Some Pics Of The New Hunter

Yea I'd say mustard, but I tell you what if you want a good patina on O1 IMO nothing works better than a peach. Just cut a bushel of peaches up and you will have a nice even patina.
 
One apple works. A watermelon will do it real good too. But mustard is striking as well. How long did you leave it in the fridge Mist? Overnight?
 
I used vinegar for this one:
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Vinegar is good for darkening. Any acid will do. Be sure to neutralize the shit out of it though when you're done.

I love NWA's work. You can post that stuff anytime.
 
I was going for something that complimented the spalting so I wanted a mottled patina so it was a couple of applications each of garlic juice from freshly sliced garlic and freshly sliced onions that sat on it for a couple of hours each for an even dulling of the surface then three applications of mustard for the mottling and those stayed on for a couple of hours each time. The colors are subtle and don't really show up that well in pics, but doesn't really matter because they won't stay this way anyway. Over time it will just be a mottled pattern of dark and light spots.

DSC_4786.jpg
 
Fiddleback said:
Vinegar is good for darkening. Any acid will do. Be sure to neutralize the shit out of it though when you're done.

I love NWA's work. You can post that stuff anytime.
Click to expand...

Yeah, acetic acid works well. :thumbup: But I definitely give it good long rinses. I used to submerge the entire knife, but I think I'm going to find an alternative method; I'm worried about acid getting between the blade and scales and not rinsing out well enough.

NWA makes a fine blade, as you do Andy. I count myself lucky to own blades from both of you :thumbup: Ban Tang makes it three, actually, as listed in my sig :thumbup:

Mist, great job! I'm going to give that a try with my hunter. The colors are indeed subtle; this is what my NWA looked like before I decided to speed things along by forcing:
32cea5b6.jpg

d72aa63b.jpg
 
I have to leave to go to my daughters open house, but I'll take a series of pics of the next mustard run, it will be a short one just to darken the lighter areas a bit.
 
Very Nice Mist,
Enjoy that new blade, it looks like the "spa" worked out real nice, I Love It.

Lovin all those blades and colors up^^^^^ there
 
HikingMano said:
Yeah, acetic acid works well. :thumbup: But I definitely give it good long rinses. I used to submerge the entire knife, but I think I'm going to find an alternative method; I'm worried about acid getting between the blade and scales and not rinsing out well enough.

NWA makes a fine blade, as you do Andy. I count myself lucky to own blades from both of you :thumbup: Ban Tang makes it three, actually, as listed in my sig :thumbup:

Mist, great job! I'm going to give that a try with my hunter. The colors are indeed subtle; this is what my NWA looked like before I decided to speed things along by forcing:
32cea5b6.jpg

d72aa63b.jpg
Click to expand...

Yeah, you definitely need to watch for the vinegar messing with the epoxy. Vinegar is more caustic than a lot of people realize but I do like the effect it gives metal. I'd rather have that finish than a coating on a tactical blade.

I sort of like the old patina you had going on there, but I'm just odd that way, I do like the end result. Man I really do like the grind on those NWAs, I need to snag one of those Rangers one day, I'd like to play with one a bit.


BloodGroove4570 said:
Very Nice Mist,
Enjoy that new blade, it looks like the "spa" worked out real nice, I Love It.

Lovin all those blades and colors up^^^^^ there
Click to expand...

Oh, I'm definitely enjoying it!

Thanks I thought the spa treatment worked out rather well myself. I haven't been doing a lot of forced patinas lately, but I just needed to tone down the reflectivity so I could concentrate more on the subject content in some photos for an article I am working on. That way I don't have so many concerns about lighting and angles and the photography is less complicated.
 
mistwalker said:
Yeah, you definitely need to watch for the vinegar messing with the epoxy. Vinegar is more caustic than a lot of people realize but I do like the effect it gives metal. I'd rather have that finish than a coating on a tactical blade.

I sort of like the old patina you had going on there, but I'm just odd that way, I do like the end result. Man I really do like the grind on those NWAs, I need to snag one of those Rangers one day, I'd like to play with one a bit.
[...]
Click to expand...

