I love those nerdy videos about stuff everybody wants to know and nobody dares to try :D Skye does great, I'd like to see her more often!!!

@KnifewearKnives

Жыл бұрын

You'll definitely see Skye more often!

First off, Sky or Skye (sorry if I got it wrong) hope we see you more often in front of the camera, you have natural talent. My tried method is chopping slices of ham to a mince, then covering up the sides of the exposed reactive metal. You get the most beautiful colors without damaging your KU finish

@KnifewearKnives

Жыл бұрын

Thank you! How do you cover the exposed steel? More ham or something else to seal it?

@admirallongstash8056

Жыл бұрын

@@KnifewearKnives I sandwich it into the minced ham. Gives an interesting dotted pattern too as each particle contacts the knife. Make sure you have a thick layer you can put your knife upon, then cover the top side and press lightly. Leave it for a few minutes. Once the reaction gets going you should smell for the result first. That's a good sign, then leave it a few minutes more. After rinsing and drying you can really see great results.

@edawg64

6 ай бұрын

ham works well cause its meat. I've found that bloodier meats work really well for patinas, make a really nice blue color. Especially just satin finished blades do really well slicing a brisket. Also hot vinegar and passing steel wool or other abrasives passed over it every 5 minutes makes for a really durable patina.

If it helps anyone...I forced a coffee patina on two blades but put the coffee in a shallow roasting tray. I then balanced the knives on the blade belly. This left any Kurouchi finish untouched. A very slight line on the cladding steel just above the core steel but with a mildly abrasive sponge this came off easily.

@KnifewearKnives

Жыл бұрын

Smart, I'll have to try that some time!

My go-to method is 'INSTANT COFFEE,' learned this from a Japanese Master Blacksmith, the acidity of instant coffee in warm water gives THE BEST blue-ish-purple patina out of anything else I have tried.

@KnifewearKnives

Жыл бұрын

Nice!

@Astral-scalper

5 ай бұрын

I’m in Australia, I have a svord von tempskey ranger , what instant coffee would you recommend

@dsan17

3 ай бұрын

@@Astral-scalper the cheapest one you can find. That way you are sure it's processed to hell making it acidic and devoid of oil.

I tried the instant coffee method last year. Worked perfectly. And it's really good if you don't want to check what happens every 5 mins or to smell some very specific scents. :) First I left knife in the coffee for 8 hours. It did not really do much. Then I left it in for more than 24 hours (I believe it was closer even to 36 hours). And now I have a very nice almost black knife.

@KnifewearKnives

Жыл бұрын

Super cool!

Great video, all the methods were presented in a very entertaining way, thanks! 😄

@KnifewearKnives

Жыл бұрын

Thank you!

If you don't want to use a whole jar of vinegar, wrap the blade in a paper towel, put it on a plate and soak the paper towel with vinegar. Let sit until you're satisfied with the result. I'm also thinking of trying putting the blade between two large sponges soaked with vinegar, ought to leave an interesting pattern.

Love this video, Skye is adorable and awesome to watch, kick ass job 👍

This takes the cake for the most entertaining Knifewear video in recent months. More Skye, please! Also, thought Skye would appreciate, but kurouchi is pronounced kuro-uchi, not kurou-chi. I think bacon patina is a waste of meat unless I'm cutting lots of bacon to eat, and instant coffee is my typical go-to if I really need a patina. The longer you soak the knife, the better the results. Also the moment my simple carbon knives touch onions and garlic they get blue (and then brown) pretty fast, so I don't usually force a patina anyway...

@KnifewearKnives

Жыл бұрын

Glad you enjoyed it, thanks for the tip!

Tried the mustard and the vinegar methods both where fun to try out but i eventually srubbied a lot of the patina off my lefthanded usuba and then just went for the good ol fassion use it method and its got a really nice even patina throughout!

I thought about forcing a patina when I got a Fujimoto kurouchi petty, but after a few months of using it and oiling it between uses it's developing a nice blue-ish finish, so I'm glad I held off. It is a bit high-maintenance though, especially with more acidic or sulfurous foods.

