Getting a blade design with mustard?????

brewcitymike

brewcitymike

Joined
Aug 26, 2011
Messages
1,007
I saw the coolest patina or blade design or whatever on a modded bk9 and the guy said it was done with French's mustard. Now is it as easy as just squeezing it onto the blade and letting it sit or what?? I would love a blade to look like that but need to know how to do it.Also how do you make that texture in the micarta? or do you get it that way? I know TOPS call it Rocky Mountain tread, I think.
knifemods007.jpg
 
It looks like he just squirted the mustard from the bottle onto the blade and let it sit for a few minutes. I usually smear it and swirl it, but to each its own. I suggest getting yourself a bottle of mustard and a brillow pad. Expirement with the mustard. Try different designs. If you dont like it, use the brillo pad to remove the patina and try again. The trick is, the more air can reach the steel through the mustard, the darker the patina, so thin layers of mustard will yield darker colors.

As for the handle, I have no idea how thats done, but its cool as heck! I'd guess a dremel tool with a sanding attachment.
 
Here's the thing about mustard, the blade will darken where the.mustard ain't. You can just place it directly on in any pattern you see fit. And washing and soaking in vinegar will darken it. My favorite patinas come from grapefruit however (pic below) For the handle a dremel or rasp will do that easy and fast. Just remember to work slow or its real easy to screw up a $40 pair of handles.

photobucket-4536-1321198567373.jpg
 
I've also heard that horseradish makes a cool patina as well, haven't tried it yet, but If a sandwich-lubricant patina is up your alley, then it's another option you might consider. And for me, the guiding principal behind the patina is acid(ethchant)+oxygen(from air)+time=patina with the reservation that the more acidic the etchant, and the more susceptible the metal, the darker the patina. you can also make up for acidity with time. but be careful not to overdo it, or you might get the red rust of doom!

There was also talk on here recently about being sure to neutralize your acid, might be worth looking into.
 
I did a wicked mustard patina on my sk-5 laredo, almost looks like damascus

Coat the whole blade lightly with mustard then take a little ball of scrunched up paper towel and dab all over like spongepainting to get a pattern. Leave it for a few hours and wash.
 
Brad "the butcher";10207847 said:
I did a wicked mustard patina on my sk-5 laredo, almost looks like damascus

Coat the whole blade lightly with mustard then take a little ball of scrunched up paper towel and dab all over like spongepainting to get a pattern. Leave it for a few hours and wash.
Click to expand...

Hey! Thats pretty cool! Will have to try that one!
 
Just got done my BK7......
Stripped it with spray-on stripper and plastic scraper.
Lightly hand sanded whole deal with 1000 grit paper.
Painted the whole knife with Frenches yellow mustard.....stripes.
Set for an hour. ... pretty cool but wanted more defined stripes.
Restriped with Sriracha hot sauce.... worked great..... Very thick good stripes..... let it sit for 45 minutes.
Gave it 30 minutes in vinagar and water 50/50.
30 minutes in baking soda and water to stop acidic reaction.
Lightly sanded again.
Replaced hardware with stainless steel and installed my micarta.
Liking the way it looks.... pretty cool.
IMAG0177-1.jpg

IMAG0176.jpg

IMAG0179.jpg
 
hawks083.jpg
Did this with my hawks with mustard,Put on a thin layer then ran my finger through it to make the desighn let it sit about 45 minutes,Done
 
Very nice! I havent tried chilli yet. We tend to eat chilli alot more than mustard!
 
I see this may turn out to be an awesome thread with kick a$$ info. Hey ridge are you planning on staining the hafts?? IMO a burgandy/auburn stain might look good with those heads. Either way they look great.
ridgebuggy said:
hawks083.jpg
Did this with my hawks with mustard,Put on a thin layer then ran my finger through it to make the desighn let it sit about 45 minutes,Done
Click to expand...
 
rooster sauce is the shiznit, for food, and patinas :)

i just lick it off the blade after. waste not want not. mmm. tasty.
 
I had scrambled eggs and sausage for breakfast.... with sriracha.... then headed outside to strip and dip..... delicious
 
Does the sanding on the blade have to be pretty even to get a good result with these patinas? I noticed with mine soaked in vinegar some areas were spotty and darker than others.
 
I don't know crap about adding patinas, but this is the best hot sauce on the planet. Made me hungry looking at it. :D

IMAG0179.jpg
 
I kept the sanding even..... so i don't know how it looks when not.....i know that sanding with anything coarser than the 1000 grit took the patina off completely.
 
Bladite said:
rooster sauce is the shiznit, for food, and patinas :)

i just lick it off the blade after. waste not want not. mmm. tasty.
Click to expand...

No way I was getting my tongue near that blade.....so sharp I would be afraid it would bite me...lol
 
You must log in or register to reply here.
Back
Top