Lets see your Patinas!

[yabantas]

camillus tl-29

 

[Pipeman]

Here's my GEC 85 harness jack developing a nice bunch of colours. Strawberries work very well.

Best regards

Robin

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[phacochère]

 

[seelow123]

This is from when I was experimenting with patinas. I put two chunks of lemon on each side of the blade and left them there overnight. The smell was terrible! I got a kind of black finish very similar to the decarb you get when heat treating knife blades and didn't really like it at all. I never realized I could just lightly sand it off. Well yesterday I grab the Trapper and take some 1000 grit paper to it and viola! The black coating is gone and I was left with a very interesting pattern. I seems the acid from the lemon actually ate away at the steel and left a pattern sort of similar to damascus. You can actually feel the tiny dips in the steel if you run your fingernail across it.

 

[black mamba]

Some W2 goodness from David Lisch.

 

[KYenglish]

 

[Doug Add]

The appaloosa peanut before lunch.

After apple and orange duty.

 

[Samon]

 

[Doug Add]

After more breakfast orange duty, the appaloosa peanut's patina is taking better shape.

 

[DrPenguin]

Wow, that is some magnificent bone on that one Doug. That peanut has some fancy duds.

Will

 

[Doug Add]

It has a ways to go to catch up with the chestnut bone peanut, which sees a lot more use, but it is getting there.

 

[Doug Add]

Wow, that is some magnificent bone on that one Doug. That peanut has some fancy duds.

Will

Thank you Will. I have only in the past couple days begun to do more cutting with it, as opposed to simply admiring the bone!

 

[DrPenguin]

This was my EDC for 6 straight years. A lot of squirrels, trout, sweaty hikes and whatnot went into making this patina:

 

[Doug Add]

Very nice, Will.

"Our knives get patinas the old fashioned way. They earn them."

 

[Doug Add]

Not the best pictures, but my 1977 Case 6292 after slicing my Granny Smith apple for breakfast. It's coming along.

 

[Galeocerdoshark]

This is a new knife, it has been with me for less than a week.

Here it is fresh out of the box

First hot vinegar wash on brand new blade, produces very even patina

Second Vinegar wash produces irregular patterns because it lifts the previous patina and moves it around

After some chipotle marinated steak (chipotle contains vinegar also). The changes it produced are not immediately visible in this pic.

A couple days after the steak. This colorful type of patina is what I see if I wipe the knife on dry cloth before the picture. The colors go away when I oil the blade, and become a more even grey. Wiping the blade on leather, removes excess patina, revealing mostly gray also.

As far as a patina being real, earned, forced, etc.. I patina my blades to protect them, by either putting them in a potato overnight, or wiping with vinegar.. I don't see any difference between an earned patina and a forced one, other than how long it takes an earned patina to develop. After all, an earned patina comes from the same things that a forced one does, and they look the same, and they change with use, just the same. end soapbox

Thanks for all the fantastic photos!

I like it. I've seen some vinegar patinas around here and they seem to work well. As you said, a nice and even patina. It's interesting how a second application totally distorts it. It does create some nice colours. Just like diesel in water.

 

[T. Erdelyi]

These aren't natural but I liked the way they came out

 

[T. Erdelyi]

And here's the 2012 forum knife with about 5-6 months of patina.

 

[Doug Add]

And here's the 2012 forum knife with about 5-6 months of patina.

That one is really looking quite nice, Ted.

 

[puukkoman]

Oooh, yeah, I agree! That's an honest patina. Looking sharp!