polished 1095 over time?

Dornblaser

Dornblaser

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I was wondering how polished 1095 aged? I was just looking at a nice GEC knife that had polished 1095 and I was wondering how it aged over time? Did it develop a patina or is the polish maintained?

- David
 
Here's an example - this little mirror-polished GEC Northfield Sleeveboard went from this:
GEC26Sleeveboard01.jpg


To this, after regular use:
GEC26SleeveboardPatina01.jpg
 
Damn....those two knives look great, I was using my GEC today at work...and at smoko time I always pull out my knives to ponder over them...to my workmates delight..( they always want to have a look, then I rave on to them about them..)
I am noticing that already my GEC is devoloping a patina.
Using the knife on fruit etc...gets into them quick, Im not one to force Patina onto a blade, but the first day I recieved my GEC ( thank you Charlie ) I used it to cut up my apple...the apple juice got stuck into the blade very quick.

I found I got over the polished blade look very quickly when I realy started to USE my knives....sure..... if safe queening them-you would want them to be kept at their highest level of premium condition...and there are a few that I still do that, but I am enjoying using and just watching these knives develop as I do when using them.
 
I like the patina on a polished blade better than what you get with a satin-finished blade. This picture was taken after only a couple apples.
QCCC002.jpg
 
Here's another knife with polished 1095 blades. The spearpoint has developed a nice patina, while the awl has pretty much kept the factory appearance with the exception of a couple of pepper spots.

schattmorganharnessjack.jpg


- Christian
 
This is one of my favorites, an old Marble's whittler. The steel has developed a natural patina through use several times only to be polished up with some Flitz. After doing that multiple times the steel has this nice, even patina'd look that to me is special and a little different from my other 1095 users.

000005.jpg
 
Flitz works to get rid of the patina. I have silver polish that does the same thing. D2 is harder to discolor because of the high carbon. I ate some Indian food the other day and cut up the chicken. I cleaned the blade later but I missed the top of the blade and got some pitting.Probably those little red peppers.I have spots all over the insides of the springs now. Typical slipjoint characteristics.The backsprings are full of fingerprints.I could probably get that clean but I like the brass to age I typically like to keep my blades clean, but they are graying over time and getting some pepper spots and a dab of rust here and there. despide my efforts. Whatever comes off comes off. Oil the joints.

Cory, that whittlers looking good.

Of course I'm talking about this thing....

P1010027-2.jpg
 
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