Mellerud Polishing Paste used to dull every edge. So after using this - I even had to resharpen the knife :grumpy: No big deal.
Now this Polishing Paste is just used for fleamarket finds to remove the red rust - there it´s just great for this.
Maybe this experience helps a little
- Joined
- Nov 1, 2011
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never dull for light polishing, and flitz if i get surface rust or patinas forming, both products are outstanding, I also coat all my knives, stainless or carbon blades with tuff glide/tuff cloth for prevention of rust/patina. those 3 things will keep your blade looking brand new. Prevention is the most important one though, so i would say keep the tuff glide or tuff cloth on the knives, then if ned be use the polishing compounds if the need arises.
- Joined
- Aug 24, 2010
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- 1,447
imho, the best way to keep a blade shiny is to take photos of it when it was new.
Not using it on food, coating the blade with Tuff Cloth, and also using Flitz to polish the blade, are also popular options.
here is a digest of this thread, for entertainment purposes
> within one day of using it it had already started to produce a lovely patina
> i see others posting pics of the same knife and a lot of the time the blades are always shiny and spotless. i was wondering how they are able to keep their blades like that?
> Polishing is the easiest way to do it. Some Flitz/Simichrome will remove oxide (patina) easily, and using it fairly regularly will keep it shiny.
> Tuf-Glide and mineral oil
> carbon steel will keep its original finish much longer when the blade is not used to cut food
> Don't cut anything acidic like fruit or meat. Use flitz
> they probably haven't put them to decent use
> This is what the knife looked like after helping a local rancher butcher some pigs exposing the blade to blood, pork, and later some vinegar.
great photos!
> so I polished the blade of the Harness Jack with a Flitz metal polishing cloth
> I generally don't use my knives for food-prep
> The blades stay relatively shiny unless I try to cut up food. Sliced an apple with it for lunch one day and bang, instant patina
> Since then, I take a Case SS blade (Slimline Trapper) along when I want to cut apples.
> love my stainless
> I don't carry many of my knives more than a couple of days running most of the time.
> I don't usually use them on food
> The S&M still does not have that much staining. It got what it has from cutting steak at a local restaurant.
> I do like a shiny(not too..) blade which is why I also like decent stainless.
> never dull for light polishing, and flitz if i get surface rust or patinas forming, both products are outstanding, I also coat all my knives, stainless or carbon blades with tuff glide/tuff cloth for prevention of rust/patina. those 3 things will keep your blade looking brand new.
Not using it on food, coating the blade with Tuff Cloth, and also using Flitz to polish the blade, are also popular options.
here is a digest of this thread, for entertainment purposes
> within one day of using it it had already started to produce a lovely patina
> i see others posting pics of the same knife and a lot of the time the blades are always shiny and spotless. i was wondering how they are able to keep their blades like that?
> Polishing is the easiest way to do it. Some Flitz/Simichrome will remove oxide (patina) easily, and using it fairly regularly will keep it shiny.
> Tuf-Glide and mineral oil
> carbon steel will keep its original finish much longer when the blade is not used to cut food
> Don't cut anything acidic like fruit or meat. Use flitz
> they probably haven't put them to decent use
> This is what the knife looked like after helping a local rancher butcher some pigs exposing the blade to blood, pork, and later some vinegar.
great photos!
> so I polished the blade of the Harness Jack with a Flitz metal polishing cloth
> I generally don't use my knives for food-prep
> The blades stay relatively shiny unless I try to cut up food. Sliced an apple with it for lunch one day and bang, instant patina
> Since then, I take a Case SS blade (Slimline Trapper) along when I want to cut apples.
> love my stainless
> I don't carry many of my knives more than a couple of days running most of the time.
> I don't usually use them on food
> The S&M still does not have that much staining. It got what it has from cutting steak at a local restaurant.
> I do like a shiny(not too..) blade which is why I also like decent stainless.
> never dull for light polishing, and flitz if i get surface rust or patinas forming, both products are outstanding, I also coat all my knives, stainless or carbon blades with tuff glide/tuff cloth for prevention of rust/patina. those 3 things will keep your blade looking brand new.
Last edited:
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- Feb 20, 2006
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No maintenance for me either. I just let them get stained.
i do. love my stainless.
I find it pretty hard to keep a blade from developing patina. Even if you dont cut anything, the act of opening it will darken the blade. I like it, but some dont, different strokes for different folks. To keep it shiny all the time, you could maybe keep a cloth (like a handkerchief) saturated in some compound on your person. In my experience, even if i wipe a blade down immediately after eating an apple, it will still patina.
