Patina vs. Rust

Knives made with high carbon tool steel can easily become part of the owner’s identity as the colour shades through years of use. Most people appreciate the tint of patina but not the affects of rust.

Patina | What is it & how can it affect my knife?

Think back to a time when a particularly special knife of yours developed a fine pattern or turned a different hue? In these situations your knife adapted to its use (yes, specifically what you sliced affected the colour your knife turned) and so an organic process occurred. This colouration is referred to as patina and the amount the patina changes the blade, depends on the degree of corrosion resistance.

Each BBKC knife is cryogenically treated offering a higher level of corrosion resistance. However, after long bouts of use in our great outdoors with almost unavoidable exposure to salt, acids and moisture, a level of discolouration will almost definitely occur.

Patina | More than meets the eye

Patina’s greys, blues and other hues are attractive- yes, however, patina offers more than superficial beauty. This reactive process also creates an extra layer of protection against rust for your knife.

Patina | Removal

If patina is not your thing that’s okay too, you can easily remove patina from your knife by sharpening it on a Japanese water stone or polishing it up with some scotch bright or car polish. Looking after your knife well with a quick weekly coat of oil can also prolong the life of a shiny blade.

Rust | The difference

Rust is somewhat different as rather than sit on the surface of the blade, it ‘eats’ the blade and affects the overall blade integrity.

Rust | Prevention

To prevent your knife from rusting make sure to follow these 3 steps:

1. Keep your knife clean

   Keeping your knife clean is key to keeping it rust free. Make sure that each time your knife is used you give it a quick wipe-down with a wet cloth. Avoiding cutting acidic foods is not necessary, however, be aware that storing your knife without washing it, after cutting highly acidic foods is a sure-fire way to darken your patina and rust your knife quickly.

2. Keep your knife dry

   Finish off your cleaning process by drying your knife properly before storing. Especially true if your knife is to go back into either your leather or kydex sheath.

3. Oil your blade regularly

   Oiling your blade will protect it from corrosion and ensure its longevity. One should always consider how the blade will be used as to which oil you select to protect. For myself, a simple clean food grade olive oil is my oil of choice to provide that extra layer of protection to my knife.