Is this normal for CPM 154?

Raining

Raining

Joined
Oct 13, 2006
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I have a hiking buddy in CPM 154. After cutting up some steaks, I noticed a pretty blue patina. Is it normal for a patina to develop so easily on CPM 154?

Here are photos showing it next to my O-1 bushfinger.



 
Mine has developed a similar patina. It hasn't gone any farther though. I cut a watermelon with mine.
 
Stainless steel (or the better corrosion resistant steels since they do stain!) differs from carbon steel by the amount of chromium. Unprotected carbon steel rusts readily when exposed to air and moisture due to active iron oxide. Stainless steels contain chromium which forms a chromium oxide film that is passive and strongly bond to the surface. This prevents further corrosion but - it stains !!
 
Had similar things happen to 12C27 and ZDP-189, no further corrosion so I don't mind. My S35VN Bushfinger hasn't shown any staining
 
I've used a stonewashed CPM-154 blade on steaks and cleaned the blade with some nearby sawdust and the blade has no patina/corrosion. I never oil the blade, I just keep it dry and reasonably clean.

Did you leave the blade wet with steak juices for a while?
 
I probably left the meat juices on too long.

It's no big deal, though, as I don't mind patinas. Just didn't think it would patina so easily. :)
 
I can run the finish belt over it if you want me to. That'll make it look new again.
 
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