Integral Chef w/mustard finish

Michael Rader

Michael Rader

Joined
Apr 17, 2009
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Thought I would post a new Chef knife I finished up for a customer. It is a forged integral blade made with 52100. Handle is Box Elder Burl with Curly Koa end-cap. Spacers are G-10 and Copper.

Here it is with a satin finish just prior to applying the "mustard finish" (actually a pre - 'forced' - patina.)

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Now, I'm applying the first of the mustard. I just daub it on with my finger and let it dry a couple hours. Then I'll wash it off with hot water and soap and do it again.

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More coming later....

Also, I have a brand new website up now with tons of my older knives and swords in the Archive. http://www.raderblade.com
-M
 
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Here is how it looks after the first treatment:

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And I really think it turned out quite nicely, so this one might only take 2-3 applications. Normally, the first one doesn't turn out this nice. I'm just going to fill in a few bits here:

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-M
 
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That is really, really cool! We might have to try that on a wedding set of kitchen knives we're making for my brother and new sis in law. That looks like a good way to preserve the beauty of a hard use carbon knife that's going to get spotted anyway. Is that really French's ? :)
-HD
 
that looks really cool Michael.
I've just about finished designing a knife that has a handle with your name written all over it, and maybe some De Lischiousness going on in the steel, with maybe a sprinkling of Ferry dust in there too...
 
Very nice, guys. Thanks. That mustard finish works nicely on carbon steel blades that get used in the kitchen. One of the things I didn't like about blades with satin finishes is that they would get this half-moon shaped patina along the edge that looked real ugly. It can take years for a blade to develop a nice dark patina through normal use. I just thought I would speed things up a bit and so far it is quite a popular feature.

And thanks Lorien. Have at it. Get me something early this Summer (I won't be going to Blade, but I am hella busy right now.)

So, some sharpening here:

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And slowly slicing a piece of paper to feel for any "slips" or "catches." Feels very nice and slices with even pressure throughout the whole blade. I like it.

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Now it's done.

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-M
 
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A stunningly beautiful chef knife I would be proud to own.

Great job!

-Michael
 
Mike, You already know I love your handle treatments. The idea of forcing the patina is something I have pondered on for a while. You have inspired me once again. Well done young man.
 
Thanks guys. I really like integral knives and am trying to make the best kitchen knife I can for you folks.

I'll make more.
-M
 
Beautiful Michael, I love your stuff! I see 'em at The Blade Gallery up in Kirkland occasionally
 
mustard patina integral boot dagger..........
 
This really blows me away, I love everything about this chef's knife.

Bob

ps: what a gorgeous bowl on your website, too!
 
Very cool. I've tried the mustard thing before but it didn't look anywhere near as good as this. Seeing this, I'll have to try again.

Beautiful knife.
 
What Stuart said. I've never been happy with my mustard finishes... but it seems worth giving another shot. Beautiful work.
 
Wow, thanks guys. Love it. Yeah, Mr. Goddard wrote about the "mustard finish" a long time ago in one of his books and/or Blade Mag articles and I am really having fun with it. The patina does change over time, but the nice thing is - I offer free sharpening on all my knives, so - when I get a knife back I can easily touch up the finish again for the customer. Or he/she can do it themselves as well.

It is so easy to play with and if you don't like it, just take some 600 grit sandpaper in your fingers, sand the blade down in any ol' way you want, and re-apply over and over until you like it.

And I will definitely be making more of these forged integral kitchen knives, so... you know how to reach me...
-M
 
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