Should I force the patina of my knife?

[csisland]

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

after cleaning the knife, just a light coat of mineral oil? thanks

 

[Obsessed with Edges]

after cleaning the knife, just a light coat of mineral oil? thanks

If you think you need to. Sort of depends on your circumstances (how clean it stays, how you use it, humidity, etc.). No harm in oiling it. If you want the patina to continue to form with use, the oil will slow that a bit. The flipside is, if you decide to leave the blade clean & dry, without oiling it, and you begin to notice issues with rust or spots, then oiling would more clearly make sense.


David

 

[drstrangelove99]

I did a rotten strawberry patina on my new BRKT Golok today and got a beautiful blue and red patina, not to dark, but protective enough for the PNW.

 

[adnj]

I have a Spyderco M4 Mule that had been sitting in a box in my work room for a few years. Although it was protected, I did get a couple of rust spots. I used it to cut a fresh lemon from the yard and I saw the bright shiny blade lose the spots and form the beginnings of a patina in minutes. A little wash and dry and oil and it's good to go.

 

[Liquid coyote]

I force a patina on mine because of humod climate and also I like to draw and design patterns with the mustard making a very unique patina

 

[S-3 ranch]

My cv steel case trapper I just let a gradually patina accrue
My carbon steel moraknif I do a forced in hot vinegar then wipe down with WD-40

 

[RGreen]

Same method here.

To add a patina and avoid rusting of high carbon knives, I use the following method:

1. Clean blade thoroughly with acetone.
2. Microwave to a boil an appropriate volume of white vinegar in a glass vessel.
3. Suspend the entire blade in the hot solution for 30m to an hour. I prefer 45m for a dark grey patina. Longer periods may cause pitting on some knife blades.
4. Rinse thoroughly with distilled water if you have it. Tap water is okay.
5. Oil the blade.

Rich

 

[eveled]

Its a super old thread, but I cannot resist a good patina thread. I like onion Damascus

Stick it in a big sweet onion wait a couple days. Wash, sharpen and oil.