Should I force the patina of my knife?

I think you should definitely let it happen naturally. There is a big difference in a natural patina and a forced patina. Forced just looks...... unnatural. LOL. A natural patina comes in all shapes and sizes, and you can take pride in knowing it earned it. Cut up some fruit, work it hard, and the rest will happen.
 
The patina on the Schrade is natural, whereas I forced it on the opinel:

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I wouldn't say it looks unnatural, especially since my grandfather used to stick every new knife he ever bought into a potato overnight. "Protects the blade boy, remember that."

Peter
 
I like to force the patina from the start if the knife will be a user. I had a carbon kitchen knife I let the patina form on naturally and the darn thing looked awful to my eyes even after 6 months :barf:
Lay down a base by forcing the patina then let it do as it will with time and use. I don't see forcing it as being anything to get up-tight about, it just looks better IMO.

Forcing a patina don't make you a bad person ;):)
 
jacknife said:
I like to force the patina from the start if the knife will be a user. I had a carbon kitchen knife I let the patina form on naturally and the darn thing looked awful to my eyes even after 6 months :barf:
Lay down a base by forcing the patina then let it do as it will with time and use. I don't see forcing it as being anything to get up-tight about, it just looks better IMO.

Forcing a patina don't make you a bad person ;):)
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It don't make ya a bad person, it's a matter of personal preference that's all.
 
I say help it along. Cut up a tomato at dinner and watch the magic.


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Now that's lovely patina on lovely Slimline Trapper. I can't wait to have my Slimeline trapper and make some patina for it ^^
 
There's always gun blue.JK is right, theres nothing wrong in forcing a patina. It actually protects the blade from rusting by rusting it if that makes sense. You are oxidizing the blade.
 
Well, I guess yo have a point T. but that being said, is there such thing as a forced patina? Is it real, or is it Memorex :D
 
Right, it's not so much 'forced' patina as 'accelerated' patina!

I like to darken a carbon knife early on, clean it up then let matters follow their course. After experimenting with all kinds of fruits&veg, I find Conference Pears put on the darkest most even colour,better than apples surprisingly.
 
I love a dark patina but never get one as dark as I'd like. Case CV doesn't get dark enough for me, Opinels are better but still too light.

Oh! to have a blade with the wonderful deep bluing of an old Colt New Service revolver :thumbup:

But then I guess it would not really be patina but bluing?
Is there a difference? both are a chemical reacting to the steel.
 
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Try fresh lemon juice to get a dark blade. Turned my Opinel black within a hour or so if I remember correctly. My favorite way to get a good patina started is to make my wife Margaritas. No mix use real limes.
 
Potatoes put a dark grey/black patina on my carbon steel knives, quickly too.
 
I squeezed the lemon juice into a narrow glass and then put the knife open into the glass. the blade was totally in the juice. Keep checking it it works fairly quickly. If you try it, let us know how well it worked for you.
 
My Mooremaker in horn is getting darker. I keep it clean so it's a long process. this is the one I foced a patina with vinegar. It took on a nice dark blue JK, but I wasn't crazy for it. Silver polish take it off if you feel you don't like it, which I did.
 
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Moving this over to "Maintenance" now for further discussion of techniques etc...
 
i have a brand new peanut i'd like to break in. when i start cutting up fruit, vegetables, and anything else edible, should i wipe down afterwards or let it sit and seep in?
 
csisland said:
i have a brand new peanut i'd like to break in. when i start cutting up fruit, vegetables, and anything else edible, should i wipe down afterwards or let it sit and seep in?
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It won't necessarily harm it, if you let it 'seep in' for maybe 30 minutes or so. BUT, make sure you do wipe it down and/or clean the blade before too long. Fruit acids will generate rust (pitting, more importantly), if left in contact for too long. I've let mine be, after slicing fruits & such while eating a meal. But after I've finished eating, I'll clean the blade, usually with a Windex-moistened clean paper towel.


David
 
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