how to patina 1095?

Use it to cut vegetables.

Let the blades sit in some vinegar for 30min- 1hour.... rinse good with water afterwards.... then oil and lube.
 
You can cut various fruits and meat with it, and a patina will develop over time. For an immediate patina, try inserting the blade into an apple, potato, or something acidic.
 
I soak a paper towel in vinegar, lightly twist it up and wrap it around the blade in a spiral fashion for about 30 min.
It leaves a nice random pattern.
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Use grapes. Easy quick and not as messy as other techniques. 20-30 grapes and 15 minutes later you will have a nice dark patina. Cut them in half and rub up and down the blade ensuring the juices get on the blade. You'll see it change before your eyes. The juice will bead up first but after 5 mins it will spread nicely over the blade. After you are done then wash blade in hot water and dry. Use oil on the blade. Viola you now have a nice patina.
 
If you want an even patina warm up some apple cider vinegar. Degrease your blade then use some tongs to grab a cotton ball. Dip the cotton ball in the hot vinegar and wipe down your blade. Do this over and over until you get the color you want then rinse your knife in cold water, dry and oil. Good luck. (If you want a really smooth even patina start with a polished blade).
 
Yellow mustard, I'm using it right now to patina some steel. It's the vinagar in the mustard that is the active ingrediant. A1 steak is another good choice, leaves a completely different looking patina than the mustard does.
 
swampshooter said:
Anyone have any ideas on how to put some patina finsh on a 1095 blade?
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Here are the two methods I use:

1) Just use the knife and keep the blades somewhat clean and dry. In time, you'll have a nice patina.

2) For a nice, even pre-patina: Wash the blade with hot soapy water, then dry. Rub it down with rubbing alcohol. This gets all finger prints and other grease off the steel. Then use it to cut up an apple. Cut off lots of little pieces, really string out the process of eating that apple as long as possible. Let the apple juice get all over the blade and let it dry there. (I once left a new Case CV trapper coated with sticky apple juice over an entire weekend.) At some point, you'll either need the knife, or the blade will be dark enough, or you'll just be sick of cutting up apples. When that time comes, rinse off the blade good; maybe use a little soap to loosen any stubborn, sticky bits of fruit.

Dry the blade and drop the knife into your pocket.

Lastly: If you have some Rem Oil, put a tiny drop on the joint of the knife. Repeat this process two or three times a year.*



* This has nothing to do with a patina or carbon steel. It's just good practice for any pocketknife.
 
leghog said:
Just let it happen through years of use and care. Note the patina on the spring.

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I must admit, that sure is purdy. :)

I was surprised the other day. I used my Sodbuster for cutting up hot links and it imparted a lovely multi-color patina on the blade. Must have been the acids and heat, but it came out nicer than any forced patina that I've done.
 
I think use over time is the best way to patina carbon steel but the two GEC's I just purchased where for use to dress game and fur harvest so I used cold blue to speed up the process so I didn't get rusting. I am happy with the results.
 
My tomatoes ripened really late this year, and this weekend I made a few gallons of salsa. I used my cv sodbuster to cut the tomatoes, and wow did that ever darken the blade fast. Also, that knife worked great on the veggies.
 
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