Mora Patina

[as08da09d14kljad089]

I have a mora classic I would like to patina. I am worried about ruining the wood handle. I am considering soaking the blade in coke or vinegar or orange juice. Will it damage the wood?

 

[linuxology]

Why can't you just put the blade in the liquid and not the handle?

 

[Hickory n steel]

Cut your dinner and any fruit with it over the next week or so to get a " real " natural patina.
You can always force a patina over a natural one of you don't like it, but you'd have to remove a forced patina of you decide you'd like to let one form naturally.


This started out as a #711 btw.

 

[GIRLYmann]

If you just want it cosmetically tinted.
FYI,

https://en.m.wikipedia.org/wiki/Bluing_(steel)
Fair warning about the effects of the cold blue solution
First it would ruin bright chrome/nickel plated metal parts.
Also, Some caution about the health hazards
Of ingesting the "liquid chemical csolution";
But that's the liquid solution. The chemical dark stain though
will be thin out from frictional wear.

 

[Alberta Ed]

Just use it. Cut meat, fruit, anything acid.

 

[Henry Beige]

Use your Mora to quarter two limes. Set the knife aside. Fill a lowball glass with ice. Squeeze the juice of the limes into the glass. Use a channel lock or Knipex plier to get the most juice out. Fill the glass with gin, preferably Hendrick’s, Citadelle or Bombay Sapphire.

Enjoy the gimlet. Repeat as necessary. You and the knife should pickle at about the same rate.

 

[l1ranger]

Use your Mora to quarter two limes. Set the knife aside. Fill a lowball glass with ice. Squeeze the juice of the limes into the glass. Use a channel lock or Knipex plier to get the most juice out. Fill the glass with gin, preferably Hendrick’s, Citadelle or Bombay Sapphire.

Enjoy the gimlet. Repeat as necessary. You and the knife should pickle at about the same rate.

hold up, wait a minute - are you putting bombay sapphire in the same category as Hendricks and Citadelle?!

otherwise, sounds like a good plan to me.
everybody else seems on point as well. shouldnt be a problem to only put the liquid on the blade, or "force" a natural patina as suggested with food stuffs

 

[Whitedog]

As others have suggested cut up fruit, vegetables etc. Won't take long for the patina to form. You can also use a towel soaked with vinegar and wrap that around the blade, remove when you get the results you want. No need to get the wood handle wet.

 

[leghog]

Just don't immerse the handle in the agent.

 

[skyhorse]

My Mora Companion has taken on a very nice patina by simply using it. Cutting up a beef roast into stew meat etc.

 

[bearfacedkiller]

To me forcing a patina is tantamount to cutting a hole in the knee of a new pair of jeans. Just like a well worn pair of jeans, honest wear trumps artificial wear. The best patinas are earned and tell a story and have character that cannot be faked.

Fruit and meat work well. I like Hendrick's.

 

[silverds]

One man's natural patina is another man's neglect. A natural patina is incidental staining of unprotected steel. A forced patina is the deliberate creation of a favorable oxide layer, not for its own sake, but for the purpose of creating a very mildly porous surface that will allow a protective layer of oil to seep into and adhere to the surface. The end result is a blade that feels almost as if coated with very thin wax that serves as a blade polish and is much more resistant to incidental staining and corrosion.