INFI patina pics

I've never seen INFI that had much of a patina going. Its about as close to a stainless as you can get, and about like D2 in that regard.
 
This is the closest I can get to a natural patina on my INFI knives. It has been stripped, and there are slight discolourations on the steel. Not much tho. I reckon INFI has better corrosion resistance than a lot of stainless steels. Well the ones I have anyway.

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All I can say is that is one, sick finish. NICE!
RobStanley said:
This is the closest I can get to a natural patina on my INFI knives. It has been stripped, and there are slight discolourations on the steel. Not much tho. I reckon INFI has better corrosion resistance than a lot of stainless steels. Well the ones I have anyway.

TG07.jpg


TG06.jpg


TG05.jpg
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Here is pics of my SARGE 7. I cut some rare steak and it patinaed.

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I agree RG. Red meat is really about the only thing that will lay a good stain on INFI. I LOVEz the red meats!!!
 
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Well its not really a patina (I think). But this Jackhammer I stripped has a really cool "patina" look to it.

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Remember reading an blurb in Guns & Ammo back in the 70's as a kid about people soaking knives/swords/guns in urine to give them a patina to pass them off as WWII relics. Anybody admit to trying that? Scales would need removing first for sure!
 
dman62 said:
Remember reading an blurb in Guns & Ammo back in the 70's as a kid about people soaking knives/swords/guns in urine to give them a patina to pass them off as WWII relics. Anybody admit to trying that? Scales would need removing first for sure!
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Never tried that but I'm guessing Coors Lite would work as well.
 
Red meat is the only thing that has ever stained any of my knives. It does create a pretty cool look. I actually thought about trying to store a knife between two raw steaks to see how that would come out.

I have also heard about the urine/Coors light trick but never tried it. No knife deserves to be soaked in Coors Light. I am all for beating them but that is just unwarranted abuse.

Garth
 
If I remember correctly, a Canadian (Coupchox?) may have blued a SarQ to good results.

Some of the old original straight handled BM's seem to be a bit greyed.

I store my CABS in a leather sheath. I seem to see a tiny bit of coloring to the blade. If gave it to you, you would not notice.

I have gotten some nice initial colors on satin INFI with cutting hot BBQ. But the next time I cut the BBQ it seems to take it back off!
 
Garth Reckner said:
Red meat is the only thing that has ever stained any of my knives. It does create a pretty cool look. I actually thought about trying to store a knife between two raw steaks to see how that would come out.

I have also heard about the urine/Coors light trick but never tried it. No knife deserves to be soaked in Coors Light. I am all for beating them but that is just unwarranted abuse.

Garth
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The one thing that will void the warranty?

Only kidding of course.
 
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