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?
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?