Stripped and forced patina RAT3

tuffthumbz

tuffthumbz

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Sep 26, 2009
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first time with a patina and i really like how it turned out.
Yellow mustard overnight, Spicy brown mustard next day for an hour, dont ask me why i did it that way, just did :D
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Awesome, I think this was the final push I needed to do mine, I love the looks of those mustard patinas. I've already done one to a bk-7, and loved it. :thumbup:
 
mmm...suddenly gives me the urge to head on to nathan's in coney island, brooklyn for some dogs. although at this time of the night all i'll probably find are russian women...and their handlers...packing at that :eek: damn you tuffthumbz for getting me the urge :o
 
JV3 said:
mmm...suddenly gives me the urge to head on to nathan's in coney island, brooklyn for some dogs. although at this time of the night all i'll probably find are russian women...and their handlers...packing at that :eek: damn you tuffthumbz for getting me the urge :o
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you had that urge before you saw my pics admit it....we all know your crazy about hot dogs :P:D
 
That looks good.. kinda a camo effect. I am gonna have to give that a try.
Thanks for posting..... :thumbup:
 
My first RAT(Ontario) came to me that way in a trade. Done the same way also, with mustard. Still love it. Actually, it has grown on me, and I love it now.
Terry
 
Nice! With use and age you'll see that patina take a more natural look. I dont know why the mustard makes those drastically darker splotches but they blend in a lot better as time goes on.
 
PayetteRucker said:
Nice! With use and age you'll see that patina take a more natural look. I dont know why the mustard makes those drastically darker splotches but they blend in a lot better as time goes on.
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oh, i like the "splotches" did that myself:D
 
Great pics, my Rc3 got some miles on it now and your pics gives me a good reason to strip mine and use the mustard sitting in the bug out bag before it goes bad.
 
OK, I gotta ask - and laugh if you must - but do you really use mustard to achieve this finish? Bear in mind that I am still new to knives.
 
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