So I was playing with mustard today :)

NJJ

NJJ

Joined
May 28, 2013
Messages
232
I am making a knife for a KiTH on another forum and wanted to try something different. I had never forced a patina before and decided to try some mustard (French's spicy brown to be exact) and this is how it turned out -

IMAG0037_zps7ef4a3c8.jpg


I'm pretty happy with it :) I just spread a thin layer on and used a toothpick to make some stripes (the areas where the mustard in thinner gets darker). Anyways I hope you like it
 
It's not nice to play with your food.

You're supposed to say, "I was experimenting with organic acidic compounds in the lab, to determine their corrosive effects on austenitized ferrous objects."

It sounds much more scientifical that way :D
 
I really like the look of that. Actually I like the whole knife. Can I ask the spec's? It looks like a great user and Im sure it will make the recipient very happy.
 
james terrio said:
It's not nice to play with your food.

You're supposed to say, "I was experimenting with organic acidic compounds in the lab, to determine their corrosive effects on austenitized ferrous objects."

It sounds much more scientifical that way :D
Click to expand...

Ummm.... Yeah.... That's what I meant to say ;)

Specs are -
1/8" 1084 carbon steel
4" blade
4" Jute wrapped handle, soaked with epoxy
HT'd in my little forge, quenched in a brine solution, tempered @ 400
Hair poppin' sharp :)
 
Looks great but I think it needs a nice shinny sharp edge to balance out its look.
 
Sweet. Spicy.

Could look cool with some lengthwise streaking and final grind afterwards.

Very neat. He durable is a finish like this, say in the kitchen?
 
I'm not really sure of the durability in the kitchen, but I was just hacking through some 1x2 pine and it still looks the same.

I only left the mustard on for about 15-20 minutes. It dried and I rinsed it and wiped it off with a rag.
 
Looks great. I have been playing around with forced patinas. My experience with mustard has been the thinner you spread it, the better. I like the plain old yellow mustard because of its even consistency.

I experimented with using balsamic vinegar the last time I did a patina. It came out nice and dark but it was a very stinky process. My wife actually thought the champagne glass filled with balsamic vinegar and a Mora handle sticking out was pretty funny. I was worried she wouldn't be too happy about me using our nice glassware for my knife projects, but it was the tallest/thinnest vessel I could find.
 
I have a couple Opinel brand paring knives that have a patina because of kitchen use. If anything it will just get darker.
 
Mustard is neat because it darkens most at the edge of the lines/drops and only a little in the center...I think due to the largest reaction with air where the mustard is thinnest.

Try taking some paper towels and soak them in vinegar, then twist them up. Lay these twists across the blade and let them sit for a while...at least 30 mins to an hour or more...longer = darker. The result is a very cool pattern. That is what I did for my BK9 after initial darkening with vinegar soak.

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