#STAINLESS STEEL PATINA HOW TO#

Is painting a knife blade just a decoration, or can it be protective? Check out the explanation in the article below: Painting a Knife Blade: Decoration or a Protective Coating? Should I Force A Patina On My Knife? TIP: You may have heard of knife blade coloring. In summary, you should not try to prevent patina on your knife blade, and you should not try to remove it either! Trying to clean the blade in this way will do more harm to the knife than leaving the patina in place. Some people try to remove the patina by resorting to scrubbing the knife with harsh chemicals, such as ammonia-based cleaners and steel wool. You should not actively try to prevent the patina from occurring since the oxidation layer that results from the patina is beneficial to the steel in helping to prevent rust, which, unlike patina, will damage your knife. Unless you plan to refrain from using your knife on acidic ingredients such as tomatoes, pineapples, and the like, patina is bound to happen.Įven taking protective measures such as wiping the knife off, or washing it immediately after using it, will not prevent the patina from happening. It is a naturally occurring process that will happen whenever you use your knife on acidic foods. Trying to prevent the patina from developing on the knife blade will be very difficult. The most common reaction for people discovering a patina on their knives is to try and clean the patina off and prevent it from occurring on the knife. The stainless nature of the metals included in the steel makes it resistant to rust as well as developing a patina, which is considered a stain. Stainless steel does not naturally patina, and a patina cannot be forced on knives made from this steel. This is why many knife makers force a patina by etching their knives in a weak ferric chloride acid, which darkens the steel with an oxidation layer and helps to prevent rust. The layer of oxidation of the patina actually serves to help prevent rust from developing on the steel. Patina is not rusting and will not eat into the steel and damage the blade as rust does. The acid reacts with the upper layers of steel on the knife’s surface, oxidizing the surface and leaving a layer of oxidation on the steel, which we see as a stain or discoloration on the blade. This is because the patina is not a reaction of the steel to air and moisture but rather to the acid in the food. You will notice that the blade discolors quicker when you use the knife to cut acidic foods or ingredients. Patina is a form of oxidation that occurs on the surface layers of the steel when the knife is used and comes into contact with the items you cut. This is not the case, and if you are in this position, you can rest assured that the tarnish on the blade is not due to your mistreatment of the knife.

Many people think they have done something wrong or have not taken proper care of the knife. Many first-time owners of carbon steel knives become dismayed when they see the lovely shiny steel blades becoming tarnished and discolored with use.

Patina On A Knife: Prevent Or Force It? What Is Patina On A Knife If you are interested in checking out the best Japanese knives (made by Hayate Yoshihiro) we recommend and use you can find them by clicking here(Amazon link).

#STAINLESS STEEL PATINA HOW TO#

We will clear up this issue for you and show you how to force a patina on the knife to use this form of oxidation as protection for the blade. They are not sure if it’s a problem that could damage the knife and whether it should be removed or left in place. Many people new to high carbon steel knives are a little perplexed when they see a patina developing on their expensive knives.

You can let the patina develop naturally or force a patina, but you should not prevent it from happening. Unlike rust, it is not corrosive but forms a protective barrier on the metal and helps prevent rust. Patina is a form of oxidation on the metal surface of a high carbon steel knife. Is patina a good thing or a bad thing on a knife, and should you force a patina or take steps to prevent it? As an Amazon Associate, we earn from qualifying purchases with no additional costs for you.Īfter using your high carbon steel knife for a while, you will notice the steel loses some of its shine and seems to become stained from the materials it was used to cut.

Stainless steel patina