Recommendation? Patina on the Blade

[KKellogg]

Hi All!

So my question is about allowing some patina to form on blade steel. Will it effect the integrity of the steel at all down the road? I don’t plan on letting it rust obviously, but I like the “story” this knife can tell from the patina. I figure I have all my other knives in 20cv, S30v, etc and all other stainless to keep pristine. I feel like this steel should look like this, might let it get a little more patina then start using a Tuf Cloth on it to prevent anything more to develop. Idk, what are your thoughts on patina? Also feel free to post your pics of patina blades!
Thanks!

 

[Kreyzhorse]

Use it.... let it develop naturally. To me, that is the best story a knife can tell.

 

[Lee D]

Use it.... let it develop naturally. To me, that is the best story a knife can tell.

Bingo

 

[guy g]

View attachment 1331251 View attachment 1331250 I think the patina adds to it. Randall's O2 steel

 

[Danke42]

I like a patina and I"m not adverse to forcing one if the steel agrees. Some alloys though it just works better to let a patina develop on it's own.

Other folks hate it though and they'll keep things polished and oiled.

 

[sharp_edge]

 

[KKellogg]

I like a patina and I"m not adverse to forcing one if the steel agrees. Some alloys though it just works better to let a patina develop on it's own.

Other folks hate it though and they'll keep things polished and oiled.

I agree. I think I like the patina too. I like my truly stainless steels to stay pristine. But you don’t buy CPM M4 or other carbón steels to not have a little character.

 

[eveled]

Either embrace the patina or buy stainless. Trying to keep carbon steel knives looking like stainless is too much work.

No it doesn’t effect the integrity of the steel. It’s a protective layer a lot like blueing on a gun barrel.

 

[KKellogg]

Very nice! How does that blue color come out?

 

[drail]

Different chemicals will react with different colors. Use your knife to cut up lots of different foods and you will see most of the colors of the rainbow after a while. Just keep the blade clean and dry and no harm will come to the steel. It actually IS just like gun bluing and offers a little protection from damaging corrosion.

 

[CSG]

I read about guys on watch forums talking about letting their watches get scratched and dinged up to "tell their story". Sorry I don't get it. I use the knives I own and keep them clean. Over time, they will get scratches, scuffs, and other wear. But I never ever think of wear and tear as "telling a story". The only story is that the tool has been used. Now, cutting yourself with it and getting a scar, that's a story!

 

[sharp_edge]

Very nice! How does that blue color come out?

That is forced patina from vinegar and then mustard

 

[bigsurbob]

My most used knife @samuraistuart A2 thin knife. A lime processing heavyweight. Well earned patina there. And a new patina forming on my relatively new Case Sodbuster. Patina is good.

 

[Hickory n steel]

According to this knife, no and It's probably over 50 years old or more.

Oh and my thoughts on patina is that its pretty much the best thing ever.
I like the way it looks and like how every knife develops it differently at different rates.
Some patina a lot almost instantly from my mourning green apple, some hardly at all. Some prefer bananas or maybe meat and potatoes for patina.

 

[Hickory n steel]

View attachment 1331268 View attachment 1331269 Either embrace the patina or buy stainless. Trying to keep carbon steel knives looking like stainless is too much work.

No it doesn’t effect the integrity of the steel. It’s a protective layer a lot like blueing on a gun barrel.

Man your 212 ranger looks so great, much much better than any other I've seen.
I like the handle profile too, I may have to go with something like this on mine.

 

[AntDog]

Here’s an oldie but goodie. 1917 Plumb Bolo:

MEUK (on the right):

Buck 102 (5160 steel):

Case Sodbuster (wife left pumpkin guts on it for almost 2 years, looks great):

Greco Companion (A2 tool steel):

I dig the pateener. Darker the better. I just use my blades as normal, clean em up, wipe on a little oil. Whatever they keep, they earned.

 

[allenC]

a nice patina is awesome.
It's like a seasoned cast iron skillet...it can't be beat!

 

[jfk1110]

Coffee grounds are a nice look! This is just an overnight standing in used grounds!

 

[Knives&Lint]

Embrace the patina! I dig the character of a well earned patina. That being said, I see nothing wrong with forced either. It's the owners prerogative IMO and as long as you're enjoying yourself there's no wrong way to hobby. In fact, I took both routes with a couple of my GEC's. I let the primary blades earn a natural patina (which didn't take long given my daily fruit intake), and forced a patina design on the secondary blades.

 

[knarfeng]

Hi All!

So my question is about allowing some patina to form on blade steel. Will it effect the integrity of the steel at all down the road?
Thanks!

Black rust (AKA Patina, black oxide formation, surface corrosion) will not affect the integrity of the blade, as it stays on the surface and does not form pits.
Red rust typically forms pits and pits can weaken the blade.