Patina?

JK Knives

JK Knives

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Mar 6, 2001
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Here`s a question for all of you, but especially wackafew (because his Kephart looks awesome :thumbup:) How do you guys get the patina on your blades?
 
I'm waiting until I can get a Nessmuk from you. That I'll want a patina on. Hope I get some good ideas here on how to do it. I've heard yellow mustard.
 
Timely post, I did a tin knife the other day in apple cider vinegar for about 10 hours, and I have another getting a patina with dijon mustard right now. I have not done either one of these methods before. The vinegar turned out ok, I think I will steel wool it and then do it again. We will have to see how the mustard patina comes out in a few more hours.

Comparison: Vinegar patina with no patina
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Mustard
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I have done mustard and vinegar. Also, just from regular usage cutting fruits, vegis, meat, wood.
 
My favorite patina actually comes from raw meat. Meat gives more of an iridescent blue and purple patina, as opposed to the more black or gray that mustard, vinegar, or potatoes make. I think it looks very cool.
 
Here`s a question for all of you, but especially wackafew (because his Kephart looks awesome ) How do you guys get the patina on your blades?
Click to expand...

YES, wackafew, PLEASE tell us how you got a great patina on that AWESOME JK!
 
I will post soon. I need to go start up the tractor and move snow first:grumpy:
 
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Sorry I was kinda late getting to this post John. Holy crap, it cold outside this morning. We have about 12 degrees. Decided to plug the tractor in and let it warm up for a couple hours before we move snow. Had about 6" yesterday. Snow sucks but we need the moisture if we are going to have crops this season.

This is my JK Kephart, cocobolo handle, red liners, ss hardware, 3/16" O1, blade length a little over 4-1/2". Stout little burger. And razor sharp too! :)

Anyway, as far as patina, I get out a shallow dish, I put about 2/3 white vinegar, 1/3 Jim Beam. I use a cloth that is fairly thick and can hold a fair amount of liquid. I wipe this on the blade 2 or 3 times until I get the base color I'm looking for. I try to keep it an even color. Then I rinse the blade under hot water and let the blade get kind warmed up pretty good. I dry it real good. With another cloth that is fairly thick and absorbent, I use my highly top secret ingredient (liquid Perma Blue). Then I hold the knife with the blade on its side and do one side at a time, dabbing the Perma Blue on the blade, letting the droplets kind of spatter. Let it set for a few minutes, rinse it off in hot water and dry. Repeat the other side the same way.

I felt this patina turned out fairly well and looked great on an older historical pattern like this knife. I do also like natural patinas but at the rate I would put this on a knife, and at my age, I would probably be pushing up daisies before it looked nice. Hope this explains it well enough. The picture is not the best, it looks even better in person.

Mike
 
Thanks! Jim Beam, no problem! If you were using Jack Daniels we would be discussing being wastefull! :eek:
 
I'm going to have to try that wackafew, good idea.

Here are my results from the mustard and apple cider vinegar.

The mustard one did not come out great, and the vinegar one was splotchy so I 0000 steel wool'd both of them and put them in lime juice over night. This is how they came out. You can see what the mustard did on the top knife.

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That Kephart looks pretty nice. Cocobolo was/is my favorite wood, until I discovered bocote and zebrawood.
Your handle has some really nice grain.
Oh, the patina turned out nice, as well.

I have never had any luck getting a patina on any of my blades, as of yet.
 
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