I like how all of y’all such naturals in front of the camera, keep it up y’all!

Thanks for sharing the patina processes! BTW what is the name of the tune playing in the background? Thank you!!

More Skye please!

Great video!

@KnifewearKnives

Жыл бұрын

Thank you!

I havent tried this on steel. But i used to get a very interesting patina on copper and brass,by putting mustard on it, and hanging it with some wire over a container filled with ammonia, then covered to keep the fumes in. The mustard was just to put a design. Then ammonia vapors with oxygen oxidized it. Anyway. Back to watching the video. Edit. Also. Now that i make knives. Ferric chloride is the ultimate for etching/forcing a patina. Definitely just needs a few seconds to get a very dark oxide layer.

@KnifewearKnives

Жыл бұрын

Aha, good to know, thanks buddy!

Nice tests

I use the mustard method on knives I make. I only leave it on for about 15 minutes and then rinse it off. I am going to try the boiled vinegar next, it looks simple enough and less messy.

Hot vinegar, just under a boil. Shake often. Remove, wipe, redip. Puts a mat finish that stays a long time if you scrub, dry, oil. So dark and durable. Cut a lemon if you want after strop. Awesome. Settle, pour clear vinegar into a well marked jar or alcohol/ peroxide bottle for reuse is economical for a collection! Funzeeze!

@KnifewearKnives

Жыл бұрын

Right on!

to turn the blade nice and black go ahead and leave it in vinegar overnight or 2-3 days. If you're scared try with an old screwdriver (literally tool steel - high carbon steel) the vinegar does not need to be boiled.

@KnifewearKnives

9 ай бұрын

Noted! Will put that on the list for next time.

Thank you for this informative video! I'm trying to get more into the carbon knife world and decide whether I want to force patinas or not. Any chance we can see the coffee method while slowly draining it? That sounds really cool!

@KnifewearKnives

Жыл бұрын

I bet I could make that happen for ya!

Nice demonstration! I will stick to the most basic method, cut food with the knife and let the patina build over time. I tried once mustard to force a patina, but I was not happy with the result.

@KnifewearKnives

Жыл бұрын

That method is tried and true for a reason!

This one lady made my own desing in 8670 steel gave it an acid stone wash looks beautiful with white and purple handles

if you want to do precise pattern, mix equal parts by weight flour and vinegar and you can make a spreadable paste, that stays wherever you want it. You can leave it overnight without rusting.

@KnifewearKnives

Жыл бұрын

That's a fun idea!

Thank you for the video, is it fine to submerge all of the knife with a western handle so that the steel in the handle also get patina and wont get rust?

@KnifewearKnives

9 ай бұрын

I would assume so, although most carbon steel knives have stainless tangs, so it may not patina. Just be careful about getting wood handles wet!

Were those all washed for the final showing? Also how did the patina hold up to cutting things such as onions etc.

Nice work! What knives are these used in the video?

@KnifewearKnives

5 ай бұрын

Hey, we used this one! knifewear.com/products/fujimoto-kurouchi-forged-santoku-165mm

Boiling vinegar worked great. 10-15 minutes and I have a nice dark coating on my Mora

@KnifewearKnives

11 ай бұрын

Good stuff!

I sandet down the black kouruchi finish and then i used mustard for 10min. It looks nice. More then 10min i dont recommend cause the blade got to brownish.

Bel video,a una domanda, si può usare un carbonioso su alimenti?

@KnifewearKnives

5 ай бұрын

Absolutely!

I tested a TON of ways with opinels. My favorite is to put the knife in a lemon or lime or cover it in juice to give it the initial patina, then I coat it briefly in mustard and clean it off. It has the looks and it has only allowed for the patina to become more rich, I have yet to see any rust.

@KnifewearKnives

Жыл бұрын

That sounds super cool!

