1095 Patina Discussion

Discussion in 'Traditional Folders and Fixed Blades' started by Viper84, Jan 26, 2021.

  1. Viper84

    Viper84 Patina Artist Platinum Member

    256
    Dec 31, 2020
    For me I let the juices sit on the knife for a few minutes before wiping it clean.
     
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  2. sceva

    sceva Gold Member Gold Member

    640
    Sep 18, 2002
    Cutting strawberries, kiwis or apples works well.\\ Pile Side.JPG 2014 Bladeforums  after 5 years 2.JPG 2014 Bladeforums  after 5 years 1.JPG Mark Side Patina 1.JPG Mark Side 2 .JPG
     
  3. Misplaced Hillbilly

    Misplaced Hillbilly Gold Member Gold Member

    May 16, 2018
    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:rolleyes:
     
  4. hornetguy

    hornetguy Gold Member Gold Member

    Feb 11, 2015
    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.
     
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  5. hornetguy

    hornetguy Gold Member Gold Member

    Feb 11, 2015
    :D:D:D orange patina..... who'd a thunk it? :cool:
     
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  6. JTB_5

    JTB_5 Gold Member Gold Member

    Oct 6, 2017
    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:

    1D591407-8A32-4CD8-B629-CE9832624C31.jpeg CEDBC71C-7F7E-4961-909C-42302590A7AA.jpeg
     
  7. Will Power

    Will Power Gold Member Gold Member

    Jan 18, 2007
    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 :cool:
     
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  8. Will Power

    Will Power Gold Member Gold Member

    Jan 18, 2007
    Patience

    [​IMG]
     
  9. JohnDF

    JohnDF Gold Member Gold Member

    May 14, 2018
    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.
     
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  10. solphilos

    solphilos Basic Member Basic Member

    Oct 17, 2009
    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 :rolleyes:

    If I just carry my knives and use them normally they will stay shiny for years, with a few exceptions.
     
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  11. JohnDF

    JohnDF Gold Member Gold Member

    May 14, 2018
    That's the truth. If they don't see food or high humidity, they can stay looking new for a long time.
     
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  12. black mamba

    black mamba Gold Member Gold Member

    Oct 21, 2009
    I no longer own this knife, but if you are gonna force a patina, then patterns are in the discussion as well.

    23BocoteOpen.jpg
     
  13. tmd_87

    tmd_87 Gold Member Gold Member

    Jan 29, 2016
    Recycled this pic of some 1095 users[​IMG]
     
  14. hornetguy

    hornetguy Gold Member Gold Member

    Feb 11, 2015
    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"... :D

    [​IMG] [​IMG]
     
  15. Viper84

    Viper84 Patina Artist Platinum Member

    256
    Dec 31, 2020
    Another apple, another layer of patina.

    [​IMG]
    [​IMG]
     
  16. Jiki

    Jiki Gold Member Gold Member

    Jun 12, 2018
    [​IMG]
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    [​IMG]
    [​IMG]

    A few that I carry.
     
  17. cudgee

    cudgee Gold Member Gold Member

    May 13, 2019
    Just use 'em. Nature will take it's course.
    [​IMG]
     
  18. bax229

    bax229 Gold Member Gold Member

    697
    May 7, 2016
    Warm ham from the oven turned a few of my knives blue almost instantly.
     
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  19. Mongo

    Mongo

    Nov 5, 2001
    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.
     
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  20. Viper84

    Viper84 Patina Artist Platinum Member

    256
    Dec 31, 2020
    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.

    [​IMG]
     

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