Patina on CV blades?

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billym

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Jan 8, 2006
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I just received a few new Case knives in CV and I have read about others putting a patina on the baldes.
Does this reduce oxidation or is it just for looks?
I have read about using mustard and cider vinegar; are these the best methods?
A little wisdom would be greatly appreciated from the members of my new favorite forum here at BFs.

By the way I received a CV Moose in the red bone (wow is that huge!) and a CV pen knife in yellow. I also got a CV medium stockman in yellow but I am not sure if she is a keeper like the pen and moose. The pen is turning out to be a new EDC.
I am now eyeying a CV Texas Jack in Amber bone...oh the addiction is progressing.
Now I have to hunt down some old knives at flea markets and such; my antique dealer Mom would be proud.
 
I use warm vinegar on a piece of cloth and wrap it around the Cv blades, IMHO I like the looks of the patina but, I also think it slows down the heavy rust and pitting of not doing it. I have had nothing but good results by doing so. Now Cv is more forgiving somewhat to straight 1095 (both carbon).If your going to safe queen them then of course don't do the vinegar thing.. Hope this helps a little..
 
I use hot vinegar,it seems to work well.I usually put a patina on carbon baldes I plan on using,just because I think a uniform color looks better that the spots and streaks from letting it patina on it's on,and it does seem to help with rust to some degree imo.
 
billym said:
I just received a few new Case knives in CV and I have read about others putting a patina on the baldes.
Does this reduce oxidation or is it just for looks?
.
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Patina is a surface corrosion of the steel. There are a number of folks who believe that the resulting oxide layer protects the blade against more serious corrosion forms such as pitting and corrosion that eats into the blade. Whether it actually does or not I'm not really sure, but I personally lean toward "no".

A lot of folks like the looks of a knife with a patina, so they speed up the process. My carbon steel blades all have a patina of sorts, but I did not speed up the process. They just kinda got that way over the years.
 
I recommend cleaning a blade with hot water, then wiping it down with rubbing alcohol, then rubbing THAT off with a dry paper towel. Then cut and eat an apple. Do this every day. It's A) good for you and B) will put a nice, natural (if accelerated) patina.
 
I used a brand new carbon mora to spread some sour cream and got an instant patina.
 
Listen to what mnblade said, billym....its pure genius!

(Especially since it is exactly what I do to get a nice patina)

Also...its fall! Apples are in season!
 
As you can see so many right ways to get a patina..Fast or naturally fast.Or some don't even like Patina, so you got to keep the blades dry and wiped off, and small amount of oil of your choice on the blades, I just use wax every now and then on the Carbon blades that I don't wan't patina, or rust on..
 
Thanks guys for all the input.
I am going to try the slow way and eat a lot of Macintosh apples!
The moose is already getting a nice patina on the clip blade.
 
You can always count on this great group of guys to help with any question you may have. It is an honor to hang around here with the guys.


Thanks,
John
 
billym said:
I am now eyeying a CV Texas Jack in Amber bone...oh the addiction is progressing.
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Ooh, my favorite. Got that one for my brother for his Bday, and will be asking for one for Christmas.

For patina just start eating fruit with it, like others have said.
 
I'm going to go against the grain and say don't force a patina on your knife. Keeping your knife clean and lubed will protect it from corrosion. A little bit of maintenance goes a long way.
 
johnwaynesandw said:
Here is another vote for strawberries. They give it a dark patina. On my D2 steel it turns the steel blue which looks really nice.
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It's interesting how different types of carbon steel will patina differently. I did the apple method that I mentioned above with both a Boker trapper and a cv Case Sodbuster Jr. The Boker got more brown, whereas the Case turned a really funky color of blue initially. Both faded to a gorgeous gray after numerous apples - and daily use, of course.
 
Slicing shallots or red-onion lends a blue tint to new carbon at least on German steels.
 
stevekt said:
I'm going to go against the grain and say don't force a patina on your knife. Keeping your knife clean and lubed will protect it from corrosion. A little bit of maintenance goes a long way.
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Steve, I am with you. Just carry and use the silly thing! Most likely a nice patina will appear in due course.
 
Mix up a bunch of Vinegar and Oil and it will put a patina on anything, Plus make yourself a tossed salad when done, only thing is it might be a little metalic tasting. Mike
 
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