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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Fiddleback User Pics
- Thread starter Fiddleback
- Start date
- Joined
- Jan 22, 2013
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- 3,003
Is that a forced patina I see?
Oh fosho! It had a very slight patina when I purchased it. So I got out the mustard and went to town on it.
- Joined
- Dec 13, 2013
- Messages
- 2,394
I've had some solid results with mustard on O1 and A2; usually some dijon, a q-tip, and time will yield some really nice results and not to mention a solid protective patina. I did this on my bushfinger and have been happy with both the aesthetics and corrosion resistance afforded by this quick & easy method.
- Joined
- Jan 22, 2013
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- 3,003
I just use good ol' French's mustard and a q-tip as well. The trick is to apply it and wipe it away leaving the vinegary film/residue. That residue as well as oxygen is the magic stuff. If you leave the mustard glopped on the blade, oxygen can't mix with all the other elements and cause the chemical reaction that is patina. The only chemical reaction I get (by leaving a thick coat of mustard) is rust IME.
Mistwalker
Gold Member
- Joined
- Dec 22, 2007
- Messages
- 19,034
I don't think I would use a rag soaking wet with vinegar, vinegar is somewhat caustic. Might be prudent to consult with Andy to see if that would have detrimental effects on the epoxy he uses.
- Joined
- Jan 16, 2014
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- 174
Good call on the word of caution. I just read about this somewhere else before and was wondering if anyone had tried this. There's also the method of just sticking the blade into a potato...
Mistwalker
Gold Member
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- Dec 22, 2007
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- 19,034
I tend to use food prep as a way to force a patina these days
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- Jan 16, 2014
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- Jun 30, 2006
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Copy and paste the model number and description in your post along with I'll take it. This needs to be done fast!
Afterwards double check to see if anyone beat you to it. If they did edit you post accordingly (or get a different knife)
Lots of great models to choose from so no bad choices really.
Welcome and good luck.
HWF
Gold Member
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- Apr 1, 2012
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- 3,020
I tend to use food prep as a way to force a patina these days
I am also a food prep patina guy.
- Joined
- Jan 22, 2013
- Messages
- 3,003
Food is probably the best way to get the patina going. But being a father, when I prep food, I'm in production mode. It's a little difficult slicing (rapidly) a bunch of veggies and such with an 8" long 5/32" thick recluse. Now a Woodsman might be better in the kitchen.
Last edited:
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Mistwalker
Gold Member
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- Dec 22, 2007
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- 19,034
i bought mine 2years ago....he hasnt made many or any since
must have been longer....cause i know i wouldnt eat 2yr old meat....and i took this pic as soon as i got home from the show...
He hasn't made many but he is still making them, the last one was back in the Thanksgiving batch, last knife in the posting.
http://www.bladeforums.com/forums/s...dleback-Friday-Thanksgiving-Batch!!!-11-22-13