What are everyone’s thoughts on mustard patinas?

I've dabbled with mustard patinas a little, but it's been several years ago.
I did these two with mustard, thinned with vinegar, and bubble wrap.
 
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Professional, big boys don't "patina" we polish, or we satin, or we plate.
Huh. Post below yours says you are indeed, incorrect. Hell, I’ll probably buy a knife from that feller, just to spite you. Anyway, I do believe the original intent of the post was about homemade modifications to knives. So if you want to come in and shit all over the thread, well I guess you are entitled to that. Have a good night, Sir.
 
Personally, I don't understand why anyone would want to take a beautiful new knife and ugly it up with fake patina. Patina comes from ages of use, not mustard or other chemical treatments. Seems bizarre to me why anyone would deliberately do that. I like/keep my knives looking new as long as possible.
I guess for some it's much the same reason why you would buy aftermarket scales etc as well. Improving the looks, personalization...

Also there is a perception that putting a patina on a blade will stop it from rusting. I'm not sure how effective it is personally, but it's a widely held belief/theory.

To each their own.
 
John,
That's not your average amateur mustard patina. It looks good.
 
Forcing a patina on a carbon steel knife serves a purpose. It helps prevent new knifes from imparting a metallic flavor to foods (smell also) and helps protect the steel from rusting.

I have an inexpensive gyuto workhorse that I use a lot for cutting proteins, especially those tough tasks that might involve contact with bones. I have been thinning the knife about everytime I touch it up so I am always starting over on the patina. I just rub the blade with the scrap from trimming meat and I'm good to go.
 
Personally, I don't understand why anyone would want to take a beautiful new knife and ugly it up with fake patina. Patina comes from ages of use, not mustard or other chemical treatments. Seems bizarre to me why anyone would deliberately do that. I like/keep my knives looking new as long as possible.
Knifes are tools and life's to short to try and keep a carbon steel knife looking like new. Use a carbon steel knife one time to cut some salami and cheese or field dress game and that new shine is gone forever.
 
"Mustard patinas"? 🤔

The wife bought a pair once but I didn't like the taste. I told her I prefer the strawberry flavored ones. 😏
 
I like a nice onion patina.

view
 
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The thread asked for opinions. Apparently Vltor17 only thinks his matter.

"Huh. Post below yours says you are indeed, incorrect. Hell, I’ll probably buy a knife from that feller, just to spite you. Anyway, I do believe the original intent of the post was about homemade modifications to knives. So if you want to come in and shit all over the thread, well I guess you are entitled to that. Have a good night, Sir."

He sounds like a prince of a fellow.
 
Forced patina is nothing new. My great grandmother knew to stick a new kitchen knife into a potato to season it. She also knew how to season cast iron cookware. It was common knowledge 100 years ago.

I tried letting my Randall model21 patina naturally and it was gettIng rust spots. I stuck it in an onion for a couple days now it seems like its teflon coated.

My Dad’s technique was to coat the blade with the juices from whatever you were cutting then wash and dry it. He did the same with cutting boards.

I guess I assumed the OP was making knives for himself. If they are to sell,
I agree with Bill the knife should come polished let the new owner do as they wish.
 
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