Nessmuk Mustard Patina?

ilbruche,
When your patina pattern looks like a Jimi hendrix video you know you got it right.

Spook,
I alwys thought you had a nice even Patina on that 510.
 
richard j said:
check out the leather washer handle knife at my website, i put a mustard and vinegar patina on it. you let the mustard dry then put the blade in vinegar. if you put yours in vinegar make sure to seal around the wood with nail polish to keep the vinegar from getting under the wood and causing a bunch of rust. since this knife is a take apart i put the whole blade in vinegar. after a while the mustard will soften back up. wipe the mustard off and soak a little longer. i have more pictures i can email you if you wish to see them http://mysite.verizon.net/ress6fq6/id31.html
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I do something similar with tabasco. It's "sticky vinegar" apply mustard, let dry, add tabasco, let dry... I often leave it overnight and then the cleaning part. Just take some soaking and cleaning.

This one is a "dotted" mustard design.
man-necker2.jpg
 
Anything acidic will turn carbon steel. The more applications the darker it will get. Rub the blade with 0000 steel wool inbetween dips. The best I've found to use and Brian Goode will agree with me is ferric acid, circuit board etch from Radio Shack. That's how Brian brings out his hamons.
Scott
 
Scott is completely right. The reason for using acidic paste stuffs like mustards and tabasco is to give patterns.

I've been slowly developing skill with using beeswax coating and carving and then laying the etchant in. I've been using tabasco but I might try ferric acid.
 
It came out like crap. When I rinsed it off this morning it was flaking off in sections. There is still a thick rough feeling to it.
 
bearthedog, there should be nothing flaky about a patina. I suspect you may actually be experiencing caked-on mustard. Try washing vigourously with warm water to remove any remaining paste. Then let it sit for a while, rough it up a bit (with steel wool or scotch brite), and apply another coat.

All the best,

- Mike
 
Oooh what kind a mustard was that Bear?

Oh well, if you don't like it you can always send the knife to me:D
 
Looking good. I would give the surface a few gentle passes with steel wool, clean and dry it, and then reapply your mustard. The areas that appear to be the lightest or least affected are actually those where the first coat was the thickest, so you might want to apply your second coat in such a way that they receive a thin layer.

Again, looking very nice. I love the look of a decent patina on a traditional-style knife.

Best,

- Mike
 
Or you could make sure it's good and clean and degreased and cut some veggies with it to fill in spaces? mangoes do a good job, I'm finding out
 
Mentor said:
Looking good. I would give the surface a few gentle passes with steel wool, clean and dry it, and then reapply your mustard. The areas that appear to be the lightest or least affected are actually those where the first coat was the thickest, so you might want to apply your second coat in such a way that they receive a thin layer.

Again, looking very nice. I love the look of a decent patina on a traditional-style knife.

Best,

- Mike
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Good advice I think I will add a thin coat of mustard.

koyote said:
Or you could make sure it's good and clean and degreased and cut some veggies with it to fill in spaces? mangoes do a good job, I'm finding out
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I am not much of a veggie eater, but when I am playing with knives, I must. I will be cutting up lemons later. I was planning on using much thinner knives but I guess one couldn't hurt.

tonym said:
Damn it now it looks great, I guess you want to keep it ha.
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Looks that way Tony but you never know, you could always borrow it!
 
That came out nice. Mustard definitely leaves a distinct pattern, looks almost like damascus.
 
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