3/9/2023 0 Comments Knife patina![]() The most obvious advantage in forcing it is, you can pre-empt much of the 'natural' rusting that might simultaneously come with a 'natural' patina over time.Īnd the concept of 'cheating' the patina is pretty ambiguous anyway. Both my '75 stockman and my Sod Buster ride in my pocket everyday, and it's been extra muggy this summer no issues thus far and no need to scrub off any patina in chasing the rust spots (and I don't oil the blades only the joints). The blades on which I forced an early patina (w/vinegar & hot water) have resisted the spotting to a much greater degree. The rusty spotting needs to be cleaned up, which usually scrubs off some of the 'natural' patina anyway, if any is there. The blades I've let be (Peanut), without a forced patina, will pretty quickly spot up with small specks of rust, just from handling or in-pocket carry during humid seasons. I've noticed this with three of my CV knives ('75 stockman, Sod Buster and a Peanut). I WILL say, however, that a forced patina early on can reduce the occurance of rust-spotting (& subsequent pitting, if the spots are not dealt with) on Case's CV blades. Patina simply happens, whether you give it a boost or not. To me, the question of which is 'better' is essentially moot, for that reason. So, the 'natural' patina will come anyway, and it'll constantly change (I think I've heard of it referred to as a 'living finish' on a blade). ![]() I have the same Chestnut Bone CV Sod Buster Jr and really like it.Įven if you force it initially, using the knife under any wet/acidic conditions (food, etc) will still change and or completely replace it over time. No rust issues so far.īy the way - great choice of knife. I generally keep my CV blades polished and lightly oiled every so often. But I would not do it solely with the expectation of it being a rust preventative. If you like the looks of a patina, then force it or allow it to develop over time, as you so choose. I have read enough discussions and research to believe that it only prevents rust because it helps the surface hold oil better. Whether or not a patina adds to rust resistance is frequently debated here. Strawberries create a very nice iridescent patina if you want to experiment with different foods. I suppose that was actually a forced patina since I normally just bite into apples rather than go to the trouble of cutting them up, but it was from actual normal food prep tasks over several months. When I have allowed my Case CV knives to acquire a patina, I just used them to cut up apples that I took with me to work for snacks or lunch and let it happen over a longer period of time.
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