Thread: Restoring Patina

First off, I'm a Patina Junkie, BIG TIME!!!

A forced patina, by what ever means, is problematic. Most leave a hazy etched surface that is no longer smooth, and the color rubs off easaly if not applied properly to it's type.

The removed natural patina will never look the same when forced again. On kitchen knives a natural patina can be acheaved by cutting a wide veriety of Acidic and Base items daily. After a few weeks a good working patina will develop. The trick here is how do we get that same kind of patina on a straight... Short of slicing some onions and such I'm at a loss, so I don't remove patina. If I have to go to bare metal due to rust so be it. but I leave the rest as is.

Just thought you should know about the options on a forced patina.