induced patina...felt guilty

B

bennyG19

Joined
Sep 22, 2007
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247
all the talk of yellow handled knives and pictures of patina inspired me to bust out a case cv pen knife from the drawer. i had never carried it and decided to put some patina on there with a potato. i started cutting up an apple at work and noticed the patina was looking a little better from the apple than the 'fake' potato patina. tonight i felt guilty about being a poser with my fake patina, and i whipped out the dremel and flitz and made it shiny as new. the next patina will be 'honest'. i've also ordered a case cv peanut and sodbuster jr. to keep the pen knife company. i have a trapper in the drawer but it was my great grandfather's and it isn't leaving the house.

through all this i've determined that i am indeed crazy, just like my wife has been saying all this time.
 
Benny, I applaud you. I too think that a patina should be earned. :thumbup:
 
I did that with my soddie jr., and also felt guilty. I removed it and started over naturally. Now my soddie has a bluish tinge to it, with all kinds of shading and darkening. CV steel is alot of fun.
 
An earned patina is beautiful and fun. Although, depending on what type of work you do and in what type of environment, getting a dark patina quickier is kinda important.

I use mine on just about everything. Raw and cooked meat...blood makes the steel stain. Cheeses, fruits, bbq viennas out of the can, and whatever else I need cut.

I cut a lot of apples, bananas, and kiwi for my 2 yr old. Its a nightly ritual for us. In the process both of my daughters know yellowhandles and black blades.

I've been kinda amazed how mild most CV patina pics posted on this site are really not very dark. Only thing I can figure is that most are pretty new and haven't been really used enough to make them really dark yet. Both of my everyday carry CV's are almost black. I say this only to let you know that time and lots of use will make them truely patina, not just gray up some, but get really dark. I get the really dark blades with a ton of memories of my baby growing up eating fruit at my chair every night. Best of both worlds.
 
If you want some added protection that a patina allows, don't feel bad. There is a functional reason to patinize a blade.
 
I have had my CV trapper consistently in my pocket for eight years now, since I got it new in 2000, and the patina is lookin' great. It's been earned all the way. :thumbup:
It takes a while on these CV blades, especially if you're reasonably careful to wipe off your blades after you use them (i.e. don't let 'em stay sticky with fruit/vegetable juice, etc.), and it will be uneven at first, but eventually you wind up with a really nice-looking tool.
 
bennyG19 said:
i had never carried it and decided to put some patina on there with a potato. i started cutting up an apple at work and noticed the patina was looking a little better from the apple than the 'fake' potato patina. tonight i felt guilty about being a poser with my fake patina, and i whipped out the dremel and flitz and made it shiny as new. the next patina will be 'honest'.
Click to expand...

I wouldn't get too hung up over it, bennyG19. Over the years a lot of old timers have counseled younguns to stick the blade/s of their new knife in a potato or apple over night as a means of warding off rust. I guess if you hear it from a guy whittling outside a courthouse or chewing the fat at the feed store, it's sage advice - but if you read it on the web, it's just poser talk. :p

As shecky wrote above, there is a functional reason to patinize a blade.
 
puukkoman said:
I have had my CV trapper consistently in my pocket for eight years now, since I got it new in 2000, and the patina is lookin' great. It's been earned all the way. :thumbup:
It takes a while on these CV blades, especially if you're reasonably careful to wipe off your blades after you use them (i.e. don't let 'em stay sticky with fruit/vegetable juice, etc.), and it will be uneven at first, but eventually you wind up with a really nice-looking tool.
Click to expand...

I agree!!! :thumbup::thumbup::thumbup:
 
i'm not trying to put anyone down for inducing a patina, i just felt guilty with this one. i've done it on my mora's and i love it, but i want to let this one develop slowly. once i get the peanut and soddy jr. it may take even longer because of a rotation until i settle on one for the long haul.
 
I think I accidently induced mine. I started using my slippie to pull out banana peppers and BANG...patina. Hahahaha didnt know it would do it
 
Inducing patina is understandable if you hate seeing rust spots appearing. But patience is a virtue here and the more you use the better it gets. Try slicing with the onion family (not the Kershaws I mean) garlic and shallot give amazing blue shimmer!
 
I am a proud member of FPIS (short for Forced Patina Induction Society). No regrets. :D
 
Even if my main purpose was to induce patina, is it still "earned" so long eat it :)?

I've been kinda amazed how mild most CV patina pics posted on this site are really not very dark. Only thing I can figure is that most are pretty new and haven't been really used enough to make them really dark yet. Both of my everyday carry CV's are almost black. I say this only to let you know that time and lots of use will make them truely patina, not just gray up some, but get really dark. I get the really dark blades with a ton of memories of my baby growing up eating fruit at my chair every night. Best of both worlds.
Click to expand...
Now you've piqued my curiosity, I don't suppose you could post some pics, could you :D?
 
I had a thread on this induced patina thing going last winter
On a Sunday,bored ,in a snow storm,I was cooking the Italian Sunday pasta meal.
I took this PJ Tomes forged 52100,cleaned the blade & stirred the hot tomatoe sauce with it
The sauce had pork & sausage in it & I know for a fact that meat drippings will patina carbon steel The combo of the hot tomatoe sauce with the meat in it was like an acid dip
Anyhow,this rendered a heck of a forced patina :
DSCF4063.jpg

DSCF4065.jpg


In the thread I explained how if you rubbeed the blade out a bit,with a cloth w/oil on it,you can get it looking nice (but still have a patina thing going on):
DSCF4058.jpg


In reality though (& I may not be in it,but I think I can see it from here ),my opinion is if you can get sharpness & cutting performance out of SS,why bother with the patina thing ,on modern knives,leave that for the real vintage stuff
Also,doing small food tasks with a slipjoint folder is no problem,but for food prep,here we go,154 CPM SS

DSCF4054.jpg


Sorry if my post looks like a hi - jack,but I thought you might like to see those & Yes,I am totally guilty of the forced patina thing
Kinda like my at home science project for a grown -up (maybe not ),OCD knife nut
-Vince
 
Vince. . . .I've sent you a membership application to FPIS . :D The first two years of membership fees are on me. :D


By the way. . . .excellent patina forcing !
 
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