DIY Knife Blade Coating




I’ve been meaning to demonstrate how to coat a knife with bluing for some time now. Here’s a demonstration of how to use this very effective coating for blades …

49 thoughts on “DIY Knife Blade Coating

  1. Alex Price says:

    I know this is an older video, but an easy way to even out the bluing is to apply the bluing with fine steel wool. I vigorously brush the steel wool over the steel like I'm cleaning it. It seems to get a little deeper, more even finish.

  2. FellVoice says:

    I have a large fantasy knife made of mid-carbon steel 1055, I think. It has a nearly black mirror finish, definitely not paint, on it and recently I cleaned some rust off of it and rubbed some of this coating off. Can you recommend a product or technique for restoring this high gloss coating? Thanks.

  3. Retroguy says:

    Nice, I am getting into knifemaking and I would like the top of the blade to be blue but the bevel still shiny. Have you ever done that. I would think painters tape would have to be used.

  4. L0V1 says:

    Nice one. but i wouldn't prep food with blue stuff on my blade. i prefer tiny bottle of olive oil on my back pack if need so. or just take care my blade back in home like every other camping stuff. maybe i try that "blueing" on my axe.

  5. JCAR says:

    Polish the knife with steel wool between coats and you will get a better application of the bluing. Continue this until you have a very dark uniform bluing. You might want to check out Parkerizing your blades. it holds up better than gun blue. You can buy Parkerization solution on the Brownell's website.

  6. dexwithers says:

    Just wanted to let you know that any type of cold blueing is going to be toxic so do not use for any food prep or animal processing. I have talked to Birchwood Casey myself, to get a clear answer a few years ago when I used to Blue my carbon steel knives. I know a lot of guys who still use it but it is not safe at all. I have also had discussions with people who really understand the chemicals in it, and after my experiences, I would never blue a knife that may come into contact with food. Patinas and parkerizing are food safe alternatives as long as you use a food safe oil. But if it's just cutting wood and such, then blueing is perfectly fine. Thanks and take care!

  7. James Ritchie says:

    I would also add that Mora makes very cheap stainless knives that are perfect for fruits and veggies.  I paid ten bucks for a Mora 546 Basic at a gun show.  It resides in my cook kit.  Fork, spoon, and the Mora 546 Basic.

  8. James Ritchie says:

    It might be good to take care not to get bluing on the bevel.  You have to sharpen the entire bevel each time you sharpen a Scandi edge, so you're going to strip the bluing off the bevel, anyway, and it can look pretty streaky for a time, if the bevel is blued.  But if you don't mind that, it's fine.   I just use vinegar.  People say a vinegar patina wipes off, but it isn't true.  A lot of it does, but some stays on the blade, so if you wipe off the blade, put it back in the vinegar for an hour, wipe it off again, and do this just a few times, you have a permanent patina that I think is as pretty as it gets.  I tape off the bevel so it stays nice and shiny for the next time I sharpen it.

  9. Divergent Droid says:

    I have a Schrade SCHF9CP Extreme Survival knife, 1095 high carbon steel. just bought. First time use just shaving a small piece of wood to test the blade causes the black coating to come off. I was astounded. i don't know if it's a teflon coating or other but Why would the coating be coming off with a first time use? Is this abnormal? If so, what recourse do i have save for re coating the blade?

  10. Patrick Ace says:

    I have a knife made from Aus-8 steel that has the black coating right out of the box.  I really like the blue coating even more so than the black coating it already has after watching your very informative video.  Do you think stripping the knife of it's original coating and adding super blue to it would be a good idea? What would you advise?

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