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Thread: Patina on a blade

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    Tracker Skookum_Jim's Avatar
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    Default Patina on a blade

    I have seen numerous pictures of knives with groovy looking patinas. How does one put that on a blade?
    Thanks in advance

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    Tracker Sanjuro's Avatar
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    Through use and time. But if your impatient you can force a patina using a variety of ways and common household items. Apple cider, mustard, vinegar, potatoes, cold blue solutions, etc...

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    Here's one bigdaddo did.
    http://bushcraftusa.com/forum/showth...atina+tutorial

    Just search "patina" on here and you'll get several how-to's.
    Romans 10:9
    Turley Knives web site
    Remember the birds
    youtube channel
    Turley Knives sub-forum
    My blog about Turley knives and stuff
    http://turleycustomknives.blogspot.com/
    "See the High Priest He took my place, when the Judge looks at me He sees His Son's face." -16 Horsepower

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    Scout VaughnT's Avatar
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    I prefer to use "Cold Blue" solution and bleach, then rub it down with fine sandpaper and steel wool. How smoothly you apply the cold bluing solution with determine how the base of the patina is. You can then soften or highlight areas by evening it out with the steel wool. It's also incredibly easy to re-do if you don't like it.

    You can also use mustard, horseradish sauce and other acidic condiments.

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    Scout battle.munky's Avatar
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    Sriracha works too. Almost leaves a lumpy look to the patina.

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    Guide Supporter Martin Trj's Avatar
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    I used a grapefruit and it looks the best IMO. I tried mustard, white vinegar but the gf leaves a great looking pattern and it's really easy, just stick the knife in the grapefruit (s) and leave it there for about 5-10 min.
    Hope this helps.


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    Guide Supporter Mr. Tettnanger's Avatar
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    One nice thing about forcing a patina, if you do not like it, a little Flitz metal polish, a rag, and some elbow grease will usually get you back to shiny and ready to try again!

    Give it a try and post up pics of the results!

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    Exy

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    Just using it for your kitchen knife will produce all sorts of patinas on a regular basis. Using a green scotch brite kitchen sponge will take most of it off also. If you dont scub it too much, some patina will remain.

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    I've used yellow mustard and plastic wrap.Attachment 98546

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    Bushwhacker Bush Class Intermediate Certified Shnick's Avatar
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    Slice up 18 quarts of tomatoes for salsa and you'll get one on!

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