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Discussion in 'Traditional Folders and Fixed Blades' started by Viper84, Jan 26, 2021.
For me I let the juices sit on the knife for a few minutes before wiping it clean.
Cutting strawberries, kiwis or apples works well.\\
I have on occasion took mine from my pockets in the summer after a long hot day of work to find a nice bright orange spots of patina
The only knife I've ever deliberately tried to force a patina on was a RR whittler that claimed to be carbon, but the blade had a faint "SS" etch on it. I forget what I stuck it into, but it was definitely carbon. I've been carrying my 23 in mesquite every day for a few months now, and use it for mostly food, cutting up chicken in salads, cutting steaks, etc. It seems to be developing a pretty good patina from just riding in the pocket. It's heavier out toward the end of the blade, where I do most of my cutting, but the whole blade is taking on a pretty nice grey color. I'll try to get a pic of it tomorrow.
orange patina..... who'd a thunk it?
I usually cut apples or cooked meats like chicken or beef. You can also force a patina with mustard or vinegar. These two are vinegar patinas—very nice dark grey:
Citrus will certainly make a nice colour, as your new Barlow shows.
I just had been cutting up several Limes with a knife and left the blade open and had gone off somewhere suddenly for the week-end. When I returned some pitting had developed and I needed to use a green scourer to get off the blackening, then a couple of pits showed. My fault entirely and a stupid thing I would never usually do, but heat of the moment stuff
Usually, I'd clean a knife under very hot water, dry it and leave the knife open for a while before closing. What's certainly true is that if you use just ONE carbon knife for a week or two, carry it, cut fruit&veg etc and wipe it down, you'll produce some fine colouratation
I once forced a patina on a GEC #66 Stockman.
I didn't like it, it didn't look natural, and sold that knife cheap... true story.
Forced patinas can look quite awful, I’ve had to start over by polishing a few blades myself. Now I cheat by using my pocket knives in the kitchen more than necessary and “forgetting” to clean them off for a period of time
If I just carry my knives and use them normally they will stay shiny for years, with a few exceptions.
That's the truth. If they don't see food or high humidity, they can stay looking new for a long time.
I no longer own this knife, but if you are gonna force a patina, then patterns are in the discussion as well.
Recycled this pic of some 1095 users
Here's a couple of not so great pics of my 23 with the patina developing.... it's beginning to feel like it's "mine"...
Another apple, another layer of patina.
A few that I carry.
Just use 'em. Nature will take it's course.
Warm ham from the oven turned a few of my knives blue almost instantly.
I've found that my most colorful and cool patinas have come from cutting raw meat, especially beef. Also, the knife that I use on my Thanksgiving turkey has developed a really nice multi colored patina from just that task.
I have only cut fruit with this knife. I've found that the way the light hits your knife can have a big effect on the colors. I was playing around with multiple light sources with for this pic.