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

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  #1  
Old 12-23-2007, 07:48 PM
hdis2002 hdis2002 is offline
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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?

Steve
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Old 12-23-2007, 08:55 PM
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mete mete is offline
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Not much you can do with it. Give it a patina and leave it at that.
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Old 12-23-2007, 09:18 PM
hdis2002 hdis2002 is offline
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ok. I'm new to this. What exactly is a patina?

Steve
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Old 12-24-2007, 09:13 AM
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NJStricker NJStricker is offline
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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.
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Old 12-24-2007, 11:40 AM
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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.


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