Natural or Forced patina?

[JSMcustoms]

When it comes to a patina on carbon steel blades, is a forced or natural patina best? I'm of the view that a natural one would be best as it forms over a longer period of time where the forced ones form very quickly (quick formation bad for the blade?). What's the best way to go about forming a natural patina? Simply using the blade and keeping it oiled? On the subject of oiling the blade, anything in particular to use (gun oil, mineral oil, Camellia oil)? I've been using gun oil on my outdoor fixed blades.

 

[somber]

For building a patina, using the blade without oil is probably the best approach. I've noticed fruits such as mangos, oranges, lemons, limes, and other acidic fruits provide the quickest patinization on carbon steel blades. While idealists would say that there's nothing like a 40 year old patina (and they're probably right), there's no applicable difference between a natural and forced patina -- they'll both help stave off red oxidization.

Gun oil isn't the most food safe substance; camellia oil, olive oil, or mineral oil are all great options.

 

[yoda4561]

Cut lots of onions

 

[Noctis3880]

A natural patina is more pleasing to the eye(for some). A fully blackened blade resulting from an acid etch is much more appealing to me.