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To Patina or not...that is the question?

These two knives are both carbon steel knives that see a lot of use. The top one, I have let form a nice patina and the bottom one I have not. To keep the bottom knife from forming a patina, all I do is polish it, once in a while.

The reason for me to write this article is to show that just because you own a carbon steel knife, you don't have to have one with a patina. I enjoy my carbon steel knives both ways and you can too, with a little care. Those that believe a shinny blade can only be had with stainless steel are wrong. Please enjoy your carbon steel blades either way, with or without a patina. Tell me what you think about this subject.

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Comment by Ricky L McConnell on February 9, 2014 at 21:19: I think that a knife that has earned its patina has a lot of character to it

In Memoriam Comment by Robert Burris on February 8, 2014 at 18:03: I use "Simichrome Polish" from AG. Russell. I have not found anything better for knife blades. A little goes a long way.

Comment by Brad T. on February 8, 2014 at 13:10: I use Flitz to shine up my blades.

Comment by Ms Data on February 8, 2014 at 9:58: The opposite of patina - what do you use to polish your knives to make them shine?

Comment by Bob Robinson on February 7, 2014 at 17:58: Just my personal like, the patina is beautiful on carbon knives. I think it just shows more age and character though that is not always true. I have never forced patina either but may try that sometime though I have polished up some carbons to make them shiny. Nice blades either way Robert!!

Comment by Ken Spielvogel on February 7, 2014 at 14:20: I agree Robert, I like them both ways also.

Comment by J.J. Smith III on February 6, 2014 at 21:25: As someone that's tried both methods, I've got to say that an "earned" patina seems to look better. Could be differences in the steel or other processes that knife makers use. Couple of the ones I've forced took on a very patina, almost the color of pencil lead. My Geppetto is taking on a more blueish color. Could be that using it to slice apples produces different results as opposed to using ketchup, mustard or hot sauce.

Comment by Jan Carter on February 6, 2014 at 17:59: I have a friend that just sticks one in a potato for a few days and the patina grows. I am with David though, if I was going to have patina I would rather my knife earned it

Comment by Brad T. on February 6, 2014 at 17:13: Robert you are correct. The acidic nature of the vinegar is what causing the Patina. Knowing that, I have used hot sauce in the past for the same reason.

In Memoriam Comment by Robert Burris on February 6, 2014 at 17:03: I have never forced a patina but it sounds interesting. I think the vinegar in the mustard must be the active agent, causing the patina. Although I could be wrong.