Patina Colors

S

Serin 16

Joined
Apr 9, 2013
Messages
148
Hey Beckerheads.

I'm looking to do my first patina and was wondering what different acidic food products you used (such as mustard and/or chili powder) to get different colors, and what you used to get some cool patterns.

P.S. I want my patina to be quite dark, but all colors are very welcome. Feel free to change my mind!
 
The longer you leave it on, the darker it gets. I know that slicing raw meat will put a bluish patina on your blade. And soaking it in hot apple cider vinegar will turn it just about black.
 
I have noticed ketchup adds some blues and oranges. Last time I did one I soaked it in hot vinegar for a uniform base and then put ketchup and mustard randomly and they added different shades of gray and blue. Just my little bit of experience.
 
First making me want more of these knives...then making me want to add different finishes and colors to them...and build new kinds of sheaths...

You guys are shameless! I think next weekend I'll strip and patina one of my Neckers to see how it turns out. I like the dark grey or black idea.
 
The coolest pattern I've seen was sliced grapefruit... looked like galvanized. And the last few times I sliced into pork with one that was fairly polished, it made a red/blueish mix. It was real neat. Plus it's an excuse to make a pork loin. Always a good idea.
 
Not sure which material caused what, but when I made my last batch of Chicken Tortilla Soup, I used my 11 to cut/chop celery, onions, carrots, jalapenos, chicken, roma tomatoes and brownies {not for the soup, just to eat :) }

Ended up with a orangeish/blueish/multi-gray swirl pattern.

I chopped up/sliced the veggies first with a rinse job after the tomatoes (last cut up). After that I sliced and chopped up the cooked chicken - the juice on the chicken had 6 or 7 spices floating in it, which may have provided some of the coloration.
 
zzyzzogeton said:
Not sure which material caused what, but when I made my last batch of Chicken Tortilla Soup, I used my 11 to cut/chop celery, onions, carrots, jalapenos, chicken, roma tomatoes and brownies {not for the soup, just to eat :) }

Ended up with a orangeish/blueish/multi-gray swirl pattern.

I chopped up/sliced the veggies first with a rinse job after the tomatoes (last cut up). After that I sliced and chopped up the cooked chicken - the juice on the chicken had 6 or 7 spices floating in it, which may have provided some of the coloration.
Click to expand...

You made me hungry... and seriously curious about that patina. Got pictures?
 
I've gotten some bronze and blue patina on my BK2 from cutting up meat that's been cooked. Not sure if the heat of the cooked meat or the specific seasoning or sauce or whatever is causing those specific colors. I know bbq pork gave me some dark patterns after I was done eating, like grey/black. I posted up some recent pics in my newest thread about dealing with my obsession of using my BK2 all the time (I also show how I just added a choil to my BK2 this AM):

http://www.bladeforums.com/forums/showthread.php/1145295-Dealing-with-the-obsession
 
400012484.jpg


Does anyone know how to get the pattern for this bk7? I think it looks pretty cool myself.

8125289767_bb6b2df2fb_z.jpg


Or the patina on this bk5? I'd really like to put this one on one of my knives.

P.S.: Anyone know how the scales for the bk5 were done?
 
Serin 16 said:
400012484.jpg


Does anyone know how to get the pattern for this bk7? I think it looks pretty cool myself.

8125289767_bb6b2df2fb_z.jpg


Or the patina on this bk5? I'd really like to put this one on one of my knives.

P.S.: Anyone know how the scales for the bk5 were done?
Click to expand...

Looks like the Bk12 (not a 7) was done with a paper towel soaked in vinegar. Essientially wrap the knife in any paper towel soaked in vinegar and the design of the towel will semi transfer... while the 5 probably was just done with mustard. Just experiment my friend. Patinas are not permanent and if you have a set design its going to change over time as the knife is subjected to use. Best way to get a patina? Use the blade. Everywhere you can. Cut all your food with it, do all your out door tasks with it. Everything. Over time it will develop its own character which is very cool. BTW those scales look like sculpted G10. Probably were a custom job.
 
I find that apples and apple butter give a bluish purplish color. I've done it with bokers c75, a gec, and my bk14. The 14 was very light though, don't know how it'd look if I soaked it.
 
You must log in or register to reply here.
Back
Top