Keeping the blade black?

Mark Barone

Mark Barone

Well-Known Member
This is just an example picture. I have left the black iron after quenching on some prior knives , But once cleaned it becomes grayish. Is there a process to get the blade to stay this black Or close to it? Obviously not my knife in the picture. 602D542C-93C0-4646-A0D5-DD53581130D2.png
 
My recommendation would be to use something like a satin clear Gun-Kote. Anything else will either lighten up, or come off in short order with use.
 
EdCaffreyMS said:
My recommendation would be to use something like a satin clear Gun-Kote. Anything else will either lighten up, or come off in short order with use.
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Would gun blue work Ed? It works great on a maker’s mark but that’s a non wear area. Not sure how it would hold up against any abrasion.
 
In my experience, Bluing of any type on a knife blade is second only to heat/oxide colors in being the most fragile. If bluing is in a recessed area, that sees little or no abrasion contact, it can work.

I've looked and looked that the image in the initial post, and for the life of me, it sure looks like they've "enhanced" the texture with flat black spray paint.
 
EdCaffreyMS said:
In my experience, Bluing of any type on a knife blade is second only to heat/oxide colors in being the most fragile. If bluing is in a recessed area, that sees little or no abrasion contact, it can work.

I've looked and looked that the image in the initial post, and for the life of me, it sure looks like they've "enhanced" the texture with flat black spray paint.
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That’s a good point. I probably should hav3 grabbed a photo from a reputable knife maker. I think sometimes they also take a picture before all the scale falls off.
 
tkroenlein said:
What do you mean "once cleaned it becomes grayish?" When and how are you cleaning it?

You always want the flakey stuff off. But, if you coat it (very) lightly in veg oil before each temper, it will season much like a cast iron pan.
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Yes it will and you can finish sand any extra seasoning you do not want so there is a line between black and silver. Over time the seasoning will fade as it is cleaned with soap and water because you cannot re-season it once the handle is applied. The last one I did I just went with the gray. At least it is permanent. I think Ed was leaning more toward a permanent solution.
 
Chris Railey said:
Yes it will and you can finish sand any extra seasoning you do not want so there is a line between black and silver. Over time the seasoning will fade as it is cleaned with soap and water because you cannot re-season it once the handle is applied. The last one I did I just went with the gray. At least it is permanent. I think Ed was leaning more toward a permanent solution.
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Ok. Maybe my head is in the same gear as everyone else now. When I first saw "gray," my mind went to something like a vinegar etch gray. But now that you said this, I understand the dark gunmetal type gray that inevitably settles. It really resembles mill scale IMO, but generally with more texture due to how a knife is processed. I'd leave it at that as well. Mostly because it is the natural byproduct of the metal being worked, and I find that attractive.
 
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