Patina do's and dont's for Becker blades.

B

Brew-Jitsu

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Oct 22, 2012
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From what I've seen, it appears as if vinegar and mustard are very popular for making a nice patina on the blade, but are there other ingredients that work better for the steels in the Becker family (or some popular ingredients that should not be used on Becker steel)?

If there is another thread for this already, please let me know.
 
Search feature is your friend. Yes, many threads.
 
Good deal. Wasn't trying to be lazy, I just want to make sure I don't ruin my blade. Thanks!
 
If you mess it up you can always sand the patina off. I did that about 5 times with my bk-16 before I decided to get it acid etched.
 
No I will try to see if I can find my camera. Also I am not doing the etching. A guy I know (srjoben on the forums) is. He will probably be making a video of it on you tube when it is done. He has a website "Lazy Lizard gear" you can get to his you tube channel from there. once I get it back (and learn how to post pictures) I will make a thread about it.
 
With the forced patina I think its more trial and error than anything, if its edibal I doubt it would cause any significant problems to the metal...just clean it off when you are done. acid etching is different though. I dont have any experience with it.
 
I tried not to get to concerned with the design of the patina, more functional. With use it tends to change its appearance and I like to see how its gonna change on its own...well after helping it along
 
isn't this something that is supposed to develop naturally over time? Why are you forcing it?
 
dougkn said:
isn't this something that is supposed to develop naturally over time? Why are you forcing it?
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yeah, it is something that develops naturally, but forcing it just adds to the customizing and modifying. Some people are happy with the stock look others like to try an add their own touch
 
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