What is with the obsession of patina on knives?

[Riz!]

You may have seen this in some other threads, but I stripped this TOPS knife and after sanding, gave it a hot vinegar bath. It gave the steel a nice color and brought up the hamon (tops are differentially heat treated). It looks awesome and definitely helps prevent rust

 

[Vinifera]

The original post was ."...can anyone tell me any steels that are impervious to a patina?" Now we are discussing what is patina, what is the best way to establish patina, whether patina is "safe or healthy" for food service, rust vs. patina, pictures of knives with patina, whether one favors patina or not, etc.

 

[jpm2]

The original post was ."...can anyone tell me any steels that are impervious to a patina?" Now we are discussing what is patina, what is the best way to establish patina, whether patina is "safe or healthy" for food service, rust vs. patina, pictures of knives with patina, whether one favors patina or not, etc.

What?

Title:

What is with the obsession of patina on knives?

"original post"

As a X coin collector I know what a patina means. On a knife a patina to me means looks like garbage.

So when I watch videos of people trying to add a patina to their knife using mustard, hot vinegar or a potato or acidic juices I don't understand the point. They say it adds a protective layer to the steel. I say it makes the steel look like crap lol.

Even with a natural patina I prefer to take the blade to a sharpening stone and rub off the whole patina. I like the shine.

While we are on the subject of patina can anyone tell me any steels that are impervious to a patina?

Nice cherry pick'n

 

[RevDevil]

Patina is used as a means to reduce the overall maintenance of a carbon steel blade. It's meaning overall is far different from what it may or may not mean in the numismatic world.

Some folks are OCD about a spec of rust forming on a blade, and they literally think time os of the essence. Personally, when. I spent time in San Diego, none of my carbon steel kitchen knives developed rust or had patina.

Other people just enjoy the darkened/blued color of their specific knife with the forced or natural patina. It's beauty lies in the eye of the beholder.

As far as the rest of this thread, keep it on topic. Drifting the thread is alright, but it gets a bit much when pages roll by of thread drift. If you must start a thread on beers, cheese, burgers, whatever in the appropriate section.

 

[Brisket]

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.

I don't care what your preferences or opinions are but stating that patina is just an excuse to not maintain a good knife as a fact is what I take issue with. That statement is simply not true and is akin to stating that bluing is just an excuse to not maintain a good firearm. I personally don't care for coated blades but I understand the function of the coating and also accept that others might find it aesthetically appealing even though I do not. Like it or not patina performs a function and may be part of a knife maintenance regimen. It's science, look it up!

 

[orezona]

I really like a nice patina, "earned" or not...

/your mileage may vary...

 

[ichor]

Patina scares me for food prep.

Please tell me you're joking. ;')

 

[ichor]

Patina is what it is. It's a chemical reaction, nothing inherently good or bad about it. I don't force it, nor do I waste any time polishing it off.

Ditto.

 

[heefageLA]

I see this got moved over the weekend...

Well, I did my reality 'fruit ninja' game show over the weekend and must say, strawberries really do turn a blade colors!
I guess im so ignorant to this fact because I always use stainless cheapo china knives in the kitchen and only use my good blades for outdoors stuff.

Now two of blades have a nice iridescent purple hue where I used them to 'prepare' my fruit salad!

 

[Rhinoknives1]

I see this got moved over the weekend...

Well, I did my reality 'fruit ninja' game show over the weekend and must say, strawberries really do turn a blade colors!
I guess im so ignorant to this fact because I always use stainless cheapo china knives in the kitchen and only use my good blades for outdoors stuff.

Now two of blades have a nice iridescent purple hue where I used them to 'prepare' my fruit salad!

Isn't life grand?
Patina or no patina, So many ignore the quality of their kitchen knives cause that's just food! When people buy one of my customs or simple more up to a quality production knife that I sell or suggest, cooking becomes a new adventure instead of a drag chore.

Have fun in the kitchen and learn what each of the knife blade patterns are for. You will eat better and enjoy yourself!:thumb up:

I love a good fruit salad and this is the time of year for them. Had some great Mangos and Blueberries this morning.

 

[WuGod]

I really dont like shiny/mirrored blades. I know a lot of people think black coated blades seem tactical/ mall ninja-y I just find them more subdued, they seem less "look at me" than bright and shiny ones.
So I patina all my uncoated carbon blades with vinegar or potatoes just to get rid of the shine, and sandpaper all my SS blades.
Now shiny edges are a different animal...

 

[john april]

a patina finish takes less time, work and skill. note that the abs bladesmith test requirements do not allow patina finishes because you are required to prove you can properly finish a blade.