Parkerizing, black oxide, bluing, etc...

[evolbeaver]

Hello,

I have been researching what is available in terms of "do it yourself" coatings that can be self applied to help protect knives (handle, blade, etc.). I am looking mainly to prevent rust and to achieve a nice look to some of the knives that I have or plan to make in the future. I understand that most everything will wear off with use, but I figure that if it is a DIY coating that it could always be redone once it reaches the point where it is no longer effectively fulfilling its purpose. I have looked into parkerizing, black oxide treatments, and gun bluing (both hot and cold). I have read where most people do not recommend any of these very highly due to the fact that they do wear off. My real curiosity here is how do the before mentioned compare to something like paint? As far as I am concerned, if any of these are more durable than paint, and will effectively protect whatever steel I choose to use (1095 or o1 most likely) and even provide a nice dark or black color which I like very much, then I would be very happy. So, to those who have experience with parkerizing, home oxide kits (see caswellplating.com), or gun bluing, how do they compare to paint in terms of durability? And when they do start to wear, do they just wear thin, or do they chip, flake, or peel? Thank you all very much for your help, and sorry for the long post.

 

[Bill DeShivs]

Why not just oil the blades to prevent rust? Any black coating short of nitriding will wear very quickly. You could use stainless, or plate the carbon steel with electroless nickel or hard chrome, but none of these are "tactical black."

 

[drail]

My experience with darkening steel on knives and guns is that none of the popular darkening agents will last very long on a piece that sees daily use. If anyone comes up with a dark finish for gun steel that is extremely durable they will get rich. Everything I have tried will show wear in time. I do love the protection on industrial hard chrome but as Bill said, it's not black. On working knives I simply worry about preventing corrosion and don't care if they become discolored (like an Old Hickory carbon steel butcher knife.)

 

[keithcarter]

For my moderate daily uses I much prefer stainless, but some nice configurations are only made in carbon steel. I have blued blades, and they are beautiful when fresh, like a new blued gun. Even though the blue wears rapidly from abrasion, it is easy to apply cold blue to freshen the job. BUT, every time I licked some peanut butter or jelly off a blued carbon steel blade, I got the most awful taste in my mouth, a yucky metallic-type taste. I finally couldn't take that taste any longer and took the blue off (in just a few minutes) with Naval Jelly.

People talk about just letting an "attractive patina" form. I've tried that too. But just look at some of the photos of old knives and their butt-ugly blades. Who would want to actually eat off of anything like that?

On my last two carbon blades I bought this year, I tried soaking the blades (only) in plain old vinegar for a few hours. It turned both blades into a nice black (like a black-colored blueing) that has no taste. Add a little mineral oil, wipe the blade dry, and I have a really big 'tactical' Opinel. Good looking, cheap to make and and easy to renew, no bad taste, and no disgusting blade with black and brown spots and smears all over it.