Photos Patina thread

[K33ncutter]

 

[mph57]

New guy to the forums but old guy here. Some beautiful knives on this thread! I understand 'natural' patina that comes with the normal wear/tear/aging of a knife, but I don't understand the 'forced' patina thing? Is it to make a knife look older/used or is it purely aesthetics?

Mike

 

[JohnDF]

New guy to the forums but old guy here. Some beautiful knives on this thread! I understand 'natural' patina that comes with the normal wear/tear/aging of a knife, but I don't understand the 'forced' patina thing? Is it to make a knife look older/used or is it purely aesthetics?

Mike

Some guys force a patina because they think it looks cool.
Some guys force a patina to ward off rust.

 

[mph57]

Some guys force a patina because they think it looks cool.
Some guys force a patina to ward off rust.

Thanks John,

I would like to think an individual could just keep rust off a knife by keeping it reasonably clean? At least that's all I've ever done. Learn something new everyday!

Mike

 

[Just Tom.]

Thanks John,

I would like to think an individual could just keep rust off a knife by keeping it reasonably clean? At least that's all I've ever done. Learn something new everyday!

Mike

I tend to prefer to let the patina develop naturally, but I have forced a few. It is a fun and easy modification you can do, and for us compulsive tinkerers sometimes it is hard not to play around with stuff like that. I’m not 100% convinced forcing a patina wards off rust, though - it certainly hasn’t helped with my Old Hickory kitchen knives.

 

[JohnDF]

it certainly hasn’t helped with my Old Hickory kitchen knives.

Those things rust at the sight of water...

 

[Will Power]

Won't really ward off rust no but certainly keeps pitting at bay and that's important.

 

[rockman0]

 

[JohnDF]

Such a great looking patina.

 

[rockman0]

Thanks John, it never crossed my mind to flip it over and get a shot of the mark side I was in a hurry for no reason.

Such a great looking patina.

 

[eveled]

My great grandmother knew to stick her new kitchen knives into potatoes 100 years ago. Forcing a patina is nothing new.

I do prefer to help a patina along, usually with a good meal. I won’t patina with anything I wouldn’t eat.

A nice meal imparts a positive energy into a blade that will last longer than the patina.

 

[eveled]

Corned beef and cabbage patina. Something I look forward to for months, then enjoy for a week or so. Every time I see this knife it releases the same feeling as eating comfort food.

 

[eveled]

Vidalia onion pattern faux Damascus. I love onions. Again positive feelings

 

[WValtakis]

 

[Lander boy Matt]

 

[tmd_87]

 

[untytled]

The only food this has seen yet is strawberries and an apple.

 

[TheChunk91]

Here’s one with some honest use, formerly owned by somebody who carved their name in the bolster.

 

[redsparrow]

Here's a Texas Jack who's patina is all naturally earned. A light grey patina on the blade and a substantially green patina showing through the amber jigged bone. I've enjoyed watching it age as the patina makes it one of a kind and says, "This Case is mine!"

 

[VCM3]

Some of my Lloyd Trappers Second in from right has no patina yet but looks shaded ,it's just the pic . The 52100 gets a nice even " grey" I've found . It helps hide scratches on the blades ,it's great stuff