Vinegar patina.

I made a slurry in my food processor of cranberries, apples, serrano chilies and apple cider vinegar (which, by the way, are pretty much the same ingredients for a killer glaze i use for my bacon-draped, roasted turkey on Thanksgiving) and piled it on in a fairly chunky spread overnight to get the patina on my BK9:

Comparison with stock BK9 #1
http://i168.photobucket.com/albums/u191/moogoogaidan/IMG_0281.jpg

Comparison with stock BK9 #2
http://i168.photobucket.com/albums/u191/moogoogaidan/IMG_0280.jpg

It has since smoothed out in blotchiness a bit from use, but still looks like a evil black jaguar.
 
Ok - what am I missing here? Is the manufactured patina a protective modification or decorative or what? I've been following this thread but admit that I still don't get it.
 
A patina is just a form of corrosion that helps protect the steel from another form of corrosion (rust). You will see a flat grey coating on old carbon steel kitchen knives that has built up over time from use in the kitchen on acidic foods. I will force a patina by emersing the blade in a hot (brought to low boil) vinegar solution to accomplish a similiar coating. (not my ideal, actually picked to up on a thread on how to make a nessmuck.) Some recommend a wipe down with lemon juice, but I have not ever tried that.
 
Some also suggest rinsing the blade in baking soda afterwards to neutralize the acid. I do this, rinse off the baking soda, dry the blade off, and then apply a coat of mineral oil.
 
GingivitisKahn said:
Ok - what am I missing here? Is the manufactured patina a protective modification or decorative or what? I've been following this thread but admit that I still don't get it.
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Already said, but it is both.

You can give the knife an "aged" look, or make sweet designs.

Also, and more importantly, with a patina, the steel becomes less rust aggressive. So it is better protected from rust.
 
I love patinas. I strip all my knives. Bottom one is natural, top one is a mustard joby. It's actually a little darker then it seems. The sun kinda washed it out.

IMG_0309-1.jpg
 
I've also heard on the other forum that a good way to do a patina is to make salsa. Cut the ingredients up with knife of choice and let the knife sit while you mix the ingredients together. Then clean knife and have a snack while you check your new patina out.:D
 
I used lemon juice recently on a BK-2 (I will upload pics to this thread when I get a chance). It worked well. I have a question for those who have done this more than me: if there is any reddish discoloration, is that rust that I need to remove, or can a patina have some of that coloration as well?

Thanks!
 
My understanding is that blue "rust" is fine... red "rust" is bad. Can't remember where I picked that up, but I've held to it with my knives.
 
I just bought a BRK Bravo-1, but, I got it with the Bamboo scales. What would be the best way to put it on? And would the scales get all nasty if I left the solution on too long?
 
slt said:
I used standard yellow mustard to give the blade a light patina, then a mixture of mustard/ketchup/bbq sauce/vinegar/lemon juice/mayo dabbed into stripes to give it additional eye-appeal
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With or without onions, tomatos, and pickles? ;)
 
Bridgeman said:
What is the downside to the factory coating?
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This is a good question! For knives going to be used, I would guess that most factory coatings looking uglier when they look "damaged". With a more natural patina, usage of the knife only makes it look more natural. By the way, supposedly the mustard needs to be spread as thinly as possible, like with your finger or a plastic spoon. I'm going to try it with "kukri ketchup". I've got some apple cider vinegar too. I don't have baking soda around, but since I'm only doing the blade and not any of the handle parts, there's nowhere for acid to hide when I rinse it.
 
Bigfattyt said:
Here is a really quick Patina I did a while ago with mustard.

IMG_1724.jpg


IMG_1725.jpg


IMG_1720.jpg


here it is after a few more layers, and a quick polish. The etch is deep enough that even with a quick polish, you can still see the lines.

IMG_2902.jpg

IMG_2901.jpg



This was from leaving lines of mustard on for a little while.

If you leave it on for hours, it will actually etch into the metal and leave a wavy surface, almost like damascus.

I have seen makers actually make carbon steel look like true damascus, or other interesting "rain drop patterns"

You can make different patters. Just leave it on for less time, and it will be shallow enough to just buff off with buffing compound (stropping compound and a strop will do this fine).

When you make a pattern you like you can try again and make it deeper if you want.
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Sorry to double post I am very new to forums. What's the name of the knife in the middle under your mustard patina knife? Looks like a lockback.
 
MAV XIII said:
Sorry to double post I am very new to forums. What's the name of the knife in the middle under your mustard patina knife? Looks like a lockback.
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Sorry, I hardly ever check that email.


That knife is a Black Rhino (made by Cold Steel). It has the Triad Lock. Super strong lock.

That knife is discontinued.
 
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