My first forced patina

B

BadKarma46

Joined
Sep 20, 2012
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34
So after reading a bunch on forced patinas, I went a head and tried it on a cheaper fixed blade I have. I used regular mustard and let it sit for about 12 hours. Well.... My knife ended with a grey and red coloring. Pics coming soon.... Any one else ever have this issue?
 
I've done several forced patinas using mustard, vinegar, apple's, onions, and potatos. However, I only let the blade stay in the substance for 20-40 minutes. My results have all been great. Keeping the blade in mustard for 12 hours seems like a long time.
 
I would have to agree, had to scrub the stuff off..... The red looks really sweet though, even for a cheap carbon blade it looks awesome.
 
I like apple cider vinegar. I get it boiling and then pour it on a towel-wrapped blade. I let it sit until it cools, sometimes an hour or so. Mine come out black and don't rust. Works for me.
 
You fellers are overcomplicating the whole thing.

Once a day, cut up an apple with your knife. (Don't peel it.) Don't clean the knife. Eat the apple. Then clean the knife. In about a week, you got a patina'ed knife, a bunch of vitamins, and a happy colon from all that fiber.

Simple. Works great and you get that "November steely gray sky" patina.
 
Mustard, apples, onions, potatoes, vinegar? I'm waiting for the "Bladeforums Forced-Patina Recipe book". :D

"Makes a great Christmas gift for the knife enthusiast in your family"

:D
 
Lime and lemon, still the best patina agents I've ever met. Steady results.
 
+1 on the recipe book. Or a thread at least for instructions using various brands and processes. :D

Sulaco, I'd love to see pics of a blade you have patina'ed as you describe. How uniform is the black coat and other Q's come to mind. Thanks.

marcinek, if there is a "best" way to patina I guess it would have to be unforced. The patina I mean. The nutritional discipline often requires force :D
 
I get great unforced patinas from cutting up meat with my carbon knives. Chicken seems to darken the blade up pretty quickly. Making dinner and putting an honest patina on your blade, that's a twofer.
John
 
I didn't care for the rough coating on my BK-17 so I stripped it and gave it a forced patina just for the added rust protection factor--not very artistic but very functional. My 17 slices a lot better without the coating and has a nice even dark charcoal colour thanks to a few hours soaking in a bath of plain old white vinegar. Here's a pic next to some factory black-coated blades:

patina01.jpg

Emerson Horseman, Ka-Bar Becker BK-17 and Spyderco Para 2 DLC
 
I did a patterned patina on my Woytaz Tanto:

005-15.jpg


007-12.jpg


Almost looks etched. That's a mix of mustard and hot sauce.
 
I did an old Colonial Lock Back with Carbon Steel.
I used mustard and left it on for about an hour or so.
When I washed the mustard off(cutting my finger very badly in the process) the knife had a beautiful Grey/Blue patina on it.
12 hours does seem like a very long time.
You could always use an orange as well, I got a Blue Patina on a little toothpick when using this method.
 
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