Patinas (Questions, Comments & Methods)

Did it once, on my Opinel N°8, didnt really have to, but what the heck.
If I was to live in a more humid climate, I would give every CV knife I own a 'tater treatment.

mnblade, I think you are merely enjoying your knife and the apple by taking your time eating it. Thats the folksy way ;) :thumbup:

Peter
 
One other reason to force a patina is that it tones down the metallic taste imparted on certain foods when sliced.
 
No advice on cleaning? Can I just throw it in the dishwasher? Spray it out with contact spray? What?
 
DOO NOOOT PUT it in the dishwasher......An old toothbrush'll do you fine if it gets really goobered up combine that with a little soap and water and dry with a hair dryer..some folks also use blasts of canned that canned air to blow out surface junk and moisture..if you do use soap and water dry with a hairdryer as much aas you can and use a drob of wd-40 to chase the water out (you don't want water hanging out in the workings of a carbon steel knife) that being said don't over kill the wd just a dab'll do you
 
WD-40? Ick. I eat with my knife sometimes. I use mineral oil or olive oil to lube.

To clean, use hot water and soap. It's a knife. Dry it off, blow it out, let it air dry, you'll be good. Oil as above.

If I find myself getting my folder gunked up with guts, etc, it's time to use a fixed blade.

BTW, I've been a guitarist for 35+ years and I have never heard the term "relicing" before this. I even thought you guys were saying "re-licing." (I never knew my guitar was liced?) Relic-ing. What a concept. Beat up your guitar before you do it in a drunken stupor. Cool. And yes, I've seen the SRV Strat, Jaco bass, etc. Some people are such wannabes...

-- Sam
 
Patina is a living surfase. Even if you darken it by purpose it will continue to change by use of the knife. that is the real joy of a darkened steel.

Bosse
 
wbsneed said:
No advice on cleaning? Can I just throw it in the dishwasher? Spray it out with contact spray? What?
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Last week I dressed out two birds for a friend using my little Imperial Barlow. Clean up was limited to scrubbing it out with a toothbrush and some antibacterial soap, rinsing in clear water, and a blast of air from the compressor so it would dry quicker. Been dressing game and farm animals for years with this knife cleanup routine, with no problems.
 
While I was waiting for a mint 1965-1969 Case 6214 bone jack to arrive in the mail, I spotted a 1940-1964 Case 6332 Gunstock Stockman on auction and got it! You can see that this one is in pretty good condition.

Given these lovely pair will be users, is it bad form to start them off with a warm vinegar bath to get their patina started? Suggestions?
 
Because I have braces and am limited in the fruit I can eat I force the patina on every carbon knife I get. When I get my braces off in two years I will probably buy several carbon knives and a bag of apples and start a natural patina on all of them. I would also go for the yeller handle. As far as cleaning just I'd just do what the other guys have said and use an old toothbrush for heavy stuff. Or a toothpick with a papertowel on the end of it. And then a dab of oil.
 
I have tried the forced patina and took it off. Even tried some cold gun bluing on the carbon blades, looks fairly good but removed it. The only thing I do to my carbon it to take some 0000 steel wool and knock that mirror shine off and keep the blades clean. Natural patina is just fine with me.
 
mnblade said:
Again, I don't do this to make the knife look cool - I do it to inhibit rust.
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No mom, I only have those magazines for the articles in them:D

This is one of those funny things, if a person tells you that he forces a patina, it's okay to think "OMG.....:eek::eek::eek:I bet he does not even freehand sharpen either:barf::barf::barf:"

Hello all, my name is Hawkings, and I'm not only a knife nut, I'm also a closetknife snob.;);)
 
Depends on whether you call etching fresh ground damascus in acids to darken/show pattern a for of patina. if so, yes. if not then no. ;)

I don't realy give a damn honestly... I just prefer the wavy multicolor look of a natural patina... can't stand the even gray.

One thing that does irk me some is patina removal... once in a while? OK. It happens; Every time I run a knife on a buffer to polish(power strop) the edge it removes the patina from the bottom of the blade. But after every use? might as well buy a stainless knife and save yourself the work. IMO.

G.
(trying not to let Hawkins start me on my freehand sharpening rant ;) )
 
Gave it a go on my yellow handle peanut last week. Result is a bit patchy and I won't be doing it again. I will leave it to see how it goes as time passes.
 
I prefer ss blades,'cause I like corrosion resistance,and,I do not want high end custom slips with carbon patina'd blades.I have deliberately forced a patina on a few.I guess this is some deep down fetish I have,maybe I should have stayed in science class more as a H.S. kid,back then I tested other stuff

Now as far as production slips go,I use them,occasionally on food prep,I like to see what happens.Some steels act different,to different foods

This GEC Northfield Moose Jack has been used only a little bit,by me,cutting some tomatoe,onion & cukes.Check the spots on the clip blade.I have never had spots happen that fast on some others
So you can say I've forced a patina.Sometimes just by using it though
I had a thread going with some cool knives with grey blades.
Check this out though....
DSCF5574.jpg


In reference to custom knives though,if I can get ss to perform,and stay good looking,that's the way to go,IMO Helps hold the value of a knife,too,& I've heard knifemakers tell me this,even on D-2 & in the way they heat treat it,a couple guys told me,if you can have a cutter & it stays looking near new,or looking good,it's the WTG

Now,here is a twist,too,I often wonder,how cool would it be,to have a nice custom slip in an old time pattern,in carbon blades,so she looks old,but is high tech ? I guess it's safe to say,I'm a tormented knifenut
I force patina,remove patina,hate patina,admire patina,WTF,I still can't figure out where I am w/knives!
-Vince
 
I'm convinced. When I get those old knife, I will just apply mineral oil to the blades and springs and not dip them in vinegar. We do eat apples almost every day in the house so I expect they will get a patina naturally eventually. Thanks y'all.
 
texasflyfisher said:
I'm convinced. When I get those old knife, I will just apply mineral oil to the blades and springs and not dip them in vinegar. We do eat apples almost every day in the house so I expect they will get a patina naturally eventually. Thanks y'all.
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Thats what worked for mine :thumbup: Actually alot of food prep will do it and ive taken to using my CV soddie and MEd Stockman for prepping lunch, etc and they are getting a pretty dark patina:thumbup:
cheers
ivan
 
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