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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 David Selph on February 6, 2014 at 16:43: I would guess that some folks who keep their blades nice and shiny (nothing wrong with that) really wouldn't mind a fully developed patina. I must admit that the appearance of the blade while it is developing a full natural patina could be disturbing to some. A natural patina takes time and patience to properly develop while keeping the knife properly maintained and oiled.

Comment by John McDowell on February 6, 2014 at 11:42: it seems crazy but mustard is a great way to force a patina,only takes about 20 min.

In Memoriam Comment by Robert Burris on February 5, 2014 at 18:57: Hey guys and gals, I first want to thank all of you for enjoying and discussing my topic on knives with or without a patina.

This is a great topic, because so many of our knives are made with carbon steel. Love it or hate it, it's a great knife steel. I think as knife users and collectors, this is a very important subject for us to discuss. Especially, for those of us that are not educated about it's character.

Ya'll please enjoy the topic and not make a division between the Carbon steel and Stainless steel enthusiast.

Comment by David Selph on February 5, 2014 at 17:04: I like patina. I wish all my blades on all my knives was 1095. I believe there is some minor protection from surface rust with a patina but I would never trust it as a substitute for a good routine of wiping the blade after use (rinse as necessary) and keeping a very thin film of oil on the blade. I use my EDC's to cut apples and such so I use a very light coating of mineral oil on all my 1095's. Worked well so far.

Featured Comment by Craig Henry on February 5, 2014 at 16:39: I've read that too JJ about a patina helping to keep a blade from rusting. I don't know myself since I always polish my carbon steel before it can do anything. LOL!

Comment by J.J. Smith III on February 5, 2014 at 1:46: There are plenty of discussions on the internet about patina on knives. Most, if not all, indicate that a patina will protect blades better than no patina.
Steve said that a patina indicated a working knife. I'll agree.
If you want a collector knife, keep it shiny. If you're going to use it and not rely on collector value, a patina is acceptable.

Comment by Alexander Noot on February 5, 2014 at 1:25: Whilst I'm out on a trip a Patina doesn't bother me. Usually when I get home though I'll polish it off.

Featured Comment by Craig Henry on February 4, 2014 at 23:56: Shoot, I think I'M getting a patina!

In Memoriam Comment by John McCain on February 4, 2014 at 22:08: IMHO- it depends on the "character" of the knife which is only in the eye of the collector/owner- I have seen "forced" patinas using mustard or the old uric acid (piss) patinas that looked awesome on some new knives and horrible on others. I say, if it is appropriate to the knife and gives it character, leave it be - If you feel it detracts from the knife, shine away !! I have done both myself, let the patina do what is was meant to do, and on others felt it necessary to do a little polishing!!