pics of my first applied patina

johnwaynesandw

johnwaynesandw

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Mar 18, 2005
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After reading a thread Friday I wanted to apply a patina to one of my carbon bladed knives. At first I tried the mustard method. This produced spotty areas. After doing a search I saw some members had good success with lemon juice. So I soaked it for a few hrs. and checked it, and I liked what I had seen. I was going for a real dark color, so I let it sit over night. I checked it the next morning and it had gotten darker. I cleaned it good and decided to get it darker, so I put it back in the juice to let it sit one more night. Sunday I pulled it out and cleaned it really good. I pulled it out today to take some pics and I have attached some pics of the knife before and after the mustard and lemon juice.















Thanks for looking,
John
 
moving-van.jpg
 
If you want a nice black blade, cold blue it. Most sporting goods dept's will carry it, and MUCH easier than what you are trying now. On the first wipe with a clean rag will turn the blade black before your eyes.

Just clean blade, apply and repeat untill you get the level you want, follow up with a oil coating and it will look great.

I have done this to old case knives and new cold steel stockmans and Opinels, makes for a great look and helps protect the blades.

Keith
 
Thanks Keith, I will try that. From what I understand the patina should wear off right. I will go get some bluing and try that. If it works like it does with gun, I am sure it will look real nice.


Thanks again,
John
 
There are many recipes out there for patina. I dampen a paper towel with vinegar, any type works, wrap the blade and let it sit. 30 minutes, whatever you want. Remove the wrap, see what you have and rinse the blade. Take a clean wet rag, sponge or similar and wipe the blade clean. Pleased with the results? If not, repeat for a darker result.
 
What IUKE12 says :thumbup:

Vinegar is my favorite juice to use on Carbon blades.

Also, wrap some toilet paper around it, with wrinkles and such,
pour some vinegar on it and let it dry, gives a nice camo type finish.
 
Just finished reading this thread as I have a problem that I want to solve:

I recently bought a Collins axe that was covered in rust. After taking off the rust with steel wool I noticed that the original dark grey color (the patina) was now taken off as well in places.

Do you think that the methods described above will work with an old axe: I'd like to restore it to its original condition.

Best,

Steve Lamade
 
Do you think that the methods described above will work with an old axe: I'd like to restore it to its original condition.
Without a doubt, sounds like it is carbon steel, so it should work.
 
I have used gun blue and on some carbon steel it works perfect and sometimes
it does not work at all. I had 2 enfield mags from different makers and one blued perfectly and the other blued in a couple of spots and the rest poured off like water. They were both carbon steel and both sanded to bare metal.
My only guess is the one that did not work(it was newer) had a heat treat or tool steel. The old one looked just perfect though. I gave the other one a coat of cerimapaint and baked it on.
 
Steve Lamade said:
I'll try the vinegar method and post some pictures. Thank you.

Steve
Click to expand...

Just a follow-up:

collins_legitimus.jpg


This is after a couple days of soaking in apple cider vinegar. I wiped off about half the dark patina when I cleaned it up and think that it will get darker with another application - or I may just let it age by itself at this point.

Best,

Steve
 
badboris,
Yes, gun blue will work on kitchen knives, provided they are carbon steel. I used it on some "Old Hickory" knives in the kitchen when I was 12. Mom got upset but I think Dad kind of liked them...

Elias
 
That Other Guy
thanks you
i knew it would work on any carbon steel but was wondering about it being food safe on kitchen knives
 
Well the only carbon blade I ever even somewhat regularly gets the apple treatment on the rare occasion it needs the patina redone (maybe every a hard cleaning or once when I thinned out the grind). Works great; cut up 1-2 apples a day for a week :p
 
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