Patina opinion wanted

Scott J.

Scott J.

Joined
Jun 8, 2019
Messages
938
I never let my knives patina and most of my knives are stainless Buck, Case, Benchmade, etc.
However, I've really been using my new 23 a lot lately, especially they spey blade and decided to allow it to patina and I think it looks great. It's been used a lot on food prep, specifically on tomatoes, onions, peppers, cheese, chicken and sandwiches.
My concern is the orange on it. Do you think it's rust? It's smooth. I dry the knife off with my shirt or a towel after use, but it did sit for a little bit on a cutting board with various vegetable juices on it.
Thanks for looking.
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no rust there. just a beautiful color like the others. Every time you cut something to eat, the rainbow of colors will change. enjoy it now, for i have always seen it eventually turn to a solid gray. blade looks great to me. nice knife. i love to spread horseradish on roast beef. gives a newer blade a look similar to yours. Enjoy the beauty of a new knife being used.
 
Definitely not tust, just an awesome looking patina there.

And that's exactly why I love carbon steel, it will not be too long that the whole blade ends up dark because sadly that's what patina progresses in to with continued use.
It looks great as well, but this look is just so darn cool.
 
Might just be my imagination or coincidence, but my long term GEC users that have built up a patina over a long period then get flitzed and buffed clean over and over... they seem to have a little darker gray patina. I prefer it. Maybe it's just that the knife is older and doesn't have anything to do with patina cleaned off once every year or two... who knows. Either way, what I'm getting at is if you are concerned about any pitting or etching on your blade and you decide to strip it off to check don't feel like its a loss. You might like the next round of patina better :)
 
cbr1000 said:
Might just be my imagination or coincidence, but my long term GEC users that have built up a patina over a long period then get flitzed and buffed clean over and over... they seem to have a little darker gray patina. I prefer it. Maybe it's just that the knife is older and doesn't have anything to do with patina cleaned off once every year or two... who knows. Either way, what I'm getting at is if you are concerned about any pitting or etching on your blade and you decide to strip it off to check don't feel like its a loss. You might like the next round of patina better :)
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I do the exact same thing... Patina, Flitz, patina, flitz, patina, etc.
You end up with a nice even and clean looking patina that is very attractive.
 
cbr1000 said:
Might just be my imagination or coincidence, but my long term GEC users that have built up a patina over a long period then get flitzed and buffed clean over and over... they seem to have a little darker gray patina. I prefer it. Maybe it's just that the knife is older and doesn't have anything to do with patina cleaned off once every year or two... who knows. Either way, what I'm getting at is if you are concerned about any pitting or etching on your blade and you decide to strip it off to check don't feel like its a loss. You might like the next round of patina better :)
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mrknife said:
Flitz it!!!!!!
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JohnDF said:
I do the exact same thing... Patina, Flitz, patina, flitz, patina, etc.
You end up with a nice even and clean looking patina that is very attractive.
Click to expand...

That's too much work. :confused: If you use it, the patina will even out eventually of its own accord.

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kamagong said:
That's too much work. :confused: If you use it, the patina will even out eventually of its own accord.

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I've heard that if you find work you like you will never work a day in your life. Not sure if that applies, but unfortunately or fortunately for me, knife maintenance is one of the few chores I enjoy - a lot of that is probably due to a 3 year old that demands a lot of attention. If I'm getting around to knife care vs 3 year old care that usually means beverage of choice and quite time :)
 
cbr1000 said:
I've heard that if you find work you like you will never work a day in your life. Not sure if that applies, but unfortunately or fortunately for me, knife maintenance is one of the few chores I enjoy - a lot of that is probably due to a 3 year old that demands a lot of attention. If I'm getting around to knife care vs 3 year old care that usually means beverage of choice and quite time :)
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HEAR HEAR! You get an amen from me on that brother. This dad of four under 10 agrees - with a big mug of beer raised ;):thumbsup:
 
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