1. Welcome to the New & Improved BladeForums. New software info here. Please report problems in Tech Support, and read existing threads before posting! - Spark
  2. I've changed the default forum style to Flat Awesome based on feedback. Don't like it? Click here to change how the forums look Feedback on this is welcome here.

Curry Patina

Discussion in 'Becker Knife & Tool' started by Galeocerdoshark, Oct 26, 2012.

  1. Galeocerdoshark

    Galeocerdoshark Basic Member Basic Member

    May 21, 2011
    Hi everyone,

    While doing some foodprep with the BK14 I stripped somewhere last week, I noticed that it had developed a small spot of a slight patina while working with curry sauce. I was hesitant in applying a patina, since I had tried this in the past on some Opinels with some mustard (and other, chemical approaches). Back then, I somewhat had to stand guard and watch the process, because the mustard for example, really ate its way in the carbon blade of the opinel and even after sanding it down and polishing it, you can still see and feel the pits. Like there's a little streak of Rocky Mountains on the blade or something. I didn't want that to happen to my BK14.

    Anyway, while doing the foodprep with the curry, the knife had been lying in the sink for half an hour or so, while I was doing something else and stupidly forgot about it. When I came back, I noticed -as stated above- that there was some slight discoloration, a slight patina in some spots and... no rust.

    BAZINGA

    So, since I did want some protection of the carbon blade (but not a heavy forced patina), I tried the curry method out today. After about an hour, the nice yellow curry looked brownish and not really all that tasty anymore:


    [​IMG]

    [​IMG]



    Rinsed the curry off, resharpened it to get the edge shiny again et voilà:


    [​IMG]

    [​IMG]


    Where the arrow is pointing, you can see a small spot of the original color of the blade. The curry didn't touch it there.

    [​IMG]



    I'm very happy with the result. I like the faint contours of the shapes that were formed by the curry. Nothing too dramatical, not a heavy grey patina, no pits, no rust... Pretty much just the way I hoped it would turn out. Now I'll let additional patina form naturally by using the knife.

    I hope this might be useful for others, if not, I still hope you guys enjoyed it;)
     
  2. bullet08

    bullet08

    289
    Apr 22, 2011
    love curry.. love curry and beer. didn't know becker blades love them too. will have to try using my 16 next time i have vindaloo.
     
  3. Galeocerdoshark

    Galeocerdoshark Basic Member Basic Member

    May 21, 2011
    Who doesn't like beer...

    [​IMG]
     
  4. Eero

    Eero

    May 6, 2012
    Great pictures :thumb up: thanks for sharing your experiment with us. I really like how it turned out. I've pretty much have worn off my apple cider vinegar patina with heavy use so maybe I'll crack open that tube of curry paste I've had for like a year and give this a shot.....


    Oh man!!!! Don't tease with that beer. I was in Belgium a few years ago and you guys have the best beer in the world by far!!! I must have tried 50 plus kinds and I didn't even scratch the surface....
     
  5. Galeocerdoshark

    Galeocerdoshark Basic Member Basic Member

    May 21, 2011
    Good luck! If you go through with it, be sure to post pics!

    From where I'm at right now, I can't even see the surface anymore:thumbup:
     
  6. DxAxN

    DxAxN

    189
    Oct 22, 2012
    the curry patina came out looking pretty good
     
  7. Galeocerdoshark

    Galeocerdoshark Basic Member Basic Member

    May 21, 2011
    Thanks DxAxN
     
  8. Jack Black

    Jack Black Gold Member Gold Member

    Dec 2, 2005
    That looks really good! :) Curry is close to my heart so I might give that a try sometime :thumbup: How was your curry? :)
     
  9. Galeocerdoshark

    Galeocerdoshark Basic Member Basic Member

    May 21, 2011
    I'm pretty fond of curry myself. When we use it in hot meals, we usually tend to make it ourselves. For cold dishes and snacks, we tend to use laWilliam curry (this is the one I've used in this experiment as well). Not thé best I've eaten, but it is quite OK for a mass produced curry paste. Rather mild, too.
     
  10. MAD777

    MAD777

    267
    Aug 3, 2011
    Thanks for posting this Galeo. I just bought a new 1095 steel knife and will do the curry paste treatment!

    I'll post my before & after pictures here in your thread.
     
  11. Jonny1280

    Jonny1280 Gold Member Gold Member

    Jan 5, 2012
    Looks good!
    Nice and different.
    Thanks for sharing.
     
  12. bullet08

    bullet08

    289
    Apr 22, 2011
    hmm.. after two pints of rum and coke.. i'm thinking if i'll get kicked out of curry house if i pull out my 16 while eating my vindaloo and biryani. good thing friend of mine owns one of the best curry house in town.. :D
     
  13. Galeocerdoshark

    Galeocerdoshark Basic Member Basic Member

    May 21, 2011
    I'd be glad yo see your results!

    Thank you

    Take your shot:D




    More pics, by daylight:


    [​IMG]

    [​IMG]


    Bro's:

    [​IMG]
     
  14. Galeocerdoshark

    Galeocerdoshark Basic Member Basic Member

    May 21, 2011
    Final threadbump for those who are interested.

    While switching scales, I noticed the handle developped some rust underneath the scales. Indeed, I did not force a patina on the handle before so I decided to reapply curry paste, on the whole knife this time.

    The blade itself came out a bit darker, which I really like. I'm gonna see how the handle holds up underneath the scales. If it keeps on rusting, I'm going to have to apply some paint on the inner sides of the handle to protect it from rusting. I'm not going to take the handle scales off every week, the screws would strip out really fast that way...

    So, here's the blade how it looks at the moment:
    [​IMG]

    Enjoy people.
     
  15. knifehunt

    knifehunt Banned BANNED

    Nov 10, 2012
    That looks really good! What curry sauce did you use, and how long was it left on each time?
     
  16. Ethan Becker

    Ethan Becker Moderator Moderator

    Sep 1, 1999
    Purtiness.....

    Ethan
     
  17. Galeocerdoshark

    Galeocerdoshark Basic Member Basic Member

    May 21, 2011
    It was laWilliam cold curry paste, don't know if they sell it in the USA. The sauce rested on the blade for about an hour, usualy just a tad less.
    I've got this fealing the blade has gotten even darker by regular use. In contrast to stuff I've read on the forums, the patina did not wear off (yet).
    Although I have only used it the last couple of weeks for foodprep, didn't go outside cutting up wood with it.

    Thanks Ethan.
     

Share This Page