patina cheating

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nephildevil

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i got a new mora ft780

made of triflex, a kind of laminate carbon steel

and when cutting food, i especialy grab that one, coz its interesting to see a patina develop

sheepcheese drenched in kumato juice truly does it :p

coz i got tons of other knives i can do it with and i especially grab this mora, it kinda feels like cheating


So, who else does, did this with a new carbon steel knife?

pics allways welcome offcourse :)
 
If you want an instant patina, try a bag of sulfer. When I worked on the farm, we would spray sulfer on the grapes. I had a brand new Old Timer and opened a couple bags of sulfer with it and at the end of the first bag, it was fully patinized. Stick the blade into a bag of sulfer if you want a quick and even patina.
 
hehe, now thát would be real cheating!

i am still just using the knife, not going out and especially buying chemicals to dip it in

or looking around the house for stuff that might give an effect

but i do admit, that when i'm about to cut something in the kitchen that is likely to make a patina, i'll take the new carbon steel mora
 
i have used coarse french mustard, and chinese galric hotsauce for interesting patina patterns.
 
Orange juice and lemon juice will quickly discolor a carbon blade. Oxalic acid (make a paste with Barkeeper's Friend) will also turn a carbon steel blade dull matte gray.
 
My brother took an Old Timer to Hawaii when he graduated and thought he might look around and find a job. He spent two weeks biking around, sleeping on the beach and eating pineapples.

Those pineapples did the trick on that new Old Timer.
 
I use vinegar, but I have heard of someone sticking the blade in an onion for a few hours. Apparently the onion's layers gave the blade a damascus-y look.
 
i once put a blade in a bottle of cola light for a week, it turned black

allmost like it was stealth coated
 
I always do that with new carbon steel blade, I got a Patina REALLY fast a few days ago, when cutting banana peels, there is some kind of acid in there, I think it only took like half a minute for a patina to develop.
 
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Is there a way to quickly apply a patina that does not leave an after taste on acidic foods like apples and other fruits?

Also a tip- run the edge of your knife through a bees wax candle before applying your patina agent, it will preserve the edge.
 
nephildevil said:
i got a new mora ft780

made of triflex, a kind of laminate carbon steel

and when cutting food, i especialy grab that one, coz its interesting to see a patina develop

sheepcheese drenched in kumato juice truly does it :p

coz i got tons of other knives i can do it with and i especially grab this mora, it kinda feels like cheating


So, who else does, did this with a new carbon steel knife?

pics allways welcome offcourse :)
Click to expand...


The 780 is great but its not a laminate steel its just hardened different. Cutting a onion works really fast and will put a nice dark patina on the blade, chicken will work too.


P.S. Use some 60grit sand paper to scuff the handle it gives it a good grip when wet.
 
You will probably find mustard or vinegar in your mums kitchen cupboard and they can both give pretty good results.
 
Onions
Potatoes
Vinegar
Pinapples
Apples
Tomatoes
Red wine

Plums and apricots are in season now.
My Boker with 1085 blade has a wonderful blue / purple patina!
 
knifenut1013 said:
The 780 is great but its not a laminate steel its just hardened different. Cutting a onion works really fast and will put a nice dark patina on the blade, chicken will work too.


P.S. Use some 60grit sand paper to scuff the handle it gives it a good grip when wet.
Click to expand...
ah ok, i was wondering where the line inbetween steel layers was, thx fer clearing that up :)
 
Haze said:
You will probably find mustard or vinegar in your mums kitchen cupboard and they can both give pretty good results.
Click to expand...

my mums kitchen? i have a kitchen all of my own :cool:

i'm sure my mum would never approve of those grim and evil dishes i sometimes make :p
 
Here's a white vinegar (one hour) patina on O1 steel.

Jeff

picture.php
 
Yep, I used onion and followed it with vinegar and got a nice effect. I stuck the knives in a big onion for four hours then dunked them in vinegar overnight... Here are pictures, I hope you can see them ok.
 

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not too clear i'm afraid, but my mora knives with such a sign on them are stainless

are those stainless moras? The knife i gave a black coating/patina with the cola also was a stainless actually
 
I've used cold blueing stuff. If it's too blue you can clean some of it off until you get the patina you like. I'll have to take a pic of a knife I did this to. It was a knife my grandpa made for my uncle in WWII. It was made from a file. My mom used it fishing for years. The knife held up ok but the sheath looks like crap.
 
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