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To patina or not patina ... that is the question.
- Thread starter MajorD
- Start date
- Joined
- Jun 13, 2007
- Messages
- 7,743
I use to patina everything with mustard, hot vinegar, the usual. Now I let them do what they want.
The concept of carbon steel looking dirty with a patina seems to be age/environment based as much as anything. I'm 39 and was raised around both carbon, and stainless, and I love a good patina.
Not two hours outta the box and they are already cold and in the rain without a coat.
Like someone else said, the bevels will be polished, but that's about it.
Mist- I've been meaning to ask, how did you end up with a patina all around the tang on your Kephart? It's quite striking.
The concept of carbon steel looking dirty with a patina seems to be age/environment based as much as anything. I'm 39 and was raised around both carbon, and stainless, and I love a good patina.
Not two hours outta the box and they are already cold and in the rain without a coat.
Like someone else said, the bevels will be polished, but that's about it.
Mist- I've been meaning to ask, how did you end up with a patina all around the tang on your Kephart? It's quite striking.
Last edited:
Mistwalker
Gold Member
- Joined
- Dec 22, 2007
- Messages
- 19,113
I use to patina everything with mustard, hot vinegar, the usual. Now I let them do what they want.
The concept of carbon steel looking dirty with a patina seems to be age/environment based as much as anything. I'm 39 and was raised around both carbon, and stainless, and I love a good patina.
Not two hours outta the box and they are already cold and in the rain without a coat.
Like someone else said, the bevels will be polished, but that's about it.
Mist- I've been meaning to ask, how did you end up with a patina all around the tang on your Kephart? It's quite striking.
Gorgeous knives man! I look forward to seeing the patina develop. The flats of my Kephart were done with fresh veggies and fruits, the tang ans spine I did with repeated coatings of blotches of mustard to give it some protection from my sweat
- Joined
- Dec 7, 2013
- Messages
- 914
That sure is a sweet pair!
- Joined
- Jun 13, 2007
- Messages
- 7,743
Thanks guys. I owe it all to Andy for being so kind as to work with me, and especially for the special matching Karda. Two of the finest knives I've owned.
Mist, thanks for the tips. Not sure if I'll do the tangs yet. I'd be bummed if the taper didn't look as striking as it currently does.
Mist, thanks for the tips. Not sure if I'll do the tangs yet. I'd be bummed if the taper didn't look as striking as it currently does.