Custom Knives | Other Knives | General Items
New Posts | New PhotosAll Photos

Go Back   The Knife Network Forums : Knife Making Discussions > Custom Knife Discussion Boards > Knife Making Discussions > The Newbies Arena

The Newbies Arena Are you new to knife making? Here is all the help you will need.

Thread Tools Display Modes
Old 12-23-2007, 07:48 PM
hdis2002 hdis2002 is offline
Join Date: Oct 2007
Posts: 22
Cleaning an old blade

I've got a couple of old butcher knives that are in pretty good shape execpt they are a little pitted. Its a little too much to sand out so I'm wondering what would clean out the pits. Any suggestions?

Reply With Quote
Old 12-23-2007, 08:55 PM
mete's Avatar
mete mete is offline
Join Date: Sep 2004
Location: NY State
Posts: 777
Not much you can do with it. Give it a patina and leave it at that.
Reply With Quote
Old 12-23-2007, 09:18 PM
hdis2002 hdis2002 is offline
Join Date: Oct 2007
Posts: 22
ok. I'm new to this. What exactly is a patina?

Reply With Quote
Old 12-24-2007, 09:13 AM
NJStricker's Avatar
NJStricker NJStricker is offline
Hall of Famer
Join Date: Sep 2005
Location: Central Ohio
Posts: 2,193
Patina is oxidation on the surface of the steel that leaves it a dark gray color, as opposed to rust. High carbon steels typically turn gray through use over time.

If the knife is heavily pitted it is unlikely that you will be able to remove enough material to return it to a new smooth surface again. If it is a butcher knife, it is likely thin steel (3/32" ?) and won't leave you much to work with. If the blades are rusty you can sand them with some 400, 600, and 800 grit emory paper, in that order, to take off the surface rust, though you will have some remain in the pits. That, and a sharpening to restore the edge if it needs it, will get those good ol' knives back in working order.
Reply With Quote
Old 12-24-2007, 11:40 AM
ranger1's Avatar
ranger1 ranger1 is offline
Hall of Famer
Join Date: Dec 2005
Location: Lexington,NC
Posts: 2,414
You can try navel jelly to remove the rust,Then just place the knives in a potato,or cover the blade with plain mustard and let it sit overnight then wash and you should be good to go.Just how I would do it.The potato or the mustard will leave a nice patina.

Andy Sharpe
I ruin perfectly good steel!!
Reply With Quote

blade, knife, knives

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On

Forum Jump

All times are GMT -5. The time now is 10:44 PM.

Copyright © 2000
? CKK Industries, Inc. ? All Rights Reserved
Powered by ...

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.
The Knife Network : All Rights Reserved