Patina

B

Blade_Crazy

Joined
May 26, 2011
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I really like my case CV trapper and ive been trying to but a patina on it and am succeeding but I hear folks talking about a good patina and different colors. Are these thing purely aesthetic or is there a bad way to make a patina?
 
There is always alot of debate between a forced patina and one that comes naturally. In the end I don't think it really matters. The new CV peanut I just received is being used to cut a lot of fruit right now and the patina is coming along perfectly IMO.

Paul
 
Just grill a steak and use your CV trapper to carve it for dinner. I will get clouds of blue patina.
 
ok, so how many patina colors are there, ive been cutting apples and a brown patina has been forming, but i was told to use oranges and a grey one would form... and does all meat cause a blue patina
 
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here are some photos of what i have.

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2012-01-05_11-33-46_213.jpg
 
Blade_Crazy said:
ok, so how many patina colors are there, ive been cutting apples and a brown patina has been forming, but i was told to use oranges and a grey one would form... and does all meat cause a blue patina
Click to expand...

Cut stuff and find out! Thats the fun way to get these questions answered :p
 
One odd thing I found after cutting up food I don't even like (just to see patina color), is that no matter what color is produced, cutting a lemon will turn the entire blade back to gray.

But lemon by itself never did much for gaining a patina for me. Carve up some meat for Kabobs on the grill and slice up some potatoes and all the veggies to go with it :)

I have done the natural Patina thing in the past. Then again when I read this quote by Carl,


jacknife said:
I had a carbon steel kitchen knife a while back and decided I'd let the patina build naturally. I got the ugliest most uneven, unsightly darn marks I'd ever seen. If I ever find the thing I'll take a picture and you'll see what I mean.
Not seen it for awhile as I couldn't face looking at it. :barf:

I see forcing the patina as just giving the 'canvas' a color wash before painting the masterpiece.

"How did you force your patina?"...."I stuck it in an apple" .....says he.
"How did you get that natural patina?"....."I cut an apple with it.... he says

What difference is there in that? :confused:
Click to expand...

Im not so sure there is much of a reason to differentiate at the start.

I wonder how many folks keep their blades polished with no patina.
 
Well, your patina doesnt look bad, so to say. It´s a patina. When you use the knife on and on you´ll see, that it will turn to darkgrey and in the end it´ll become nearly black. I tried that out with an Opinel and it cut some lemons with it. It got a black patina. But you´re on a good way... Use the knife and the patina will come :)

Greetz from Bavaria
Andi
 
I have only cut steak ( don't know about all meat ) with my CV Canoe and it caused the blue clouds on the blade. I have cut steak with my Old Timer Carbon and it does not get the blue but a grey patina. I have read many threads on forced patinas including tube videos on them. I have never intentionally forced a patina, myself. Most patinas are shades of grey to my knowledge. Anything that causes oxidation will cause a patina. I am sure you can get quite creative.
 
Well, I think that varries from that point of the angle you look at the knife. So it was my imagination. Looking directly on the blade it shines grey, but when you use another angle, watching at it more from the bladeside, the patina shines blue. I think. Mostly I wait until it gets nearly black...

Kind regards
Andi
 
The first week of owning a carbon steel blade my fruit intake goes way up.

Slice up some fruit, set the knife down and enjoy the snack. Depending how long it sits before washing, you can change the appearance. I normally like to have it sit just long enough to barely discolor. I feel it gives a more layered, "natural" look as you do each session, but maybe that's me.

I don't think there is a wrong way, as long as you aren't letting red rust build up.
 
Ok..Andi is correct! I went back and looked at my Old Timer Carbon under oblique lighting and sure enough its shines blue and red. Its not your imagination Andi
 
That looks typical for a fairly young knife. It will continue to "age" over time. You can rush it some by cutting meats and acidic vegatables, but it is on its way. If you do a search for "patina" here in the forum, you will find a fairly long thread devoted to the subject. As well as "pickling". Keep in mind there is a difference between "patina" and "neglect". If you carry it everyday, it will get a well earned patina soon enough.

Here's what my SBJ looked like after a golden delicious apple:

knives1104-014.jpg

knives1104-015.jpg


It's actually become a bit softer since then due to not cutting patina favorable materials. It will eventually turn a medium gray color.

Ed J
 
Alright, that´s ok. I was hoping not getting crazy and I need medical information for my 28 years old eyes... :)


IMG_1028.jpg


This photo is taken nearly from straight above. The patina seems to be nearly black or darkgrey. But looking at it from the angle near the blade, it seems to be darkblue.

Kind regards
Andi
 
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Brasso
It cleans off the patina and gives micro scratches on the blade
It almost primes the metal for a patina
So when you next use the blade on acidic food stuffs the patina comes in much more evenly

And different steels from different companies do different colors
Go figure
My Boker carbon steel goes rainbow colors before it settles down to a gray
My GEC goes blue then gray

I find when I am cutting potato and onions for soup it really helps moving the patina
My Girls love potato and onion soup ......
Lucky me..
 
That´s logical to me, neeman.

Is Brasso some kind of steelwhool? I don´t know that, here in Germany we know it, maybe, under another name.

Kind regards
Andi
 
Ok so what ive gathered it that if I use my knife and take care of it it will gain a patina. and that no matter what my knife is used for after a while it will go to dark gray almost black


This works for me. I will stop trying to force it and just see what happens, seems more fun that way.

Thanks guys, and Ive got to say I like it around here (in traditional) Everyone is helpful.
 
The best way is just to buy some cold blue from a local gun store. The bluing instant and better than a patina you get from vinegar. I have blued a case jack knife and a few other blades.
 
Pears work better than apples I've found. Pineapples and Kiwi fruit, strawberries in season all add to the enhancement. I cut and juice two oranges every morning, this helps. Slicing limes or lemon for gin drinks in summer isn't bad either:D

All members of the onion family (shallots especially) lend a hand in this process.

After a week or so of kitchen duty, I clean them off using scotchbrite scouring pad, then metal polish.

Start over again for a fortnight or so, repeat. Result a good looking even patina after about 8 weeks regular use.

At the beginning, it's important degrease the blade, quick wipe down with lighter fuel then a warm wash&dry.
 
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