Putting a patina on a blade?

[skullworks]

Any ideas? Links? Former posts/threads? I know one will develop with use but is there any way to get a jump start? Do different things make different colors? Blades are carbon steel. Thanks!

[brettlandon]

I've only been doing this a short while, but with my first knives I used gun blue to help protect the steel from rust.  On the folder I made I did the same thing.  Then I decided I didn't like this finish on that blade and tried to remove it with acetone on a t-shirt and some elbow grease.  Wow!  This looked like a very well used knife.  Just one option I sorta stumbled into.    

-Brett

[RGK]

mustard.

[Lin Rhea]

As RKG says Mustard will do it. Anything with vinegar or that's acidic, such as lemon juice, etc. The good thing about mustard is that it hold it's consistancy and wont just dry off very quick. Also, you can form patterns, if you like.

                                       Lin

[ArcticArcher]

Should this be done before heat treating and tempering or after?  And how long do you leave the mustard or whatever on the blade

[LAR43]

After the quench & temper. Usually after it's been brought to the final grit or polish.
How long is up to you depending what you're looking for.
No hard fast rules on this.

Larry

[robtattoo]

That's it really. Get into the condiment cupboard & just go nuts!  :D
You can get some really interesting results with most sauces/ketchups/dressings. Anything thick & vinegary really. Fruit & veg work nicely too, try stabbing the blade into a grapefruit/orange/onion. Just experiment away & if you get a result you don't like,you can rub it away simply with 400grit wet & dry.

For colour, try meat. Fresh beef brings on a lovely blue/purple sheen, pork gives more of a purple/red look.
Honestly, hours of fun (although The Wife'll think you've completely lost the plot.)

[skullworks]

LOL! @ Robtattoo!

[ber643]

Interesting stuff, guys! According to the UPS my book on Knife making is supposed to be delivered today - but I wonder if it will have these kind of valuable  tips -   :D   I'll be glad to get it anyway.

[Jeremy]

Anyone ever tried jabbing a blade into a potato and letting it sit for a bit?  I can't remember what color that's supposed to turn it.

[brettlandon]

I got my book yesterday from Daniel (Thanks!).  "How to Make Knives" by Richard W. Barney and Robert W. Loveless yesterday from Daniel (Thanks again!) and I did not find any of this information in it (yet!).  I really appreciate this thread as it's giving me more ideas for finish.  :eek:    Thanks for the mentoring guys!

-Brett

[RGK]

It seems, Some folks are shocked. LOL. That's it guy's, make yourself a bologna sandwich with mustard and use the new knife you made to spread the mustard. If you want to try something really cool, try this.

Mustard, Ketchup, slice of dill pickle, bologna and tomato. Place it all between two pieces of rye bread and enjoy............................ What? you thought I was talking about coloring steel? heck no! I was just hungry.

[skullworks]

Dang, Ron! Now you made me hungry!

Note to self: Ron does not mean you leave the blade in the sandwich!

LOL!

[ber643]

I'm glad I already ate -   :p  Oh, the UPS man already brought the "How To Make Knives" book too. In skimming it, I didn't see any slicing of halepeno peppers or anything -    Good looking book though.