Patina and a new knife

R

robertj298

Joined
Mar 7, 2014
Messages
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I recently purchased a new gec serpentine jack knife. Its a couple weeks old and I've carried it but haven't really used it but a couple times and not to cut food. I noticed it's starting to develop a few specs of patina where non of my other carbon knives developed anything near that fast. I like patina but I really don't care for the speckled look, I'd rather have the even look of a forced patina. Should I just soak it in cider vinegar and get it over with?
 
Cut some tomatos or stick it in a potato for a while.
Mangos work fast too.
Regards

Robin
 
If it were me, I would just use it. Use it for everything and put an honest patina on it. Forcing just isn't the same. :)
 
Sounds to me like you've got the other type of oxidation going on, Rust. In my experience it seems a natural patina starts out as a faint sheen on a knife blade. Spots are most generally Rust spots. Myself, being a "knife is a tool" guy, neither one concern me much as long as the edge is shiny.
 
I just received a GEC pony jack a few weeks ago and we back and forth on forcing a patina or not. In the end I did force one and the main reason was an added level of protection from rust. I'm not sure if that is true or not but I was taught to do anything I could to protect my tools and I like this tool.
 
Strawberries, and/or yellow mustard. Just did my Case large stockman. They work very well. I'm new to traditional knives, but I really like how it came out.

Photos I've seen using vinegar seem to look more like a coating on the blade, rather than a patina, not that I've seen hundreds.

Just my opinion, like I said, I'm still a newbie...........Doc
 
Yellow mustard works great. You can can control how dark you want it and you get some nice color variations. Leaving in vinegar will give an even grayish color.
 
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