@mikeobrien4081

Жыл бұрын

I tried a bunch of methods with Opinels too, the best results came from sticking the blade into a "mud" of used coffee grounds and leaving it there for a day. Came out dark and even, and has lasted a few years at this point.

Very fun video. Great to have Sky (sp?) be on camera!

@KnifewearKnives

Жыл бұрын

Thanks Grant!

I didn’t know that! it’s my first time with a Japanese knife, I bought a masakage bunka 170mm and I have worked 3 days with it I noticed particulars color on the edge I said what’s going on? I always dry my knives after cutting anything… I work at a conference center overall we cook for 200 people and these day we are busier so I have been using it a lot.

@KnifewearKnives

Ай бұрын

I'm glad we could help, it sounds like you're taking great care of your knives!

Awesome video entertained the whole way through. But I do want to say I have seen some of the most visually striking patinas ever achieved from makers only using mustard. It's fast and there are many techniques to achieve different finishes.

I used orange juice on one of my Opinels. It produced a nice even black "coating".

@KnifewearKnives

Жыл бұрын

Ooh, very cool. Well have to try that!

For better results with the Vinegar, dip the blade while the vinegar is still boiling. You will see a crazy reaction.

Could you ues a cold blue, like on a gun barrel?

@KnifewearKnives

Жыл бұрын

I imagine that would work!

@olywa9295

Жыл бұрын

Negative, gun blue is not food safe.

@waynethebarber1095

Жыл бұрын

@olywa never thought of that. .. I say just use it and let it come. You know it will...I wonder if you could use food safe oil and heat it over a fire, if you did not let it get to hot....just enough to burn the oil....

I am actually watching this because of issues with clipper blades which are still made of high carbon steel and people like to clean them up non-toxically becaused they are used on animals and humans, hence water/soap, but they are blade assemblies and it is hard to get all the surfaces dry, so rust happens unless you clean with odorless mineral spirits or blade cleaning solutions. One clipper sharpener soaked blades in some commercial rust remover (not vinegar) and they turned VERY black. I always thought vinegar would make your blade rust quicker, so this patina thing is new to me. I have no faith. My garden shears are high carbon steel and I heat them and oil them with mineral oil to help prevent rust and that works well. It's called "blueing" I think.

Grapefruit juice left on the carbon steel edge for 15 minutes at a time leaves a lovely patina. I just leave the knife edge laying in the grapefruit juice left on the cutting board after I process a grapefruit. Wash and repeat as desired. A few strokes on a strop cleans the sharpened edge just dandy when you're done.

@KnifewearKnives

Жыл бұрын

I gotta try that one!

Now, this is very interesting! I do have a question, just more or less how much coffee do you need to add per litre approx?

@KnifewearKnives

Ай бұрын

Good question! We didn't really measure, but it was probably half a cup of grounds. You can just go by the recommendation on the package, then add a little more.

@ramonvelasquez8431

Ай бұрын

@@KnifewearKnives sounds good. Thanks! I plan on doing the experiment with a couple Mora basics, maybe one in coffee and one in vinegar.

On a folding knife the coffee method should I put something on the locking parts or go all in nothing covered?

@KnifewearKnives

3 ай бұрын

I would definitely protect everything other than the blade, you don't want coffee getting into the lock or bearings. A good coat of Vaseline would likely work!

@nOObels1

3 ай бұрын

@@KnifewearKnives I would disassemble it before, blade only. It's a Demko Ad20, so I will cover the lockup part and where the washers ride.

The best for me is just cutting some beef, then leave ot for 1 hour, clean, repeat if needed. Or you can try some real stuff like Ferric Chloride, it can leave very nice finish. 🙂 I have 1084 handmade bushcraft knife and it never rusted. And for home use Santoku sanmai Super Blue steel and both knives formed kinda blue/grey patina.

@KnifewearKnives

Жыл бұрын

I'm gonna have to try that out!

