Sandvik Stainless or Sandvik Carbon steel?

[upnorth]

Great advice, heat the vinegar first, use cider vinegar and most important is to remember that vinegar is a chemical. More specifically an acid, albeit a mild acid but an acid nonetheless so as such you need to stop the process once you're done etching the blade otherwise you get spotty results. Before you pull it out of the vinegar fill another wine glass with water and some baking soda to neutralize the acic then rinse it and pat it dry, don't rub it but pat it completely dry before you give it a light coat of oil, it'll set with time. If you want a patina the food method is best, apples, strawberries, relish, mustard all make for interesting patinas.

In my opinion a natural occurring patina is best. Just use your knife, keep it clean and dry and it'll build layer upon layer of a natural lasting patina. The one I have on my Case Swayback Jack is like anodizing it's so tough, I tried to polish it back up and I couldn't get it all off even using steel wool. There's lots of advise in maintenance and tinkering on forcing a patina. I'll see if I can find a couple for you.

Thank you for sharing additional information sir. I am still into my cutting tools, but the roaring flames of lust are now replaced with a glowing bead of embers. I agree with a natural patina. The time spent fiddling with patina's could be time in the trees for this old dog.

 

[John_0917]

i have tried to sharpen some of my "beater" knives and quite frankly im terrible at it so ive given up on it to be honest

I was once that way myself...do your knives a favor and spend $25-45 and get either a lansky turnbox (the diamond rod one) or a Spyderco sharpmaker. With those, if you can hold a knife straight up and down you can put a very nice edge on it.

 

[Fanglekai]

Sorry i always use stainless for processing food, though i have read many times that carbon steel knives can impart a bad taste.

I did a vinegar forced patena on an Mora Pro-C while it did the job, I was a bit upset as i like to see my knives blades so you can see your face in them, I use my Pro-S in the kitchen all the time.

I just bought a couple Mora Bushcraft Force while i could as they are not made any more, my Mora collection is coming together, I want an Mora 2080 Triflex while i can still find stock on one website.

John.

A fresh carbon blade can discolor fruit. The acid reacting with the blade gives off a funky metallic smell too. I don't notice it imparting any taste to food, though. I find it's easiest to cut up some peaches or limes to start a patina, and then after that it doesn't smell much or discolor anything. Once it's been used a bit it's a nonissue.

 

[Ruso]

If you are not sure and this is your start to the journey of knives get a stainless.
After a while when you are confortable, get a Carbon and compare for yourself. Good thing that Moras are cheap.

 

[John Stubley]

I have had my Mora Pro-S (Stainless) for a couple of months and only used it to open a few parcels and a couple of plastic packets, maybe 6-8, today i tried to cut down the brown tape on an parcel and the knife would not cut it.

John.

 

[Fanglekai]

I have had my Mora Pro-S (Stainless) for a couple of months and only used it to open a few parcels and a couple of plastic packets, maybe 6-8, today i tried to cut down the brown tape on an parcel and the knife would not cut it.

John.

Tape residue might be on the edge. Residue may have caused edge deterioration if you left some on there for months. Aside from that I'd say sharpen it up and use it. See if it improves.

 

[John Stubley]

Tape residue might be on the edge. Residue may have caused edge deterioration if you left some on there for months. Aside from that I'd say sharpen it up and use it. See if it improves.

I checked the edge of the blade with a magnifying glass, though i could not really see a problem like old tape residue.

I seem to feel a bur on the dull part of the blade, It seemed to sharpen up alright.

Thanks

John.