Maintaining and patina-ing carbon blades

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fmradio516

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Mar 5, 2014
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Hello - Sorry for the noob question and I am hoping that this is the right forum but I am looking to purchase one of these Old Hickory chef knives:

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But I want to make sure that I don't ruin the carbon blade. I know I am supposed to keep it dry and such but does it need to be oiled? I want to make sure it doesn't rust.

Once it develops a patina, will I have to worry so much about it or will the patina protect it?

Thanks and sorry for the noob q.
 
You can oil if storing for long periods. I never oil my carbon knives.

Once it develops a nice patina there is less maintenence.
 
thanks! and is regular 3-in-1 oil good? I'd obviously like to develop a patina quicker so would the best method to be wash, dry, and that's it? (unless for long periods of time, then you oil)
 
I only use camellia oil, if I'm storing knife for long periods (over a week is long to me). So far I have not stored my knife yet, since I use them daily for work.

I usually force patinas on all my carbon blades, since they are work tools. It has to be food safe. Vinegar baths for me.
 
HwangJino said:
I usually force patinas on all my carbon blades, since they are work tools. It has to be food safe. Vinegar baths for me.
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I've found apply cider vinegar works best and heating it up with a little salt helps even more. Other things that work well are citrus fruits and some meats, ham especially and poultry.
 
Cool - I have heard mixed opinions on forcing a patina but it seems like the safest bet if it is going to be a chefs knife that will be used for food. Am I correct here? any pictures on how your patina came out?
 
The opinel was done with ham, stuck it in and let it set (I keep it oiled), the Schrade stockman was done with apple cider vinegar, it doesn't need oil anymore.


 
Hot vinegar is great, after degreasing with alcohol. Adding salt may cause serious pitting.
 
Cool! Thanks for the advice, guys!!!

Does vegetable/canola oil work OK for lube? This is going to be a kitchen knife so I'd rather have something on the knife that is obviously edible.
 
And is there a way to tell if the blade will need oil after the patina? (besides letting it sit w/o oil and see if it rusts)
 
fmradio516 said:
Cool! Thanks for the advice, guys!!!

Does vegetable/canola oil work OK for lube? This is going to be a kitchen knife so I'd rather have something on the knife that is obviously edible.
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Mineral oil is completely safe to ingest and unlike some other common kitchen oils doesn't go rancid. It's actually sold as a laxative so a little tiny amount transferred to food from your blade won't harm you in the least.
 
By forcing a patina with vinegar it basically puts a form of rust on the blade to prevent uncontrolled corrosion taking place. using mineral oil after the patina is forced protects the blade ao the patina remains even.
 
I used mixtures of lemon juice and mayo (to get texture that wouldn't evaporate too quick and change shape) so the patina would get solid.
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I've since scrubbed off and polished, to get a natural patina.
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