Patina Procedure

[DMG]

Cold bluing.

 

[DaleS]

I just use my knives, wipe them clean, then a little Guinea grease from behind my ear.

 

[JBoone]

Natural for me. I generally use, rinse and dry.
Sometimes just wipe clean and skip the rinse.
If I find actual rust spots will get wiped down with some oil.

 

[David Mary]

I voted "natural with some extra help" but I have not yet brought myself to give the patina on my carbon steel chef knife (the only knife I use in the kitchen) the extra help yet. So far it's 90% onions. But RokJok made some neat marks with mustard dabs on a Q-tip that I'm tempted to duplicate.

I just don't cut enough raw meat (I eat almost exclusively ground beef for efficiency and utility purposes) so I am always jealous of you guys with the crazy blue and purple patinas on your knives.

 

[JTR357]

I have a Boker trapper in 1095 that I used as my exclusive steak knife for years. It has developed a nice patina from that. I prefer a natural patina over a forced one. I'll see if I can dig up a pic.

 

[Unicorn161]

I guess for most it would be natural with a little help from cutting citrus fruits. The acid in those accelerates the process.

I did do one of the uglier plain dark gray forced patinas with plain vinegar. I dipped it in vinegar for a short time then rinsed and washed it. It's just something for a tiny bit of protection that is more durable than bluing, and just gets reinforced over time.

 

[DaveHS]

I guess for most it would be natural with a little help from cutting citrus fruits. The acid in those accelerates the process.

I did do one of the uglier plain dark gray forced patinas with plain vinegar. I dipped it in vinegar for a short time then rinsed and washed it. It's just something for a tiny bit of protection that is more durable than bluing, and just gets reinforced over time.

Vinegar dip is tried and true.

 

[Jason B.]

The chefs I sharpen for request a forced patin on their carbon blades. Not only for looks but it helps with further oxidation.

I use Ferric Chloride, takes about 5 seconds. Polish with 0000 steel wool and repeat until happy.

 

[DaveHS]

This is all natural patina on my favorite kitchen knife. A carbon steel paring knife made for me by a pro pastry chef friend, David Collier. I have never done anything but sharpen and use it, wash, dry and put away. It acquires some light rust occasionally if I am lazy and don’t fully dry it. Or when my wife leaves it wet in the sink overnight

But even with rusting, a rub with 0000 steel wool and a light paper towel wipe with cooking oil (handle too) and she’s back in the game.

ALSO This is pancetta from a company called Texas Iberico. HIGHLY RECOMMEND. Can order online. Ham is excellent too. Everything they make is great.

 

[sceva]

I used to force it but any more I just cut stuff. Fruit like strawberries and apples work especially well.

 

[Danke42]

This is all natural patina on my favorite kitchen knife. A carbon steel paring knife made for me by a pro pastry chef friend, David Collier. I have never done anything but sharpen and use it, wash, dry and put away. It acquires some light rust occasionally if I am lazy and don’t fully dry it. Or when my wife leaves it wet in the sink overnight

But even with rusting, a rub with 0000 steel wool and a light paper towel wipe with cooking oil (handle too) and she’s back in the game.

ALSO This is pancetta from a company called Texas Iberico. HIGHLY RECOMMEND. Can order online. Ham is excellent too. Everything they make is great.
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I hope you brought enough for everyone.

 

[Knives&Lint]

I like my patina like a I like my women!

I reckon that logic explains why I always go for the crazy ones

 

[Knives&Lint]

On multi-bladed traditionals I like to go with a fruit cutting patina on the main blade, then force one in a pattern on the secondary blades. The fruit patina might qualify as extra help, but I've always considered it natural. I just cut my fruit with the knife for few weeks and don't immediately wipe it clean.

With the forced patinas I do, It's more about coming up with a creative pattern as a fun way of customizing my knives rather than making a faux finish of any sort. I do it one way or another with most of non-stainless Spydercos. I use mustard (diluted with apple cider vinegar to get it to the proper consistency), then apply with a toothpick. Then let it sit for 20 mins or so, wash it off, and repeat. It's the overlapping of the applications from one to the next that seem to pull out the cool colors. I've tried quite a few patterns to switch it up, but I think my favorite is just dots, done in 2-3 applications.

On this one I stated with the fruit method for a couple of weeks before forcing the pattern.

 

[oldmanwilly]

On multi-bladed traditionals I like to go with a fruit cutting patina on the main blade, then force one in a pattern on the secondary blades. The fruit patina might qualify as extra help, but I've always considered it natural. I just cut my fruit with the knife for few weeks and don't immediately wipe it clean.

With the forced patinas I do, It's more about coming up with a creative pattern as a fun way of customizing my knives rather than making a faux finish of any sort. I do it one way or another with most of non-stainless Spydercos. I use mustard (diluted with apple cider vinegar to get it to the proper consistency), then apply with a toothpick. Then let it sit for 20 mins or so, wash it off, and repeat. It's the overlapping of the applications from one to the next that seem to pull out the cool colors. I've tried quite a few patterns to switch it up, but I think my favorite is just dots, done in 2-3 applications.

On this one I stated with the fruit method for a couple of weeks before forcing the pattern.

Wow, you might have just convinced me to try forcing a patina soon. Those look great!

 

[Knives&Lint]

Wow, you might have just convinced me to try forcing a patina soon. Those look great!

Thanks!... I sure had fun making them. Like a science project but you get to play with knives

 

[Mick Boardman]

I’m not done with this yet.

 

[DaveHS]

I reckon that logic explains why I always go for the crazy ones

That’s a mandatory knife for the Purple Haze thread. Awesome!

 

[DaveHS]

On multi-bladed traditionals I like to go with a fruit cutting patina on the main blade, then force one in a pattern on the secondary blades

Love this technique btw!

 

[Knives&Lint]

That’s a mandatory knife for the Purple Haze thread. Awesome!

Love this technique btw!

Thanks! I'll have to double check but I'd be surprised if I never posted it there. Either way it's definitely a thread I need to visit more often. I do love Purple (and I've been known to be fond of the Haze as well )

 

[DaveHS]

I just started natural patina on this 81 yellow rose. Mustard and pickles while sandwich-making.