Yeah, I know. I did a little digging on that when I first looked into forcing patinas, and it seems that epoxy has an excellent resistance to acetic acid at low concentrations (15-20% -- sample refs: http://www.beaconadhesives.com/epxchmresis.html, http://www.engineeringtoolbox.com/chemical-resistance-epoxy-d_786.html,http://www.coleparmer.com/techinfo/chemcompresults.asp). The caveat is I don't know what specific epoxy Andy or Nick of NWA uses, so I don't have info directly from the company. I decided to take the chance. Commercial vinegar is typically at 4-8% and I usually dilute it 1/2....dunking your knife in glacial acetic acid would be a different story. Could be that the specific formulation used by knifemakers aren't as resistant as general claims would indicate, so I'm now deciding to err on the side of caution....

I liked the old patina too, but the O1 blade would keep rusting in areas that weren't well underway. I decided to force it to give it more uniform protection.
 
mistwalker said:
I was going for something that complimented the spalting so I wanted a mottled patina so it was a couple of applications each of garlic juice from freshly sliced garlic and freshly sliced onions that sat on it for a couple of hours each for an even dulling of the surface then three applications of mustard for the mottling and those stayed on for a couple of hours each time. The colors are subtle and don't really show up that well in pics, but doesn't really matter because they won't stay this way anyway. Over time it will just be a mottled pattern of dark and light spots.

DSC_4786.jpg
Click to expand...

Thanks all for the info....I had no idea this could be done.....learned something new!
 
nativejim said:
Thanks all for the info....I had no idea this could be done.....learned something new!
Click to expand...

Cool, that's the whole point of the discussions, learning and sharing. Yeah it's easy to do. Normal food prep, just cutting up potatoes, onions, garlic, peppers, and various fruits will work well over time and the more you do the less time it takes. I just sometimes like to do forced patinas, sometimes I do something like zebra stripes other times it mottled patterns. I think it looks sweet now that I got the edge cleaned back up.
 
Guys, be prepared to do something that feels wrong to your knife the first time you force a patina. I usually jumble mustard onto the blade, then put it in the fridge overnight sitting on a plate or paper towel. Be prepared to pull out an ugly as sin hunk of steel, and feel sick to the stomach as you start to rinse off the muck. Its not going to hurt it, but its going to look scary. Rinse off the smudgey stuff, then use very fine scotchbrite and dishsoap to clean in the direction of the grind scratches. Then take Windex that has amonia in it and drench and rinse in water and drench and rinse again. If it has turned out spotty, just do the above again until its good.

Or you can just cut an apple, peach, watermelon, or just about any fruit.
 
Fiddleback said:
[...]then use very fine scotchbrite and dishsoap to clean in the direction of the grind scratches. Then take Windex that has amonia in it and drench and rinse in water and drench and rinse again.[...]
Click to expand...

Thanks for the tips Andy (and Mist). The first time I cleaned off the smudge off mine, I used the too aggressive scotchbrite abrasive side. Now I use the sponge side only. The windex tip I never knew (I would do 4x5min rinses in tap water, and had considered sodium bicarb...windex would be easier), thanks!
 
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Fiddleback said:
Guys, be prepared to do something that feels wrong to your knife the first time you force a patina. I usually jumble mustard onto the blade, then put it in the fridge overnight sitting on a plate or paper towel. Be prepared to pull out an ugly as sin hunk of steel, and feel sick to the stomach as you start to rinse off the muck. Its not going to hurt it, but its going to look scary. Rinse off the smudgey stuff, then use very fine scotchbrite and dishsoap to clean in the direction of the grind scratches. Then take Windex that has amonia in it and drench and rinse in water and drench and rinse again. If it has turned out spotty, just do the above again until its good.

Or you can just cut an apple, peach, watermelon, or just about any fruit.
Click to expand...

Thanks for the added tips Andy.....I plan on doing this to my hunter when I get it from ya......I like the look a lot. Be well
 
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