@michaltaranza365

Жыл бұрын

@@KnifewearKnives It will be cool, I can´t wait. 😁

Hey guys , I once opened a bottle of pretty powerful drain cleaner with my carbon steel work/bush craft knife.. it spilt a bit on my knife and left a very dark patina which is still there to this day, maybe you could try something like that?

@KnifewearKnives

Жыл бұрын

Absolutely, I'd love to!

You should try super blue gun finish on carbon steel knife. fast and amazing, gives you nice blue color.

@KnifewearKnives

2 ай бұрын

I'll have to give it a go!

@robertfazekas4607

2 ай бұрын

@@KnifewearKnives Birchwood Casey super blue. Normally used on shotgun, rifle barrels.

Try a warm water trisodium phosphate solution. This would take hours of soaking and make a concentrated solution. But should give you a dark finish and corrosion resistant finish. This would be for only carbon steel or high carbon metals.

Wipe it off one wipe at a time. Clean paper towel each time. Try waiting 30~ min before wiping with clean towels each time. Boom done strong and vibrant

Sorry if I'm asking really really dumb questions. Can I use this method to my stainless steel knife? Because my knife have tiny bit of rust on it

@miklospinter

Жыл бұрын

Not much should happen if you do any of this to a stainless steel knife. Also, forcing a patina is done to prevent rust, not to remove it if it's already there. I never tried anything like that, but there are products like CLR that are made to remove rust.

@paolowolverine

Жыл бұрын

No

@KnifewearKnives

Жыл бұрын

Unfortunately not. If it's what we call semi-stainless, steel that oxidizes very slowly, then you probably could!

I know it's not the place to put this but i'm curious what happened to the messaging system on the website?

@KnifewearKnives

Жыл бұрын

Thanks for letting me know, I'm not sure! I'll get it fixed asap

why do you need to boil the vinegar? doesn't it work with vinegar straight out of the bottle?

@KnifewearKnives

2 ай бұрын

It does, but the heat causes the vinegar to react with the blade much faster!

I’ve use ferric chloride but it doesn’t protect from rust at all

I use a hybrid method - cheap $5 steak, cook it hot (145° plus internal), then slice it like a bagel and move the blade around for a bit. Then cut the meat up into slices and then dice. After leaving the juice on the blade for a few minutes wash under the hottest water you can get and watch the blues pop. Feed the steak to your dog. It's a more natural looking patina with great colour but is as fast a forced patina. Everyone wins. Especially the dog.

@KnifewearKnives

Жыл бұрын

I've never heard that one, sounds great, especially for the dog!

@oracleocp

Жыл бұрын

@@KnifewearKnives lots of blues 👍

When the sodium and nitrates in bacon can chemically affect the chemistry of steel , this might be an indicator to never consume bacon . The other interesting way to patina a blade is with Coca Cola = Carbolic acid. Another product people may wish never to consume. Thanks for your most interesting video, Madame.

I first accidentally patina-ed a joker carbon folder when I was cutting an orange at a kids picnic so anything will work. Trial N Error!

Trying the vinegar method as we speak

Vinegar and steel wool make a super dark liquid you can apply to the blade wait a few minutes and wipe off. Nice dark instant patina

@KnifewearKnives

10 ай бұрын

Thanks for the tip!

Is there a reason why nobody uses cold blue?

@KnifewearKnives

9 ай бұрын

Good question! Some folks do. I'm unsure if it's wear resistant and good safe, so that could affect that choice.

I don't have a ton of experience, but with the one high carbon kitchen knife I have it just took a couple onions and a few tomatoes to give it a patina.

@KnifewearKnives

Жыл бұрын

That's the tried and true method for a reason!

Your Kansas is showing.

Return to Forever: Romantic Warrior - great album! Vale Chick Corea. On topic; I find mustard to be the most reliable and pretty. Use a finger to make the patterns.

@KnifewearKnives

Жыл бұрын

Hey, glad someone recognized it! One of my favourites. Good to know!

I've tried all of those, except the bacon. A friend told me to try heated spaghetti sauce. By far the best patina I have seen.

