Traditional slipjoints, hobo knives, cutting apples and the patina

[akadave2]

I tried that once, and got a really deep patina on an 8OT. I prefer to slice apples and meat, but I might give the potato a try again.

What do all of you think of using a knife that might have been heavily oiled, such as a brand new Great Eastern product, and then using it to cut an apple, steak etc? I've always cleaned mine before eating, of course, but just wanted to know.

I always wash the blade with Dawn or something that cuts grease really well before using it on food. I usually just rinse it afterward and dry it well. I wash it again before using it on food though.

Its how I have been treating my 2012 forum knife. The blade is darker since this pic.

 

[confucius37]

I always clean my knives before using them, but I like to keep my knives pretty clean in general.

 

[CoffeeCat2112]

Here's my Opinel No. 8 Carbone that has been my lunch knife for about the past year. Lots of strawberries and apples, some beef and chicken, some cheese, some onions, etc.

Edited to say that I also carved the turkey with it last Thanksgiving.

 

[black mamba]

When I get a new knife I always clean and lube it with pharmaceutical grade mineral oil, the only thing I put on my knives. If a little something else happens to remain on it (not too likely), then I fall back on "whatever doesn't kill you makes you stronger."

 

[ISKski]

Nick Wheeler Pocket fixed blade (hope this fits into traditional)

I've carried this knife more than any other since I got it last July, its 1084 carbon

The etch has since, disappeared.

 

[akadave2]

RIP spud

ddml, a spud died a horrible death last night! This is what a couple hours in a potato looks like post mortem Its actually darker looking in real life. The picture lightens it up a little.

 

[silenthunterstudios]

ddml, a spud died a horrible death last night! This is what a couple hours in a potato looks like post mortem Its actually darker looking in real life. The picture lightens it up a little.

Now she looks like an old gal from about a hundred years ago! Now, you have to put a patina on that bolster, and wear down those scales.

BTW, I have that knife's two bladed cousin, same scales etc. It's kicked my 2012 forums trapper and peanut out of my pocket.

 

[akadave2]

Now she looks like an old gal from about a hundred years ago! Now, you have to put a patina on that bolster, and wear down those scales.

BTW, I have that knife's two bladed cousin, same scales etc. It's kicked my 2012 forums trapper and peanut out of my pocket.

I was thinking about the bolsters...gonna try wiping vinegar on it but not boiling it in it like Charlie did! I have a two blade copperhead version, a copy of this one and an ebony single blade. Wish I could have gotten another two blade but....the clip blade version is coming!!!!!!!

 

[ddml]

I am jealous you got that barlow.

I never force a patina these days. I like to see them appear gradually. Rainbow colored at first. Then a sort of hamon look. Then that battleship gray.

 

[akadave2]

I am jealous you got that barlow.

I never force a patina these days. I like to see them appear gradually. Rainbow colored at first. Then a sort of hamon look. Then that battleship gray.

The 2012 Forum knife that I posted here is a natural patina. I just used it for all my food prep and that is how it turned out. I love that 2012 knife its still my fave EDC...Barlows are close second