Patina

Kohai999

Kohai999

Second Degree Cutter
Joined
Jul 15, 2003
Messages
12,554
I have never liked patina on knives.

One of the first knives that I got to carry was a Boy Scout Knife, regular setup, carbon steel blades. They went blackish/grey because I a) didn't know how to stop it, and b)wouldn't have known where to purchase Flitz, Noxon or Eezox if I did, and finally c) didn't have access to a buffer.

My collectible carbon steel knives have a combination of Eezox and gunpaper protecting them....after years of trial and error, this is working well to maintain hand rubbed satin finishes and shiny fittings.

Recently, I picked up a hand rubbed carbon steel paring knife and a carbon steel damascus knife with a very shallow and polished etch. I have to use Flitz and polish both blades after use in order to keep patina from forming......I realize some like patina, and others don't care enough to prevent it, but I am not one of them, and be forewarned......I don't know one dealer that takes carbon knives with patina, so if future sales are a factor, keep this in mind.

Most everyone on these boards knows how I feel about brass as well(hate it), but that is another subject.

Obviously, there is no right or wrong here, but it seemed like a good topic to bring up(again) on a Friday afternoon.

Best Regards,

STeven Garsson
 
Personally, Patina to me is a fancy marketing name for rust/oxidation. I like "Patina" on the statue of liberty, some silver jewelry, but not on my knives, particularly ones that I prepare food with. I live right by the ocean and its an insane amount of up keep as well as when I starting making knives in my alley garage I could watch stuff "Patina" as I worked on it and as a knife merchant, if said, new carbon steel blades aren't kepted tight in that paper they can rust from the air that blows in the door. I like Stainless and stainless Damascus personally.

All that said, some do like "Patina" even on culinary, and there is a resurgence of it to some degree. I think it's a similar attraction like why we enjoy campfires and BBQing with wood, It takes up back in time to a place that part of our brain is hard wired to be familiar with and we can find that enjoyable..

Happy Friday!
 
Last edited:
Don Hanson III said:
Hi Steven! :)
Click to expand...

Hey amigo! Happy Friday and Happy Holidays to you and Kyle and the rest of the Hanson Clan!

IIRC, you dig patina on basic carbon bladed slipjoints that you carry. Amirite?

Best Regards,

STeven Garsson
 
Patina is what it is. Nothing good or bad about it. I have, and like, knives with both carbon and stainless steels.

What I want is consistency. If a knife has a stainless blade, I want the other materials on it to also resist the elements (e.g., micarta and carbon fiber). If the blade is carbon, I want stuff that ages. That means blued fittings and a wood or stag handle.

Not a big fan of forged blades with stainless guards.
 
Good topic.
I don't care for patina either. I always keep my sterling silver guards/fittings pristine. I'm ok with brass for limited design applications where it works.
It patinas quickly however almost effortless to clean.

I owned and operated auto parts stores for years so was exposed to most all the cleaners/waxes/protectors etc. Have found Durogloss #870 works best for me for cleaning and Renaissance wax for protection.
 
A second on Rewax,

But the automobile wax "Rain Dance" has worked the best on all for my knives, stainless, Carbon, Damascus and even brass etc along with great protection and gives a great shine for knife sales when they were displayed on the table.
 
I agree with you both on patina and brass. Although I do have a few knives with brass guards . . . from Moran and Lile . . . and one Bob Kramer chef's knife. I do like those knives . . . but I think I would like them better if the brass was replaced with steel (preferably stainless).
 
I agree that patina on a blade or most handle materials is not good, but I own some knives with mokume gane guards or bolsters.

I think in many cases the patina on the mokume improves the look of the knife.
 
I draw the line at rust.
 
Ok STeven you got me out of hiding. I use Bill Burke, Eric Fritz and my own carbon steel knives in the kitchen. I do like patina on these knives. I keep my field and hunting knives buffed and free of patina. The carbon kitchen knives never rust and my wife just might stab you if you put one down wet.
Gary, ABS Mastersmith
 
Kohai999 said:
Hey amigo! Happy Friday and Happy Holidays to you and Kyle and the rest of the Hanson Clan!

IIRC, you dig patina on basic carbon bladed slipjoints that you carry. Amirite?

Best Regards,

STeven Garsson
Click to expand...

Thanks man! Same to you and yours!

I dig patina on all my using knives!!! Pocket, kitchen, belt, etc... Even had T.Bose make some that would turn.

I Do Not like stainless blade steels at all... :)
 
Hmm, I've thought about this a bit.

I don't mind patina on a simple working blade in the kitchen or the field. Ok, I WILL polish them a bit, but as the maker who put the finish there in the first place, I allow myself a little obsessiveness.

Carbon steel on showpieces: great! easy to keep clean if they're not being used or handled lots.

Carbon steel on expensive pocket knives that will suffer sweat and use? this I don't really understand.
Same is true with bolsters or steel spacers and guards on hidden tang blades - why add maintenance right where the hands go?
 
I'm in the patina camp. I use most of my knives and I like the way carbon steel cuts and sharpens. Therefore patina is a part of my knife life. It may sound hokey, but the patina also tells the story of the use of the knife. I can point to places on a knife and say that's where I cut this or that.
 
I'd say different knives call for different types of finish. A carbon steel bowie that sits in a lighted case that might be resold
in the future probably wouldn't benefit from a patina. A user hunting knife with an acid etch does benefit. The etch actually
helps prevent blood staining as well as corrosion. I also like an acid etch for an overall dark coloration.

Tad
 
STeven,
Your comments got me thinking...
1st of all I agree with you about brass but I do like copper and bronze.
Last night I was using a couple of my kitchen knives that are not stainless from Mike Davis.
There was a bit of patina but nothing you would call corrosion.
When I use them I immediately rinse and scrub them with a green scotchbrite pad and dry them with a towel.
They always look good. Never grungy.
I also have a couple from Butch that are stainless.
They are always shiny so I can see your point for your comments.
To me, they all look good.
I take good care of them but nothing excessive.
If you get tired of the paring knife from Don.....I want it.
 
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