The Ultimate Organic Cold Blue

I

itrade

Joined
Jul 3, 2002
Messages
645
I'm sure most of you knew this, but cantaloupe creates a beautiful blue.

I didn't want blue, I only wanted a slice of cantaloupe. But I have a blue 1095 blade now. If I'd have known I would have cleaned the blade first to get an even finish or at least eat with my fingers.

Steve

PS other than sanding is there any ideas for removing it?
 
Birchwood Casey makes a Blue and Rust remover that might work(I've used it with some success in past). Something like Naval Jelly might work too, as, since I'ms ure you know, bluing is sort of a controlled oxidation(where rusting is an uncontorlled oxidation).


OH, here might be easiest. Go to local gun shop, get some lead removal cloth. Supposed to get rid of bluing fast and easy(which is why it stays locked with cleaning supplies except when I have my stainless gun out)
 
that's why they made silver fruit knifes:D

Cut the cheese it will go away :eek: :eek: :eek:


scotchbrite pads
 
I use my little Old Timer pocket knife for eating apples and pears. The clip point blade has a nice mottled blue/black finish now. My coworkers think I put a custom blade on the fool thing.
 
I have an Old Timer hunting knife that is same way, use it cutting up stuff for dehydrator, so has a great patina, from steaks, apples, etc.
 
Mothers mag wheel polish should take it off without bothering the finnish on the blade. At least it works on 52100
 
I'm going to "blue" a blade this way on purpose, it's a wall hanger so I'm not worried about how tough the finish is, The guy saw a HC blade after annealing then my Old Timer and likes it.
 
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