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Mora compainion discoloration

W

wolverine_173

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So I used my mora to process an elk and after I ran it under very hot water to sanitize it. Now my blade has blotches of discoloration all over it. I had only let it sit for maybe 5 minutes in hot water. Its not rust. kind of looks like patina. Did i do something wrong? Can i do something to get it off?
 
That's just how carbon steel is. You can notice things like that happen if you just touch the blade a lot too. I'm sure you could probably polish it off but it might end up coming back anyway. If you want to reduce it then just oil it every once in a while. I just patina's mine so I wouldn't really have to worry about it so much. At least they're cheap enough that if you really mind you can always buy a stainless model.
 
Did you leave water on it for a while ? Blood does promote rusting of steel. Patina is rust though very light. I'm happier with stainless to prevent the problem
 
ninjarabbi said:
That's just how carbon steel is. You can notice things like that happen if you just touch the blade a lot too. I'm sure you could probably polish it off but it might end up coming back anyway. If you want to reduce it then just oil it every once in a while. I just patina's mine so I wouldn't really have to worry about it so much. At least they're cheap enough that if you really mind you can always buy a stainless model.
Click to expand...

how do you patina it?
 
Soak the blade in Vinegar, Cover it in Mustard, or leave it in an orange. There are lots of ways to go about it. Watch some Youtube videos on it so you know what to expect.
 
You can just keep using the knife and taking care of it after you're done, just like you did this time. Soon enough you will have a patina over the entire blade. Cutting fruit will accelerate this process. Welcome to the wonderful world of carbon steel blades, my friend.
 
First off, congrats on the Elk!!!

Second, as others said it's no big deal, but I'd look at those spots as memories. For the price of the blade, use it and enjoy it. I'd coat it in mineral oil as it's non toxic.
 
wolverine_173 said:
is patina bad if i use the knife for food prep?
Click to expand...

No, a well developed patina is an oxidation of the surface and this makes the blade a little more resistant to rust.
Just keep the knife clean, dry and sharp between use.
A tiny drop of foodgrade mineral oil is a good idea and I keep a mini-bottle of mineral oil in my pocket.


Regards
Mikael
 
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