Patina question

[weekender]

I've put a forced patina on a knife using malt vinegar, now I like the grey finish it leaves, but obviously when I strop/hone the blade this patina will polish off. Is there a way of making a permanent patina?


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[Janne]

No, not on the edge. Every time you hone it you are removing a layer of the metal ( with or without patina)
If you are careful with your honing you only should have a thin unpatinated area/strip closest to the edge. How wide depends on the angle of the edge and thickness of the blade.

 

[Robson Valley]

+1 janne. All you ever need to sharpen/hone might be 2-3mm of edge.
It can be brilliant polished bright steel against the colors and appearance of your patina across the rest of the blade.

I do this with cheap little Chinese cleavers, 16cm edges.
The blade bodies are colored up like snow flakes.
The edges are mirror-like in the sunlight.

Get the strop ready with the honing compound of your choice.
I use a mix of CrOx and AlOx in a big green bar, scribbled on box card (cereals, crackers, whathaveyou)
Then, I paint the bevel with black felt marker so I can see what I've done.
I hold for 10 degrees each side for a total included bevel of 20.

 

[weekender]

Ok thanks


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