@KnifewearKnives

6 ай бұрын

We'll have to try that! 🤯

Just use it to cut an apple every day. Rinse and wipe dry after use. It doesn't take super long and it gives a very nice rainbow blue patina

@KnifewearKnives

3 ай бұрын

We'll have to try that out!

Remember when you wash your carbon steel knife do it in a dish with some baking soda to help protect from rusting while in the water

The boiled vinegar almost looks like cold rifle bluing. It’s beautiful, simple, and smelly. Probably should oil it and hit it with steel wool immediately, the way the bluing process ends.

I’ve heard that stabbing the knife into an onion and leaving it like that overnight or longer also works

Hi, noob, what is Kurouchi (sp) finish?

@KnifewearKnives

16 күн бұрын

Good question! It's a black finish, often left from forging the blade, like this one: knifewear.com/products/masakage-koishi-as-santoku-165mm

I used an ice cream container and vinegar to clean rust and get a patina on my knife without completely stripping the forged area on it

@KnifewearKnives

Жыл бұрын

Nice!

There's no lack of chromium in carbon steel, it's not put in there by design (or in lesser degree compared to stainless)

15:32 How is five out of seven a perfect score?

@tylerl3272

Жыл бұрын

Internet joke lol

@miklospinter

Жыл бұрын

@@tylerl3272 Thanks, I didn't know that one. Googled it, good one :D

You can also make cool patterns with onion rings.

@KnifewearKnives

Жыл бұрын

I know you mean sliced onion, but I'm just picturing deep fried onion rings.

@KnifewearKnives

Жыл бұрын

I absolutely want to try that.

@miklospinter

Жыл бұрын

@@KnifewearKnives :D Yes, sorry, I meant slices :)

Avocado stained my knife pretty quickly. In just the time it took for me to prepare a meal. So, an avocado experiment may be interesting.

@KnifewearKnives

3 ай бұрын

Good to know!

Why boil the vinegar?

@KnifewearKnives

Жыл бұрын

It was a popular method to try out, but I think it did deepen the color. Heat is one of those things that makes corrosion of all sorts happen faster!

I tried an old Outdoor Sportsman in Coca Cola for an hour to try to get rust off, and it left a nice patina.

Thanks, Im about to wrap my entire industrial desk with bacon brb.

Great video, thanks. Japanese would say “Hah-mown”

Some knife makers use instant coffee

Horseradish is also nice to force a Patina.

@KnifewearKnives

Жыл бұрын

Oooh we'll have to try that!

@paweel2494

Жыл бұрын

​@@KnifewearKnives We put horseradish. We apply it simply with a finger, trying to cover the entire blade with it. The layer has to be thin - the oxygen has to do what it needs to do. The uneven distribution of horseradish on the blade gives nice effects...It takes about 15-20 minutes. After this time, wash the horseradish with warm water, and wipe the knife dry. Repeat two times

So, bacon wrapped dipped in coffee overnight?

@KnifewearKnives

Жыл бұрын

Coming right up!

coffee and citric acid

You want to remove a patina use heated vinegar and salt

When your done, can I have one of the knifes?

@KnifewearKnives

Жыл бұрын

They'll be for sale in the May Knifewear Garage Sale!

Someone else had it for more than 4 hours in vinaiger. 🤔🤔

I accidentally left my knife in vinegar overnight and the vinegar ate the knife and left it with cores on it.

@KnifewearKnives

9 ай бұрын

Oh no, I'm sorry to hear that!

good vid, currently making cabbage, vinegar (rice and normal) mixed with beer patina. Yes I am drunk. will report soon its only shit shirogami from tojiro.

@KnifewearKnives

16 күн бұрын

I'll pray for you 🙏

My new knife has a sliiiiight hint of rust at the top of the handle

@KnifewearKnives

2 ай бұрын

That can sometimes happen from moisture in the air, but should be easy to remove with these tips: kzread.info/dash/bejne/o4mIrtVupcmWYdY.htmlsi=dt-kGf140yyzjb4t

This is hilarious to me. You pay a premium for a handcrafted design and then you boil it in vinegar until it looks like trash lol

I watched up to the point where the background merry-go-round excuse for music started up.

