Your traditional knife transition into high carbon and patinas

What is this "sell" of which you speak? I have never sold a knife. I will leave that chore for my children.
 
Me, I prefer the patina. Even on my newer GEC's I like them better with a patina than not. They're kinda like old friends or something. Just me...
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jc57 said:
I like CV steel but I don't particularly like a patina on my blades...I'm not concerned about resale, I just don't like my knives to look like I don't take care of them.
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Funny you should say that. Few things say well taken care of as well a knife with a hard earned patina and gleaming edge.

- Christian
 
I know, I know. Not a popular position here. The only blade I have with a patina on it is an old Schrade I neglected for about 30 years. I've cleaned it up as best as I could but it still has a definite patina to it. Or shall I say, scratches, discoloration, and slight pitting from rust that has been removed. Maybe my tastes will evolve but for now I'm trying to keep my CV shiny.
 
I just got a new CV Peanut... thinking about sticking it in an apple and letting it sit overnight :cool:
 
I love my 1095 with patina. I don't bother putting anything on the blades. Only on the joints.

If you are worried about the patina, or flavor, you could start out with a D2 blade. I find those to be basically stainless for my use (not quite, but sure have not had any discoloring or staining at all).
 
roseskunk said:
Me, I prefer the patina. Even on my newer GEC's I like them better with a patina than not. They're kinda like old friends or something. Just me...
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I really like this knife can you tell me what model number it is? I haven't seen a Northfield with a locking warnclif yet
 
That's #72

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or liner lock Wharncliffe Houndstooth #55, unfortunately not mine(yet)
 
I just let the patina go as it is. I don´t worry about loosing its value. A knife is a tool and nothing less. A tool needs to be used.

I´m sure, when time goes by and some cutleries won´t exist any longer the real collectors (!!) won´t worry about patina or not. As long as the construction is still strong an tough there will be no reason to think about it.

The taste of patinaed steel ca be a little strange at the beginning. But you will not even taste it, when you use it on fruits or vegetables much longer.
 
Before and after shots.

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I just prefer the look of an even patina, so helped this one with some apple cider vinegar. I also find the flavor of food to be less affected with a patina blade as opposed to a clean carbon blade.
 
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