mustard or mayo patina

Burchtree

Burchtree

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Anyone have any pictures of doing the some of this treatment? I'd like to get a good mottled-look and was wondering the best way to get it with the mustard, mayo, or any other suggestions.
 
Check back through some of Raymond Richard's posts of his knives. He's done quite a few with the mustard patina and explain's how to.
 
I like mustard ~and~ mayo on my pastrami. The mustard has to be Roland's dijon (the real stuff), and the mayo just gotta be Hellmann's (is there any other?)!
 
I checked out all of Raymond's stuff in a search. I'm currently making a 1095 sandwich. :D
 
I have used my HT relish. Must be really careful, after about 10 seconds in it stuff starts to melt.:barf: :barf: :barf:
 
I checked it this morning. Lookin' pretty nasty. Crusty ol' mustard all over the knife. How do you finish the stuff? Wash the crust off with warm water, and do a light buff?
 
"Take regular yellow mustard you use on hot dogs and dab it on the blade so that it peaks. Don't rub it on dab it. Then you let it set for a day or so and wash it off and do it again. I cheat! After I dab it on I'll take a hair dryer or hot air and dry the mustard out so that it stays on the blade better. I'll then etch the blade in FC and water for about 1 minute. I'll then netralize it and wash it off. You may want to repeat the process a second time. I'll do this after the first heat treat. I'll stick it in the over for the second heat treat and it will darken it out even more. Make sure you wash it off before you put it in the over. If your using the kitchen oven also make sure the wife isn't home...."

Ray Richard's method.
 
Thanks, I did a search for his stuff on how to do it. I guess I missed that part. :) I'll try a little "baking" tonight. I might hit it with a light buff after that just to see what it does. It's just a little neck knife and I'm experimenting with some stuff. Maybe if it turns out bad, I can get in on the 2003 Ugly Knife Contest. ;)
 
Clean the blade real good and have it finished to 400 grit.I smear it on and then do the peaks.Leave it on about 30 min.and wash off.I use oooooo steel wool and oil to clean it up.It should look a lot like damascus.Use the cheapest mustard that you can find.Good Luck Robert
 
I agree with Indian George. Anything you put in his HT relish will melt. I believe you could probably use it to age a blade.
 
Originally posted by Higgy
I like mustard ~and~ mayo on my pastrami. The mustard has to be Roland's dijon (the real stuff), and the mayo just gotta be Hellmann's (is there any other?)!
Click to expand...
yup kens mayo :D really:D
edited to add
IG put some of his relish on for beauty cream
and see what happened:D
tag your it IG
 
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