Mustard trick..Codger don't look

runningboar

runningboar

Joined
May 27, 2006
Messages
2,325
Well I tried the mustard trick on one of my Old Timers and it came out stunning, the photo doesn't do it justice, at least I think so. Sorry Codger:o

Picture703.jpg
 
Looks dang nice to me, you could tell folks that it is a rare Damascus OT.:D

Codger, stop droolin!:D
 
Dang it runningboar... I was lookin at OT's just last night. This is not helping me stick to my budget! :D

P.S. anyone know where I can lay my hands on a carbon Sharpfinger? I understand the new ones are stainless.
 
Yeah, it's on it's way! Now, slice and dice some fresh venison and then some onions. Leave it dirty in the sink between, just washing before using. All you are doing is accelerating the natural patina process. And it only improves with age and layers.

I was hoping Mewolf would send me a new camera for Christmas, then I could post for you a real extreme Old Timer patina. Yes, they can be kept shiney if that is what you like, but that good old carbon begs for a deep gray protective finish.

Codger :thumbup:

GibsonFan said:
Dang it runningboar... I was lookin at OT's just last night. This is not helping me stick to my budget! :D

P.S. anyone know where I can lay my hands on a carbon Sharpfinger? I understand the new ones are stainless.
Click to expand...

Email me GibsonFan. I can help you locate one, new or used in carbon. Nope, not offering to sell you one.
 
Yeah I know it is temporary I have some older knives that are a nice uniform gray and look fantastic IMO. This is a fairly new acquisition and the mint shiney blade just didn't look right somehow. I polished the blade beforehand with mothers mag wheel polish and it seemed to really take the stain and came out in a beautiful pattern. Chris
 
It is a great first layer. I have some NIB queens in my collection, but I also have a good number of users. Well over a dozen of this very pattern, along with a copy of Henry Baer's 1964 Design Patent on it. It is neccesary for me to keep some as pristine examples of each production change, and even a few prototypes, but I prefer the ones with charactor and history. Ya doing the inventor and the pattern proud Chris!

Codger
 
Yeah, it's on it's way! Now, slice and dice some fresh venison and then some onions. Leave it dirty in the sink between, just washing before using.
Click to expand...

Sorry to be critical, but that's knife abuse / neglect IMO. when one of my roomates leaves one of my carbon kitchen knives with food on it (they use them cous there's arent sharp), I chew them out and remind them if they can't remember to clean my knives IMIDIATLY after using them, that they shouldent use them at all.
 
ninjajoe said:
Sorry to be critical, but that's knife abuse / neglect IMO. when one of my roomates leaves one of my carbon kitchen knives with food on it (they use them cous there's arent sharp), I chew them out and remind them if they can't remember to clean my knives IMIDIATLY after using them, that they shouldent use them at all.
Click to expand...

Carbon knives cut just as well with patina as shiney, and the patina is actually protective and keeps them from rusting. Perhaps keeping them bright is knife abuse? Chris

Picture705.jpg
 
Hey thats looks really cool. All you do is put mustard on the blade? Can it be polished off if one does not get the desired effect?

Although I am fairly ignorant to the carbon steel scene, I choose to keep the one carbon steel blade I have shiny since it's an Arc Angel with nice shiny titanium handles. It takes a fair amount of care to keep it shiny in an average of 90+% humidity.;)
 
ninjajoe, I do agree that we should try to keep our knives in top condition. And I don't let mine sit around nasty and uncleaned as a matter of course. For kitchen use, I gave my wife some Schrade stainless knives. But I prefer the carbon steel ones. She can toss hers in the dishwasher. Mine have a protective patina coating which is akin to the blueing on a rifle. A well developed and oiled patina protects the knife from rust. My knives are hand washed and cleaned, and sharpened and oiled after each use, with the exception of when I am adding the patina to a newer knife. Then the surface is allowed to ozidize before cleaning and oiling. Not the same as rusting, and not being left to form bacterial cultures. If you want a shiney knife, then you agree to the other attributes of stainless. If you want the best all round cutlery steel, you buy carbon steel and treat it appropriately, just as you would cure a nice cast iron skillet.

Codger
 
You must log in or register to reply here.
Back
Top