Uneven patina

[coop1957]

I recently received my first Case CV steel knife. A Case Mini Trapper, Chestnut Bone CV CA7012. The Spey blade is producing a nice even patina on it. However the clip blade is staying very shiny like a SS blade. I've used both equally. Peeled a couple of apples and cut up some oranges.
Is this common? How much time should I give it?

 

[Raymond1000]

The same thing happened on a stockman of mine. Patina on the clip and sheepsfoot, shiny on the spay. I concluded that one stainless blade had been included by accident when they were assembling the knife.

 

[Roger999]

The same thing happened on a stockman of mine. Patina on the clip and sheepsfoot, shiny on the spay. I concluded that one stainless blade had been included by accident when they were assembling the knife.

Have you tried forcing a patina on the spey blade? I've heard of Case stainless spey blades with carbon steel main blades but the stainless blade says "flesh only".

If you really want a patina, just soak the main blade in vinegar for 1 hour.

 

[Raymond1000]

Have you tried forcing a patina on the spey blade? I've heard of Case stainless spey blades with carbon steel main blades but the stainless blade says "flesh only".

If you really want a patina, just soak the main blade in vinegar for 1 hour.

The stockman in question isn't a Case, it's a Northwoods. I did try forcing a patina. The other two blades darkened obligingly. The spay just sneered at me.

 

[coop1957]

I solved the patina problem. I stuck the clip blade into an orange overnight.
Wa La Patina.
Why don't they make the bolsters and the springs out of CV as well?

 

[IVANKERLEY]

I solved the patina problem. I stuck the clip blade into an orange overnight.
Wa La Patina.
Why don't they make the bolsters and the springs out of CV as well?

Cause Nickel Silver Bolsters are pretty Actually i have a few Iron Bolstered Slipjoints, maybe its not as easily worked dunno!
Also have a few knives and the backsprings arent stainless and have grown rather dark over the years while the blades stayed all stainless shiny
ivan

 

[Will Power]

OP are you sure you've got all the oil off that blade? Try wiping it down with alcohol/lighter fuel etc and if you want dark patina stick it in a pear overnight. I've tried lots of fruits&veggies as I cut up foodstuff with a slippie but nothing matches a pear for really blackening a blade, if your blade won't colour after that then it MUST be stainless
Aaargh! Sorry, noticed you had fixed it.
I wouldn't fancy cv bolsters,no contrast then! and i like stainless backsprings on cv knives,stops rust from forming in a major way.