OK, up until now most of the knives I've owned have been stainless, except for a couple that were handed down from my grandfather. But after reading the posts here, it seems you guys have converted me to trying carbon blades. So I recently recieved a CV case trapper as a present and am planning on adding it to the EDC rotation, but first I want to put a nice patina on it using the apple method (pardon the pun, but there's just something nice about adding character to a knife and being able to eat the fruits of my labor.) But the problem is, I'm not really sure how to do this. I've searched the forums, and got some idea, but I'd hate to try it and totally mess it up. So I was wondering if someone could post the instructions, start to finish, of putting a nice patina on a knife using either apples or something similar (no vinegar, my wife hates the smell, and it's way too cold to have to sleep on the porch if I stink up the house!) Thanks.
Newbie Patina Question
- Thread starter freekboi
- Start date
Haven't heard of the apple method but basically any sort of acid would work. I've seen the mustard patina, and really like it. My boss at work here (we sell shooting supplies wholesale so knives are a common thing) is doing the mustard thing to a fixed blade knife. It seems that it's basically an issue of contact time. Make sure you clean all of the oil off really good or you might wind up with blank spots.
Good luck and be sure to post pictures if you can.
Charles
Good luck and be sure to post pictures if you can.
Charles
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I did a mustard patina on a cheap Imperial frontier knife a few days ago. It made that cheap little crappy knife look pretty good. The best part is you can remove it with jeweler's rouge and a rag and do it again if you don't like the way it comes out the first time.
1. Clean the blade and make sure it is oil free.
2. Spread a thin layer of mustard on both sides of the blade and on the spine. Any mustard will do. I used French's horseradish mustard. Thinner application reacts quicker and doesn't get too dark.
3. Watch the blade and wipe off the mustard when it looks dark enough. This can take from as little as two minutes to a couple of hours.
4. Clean the blade again and wipe with oil
WARNING........THE MUSTARD REACTING WITH THE STEEL WILL PRODUCE A FOUL ODOR. DO YOUR EXPERIMENTING OUTSIDE OR IN THE GARAGE IF YOU WANT YOUR WIFE TO SPEAK TO YOU AGAIN.
1. Clean the blade and make sure it is oil free.
2. Spread a thin layer of mustard on both sides of the blade and on the spine. Any mustard will do. I used French's horseradish mustard. Thinner application reacts quicker and doesn't get too dark.
3. Watch the blade and wipe off the mustard when it looks dark enough. This can take from as little as two minutes to a couple of hours.
4. Clean the blade again and wipe with oil
WARNING........THE MUSTARD REACTING WITH THE STEEL WILL PRODUCE A FOUL ODOR. DO YOUR EXPERIMENTING OUTSIDE OR IN THE GARAGE IF YOU WANT YOUR WIFE TO SPEAK TO YOU AGAIN.
Hmm, the mustard method sounds like it may work for me. I think it's supposed to be sunny and mild tomorrow, so I may have to head outside on the porch and try this. While I have the mustard out and I'm outside, I may even throw a few hotdogs on my little grill. Thanks. I'll try to post pictures if I do this tomorrow.
My yellow handle CV Sodbuster is getting its patina naturally eating apples. I have an apple about every night. I clean off the blade real good then proceed to slicing my apple and eating. When I'm done I wipe off the juice and use a little water to clean the sticky off. I put a drop of oil on it and lay it on my table until morning. Then throw it back in my pants pocket for the day. Its getting its patina the way grandpa would do it. Using it naturally.
Hmm, didn't know about that one. I may try this instead...no odor!
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Then there's the vinegar method. Degrease the knife blade well. Heat a little apple cider vinegar in the microwave, but not boiling. Then just hold the blade in the vinegar. Try it first for about 10 seconds or so. Then rinse and oil. Naturally, don't dunk the joints. There are variations of this method I'm sure. I've used this on a couple of CV blades and on my Boker Canoe I just started using it, especially to skin apples. It already looks like it's been used for a lot longer than I've had it.
I'm with 65hoss, let the patina develop naturally by using it! Most of my knives are carbon steel apart from my SAKs and a stainless Clipper used for fishing. Even my kitchen knives are mostly carbon steel Thiers Sabatiers. Using your knife everyday for cutting apples, oranges, onions and other fruit and veg will soon darken the blade and it will look more unique than giving it a uniform patina.
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Thanks to 65hoss & DJG for a nice helping of good common sense. I never could understand why anyone would want to force patina on a nice new carbon steel blade when it will evolve naturally over a wee bit of time and a little honest use. Patina that is earned will be much prettier anyway. Just my .02 cents worth of coarse..
Blessings to one and all~
PS{.. Welcome to the forum DJG..
}Thanks to 65hoss & DJG for a nice helping of good common sense. I never could understand why anyone would want to force patina on a nice new carbon steel blade when it will evolve naturally over a wee bit of time and a little honest use. Patina that is earned will be much prettier anyway. Just my .02 cents worth of coarse..
Blessings to one and all~
PS{.. Welcome to the forum DJG..
