It is formed when iron reacts with oxygen in the presence of water. Red iron oxide or ferric oxide (Fe203) is what we commonly known as rust. Steels are not only vulnerable to rust, but will also develop patina in the form of black iron oxide over time. Stainless steel blades with a high volume of chrome produce chromium oxide, a thin layer that covers and protects them from rust and patination. Creating a patina on a knife with citric acid How does patina affect knives and razors?įor serious cutlery enthusiasts, it is important to know the patinas – especially in relation to the blades. This artistic process is called patination and can be used to create a layer that is protective and attractive at the same time. Essentially a form of mild corrosion, these chemicals can take the form of oxides, carbonates, sulfides, or sulfates.Īlthough patinas on metals develop naturally, they can also be accelerated or created on purpose through the application of chemicals. In metals, patina is more specifically defined as the coating of chemical components due to exposure to various atmospheric elements such as oxygen, water, carbon dioxide, and others. The original word is Latin and refers to a “shallow plate”, so the Italian meaning probably arose from observing the green film that formed on copper plates.īy the middle of the 18th century and the beginning of the 20th century, the use of the term “patina” in English applied to the change in coloration and texture of a variety of materials over time and with normal use. FAQs: How to force a patina on a knife/Ī patina is generally defined as “the surface appearance of something that has become beautiful, especially with time or use.” The word was first used by the Italians in the 17th century to refer to the green film that forms on the surface of copper.Alternative way to force a patina on a knife.What to keep in mind before forcing patina?.Which steel is easier to force a patina on?.How does patina affect knives and razors?.After its trip around the world, it is ready for a new adventure - in your kitchen. This process creates a wild Damasct pattern as unique as a human fingerprint. Next the blade is soft-annealed, deburred and calibrated. The mold consisting of a top and bottom half is called a die. It is brought to a red heat and pressed into a solid mold by a drop hammer weighing two tons. In the next step, the forged cropped piece is die-forged at our Solingen factory. Once the premium Damast has been forged, the blade still has a long way to go before it is finished. The fine, contrasting pattern and perfect practicality of the material is appreciated by knife producers all over the world and by many custom knifemakers alike. The non- stainless premium Damast is hand-forged in 180 layers by Chad Nichols from Mississippi, one of the most renowned Damast blacksmiths of the knifemaker community. The outstanding composition is finished with brass rivets. With its one-of-a-kind pattern, the hand-selected stabilized curly birch wood makes each individual knife truly unique. The handle of this extraordinary kitchen knife with the classic Solingen three-rivet design is just as appealing and functional as the blade. Unlike the blades of non- stainless monosteel, these blades are exposed to acid and patinized in a controlled fashion during the production process in order to bring out the different Damast layers. The Damast blade of this special model in a limited edition of just 50 pieces worldwide will develop an additional visible patina, it is clearly part of the Boker Patina cooking knife series.
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