What is with the obsession of patina on knives?

Some people seem to be having a hard time grasping the idea that a knife can have a patina and still be clean. Patina doesn't mean dirty!
 
All I know is that if I started a thread every time I didnt understand someones preferences in the knife hobby I would break the internet. All I have to do is realize there are just as many people who dont understand my preferences to know that its our differences that make this hobby interesting.
 
I cold gun blue carbon steel blades to protect against rust. I have no preference as to appearance of these knifes but I hate rust
 
DDDWho said:
I cold gun blue carbon steel blades to protect against rust. I have no preference as to appearance of these knifes but I hate rust
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Just as a heads up, gun blue is not food safe. Just something to be aware of if you plan to use the knife as a food prep knife :). I know a bunch of people use gun blue on their woods knives, so there is nothing wrong with it for that type, just would hate for anyone to get sick because they weren't aware.

Which again, I think is another reason Patinas are chosen for protecting carbon steel blades, as its still food safe.

Cheers :).
 
While I agree that most chefs probably keep (at at least try to) their high end carbon knives patina free, the truth is that clean iron cladding on Japanese kitchen knives is VERY reactive without patina (e.g. Kato) and if cutting reactive food you will need to wipe the knife pretty much after every other cut not to get the food stained and smelly. At home environment where heath inspectors will not hunt you, you may (if you like) let the knives to gain natural patina and become much less of a problem even with reactive foods.

But I fully respect people who keep their carbon knives in perfectly clean, patina free shape :)
 
Meh, patina is good for passivating steel to act as a rust retardant. Forcing a patina has turned into an a activity for hipsters when they started drinking kool aid making patterns to make their knives look cool. The functional aspects of patina will endure while the trendy use of patina will wax and wane according to whether it is cool or not. I would rather use stainless steel but a good patina seems to be in my interest whether it is in steel or brass, on knife or tool.
 
ocnLogan said:
Just as a heads up, gun blue is not food safe. Just something to be aware of if you plan to use the knife as a food prep knife :). I know a bunch of people use gun blue on their woods knives, so there is nothing wrong with it for that type, just would hate for anyone to get sick because they weren't aware.

Which again, I think is another reason Patinas are chosen for protecting carbon steel blades, as its still food safe.

Cheers :).
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Is this true for both hot and cold blueing techniques?
 
Forcing a patina has been going on forever.
^(post #66}Its not a new "hipster" trend,lol.
It's very humid down here, and you can get rust/pitting fast, which will only get larger if not stopped.

Just as my father and uncles did(in 60's), I try to let mine develop over time, but at the first sign of rust/pitting(if before it gets a good patina) I will go ahead and force the patina.
 
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bt93 said:
Patina is just an excuse to not maintain a good knife. If I see a patina'd up knife in a restaurant, not eating there. If you don't like my opinion then ts. You like patina and your truly comfortable with it, then this reply doesn't bother you.
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That is just not the case. A patina is the equivalent of a gun blue, a protective layer of oxidation. On the other hand, many knives and swords have been destroyed by excessive polishing. Just because it is shiny, does not mean its new or in good condition.

n2s
 
heefageLA said:
How does you 'force the patina' if one is so inclined ?
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The simplest is get some white vinegar, put it on a paper towel or rag and wrap it aroubd the blade. Check it every few minutes until the desired level of patina is reached then wash it with hot soapy water to stop the chemical reaction. Different acids will effect different steels so you can play around with different houshold acids to get different shades of patina.
 
heefageLA said:
How does you 'force the patina' if one is so inclined ?
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Cut up a lot of peaches and strawberries very slowly, I'd say about 30 mins worth without wiping the blade. Also, be sure to strip any oil from the blade with rubbing alcohol before hand. This will give you a nice rainbow look. You know the patina is taking when the blades put off a distinct smell.

Also, be sure to clean the blades afterwards with a bit of soap and water to stop the reaction. Thoroughly dry and oil the blades afterwards.

Somewhat of a forced patina, but at the same time you get alot of good fruit to eat.
 
heefageLA said:
How does you 'force the patina' if one is so inclined ?
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Many, many ways to do it. You can use the search function and find many of them.

