Removing a patina

KingMC

KingMC

The Pun-isher
Joined
Jul 25, 2014
Messages
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After searching through 5 pages of threads about patinas, I was unable to find a good answer to the question I have, so I guess I'll start my own thread :p

What's the best way to remove an already-in-place patina on a previously stripped knife? I just got my Camillus BK7 in the mail and the patina while nice is a little rough. I was thinking it would be fun to add my own patina but since I'm not familiar with how patinas really work I am unsure if adding a patina on top of another one would cover it up or just add to the one already present.

So I'd like to remove the patina, but I have no clue of the easiest way to do that. Is there some trick I'm not finding or it is just manual labor like sanding?

Thanks.

Side note: the BK7 surprised me, the size is a bit more reasonable than I expected.
 
Old fashioned elbow grease and sandpaper. It shouldn't take much work to get it off with something like 600 grit sandpaper.
 
I was hoping it'd be simple, thanks for the help. I have sandpaper up to 1000 grit already in stock at home :)
 
since it is not kosher to start a thread with no pics, here's the knife in question

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I'd stay away from sandpaper; Barkeeper's Friend works as well as Bon Ami and won't remove steel. A ScothBrite pad (one of the green ones NOT safe for your delicate cookware) will also work and is quicker than the other two. 'Course, you could just start layering another patina on there and save yourself the hassle.
 
I like 4/0 steel wool. Works great without scratching. Does leave marks tho, when tilted in the light. I kinda scrub with the grain then lastly go over it with a bit more purpose aling the grain of the grind. The patina will cover it all up but that's just my OCD...

Sweet Blade! I unexpectedly fell in love with my 7. It lives on my EDC bag. Def keep us posted on ur thoughts. Glad you beat me to that one....ida scarfed it up ifn ida saw it sooner hehe.
Mines a Camillus too and I was really surprised how sharp I was able to get it. Maybe in part that I'm leveling up my sharpening skills and really took my time as I enjoyed it.
 
granitestateofmind said:
I'd stay away from sandpaper; Barkeeper's Friend works as well as Bon Ami and won't remove steel. A ScothBrite pad (one of the green ones NOT safe for your delicate cookware) will also work and is quicker than the other two. 'Course, you could just start layering another patina on there and save yourself the hassle.
Click to expand...

We have some Barkeeper's Friend at home, and some scotch-brite pads. I'll try those first. I need a blade to start fresh with, and since this one's already stripped I'm feeling like this is the one to clean up and start fresh.
 
Apply a little polish (Metal Glo, as an example) and rub with some wadded up foil.
 
0000 steel wool or scotch brite pad. And paper whole effective I feel is a little too aggressive for me.
 
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