Patina on carbon steel

PS: When I get around to it I plan to try that vinegar patina on my Argentine Boker Sodbuster and Jr. Sodbuster folders. I suspect all the commercial vinegars sold in normal grocery stores are diluted to the same degree of acidity, and I think the acid content is what effects the patina. We have a ceramic meatloaf dish and I plan to put an inch of white vinegar in it, warm it in the microwave, then soak my degreased knives while I watch them turn.
 
I wrap the blade in a kitchen paper towel soaked in vinegar.
That keeps the vinegar where you want it as the patina forms.
I repeat that a couple of times till I get the finish I want.
 
I'm puzzled as to why anyone wants a "patina" on their knives. It is microscopically thin, and will wear rapidly. Yes, you can re-apply it-but you could leave it alone and let the steel age naturally.
But- to each his own!
 
Patinas help resist further rust and oxidation to the blade, also it makes it less beautiful so you don't concern yourself with the shiny scratch free blade.
 
Bill DeShivs said:
I'm puzzled as to why anyone wants a "patina" on their knives. It is microscopically thin, and will wear rapidly. Yes, you can re-apply it-but you could leave it alone and let the steel age naturally.
But- to each his own!
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DING, DING, DING,, We have a winner!.

Time.. And Time alone Gentlemen will form the best and proper patina as you go about your daily life, cutting up your favorite food stuffs and lightly cleaning you knife. Sorry to inform you all but it just cannot be rushed.

Best,

Anthony ~ ><> ~
 
sunnyd said:
Time.. And Time alone Gentlemen will form the best and proper patina as you go about your daily life, cutting up your favorite food stuffs and lightly cleaning you knife. Sorry to inform you all but it just cannot be rushed.
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You're right of course, but the blade can look pretty unattractive until
time does its work....hence the vinegar.
 
You are just speeding things up with the treatment, sort of like broken in new jeans. There is nothing that compares to a natural patina, some of us just grow impatient I guess. jacknife has the right idea.
 
I got a very interesting patina on some 01 using phosphoric acid. It produced a very subtle light blue tinge with some hints of pink. The phosphoric acid I used was on the strong side because I could see the bubbles forming on the blade and it only took a couple of minutes if that.

On a side note, make sure that you very carefully clean and degrease the blade if you want a uniform patina. I have some nice thumbprint patterns......

Ric
 
To form a patina, some folks advocate leaving a carbon blade stuck overnight in a potato or perhaps other fruit. I like boiling vinegar (cheapest white vinegar I can find) with the knife immersed for about 10 minutes.

More patina info at: http://www.bladeforums.com/forums/showthread.php?t=439062

If you search here on BFC, you should find a lot of info on patina recipes and techniques. It's a topic that surfaces periodically.

(edit to add) Miracle Whip patina pics at: http://www.bladeforums.com/forums/showthread.php?t=371652
It's just another slightly acidic substance applied to carbon steel to patina it.
 
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