Opinel No. 7 - Patina

[rogatsby]

I like to use onions. For two reasons. I like the pattern, and I like onions. So when I use my knife to prepare a meal, and don't have any onions, at least I know there was an onion involved. I tried to get a use patina on this one, but it was just getting rust spots. Stick a large vadalia for two days, remove clean and oil.View attachment 975529

Nice!

 

[jpm2]

IMO, patina comes with age. Those are just vinegar and mustard stains.

 

[davek14]

I've been using my newest Opi to cut up tobacco for my pipe. I was harvesting some plants with it and forgot to dry it. Came inside and it was showing some rust spots since I had never put a patina on it. So I did my standard treatment and took a cell pic the next day. As I said previously in this thread, I just tore a strip from a paper towel, wet it with vinegar, and wrapped the blade. Then let it dry totally. It's really quick and easy. The key with a patina seems to be having the acidic substance dry on the blade. Gave it a nice black color. I know from experience that this black will rub off with wear on an Opi leaving a dark gray where it has worn. Some carbons stay black really well and with some you can rub off the patina with your fingers leaving a fairly light grey. I'm thinking it is the amount of carbon but that is a total SWAG. (scientific wild ass guess)

 

[USMCPOP]

…..okay, so the patina is also from years and years of use (not just vinegar) ...

It took me years and years to develop a patina. Probably helped along by lots of beer and dill pickles.

 

[W. Anderson]

I find that cutting cooked meat gives the nicest patina. Reds, blues and purples.

 

[Uncle Timbo]

I remember a dude on here took his carbon blade and stirred his coffee every morning. The blade had an even dull grayness to it that I'm sure helped with protecting against rust.
But you still should maintain them by wiping them down after use.