I thought about just letting the patina develop naturally, but the fact is I'm a rather hefty person, and I tend to sweat a lot...just comes naturally from being a fat-boy, so I was worried about the sweat in my pocket and on my hands causing the blades to rust faster, so I was hoping the patina would help to protect it somewhat. However, the jury is still out on what method to use, or even if I want to do it at all. I have two copies of this particular knife, so I may just try to let this one develop a natural patina, and if it turns out I'm too caustic for it normally, I'll try to put a patina on the other one and add it to my edc lineup. Time will tell.
Any more suggestions/advice are more than welcome.
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Actually, one reason for forcing a patina is that it provides a bit more rust protection. The patina is an oxidizing (rust) process, pretty much like bluing a gun. When the patina develops it kind of closes off the pores so to speak. Not really a good description, so hopefully a few of the more tech-speak savvy fellows on here will explain it better. Bottom line is a patina helps protect the steel.
I worried about sweating so much here in the San Antonio area over the summer and the affect it would have on my CV knives. I carried the ones I did the patina job on and never had much trouble. I wipe them down ever so often with a little mineral oil and that's about it. To tell the truth though, my little peanut only had the main blade patina'd and not the small blade. After carrying it over the summer often enough, both blades held up just fine in the pocket. I may have to stuff the little blade in an apple or potato just do both blades match a little bit. Or I may just watch to see what kind of patina the little blade develops compared to the one I forced.
I'd opt for skinning plenty of fruits and veggies and let it come natural. There is a lot of pleasure to be had with your knife doing simple, useful things like feeding yourself with it. It is a perfect and enjoyable excuse to use your knife.
I worried about sweating so much here in the San Antonio area over the summer and the affect it would have on my CV knives. I carried the ones I did the patina job on and never had much trouble. I wipe them down ever so often with a little mineral oil and that's about it. To tell the truth though, my little peanut only had the main blade patina'd and not the small blade. After carrying it over the summer often enough, both blades held up just fine in the pocket. I may have to stuff the little blade in an apple or potato just do both blades match a little bit. Or I may just watch to see what kind of patina the little blade develops compared to the one I forced.
I'd opt for skinning plenty of fruits and veggies and let it come natural. There is a lot of pleasure to be had with your knife doing simple, useful things like feeding yourself with it. It is a perfect and enjoyable excuse to use your knife.
Well, after reading all the good advice, I've decided to just use the knife and let it develop it's own patina naturally. Which, as is turns out, may not take too long.
I had the urge for an apple tonight, so I grabbed a Granny Smith out of the fruit bowl and headed for a kitchen knife. About halfway there I thought, wait a minute, I'll use my trapper and let it start on it's patina tonight. Well, the moment that blade went into the apple it started to develop color. I finished cutting and coring the apple, lightly rinsed the juice off, dried the blade well and added a drop of mineral oil. Now the blade, which has been used once, is already starting to look more used than some SS knives I've carried fo years. According to how many apples I eat, I'll post pictures as soon as the knife develops a nice patina. Thanks for all the advice.
I had the urge for an apple tonight, so I grabbed a Granny Smith out of the fruit bowl and headed for a kitchen knife. About halfway there I thought, wait a minute, I'll use my trapper and let it start on it's patina tonight. Well, the moment that blade went into the apple it started to develop color. I finished cutting and coring the apple, lightly rinsed the juice off, dried the blade well and added a drop of mineral oil. Now the blade, which has been used once, is already starting to look more used than some SS knives I've carried fo years. According to how many apples I eat, I'll post pictures as soon as the knife develops a nice patina. Thanks for all the advice.
Ebbtide
Gold Member
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The CV will start as you experienced almost immediately. I was shocked the first time I saw it, it was almost instantly with an apple. I think you will be much happier as you see the "fruits" (pun intended) of your labor show up in your blade. :thumbup:
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Perfectly done. Step by step, that is the same process I have used for years taugt to me by my Uncles and Cousins way back when.. I can tell from your voice(written word) here that you have already arrived at the right conclusion. You will find that with each passing day of cutting chores like the one you just mentioned, your blades will turn the most wonderful shade of silvery grey that reminds me of an overcast day in the winter time.
Just a thought: Make your way up to the local veggy & fruit market or grocery store sometime soon and gather up a mixed bag of fresh fruit. Go into the kitchen and make the Wife and yourself a nice fresh fruit salad for lunch.. This serves several purposes.
(A) Scores points with your Spouse..
(B) Additional patina opportunities..
Blessings,
Anthony
I always remember the men in my youth forcing a patina soon as they got a new pocket knife. The first night home the blade was washed in hot soapy water and then stuck in a potato over night. This left a nice blue/grey finish that would give the blade some protection in the damp work environments of the crab boats. Same with the carbon butcher knives like the Russells and Old Hickory knives that were the bait knives and general utility that were kept in the tin bucket near the work table aft.
Just a thought: Make your way up to the local veggy & fruit market or grocery store sometime soon and gather up a mixed bag of fresh fruit. Go into the kitchen and make the Wife and yourself a nice fresh fruit salad for lunch.. This serves several purposes.
(A) Scores points with your Spouse..
(B) Additional patina opportunities..
Blessings,
Anthony
That's a great idea. I think I'm gonna go pick up some fresh fruit today and make a fruit salad to surprise her for lunch tomorrow. Gotta love any idea that provides delicious food, an opportunity to use my knives, and a chance to impress the wife. Thanks SunnyD!