Patina?????

J

Justabuyer

Joined
May 7, 2006
Messages
3,338
Will anything give INFI a nice patina? I tried cold blue and it only worked where there was still some of that wierd Busse parkerizing/etch from the factory. A nice mustard patina look is what I am after.

Suggestions?
 
I did a vinegar patina on a Swamp Rat Bandicoot (SR-101). It turned it a nice palish gunmetal gray after sitting in a tall glass of white vinegar for a day or two. I liked it, but decided to slather some mustard on it in wavy pattern with a Q-tip. It's a user so I was experimenting. It looks pretty decent. Anyway, I don't know if INFI will take a patina like this, but there should be some info out there about it.
 
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Justabuyer said:
Will anything give INFI a nice patina? I tried cold blue and it only worked where there was still some of that wierd Busse parkerizing/etch from the factory. A nice mustard patina look is what I am after.

Suggestions?
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I have been using my modified Sus Scrofa in the kitchen for all sorts of food stuffs (meat, citrus fruits, veg, potatoes,...etc) ...but it refuses to take even the lightest of patinas. :confused:

I don't think I have ever seen a heavy patina on INFI... but the arsenic from the pressure treated fence post I was chopping did stain my FFBM a bit.
 
I have kept a refinished Skeleton Key (flat ground, 600 grit blade, 220 grit handle with rough spots and holes) in saltwater for 4 days. Blade did not rust, some rust on the rough spots on the handle. I think it would be hard to give it a "nice" patina. Since I really don't like patina that is OK with me. The folks at the Busse factory probably know the answer.
 
guyfalks said:
I have kept a refinished Skeleton Key (flat ground, 600 grit blade, 220 grit handle with rough spots and holes) in saltwater for 4 days. Blade did not rust, some rust on the rough spots on the handle. I think it would be hard to give it a "nice" patina. Since I really don't like patina that is OK with me. The folks at the Busse factory probably know the answer.
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Nice experiment. I was wondering what would happen a while back if INFI was subjected to prolonged salt water immersion. Now I know. I left my GW in some swamp water for a couple hours...but nothing happened.
 
I highly doubt it that INFI will take on decent patina using normal methods that work on high carbon steels. But then again, I don't know much about patinas. ;) My experience with them are limited to using high carbon steel knives on lemons/limes, fruits, and veggies.
 
Well I am going to try a nice slurry of viniger and Mustard for a few days and see what happens. The cold blueing did work on the already etched surfaces.

Jim
 
Since INFI is so stain resistant your best bet is some form of acid etch, it will produce a grey finish and if its thick enough you might just get a nice pattern. :) Radio Shack sells an etch for circut boards, I wonder if thats strong enough. Cant think of the name right off the bat but I've seen acids in a gel base that would stand up and make a pattern.

Random thoughts from an exausted mind, please forgive nonsensical information. :)
 
i've only been able to get a very light surface rust on uncared for infi. once i left a double cut bm in a wet rafting box for a couple of weeks, it had a fine covering of rust that just wiped off with a lil gun oil.

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Gee. Start slicin a pile of food. My thin NICK patinad a bit. My new Cultellus patinad in a few jobs. (Not that I care - looks like it's lightly color-cased.)
 
You could try a ferric chloride etch or similar? Lots of chemical waste involved, though.
 
Anytime I use satin INFI to cut meat, it starts to get a bit of patina. Pork, especially, will discolor the blade quickly. I'm not looking for a patina, so a quick swipe with Brasso always knocks it back to normal.
 
Like Skunk (God am I like Skunk?), I have a DC/Tan GW that has some light surface rust from water and blood, but I got most of it off with a quick pass of a green Scotch-brite pad. Isn't INFI touted for its stain-resistance:p
 
moonwilson said:
Anytime I use satin INFI to cut meat, it starts to get a bit of patina. Pork, especially, will discolor the blade quickly. I'm not looking for a patina, so a quick swipe with Brasso always knocks it back to normal.
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Go figure, you cut pork with INFI and it makes a patina. :D Ironic huh? :D
 
I submerged my pumpkin warden in vinegar last week for 24 hours.. The satin finish seemed to loose it's luster and there was a slight gun metal tint on the blade. Looks pretty cool..
 
moonwilson said:
Anytime I use satin INFI to cut meat, it starts to get a bit of patina. Pork, especially, will discolor the blade quickly. I'm not looking for a patina, so a quick swipe with Brasso always knocks it back to normal.
Click to expand...

Clean the blade w/ alcohol to remove any oil that might be on the blade,

then,

Cut cooked meat !

on my satin leaner it develops a nice blue hue.


Then it takes brasso or semi-chrome to remove it.
 
jimmyjones said:
Clean the blade w/ alcohol to remove any oil that might be on the blade,

then,

Cut cooked meat !

on my satin leaner it develops a nice blue hue.


Then it takes brasso or semi-chrome to remove it.
Click to expand...


I have had that happen every time I have used my Game Wardens as steak knives:thumbup:
 
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