@tylerl3272

Жыл бұрын

👍👍👍

@KnifewearKnives

Жыл бұрын

Looks like this has been a pain point for you for a couple videos, Dave! What's your holy grail background music for a non-sharpening video? I take requests from time to time.

@davesmith5656

Жыл бұрын

@@KnifewearKnives Thank you for your reply and consideration. I don't have any favorite background music. I do like music, but I go to places like the Lincoln Center or off-radar quartets or duos for music, and knife sharpening videos about patinas for knife sharpening and patinas. It is not for a moment that I do not appreciate all your knowledge and efforts to get great recommendations across to You Tube watchers I just hate the latest version of elevator music, looping many more times, many more times, many more times, many more times, than I have mentioned it. That stuff just numbs the mind (I did notice that you lowered the volume on it). My suggestion is that you do not need it - you are fine and good and well and entertaining and intelligible and literate and smart and wise and knowledgeable WITHOUT {that d____ loop c____].😀

@davesmith5656

Жыл бұрын

@@tylerl3272 ---- "In A Gadda Da Vida" wouldn't be too bad, for her spot?

@KnifewearKnives

Жыл бұрын

Awesome, thanks for the feedback! I'll leave out more of the music for the next sharpening video to see how it goes.

I just use my knife and let it build its own 🤷🏽‍♂️

FYI, that mustard came from me. I brought it to the office.

@KnifewearKnives

Жыл бұрын

Well make sure we give you credit when we win our Oscar.

Random comment: blood will cause a blue patina similar to the bluing used in 1905 that got it named “bluing” even though it is black now days.

I just go to Costco and buy the BIGGEST piece of fatty meat (beef chuck, pork shoulder etc). Then cut the meat into stewing cubes. The knife will have a thin shiny blue patina.

@KnifewearKnives

Жыл бұрын

🤯🤯🤯

This is not for me as I'm pretty lazy. I live in Edmonton which is a dryer climate than most so patina doesn't develop very quickly. The exception is my go to nakiri which cuts it's fair share of onions and tomatoes. It's coming along very nicely. Somewhere in the middle of the video a black shape makes a brief appearance in the frame. I'm guessing it's a dog. I admit that it would be a shameless ploy but nothing raises Internet interest quite like the appearance of a cute dog or cat.

@KnifewearKnives

Жыл бұрын

We definitely have it easier in Alberta! I don't recall us having a dog on set that day, but I'll keep it in mind!

@jimbroen

Жыл бұрын

@@KnifewearKnives At about 8:06 there's a black shape that quickly passes on the lower left. I slowed down the video and realized it was a camera and not a dog. It must have just been wishful thinking on my part.

poor mans bacon river jump

dude that girls name is my name 😅😂😂😂 my name is skye yoooo that's scary n nice to know im not the only one with that name

They look super cool without doing anything to them. Work and time for me. But what do I know? Conservative brit! 😊

@KnifewearKnives

Жыл бұрын

Hah, they're definitely cool without the patina!

raw chicken works well ;)

It's KOO ROH UUUUUUU CHEE, not KUROCHI

I believe the word you were looking for was "gradient". (re: colourless rainbow)

@KnifewearKnives

Жыл бұрын

Colorless rainbow is a better band name, so I'm ignoring this.

I hate to say it but all four came out looking terrible compared to other videos. Now the thing is a lot of the videos here on KZread or guys using mustard vinegar or they insert the knife into an orange and it's usually most of the time a mora companion or more heavy-duty or some other mora knife

Takes the time to meticulously clean the blades using gloves… Touches blades with oily fingers after 🤦‍♂️

@KnifewearKnives

11 ай бұрын

They're ~personalized~

Too much unnecessary laughter