Ok so after I torched the handle I decided the shiny head was to new and sterile looking. I wanted to give it a quick patina.
I used regular mustard and some vinegar on a sponge for a couple hours. Here's the results.
From past experience this finish can be taken off with some steel wool no problem.
I'm also considering rasping the makers mark off the handle.
Before
During: My goal was something like my bushcraft knife patina. Mustard on top,vinegar on a sponge bottom.
After vinegar and mustard smear, you could see a definitive temper line 2"in when it first came off the sponge.
Just mustard this side
Overall finished Not keen on the makers mark but I 'll probably live with it. Just to much advertising for me.
Overall I'm happy with the way it came out. It gives this one a little soul and character when sitting by the camp fire or scalping Zombies.
I will use it to cut citrus and some meats to give it more patina down the road but so far so good.
This is my favorite small axe now and I don't leave home without it.
Thanks for looking!
Comments and constructive criticism welcome.
I used regular mustard and some vinegar on a sponge for a couple hours. Here's the results.
From past experience this finish can be taken off with some steel wool no problem.
I'm also considering rasping the makers mark off the handle.
Before

During: My goal was something like my bushcraft knife patina. Mustard on top,vinegar on a sponge bottom.

After vinegar and mustard smear, you could see a definitive temper line 2"in when it first came off the sponge.

Just mustard this side

Overall finished Not keen on the makers mark but I 'll probably live with it. Just to much advertising for me.

Overall I'm happy with the way it came out. It gives this one a little soul and character when sitting by the camp fire or scalping Zombies.
I will use it to cut citrus and some meats to give it more patina down the road but so far so good.
This is my favorite small axe now and I don't leave home without it.
Thanks for looking!
Comments and constructive criticism welcome.
Last edited: