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Kitchen knife forced patina increasing friction

Discussion in 'Kitchen Cutlery & Tools' started by Alfazulu, Feb 5, 2019.

  1. Alfazulu

    Alfazulu

    234
    Mar 24, 2016
    Hey guys, I recently made my first kitchen knife. It’s a 7-8” chef knife from 80CrV2 steel with a cocobolo handle. I wanted to force a patina on it to protect it, so I soaked it in lime juice. It worked well. However, it made it cut like absolute crap. FYI, I sharpened it after the patina, so it was razor sharp.

    Basically, it was due to the friction of the patina. It felt almost like a rough anodized aluminum part or 2000-grit sandpaper. Has anyone else experienced this? Will it get better? I sanded off the patina and it cuts like a dream. Any advice?
     
  2. Alfazulu

    Alfazulu

    234
    Mar 24, 2016
  3. timos-

    timos- KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Oct 22, 2012
    Ive had this happen with damascus primarily. my solution was to finish to a higher grit, etch and sand with 1200 grit for several cycles.
    Ive also had this happen with a stone wash type finish. You may want to try finishing to a higher grit and then forcing patina.
    Or just let a patina build naturally.
     
    GABaus and hughd like this.
  4. John mc c

    John mc c

    240
    Aug 23, 2018
    Ye I've had this with an etched in vinegar blade.
    Just steel wool it or finer grit paper and etch again and repeat til you got the look you want.
     
  5. HwangJino

    HwangJino

    Dec 2, 2012
    I patina all my work knives, then I sand with 3000 grit paper lightly, then i sharpen.

    I like my knives smooth and quick.
     
  6. herisson

    herisson Knuckle dragging and mean minded Neanderthal Platinum Member

    Mar 11, 2013
    Just my input : I keep my knives absolutely clean. Discoloration, patina and any sign of oxydation is quickly polished and dispatched. I try to apply the discipline of japanese cooks who wipe their carbon steel blades on a moist towel whenever they are finished cutting. Like any discipline, it's a habit and when it's embedded, it just rolls. However, sometimes, I just don't feel like embarking on that train. I will go stainless and "rinse, dry, back to the drawer" is also very satisfying.
     
    Rhinoknives1 likes this.
  7. Rhinoknives1

    Rhinoknives1 KnifeMaker / Craftsman / Service Provider Knifemaker / Craftsman / Service Provider

    Jul 1, 2013
    This^^^, Only I prefer magnet strips for knife storage , the knives are air dry and I can easily chose which blade I wish!
     
  8. herisson

    herisson Knuckle dragging and mean minded Neanderthal Platinum Member

    Mar 11, 2013
    Yes ! And you can admire your knives whenever you happen to go through / enter your kitchen !
     

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