Patina

[g123]

Hi,

How do you patina your GEC knives you are collecting to keep the aesthetics of the blade most desirable?

Thanks,

Geoff

 

[Misplaced Hillbilly]

I usually just use them. Using them as a eating knife builds patina quickly.

 

[kamagong]

Keep your knives pristine and sans patina if you are interested in them as collectibles.

 

[Snodgrass]

Keep your knives pristine and sans patina if you are interested in them as collectibles.

^This^ GEC will have a 25%'ish higher resale value if pristine or appear unused. But it's up to you whether you want to use it or not. Wiping the knife after use will help deter a patina. Some people 'force a patina' with some sort of acid, I think it is kind of cheating, in a way. But that's the beauty of it, it's your knife you can do what makes you happy.

 

[mrknife]

Most desirable to me is nice and new. So I keep them mint. I do purchase doubles and triples if I am particularly fond of a knife and want extras to make single blade for my pocket.

 

[Will Power]

Get hold of an Acorn shield GEC stainless No patina (crypto rust...) problems there but there is a problem getting hold of them due to GEC's notorious stainless parsimony Makes for a great collectible, mind

 

[afishhunter]

No GEC's, but the knives I obtain with carbon steel blades that don't have a patina get one.

Being (at least "slightly") less paitent than I once was, vinegar seems to work well, and changes 'As Time Goes By.' (wasn't/isn't that the name of a old BBC/PBS British Comedy?)

 

[JTB_5]

Hi,

How do you patina your GEC knives you are collecting to keep the aesthetics of the blade most desirable?

Thanks,

Geoff

What do you include in "aesthetics"? If you want to keep the etch, don't get a patina, since it will cover it up. Also, you can easily remove any patina with Flitz or some other metal polish and get the knife looking pretty close to what you had when you bought it (minus the etch, which the polish will remove).

If you want an even patina you can use chemicals, or try one of the organic methods (heating vinegar, citrus juices, or leaving the blade in a potato are some I've read about).

Personally, I just use my knives to cut fruit, meat, and other things of that sort. The patina you want is going to depend on your own tastes, of course.

 

[JTB_5]

double post, sorry

 

[Will Power]

I agree, a week or two cutting veggies and fruits soon gets them looking aged, but it's important for carbon knives to be used very regularly, this maintains a nice interesting patina and wards off pitting. Carbon knives left unused and without oiling is a ticket to knife hell.

 

[gaj999]

I've done both the forced and natural route. Boiling vinegar works quickly if you're impatient like me. Best if you clean the blade first. Rubbing alcohol works for that. Keep the pivot out of the vinegar. Some of the new patina comes off when you dry the blade and some remains. You'll need to sharpen it when you're done since you're oxidizing the edge away and dulling it a bit. I like getting a jump start on patination. The natural route for me is slow because I just can't stop myself from wiping the blade after I cut something. Old habits. And then I keep switching knives ... it takes forever.