I picked this one up at a flea market, and it already had a small pit so I went ahead and forced one. I wouldn't have forced it otherwise.

Make sure no oil on blade.
One hour stuck in an Orange, and dab off(not clean, gently with a paper towel).
One hour in an Apple, and dab off.
30 min in a potato and wipe off. I did an hour, but it made it to dark. Took some off with Flitz.
Then did the orange and Apple again rinsing with hot water between steps.
Then oil and touch up edge.

 
bradytx said:
Cut up a lot of peaches and strawberries very slowly, I'd say about 30 mins worth without wiping the blade. Also, be sure to strip any oil from the blade with rubbing alcohol before hand. This will give you a nice rainbow look. You know the patina is taking when the blades put off a distinct smell.

Somewhat of a forced patina, but at the same time you get alot of good fruit to eat.
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The other day I took apart a old imperial barlow not evening knowing what steel the blade was. I started cleaning and soaking everything in vinegar because the knife was totaled and rusted shut.

Any way after some research I realized it was a carbon blade and that I had been letting it sit in vinegar not even realizing I'm forcing a patina. And yes I could smell the chemical reaction taking place with the vinegar and the carbon blade. It will stink a room up.
 
needler420 said:
The other day I took apart a old imperial barlow not evening knowing what steel the blade was. I started cleaning and soaking everything in vinegar because the knife was totaled and rusted shut.

Any way after some research I realized it was a carbon blade and that I had been letting it sit in vinegar not even realizing I'm forcing a patina. And yes I could smell the chemical reaction taking place with the vinegar and the carbon blade. It will stink a room up.
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Wait. Wut? :confused: I'm not sure where to begin. If it was rsuted shut, how did you take it apart?
 
Thanks for the info guys. I wasn't interested in the patina until reading through this thread.

Looks like im going to grocery store after work! :p
 
heefageLA said:
Thanks for the info guys. I wasn't interested in the patina until reading through this thread.

Looks like im going to grocery store after work! :p
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Yup! Cut up an apple an day. Eat it. (I suggest Galas or Fujis) Dont clean your knife for a while. Before you know it, patina, AND you have been eating some healthful fruit full of vitamins and fiber every day. Its a win-win.
 
bt93 said:
Having worked in restaurants, a patina'd up knife in a professional kitchen wouldn't pass a health inspector. No Way and No How. Besides any chef would know that patina effects the flavor on whatever is sliced or cut. Do restaurants use carbon steel in their kitchen? I'm sure some do but they'd be maintained and shiny. I'm pretty sure the vast majority of restaurants use stainless steel.
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needler420 said:
The other day I took apart a old imperial barlow not evening knowing what steel the blade was. I started cleaning and soaking everything in vinegar because the knife was totaled and rusted shut.

Any way after some research I realized it was a carbon blade and that I had been letting it sit in vinegar not even realizing I'm forcing a patina. And yes I could smell the chemical reaction taking place with the vinegar and the carbon blade. It will stink a room up.
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A carbon steel knife can harbor bacteria, Doesn't mean that it does, just that it can much more readily than a Stainless blade. Also depending on what state you live in? Carbon steels knives are not allowed in a commercial kitchen. Like here in California.
No Carbon steel knives allowed in a restaurant.

As mentioned, the towel, plate and breathe of the chef may be far more contaminated, the good thing is that us humans in decent health have a strong immune system.:thumbup:

Carbon can and does taint foods with an acidic taste, I've been told that Japanese purist Sushi lovers in Japan prefer the way a Carbon steel blade adds to the taste of the raw fish. Personally I like to leave adding flavors to the condiments such as Soya Sauce and lemon, Wasabi etc..

While the idea of carbon steel tainting the raw fish makes me want to :barf: As stated many prefer raw fish cut with carbon steel knives.

Each to his own?

P.S. I make a few Damascus carbon steel knives every year and I use plain apple vinegar to etch the Damascus and it stinks until I dump out the used vinegar and roll the blade in baking soda to stop the reaction.
 
Edited for politeness over a misunderstanding, but I'm keeping the gif because dissapointed Christian Bale is the most amusing one.

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