Patina

[Just Plain Dave]

And more importantly, if I can make my Case CV Medium Stockman have some will that cut down on rust spots?

And how can I make it get some patina?

[Classic Case]

slicing up an apple usually works.

[Just Plain Dave]

I used an old knive WITH patina to slice up an apple. It was a pain to get the apple juice off of it.

Are you sure? Should I leave it wet?

[lenny357]

cut down on rust spots not really, patina is a build up also it's dark which might hide some of the rust spots. I've heard folks blue their blades...but better than that is allot of folks want to use their pocket knife for just that FOOD so a layer of gun oil really defeats that use (apple+oil=bad taste) So I recommend after use wipe her on your pant leg then wipe the blade with your thumb and index finger. The oil from your hands will keep the blade rust free for pocket use. Never store a CV blade knife wet

An even coat of HAND oil works good, finger prints do not

[Just Plain Dave]

OK let me just say it this way.

I have a Case Camper no newer than 1940 that has Patina but otherwise perfect. Not a spot on it.

I have a perhaps 20-30 year old Imperial with patina and a broken tip on the small blade that has no rust spots etc.

My year old CV Stockman already has freckles trying to take hold. I've nipped it in the bud for now, but am looking to all but stop it.

That's where I'm coming from.

[tongueriver]

Metals such as iron and copper are positively charged and somewhat reactive; they are less stable than many of their salts, which are a combination of a positive metallic ion and a negative ion such as oxygen or chlorine. So the metal is always trying to seek a more stable state. In the case of steel, rust is the easiest route for it to take. If we can control this oxidation, we can get the iron to combine with a "better" negative ion than oxygen, which is a patina. This patina is only a few molecules thick, but it seems to protect the steel somewhat from more destructive rusting. It is not a cure-all, but it does help. I don't know what is in an apple that combines with iron, but there is something there that apparently works somewhat. Specific formulae have been developed by the gunmaking trade, for blues and browns, which are well developed as patinas to protect steel. Two hundred years ago, iodine was one home browning chemical. It will get out of hand very quickly, and will promote rust gone wild, if one does not know how to use it. The basic idea for preferential oxidation is to apply small amounts of a favorite negative ion, in layers, perhaps buffing between. It is experimental, so anyone who has a good method should share with the rest of us. Meanwhile, bluing and browning chemicals can be purchased from gunsmithing companies and from Dixie Gun Works. Hope this helps a little.

[knife7knut]

I seem to remember a product called,"Naval Jelly" that was touted as a great rust remover.If applied to steel,it would indeed remove rust and turn the surface a uniform gray color;similar to what old I*XL knives will do over a period of years.Not sure of the ingredients but it had to be some type of acid that was neutralized by the application of water.Don't think it will work on stainless steels though.

I had a French electrician's knife/pliers combination tool that had been used to cut up a pickle and the blade was horribly pock marked.Supposedly urea will accomplish basically the same thing although I have yet to try that.

[Just Plain Dave]

Just sliced and ate an apple using the pen blade.

It has apple goo all over it. Where do I go from here?

Right at the moment the blade is stabbed through the core and sitting on my desk.

[dogknott]

You may try dipping the blades in vingar, worked great with my Old Timers.

[Just Plain Dave]

I've pulled it from the core a couple times and wiped it with a paper towel.

It is not even all over but it is getting grayish looking.

I'll see how it's going again in 15 minutes or so.

[Cowboy7130]

I read somewhere ... maybe somewhere in this forum ... that to promote patina one should insert the blade into the apple and leave it overnight. I haven't tried it and don't intend to ... it just seems like I remember reading that ... ... somewhere ...

[moonshiner]

I got something at harbor freight called evapo-rust,I put an old knife that I found that was in bad shape,the next day I took it out and all the rust was gone ,it opened and snapped closed great ,it had a smooth and even dark patina that looked great,It claims to be non toxic and biodegradable ,I have been carrying the knife for about 3 weeks now and havent seen any ill effects on the cellioud scales

[orvet]

Has anyone ever tried CLR, that calcium, lime & rust remover on a rusty knife?
I would think that stuff might help to get rid of some of the rust on a knife.

Dale

[Just Plain Dave]

Jiminy Christmas! NOW I have found some rust trying to get started on my GEC Tidioute Scout!

What is it about highly polished steel???

[lenny357]

A patina is protective of the more oxidative orange rust that will form on a carbon steel knife. As long as you clean your knife gently and dry thoroughly a natural patina will develop. Both are forms of oxidation but they are different.

I make a habit of drying my knives after use carbon or stainless. Just a good habit to get into.

Without a patina a knife is susceptible to rust if left wet and or dirty. With a nice patina it will take considerably more time for the knife to rust if left wet.

In the course of sharpening you will remove the protective patina from the edge but it will return. You can force a patina with different acids. Some people cut an onion or potato and wait to clean it so a layer of oxidation forms.


something I pulled off the web

[Just Plain Dave]

It's just freaking me out because it's happening to new shiny knives.

[lenny357]

I know what you mean, now I've never had a knife rust on me. BUT...I sold a knife to a buddy a CV Case Yellow Trapper that he placed in his pocket wet and WOW, he gave it to me to clean her up. The knife Rusted REALLYY BAD.

[Just Plain Dave]

Main blade of my CV medium stockman is buried in a Potato just now...