Quick question on mustard patina

BlackKnight86

BlackKnight86

Say my name, cheesers!
Joined
Oct 14, 2003
Messages
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Hi, guys!

When you talk about putting a mustard patina on a knife, are you referring to standard table mustard, or a mix made with the spice powder? And do you just spread it on, and let it patina however it's going to; or does anyone try to get it to patina in a certain pattern?

Thanks!

BK86
 
It is the acid in vinegar used in the "table" mustard that causes the patina. Vinegar would will also work, but it is too thin to stick to the blade long enough to get a good reaction, or pattern. The thickness of the mustard allows for any pattern you can dream up.
 
If I'm using vinegar, I find wrapping the blade in a few layers of tissue or paper towel, then soaking those in the vinegar leaves an attractive pattern, especially after a couple of applications
 
this is 1095. i soaked it in a mixture of lemon juice and vinegar. then after i put regular yellow table mustard to make the stripes. i think it turned out well.

Photo_110609_002.jpg
 
sweet_hitch-hiker said:
this is 1095. i soaked it in a mixture of lemon juice and vinegar. then after i put regular yellow table mustard to make the stripes. i think it turned out well.

Photo_110609_002.jpg
Click to expand...

WOW....that is cool!

Were the stripes strings of mustard, or are the dark borders of the stripes where the mustard was? If they were strings of mustard, what causes the border to be darker than the interior? When you squirt out a string of mustard, does more of the vinegar concentrate at the edges of the string because of gravity?
 
I just use the yellow mustard out of the jar (or squeeze bottle). As others have shown, you can make some cool patterns with it.

I let mine set for several hours before I washed it off. Any stubborn dried spots got washed off with hot water and light scrubbing with 0000 steel wool. This was on 01 steel.

Just for fun, I put a tomato slices on a 1095 kitchen knife that I was modding. I have tomato slice prints on the blade now.

My kitchen knives get used a lot, so any pattern in the patina doesn't stay the same too long.

Have fun.

Ric
 
BlackKnight86 said:
WOW....that is cool!

Were the stripes strings of mustard, or are the dark borders of the stripes where the mustard was? If they were strings of mustard, what causes the border to be darker than the interior? When you squirt out a string of mustard, does more of the vinegar concentrate at the edges of the string because of gravity?
Click to expand...

the black lines are the outlie of the mustard. and idk i soaked it in vinegar/lemon juice, whiped it dry, then put the mustard on.
 
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