Question on Forcing a Patina

[CableGirl]

If you're going for just an even patina the vinegars are your thing. Personally I go for the aged gracefully authentic effect which can be easily obtained on both 1095 and Case's CV by using it to eat a very messy meatball sandwich from my local Italian small Mom and Pop restaurant. The sandwich is stuffed with huge really tasty meatballs and sauce and the strong taste of garlic. I have a very simple stag handled 1095 blade and a Case Sodbuster that acquired a very deep modeled blue and grey patina with just one sandwich. Steak works well for that colour range as well but not as fast.

Careful with mustard though, it can etch deeply in very little time.

 

[CableGirl]

............. forgot to add I got a pretty kick azz patina by stabbing an Opinel Carbone in a potato for an afternoon.

 

[wardcleaver]

I got a nice uniform medium grey patina on a Mora using apple cider vinegar. I heated the vinegar in
the microwave and would soak knife until cool, then repeat the cycle several times. (remove knife
when reheating vinegar ) then I let it soak in the cool vinegar overnight.

Edit to add: I think I degreased the knife 1st with non-chlorinated brake cleaner

 

[dsalazar]

I usually use mustard if i want to put a pattern. This will give the spot where mustard is not a grayish black and around will have some hues of purple blue. I have had a really odd colorful patinas by just cutting raw chicken or meat.

 

[SteelBullet]

No boiling required...

For the same patina like yours, I should finish with which grade of sanding before patina ? Thank you for help

 

[91bravo]

For the same patina like yours, I should finish with which grade of sanding before patina ? Thank you for help

I did not sand before patina. I just cleaned the blade very good.

 

[SteelBullet]

I did not sand before patina. I just cleaned the blade very good.

I mean after heat treatment and oven, knife really looks like from mad max should I dip my knife directly to vinegar patina? Or need cleaning with sandpaper etc.

 

[91bravo]

It's really simple! I used an old flower vase, tall enough to put the whole knife in. Fill it with enough apple cider vinegar to submerge the whole knife.

But before you put the knife in the vinegar, make sure you wash it good with soap and hot water, to remove any residue and oils from the blade surface. Avoid touching any part of the blade after washing.

When the knife is still warm from the hot washing, gently submerge it tip-first into the vase. An hour will usually do the trick.

After an hour has elapsed, pull the knife out, and immediately rinse it with cold water to lock the patina in. Take a napkin, towel or rag and dab it dry. Don't wipe, as it may wipe some of the patina away.

Once the knife is dry, dab some oil on the blade and then you're done!