The Accurate Reloading Forums THE ACCURATE RELOADING.COM FORUMS Other Topics Knives and Knife Making Black Patina on High Carbon BladesGo | New | Find | Notify | Tools | Reply | |
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I recall (correctly I hope) that cutting a lemon will accelerate the blackening of high carbon knife blades. Is this correct? "Suppose you were an idiot and suppose you were a member of Congress. But I repeat myself." Mark Twain | ||
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https://youtu.be/YNHaMHrhHus Lemon, vinegar, mustard etcetera. Youtube is your friend 577 BME 3"500 KILL ALL 358 GREMLIN 404-375 *we band of 45-70ers* (Founder) Single Shot Shooters Society S.S.S.S. (Founder) | |||
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Miracle Whip put a hell of a Black patina on an Old Sabatier high carbon blade | |||
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Or try pealing a pomegranate. They should be ripe about now! | |||
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And people eat that stuff!!!!!!!!! | |||
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One learns the damnedest things wandering around AR ...  There is hope, even when your brain tells you there isn’t. – John Green, author | |||
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I put the patina on my personal ones. Anything with a bit of an acid to it works. The patina starts the seasoning process same as skillet. | |||
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The Accurate Reloading Forums THE ACCURATE RELOADING.COM FORUMS Other Topics Knives and Knife Making Black Patina on High Carbon Blades
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