Artists and metalworkers often deliberately add patinas as a part of the original design and decoration of art and furniture, or to simulate antiquity in newly made objects.  The process is often called distressing.
A wide range of chemicals, both household and commercial, can give a variety of patinas. They are often used by artists as surface embellishments either for color, texture, or both. Patination composition varies with the reacted elements and these will determine the color of the patina. For copper alloys, such as bronze, exposure to chlorides leads to green, while sulfur compounds (such as "liver of sulfur") tend to brown. The basic palette for patinas on copper alloys includes chemicals like ammonium sulfide (blue-black), liver of sulfur (brown-black), cupric nitrate (blue-green), and ferric nitrate (yellow-brown). For artworks, patination is often deliberately accelerated by applying chemicals with heat. Colors range from matte sandstone yellow to deep blues, greens, whites, reds, and various blacks. Some patina colors are achieved by the mixing of colors from the reaction with the metal surface with pigments added to the chemicals.  Sometimes the surface is enhanced by waxing, oiling, or other types of lacquers or clear-coats.  More simply, the French sculptor Auguste Rodin used to instruct assistants at his studio to urinate over bronzes stored in the outside yard.  A patina can be produced on copper by the application of vinegar (acetic acid). This patina is water-soluble and will not last on the outside of a building like a "true" patina. It is usually used as pigment.
Patina is also found on slip rings and commutators. This type of patina is formed by corrosion, what elements the air might hold, residue from the wear of the carbon brush, and moisture; thus, the patina needs special conditions to work as intended.
Patinas can also be found in woks or other metal baking dishes. The process of applying patinas to cookware is known as seasoning. The patina on a wok is a dark coating of oils that have been polymerized onto it to prevent food from sticking. Scrubbing  or using soap on a wok or other dishware could damage the patina and possibly allow rust.
Knife collectors that own carbon steel blades sometimes force a patina onto the blade to help protect it and give it a more personalized look. This can be done using various chemicals and substances such as muriatic acid, apple cider vinegar, or mustard. It can also be done by sticking the blade into any acidic vegetable or fruit such as an orange or an apple.