Let's See Your Working Patinas!

cbwoods67

cbwoods67

Joined
Oct 12, 2010
Messages
8,189
Hey folks.
Over the past couple years, I have seen all kinds of patinas coming from elaborate formulas of Grapefruit, Mustard, Vinegar, Bleach and Gun Blue.

The patina on my Machax is much more complicated.
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Some Red Bud, Persimmon, a bunch of Soft Maple, Hackberry, and this weekend a ton of Honey Suckle.

So, Beckerheads, lets see your working patinas on your working blades.

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The patina on this one is all natural:

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Let's see, I've processed bacon with it, tri-tip, bell peppers, onions, wood, and a whole bunch of other stuff.
 
All my BKs have working patinas. I've never tried to force one before. My BK2 has the most character.


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Figured I would bump this one up, to show the change in my Machax.

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It has been worked hard and put up wet. Damn fine tool, and the one I choose for bushwhackin' around the farm.

Let's see some more blades which have earned their patinas!
 
Nice examples everyone.

Here's my 2 with it's natural/working patina over the forced I had done when I stripped the blade:
 
cbwoods67 said:
Figured I would bump this one up, to show the change in my Machax.

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It has been worked hard and put up wet. Damn fine tool, and the one I choose for bushwhackin' around the farm.

Let's see some more blades which have earned their patinas!
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Love how your Machax is looking!
 
Tdhurl1103 said:
I've always wanted one of these....since I was a little kid. Very nice!!!
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I've carried one for years and really love it! It's going to take a damn nice sheath for my BK-14 to replace it. I love the way the Sharpfinger fits my hand. My only worry is the tip. It's a very thick blade but it's thin at the tip. The 14 can be used for a few more things IMO so I'm going to belt carry it soon as I can get a sheath from Grizzly Outdoors.
 
There is really just something about a Becker with natural patinas and micarta scales. I've been thinking about stripping my bk2, but I do enjoy not having to clean it as much to keek it from rusting and pitting. Especially when I've had a few "dark" beverages and let it get a little more damp than I'd like.

My mora classic has a natural patina on it, I'll have to put up a picture later.
 
I use it to cut my steak quite a bit:

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Nice bumpage. I like this thread
 
*BUMP*

Here's my current patina shot of my BK2. I was using it to prepare dinner again tonight. I always use alcohol to clean off the blade before chopping etc and I find that the patina shows the best when there's no oil on the blade:






Super close up:
 
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