So...does anyone else hate patinas? :)

I prefer natural patinas. Never understood forcing a patina. My carbon steel knives get there patinas honest. If I want them shiny then I don't use them and they stay safe queens. If I use them then they will look used and patina naturally.
 
The reason I've been forcing patinas is that when I let one develop naturally through use, I often get pits and pepper spots, rather than an overall grey. I don't use carbon blades on fruit because I don't like the taste. Besides, what's the difference between using a blade on fruit just to get a patina and 'forcing' one?
 
r8shell said:
The reason I've been forcing patinas is that when I let one develop naturally through use, I often get pits and pepper spots, rather than an overall grey. I don't use carbon blades on fruit because I don't like the taste. Besides, what's the difference between using a blade on fruit just to get a patina and 'forcing' one?
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^^That's my view as well, for the same reasons. Lately for me, a 'natural' patina has unfortunately meant some rather ugly spotting (red and black). Looks especially bad on my otherwise shiny & new CV blades, with new or darker spots each day (it's currently 'monsoon season' in otherwise dry New Mexico). My one blade with a forced patina is holding up much better, with a nice, even grey. And even that tends to shift & change with each use, but still looks much better.


David
 
r8shell said:
The reason I've been forcing patinas is that when I let one develop naturally through use, I often get pits and pepper spots, rather than an overall grey. I don't use carbon blades on fruit because I don't like the taste. Besides, what's the difference between using a blade on fruit just to get a patina and 'forcing' one?
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i don't know but I really like the look I got on a mora by just using it to cut up some tomatoes vs a forced patina but I did feel like it was being forced when I let the tomatoe goop sit on my blade until I was finished eatig rather than clean it immediately and eat after.

Still it has an amazing look, not an even grey but more like that of the inside of an Oyster shell both in "rainbow-ish" color and pattern.

Pics later
 
For a thread for people who do not like patinas, there certainly is a lot of posting by people promoting patinas. There are a lot of threads for the folks who like patinas. If you like them, fine. Post in one of the other threads.
 
I don't hate the right patina, but my fondness for a shiny blade sometimes forces me to let them patina. a few have even been forced, I am sorry htto say. The problem is, when I have a nice and shiny blade, I am afraid to use it. Sometime they look too good and I just want to leave them in the drawer. But a beat up patina d blade, I have no hesitation to do anything (treating a peanut like a ka-bar) with and not worry about it. And I like using my everyday knives more than I like shiny, close though it may be. just my 2 cents, julian
sorry, knarfeng, but I am for the shiny blade, and keep my favorites clean and shiny. Just trying to justify my negligence..
andI throw out patinad petunias
 
JulianHayes said:
I don't hate the right patina, but my fondness for a shiny blade sometimes forces me to let them patina. a few have even been forced, I am sorry htto say. The problem is, when I have a nice and shiny blade, I am afraid to use it. Sometime they look too good and I just want to leave them in the drawer. But a beat up patina d blade, I have no hesitation to do anything (treating a peanut like a ka-bar) with and not worry about it. And I like using my everyday knives more than I like shiny, close though it may be. just my 2 cents, julian
sorry, knarfeng, but I am for the shiny blade, and keep my favorites clean and shiny. Just trying to justify my negligence..
andI throw out patinad petunias
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Like other things, "patina happens".
 
Well I did try to go with the patina look on a couple of my Case CV knives. But after a while I changed my mind about it and polished them back up, mostly. Still need a bit of work.

I guess I like to keep my knives looking as good as they can, even after I've been using them a while. I know they will eventually develop some scratches and wear that won't come out easily, but in general I try to keep the blades clean, relatively smoothly polished, and with some form of protectant on them. I do carry stainless knives as well as carbon, and even keep one SS knife specifically to serve duty as an apple slicer.

I don't have a lifestyle that has me out in the field skinning game, cleaning fish, and building a campfire to cook them over, so my knives don't get a lot of hard honest use. Mine are much more mundane and less messy tasks, usually involving dry substances like paper, cardboard, and plastic. But as part of my knife owning and collecting hobby, I like to keep mine sharp, clean, and well maintained so putting in the time with a stone, strop, some polish, and some wax is part of the fun for me. It gives me the same handling time that others get from using theirs.

I've still got a few of the classic yellow Delrins that I might let go natural but I'm going to try to keep my pretty ones looking pretty, carbon steel or not.
 
I'm a no-patina kind of guy, i guess because i've never been lucky enough to find a true mint classic traditional, so having a shiny new GEC Barlow, Whittler, etc brings the past right into the palm of my hand. My feeling looking at that knife new out of the box is the same my mechanic grandpa probably had back in Leoti Kansas every time he opened one up. They get old quick enough...
 
I keep going back and forth...when I started buying knives, I Googled "Patina" and saw some pretty ugly stuff. This is when I started "forcing" it on some blades by eating more kiwis and strawberries, instead of having the stuff show up in some way that I didn't like on my knife. I have two TC Barlows that are safe queens until my children are old enough to have knives and then they can decide what to do with their blades. My own Barlow has a patina and my #42 trader stays shiny...so I guess that in my case, some knives wear the patina better than others.
 
In keeping with the spirit of this thread, I will say that I do not want or desire a patina on my Svord Peasant Knife.

I like the factory "forge" look so much that I try to keep the steel that was exposed polished to preserve the initial look of the life regardless of the fact that it does not like life in my climate and readily rust a film over the blade an just a few minutes
 
Depends for me. A forced patina with shinny new handles and bolsters not for me. Now, a well pocket worn knife with dull bolsters, smoother handles, and a blade a lil thinner from sharpening with a gray patina is my bread and butter.
 
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