Patina question

[pvicenzi]

It is hard to see in the photo, but the patina on this blade has a blue tint. It looks like gasoline floating in a puddle. I have seen it before, but never gave it much thought. Anyone know why this sometimes happens?

 

[mrknife]

that used to be very high polish at one point wasnt it?

 

[Kevin-B]

I suppose the different fruits and foods give a different color. It all has to do with what kind of acid and for how long it stays on the blade. I've also noticed that if i whipe my blade instead of carefully padding it clean/dry it will leave some stripes in the patina.

Here are a couple pictures of some coloring that i've gotton on my blades. I guess you could say that it looks like oil aswell.

 

[black mamba]

Meat seems to give a lot of blues; this was after eating one steak using this clip blade.

 

[drop_point_hero]

I got this after cutting up mangoes.

 

[GaiusJulius]

The common denominator is food on a bright-polished blade… never going to get that kind of patina cutting cardboard boxes with a Tidioute! That said, it’s fleeting, and eventually will settle in to a greyish color.

 

[cudgee]

this was after eating one steak using this clip blade.

Happens nearly every time with hot meat.

eventually will settle in to a greyish color.

Always does.

 

[joeradza]

Meat seems to give a lot of blues; this was after eating one steak using this clip blade.

Resurrecting this old thread while I attempt to give my A2 steel Bullard an all over patina. As Jeff points out and this photo shows meat (steak) gives a nice blue sheen.

 

[Heathenhymnal]

This was mostly Fajita patina. Cut some flank steak and made the salsa.

 

[Chief]

Most of this patina came from making pico de gallo and cutting up pork loin for soft tacos, then sat overnight without cleaning.