The colors are not as deep but it is more natural looking. This process usually takes a month or two. If you just put the knife through regular use, it will naturally form a patina over time. Here is a side by side comparison of a mustard patina (top) and a white vinegar patina (bottom). You can use gun oil, 3-in-1, or even cooking oil. You can rinse it off with water, just make sure to wipe it dry afterward.įinally, wipe a thin coat of oil on the blade for extra protection. When you are done, thoroughly clean the blade of the mustard/vinegar. You can always apply another coat of mustard or put the blade back in the vinegar. Start out with shorter periods of time and see how you like the finish. We don’t recommend letting it go for more than a few hours as you may start to get heavy amounts of corrosion if you leave it on there too long. The longer you wait, the more oxidation and deep coloring you will get. Let the blade sit with the mustard or vinegar on it for a minimum of 20 minutes up to a few hours. Vinegar will give more of a solid charcoal gray patina without much of a pattern. If you use vinegar, you will submerse either part or all of the blade in a cup or can like shown. Mustard will result in more a of a blue tinted patina. You can try experimenting with using a sponge to blot the blade, giving it a cool design. If you are using mustard, you will get more of a pattern that matches the spread of the mustard. The next step is to cover your blade with either mustard or vinegar. Since this is a knife I have had for a while, I rubbed the blade with some Bar Keepers Friend to remove previous oxidation. If it is a new knife, simply wipe the knife with some rubbing alcohol to remove any oils on the carbon steel. The first step is to prepare you blade for treatment. Our two favorite inexpensive carbon steel knifes are Morakivs and Opinel.Ĭheck Price on Amazon Step 1. This way you can figure out how to get the finish you want without risking a more expensive knife turning out poorly. When you first start experimenting with forcing a patina on a blade, you should consider buying an inexpensive knife or two that you can experiment with. The benefit of a patina is that it actually forms a protective layer than makes it less likely rust will develop on the carbon steel. If it is absent, you will get a layer of Magnetite. If water is present, common brown/orange rust will form. The difference in whether Hermite or Magnetite form has to do with the presence of water. Hermite, or rust as most people know it, has a chemical formula of Fe2O3. The patina is made from what is called Magnetite (Fe3O4). Both rust and the patina are a combination of iron molecules and oxygen molecules. The chemical composition of rust and the patina are similar but not quite the same. What is the difference between a patina and rust? The patina is similar to rust in that it is oxidation, but there are some differences and in fact it can help protect from rust. What is a Patina?Ī patina is a thin layer of oxidation on the surface of carbon steel. This article is going to show you exactly how you can get a nice blue patina on your carbon steel blade. Luckily, a patina on the blade can help minimize the possibility of rust. While carbon steel has some advantages over stainless steel, one of it’s downsides is that it is prone to rusting. The main benefit being that it holds an edge longer. Many knife owners, including chefs, tout the benefits of carbon steel over stainless steel.
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