How to patina with vinegar?

[EdgeTim]

Alright so cant really search the site, tried the google method and got limited results.

So who has patina'd their HI blade, and how did you do it?

Appreciate any responses and help.

 

[H2OCutter]

Warm vinegar and mustard is what I used, applied and let dry, rinse with cool water, got a picture around here somewhere.......R-10

 

[EdgeTim]

Well I just finished and all I can say, is I am IN LOVE with patina. Thanks to CPL punishment for the idea, and H20 for the help.

I soaked it in a rag soaked in vinegar for about an 30 minutes, then just dobbed a towel and kept wiping it down until I got the desired darkness. I wish I had my camera, but I will soon. I like this look alot more then then shiny metal it once was.

I couldnt find much on process, so I just sort of winged it, and it turned out BEAUTIFUL. I want more high carbon knives just to patina them

Thanks again guys.

ps in the process of patinaing the little knives

 

[Cpl Punishment]

Ahhh, the joys of carbon steel. . .

 

[C.S. Graves]

My Bonecutter's the only large HI khuk that I'd patinated on purpose... and I've got two Kumar Kardas and a Bilton that have gradually acquired food patinas from kitchen use. I don't etch/patina my HI stuff often because I figure the kamis must have put in a lot of work getting the mirror finish in the first place!

 

[pittsteele]

that's cool. i'd like to see more pics...

 

[Nicholas]

My Bonecutter's the only large HI khuk that I'd patinated on purpose... and I've got two Kumar Kardas and a Bilton that have gradually acquired food patinas from kitchen use. I don't etch/patina my HI stuff often because I figure the kamis must have put in a lot of work getting the mirror finish in the first place!

Ditto here, although I don't buff out the scratches, or anything like that. Frankly, I'm finding that the mirror finish simply laughs off etching anyway!

 

[Robin Shooter]

I must ask, what is the best mustard for achieving a nice patina. Grey Poupon? Plochman's? Would a hot chinese mustard compromise the heat treatment of the steel?

 

[H2OCutter]

I must ask, what is the best mustard for achieving a nice patina. Grey Poupon? Plochman's? Would a hot chinese mustard compromise the heat treatment of the steel?

I prefer French's Classic Yellow, its been around since 1904 and has that distinctive aroma

 

[C.S. Graves]

Ditto here, although I don't buff out the scratches, or anything like that. Frankly, I'm finding that the mirror finish simply laughs off etching anyway!

Yeah, just let it see the natural wear use tends to give it. Sometimes, if it's dry, I don't even bother cleanin' 'em after some chopping. If it ain't rust, I don't always bother!

Robin, I don't know about the possible effect on HI blades, but I've gotten nice results using plain yellow mustard. Neat thing with mustard is you can arrage or daub it into patterns on the blade and let sit to darken up. I've posted pics elsewhere on BF of one such specimen, turned out pretty schweet. :thumbup:

Edit: H2O beat me to it... and now I'm craving mustard sandwiches!

 

[EdgeTim]

Mustard wouldnt work on my HI, but vinegar sure did wonders. Im sorry that they went to alot of work to polish it now that I think about it, but I dont like shiny blades