Recommendation? How do you Patina?

Aquaholicc

Aquaholicc

Joined
Oct 17, 2016
Messages
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Hey, just wondering how some of you guys acquire your patina on some of your blades.

Feel free to list your steel and what type of foods you prep..

I've done some research and I understand that certain acidic foods give the steel a brownish color? While meats give off more of a blue-ish hue? Also after prepping do you wash the blade immediately or do you let the knife sit there for a couple hours then wash it down? Im going for a natural look, and I understand people "force" a patina by leaving their knife in a potato, lemon, steak..but getting results "quick" was not the objective when I purchase this knife. Id like to enjoy the transition over time.

Thanks in advanced guys.
 
Accidentally, I had awesome results cutting fresh rhubarb leaves on a 1095 blade.

dM9HhL7.jpg
 
BD257665-_B16_E-47_C9-938_D-_CB819_CC5_C85_A.jpg

I was on a BLT kick all summer. This is mostly slab bacon, tomato, jalapenos and provolone on my 1055 Okapi lunchbox knife. It's hard to tell from this shot but there is a lot of light purple mixed in there as well. I let it sit for as long as it takes to cook the bacon and then I wash it. I just wipe it dry after I cut the other ingredients.
 
KuduCuckoo said:
BD257665-_B16_E-47_C9-938_D-_CB819_CC5_C85_A.jpg

I was on a BLT kick all summer. This is mostly slab bacon, tomato, jalapenos and provolone on my 1055 Okapi lunchbox knife. It's hard to tell from this shot but there is a lot of light purple mixed in there as well. I let it sit for as long as it takes to cook the bacon and then I wash it. I just wipe it dry after I cut the other ingredients.
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Good look as well my man! I have a M4 GB2 hopefully I can get some similar results in due time.
 
ScooterG said:
This was cooked. I'd say just use like a regular steak knife through the meal and see how it looks...let it sit more if you need.
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Gotcha, for some reason I was under the impression that it had to be "raw" ingredients. Thanks for all the info man!
 
Lapedog said:
Yes it seems like bloods produce that blue colour patina. I have heard of blood from steaks too.

IDK, maybe pork is the best, I will never know since I don't eat pork.
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Just to clarify. If using a store bought piece of meat (which is what I believe you are referring to) there is no blood in it. That get's drained out before butchering. Blood goes rotten very fast so it has to be removed before packing. The juice is basically water & enzymes that have absorbed some of the meat's color & flavor.
 
dont do on purpose. i just use the knife and let it happen. got some vines in the backyard put a nice purplish blue color on carbon steels. have to keep at them as they grow fast.

steak also seems to do a nice bluish hue.

i prefer a natural patina from use, to a forced vinegar, coated in mustard, etc etc or what have ya patina. too each their own though.
 






Some blades are just really old, some I use to eat a lot of chicken ( that's where the firey or oily blue comes from ) pork, and some fruit with.

I believe the schrade blades are 1095 but the others I have no clue and it doesn't really matter exactly what they are.
For me the knife is used to cut my dinner so the juices are on there while I'm eating and until I get up to put my plate in the sink.
 
NorthernSouthpaw said:
Just to clarify. If using a store bought piece of meat (which is what I believe you are referring to) there is no blood in it. That get's drained out before butchering. Blood goes rotten very fast so it has to be removed before packing. The juice is basically water & enzymes that have absorbed some of the meat's color & flavor.
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Damn nice catch.. seems like I need to go hunting.
jbmonkey said:
dont do on purpose. i just use the knife and let it happen. got some vines in the backyard put a nice purplish blue color on carbon steels. have to keep at them as they grow fast.

steak also seems to do a nice bluish hue.

i prefer a natural patina from use, to a forced vinegar, coated in mustard, etc etc or what have ya patina. too each their own though.
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Exactly how I view it. Im not interested in getting immediate results, takes away from the allure of the patina then.
 
Good luck! Spyderco M4 prefers to patina gray or dirty purple at best. I have not been able to obtain blues on the blade on my PM2 through natural, unforced means.
 
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