i know a lot of people have used mustard for patina's, but what type? i have only the yellow Heinz stuff you put in your sandwhich and hamburger. will that work? or do i need to use some other type of stronger mustard to make it work? i'm planning to use it on a carbon Mora with vinegar and mustard to make a pattern.
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yellow mustard for patina?
- Thread starter xxkid123
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- Apr 12, 2009
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I'm not a patina-forcing expert by any means, but I've taken a look at the list of ingredients on my yellow mustard bottle. Vinegar's already in it. It's the first listed, meaning it makes up the largest percentage of the ingredients by volume. The rest is just the ground up mustard seed and other spices, for the most part. So, I'm wondering, is there really any need to ADD vinegar to it? Just curious...
I've heard of folks using vinegar alone to force a patina. The acid in the vinegar is what's doing most of the work anyway, if I've understood what I've read so far on the subject. Most anything acidic will oxidize the steel (vinegar, fruit juice, etc.).
Not sure if you've already searched on the subject, but you might take a look at this thread (read post #14):
http://www.bladeforums.com/forums/showthread.php?t=709035
I've heard of folks using vinegar alone to force a patina. The acid in the vinegar is what's doing most of the work anyway, if I've understood what I've read so far on the subject. Most anything acidic will oxidize the steel (vinegar, fruit juice, etc.).
Not sure if you've already searched on the subject, but you might take a look at this thread (read post #14):
http://www.bladeforums.com/forums/showthread.php?t=709035
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okay. i was thinking of having a vinegar patina, than some mustard slash marks near the handle which should be differently colored, it would still look interesting, but nothing too similar to modern tactical coatings.
i guess maybe i should mark out some areas before putting on the mustard, so that it wouldn't make minor greying areas in the wrong places
i guess maybe i should mark out some areas before putting on the mustard, so that it wouldn't make minor greying areas in the wrong places
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I pulled my opinel apart, put a bead of mustard along the blade edge on both sides, the I suspended it in a glass of vinegar.
The results were not as expected....I left it overnight and you can't tell a difference in the bead of mustard versus straight vinegar exposure.
I will try again, I used French's mustard
The results were not as expected....I left it overnight and you can't tell a difference in the bead of mustard versus straight vinegar exposure.
I will try again, I used French's mustard
- Joined
- Apr 14, 2008
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I use mustard for patina on some of my knives. Clean the metal well prior to using the mustard. The vinegar in the mustard does the patina. The nice thing is that you can create shapes on the blade because the mustard is thick. I also use different types of gun blue with a cue tip to create different effects.
I tried a couple types of vineger( apple & red) didnt work. I also tried mustard
which didnt either. What did work for me was a plastic lemon with lemon
juice in it. I was trying to get a patina on a D2 para. The lemon juice worked
but I had to keep using the juice a few hours at a time to get the patina
dark enough.
which didnt either. What did work for me was a plastic lemon with lemon
juice in it. I was trying to get a patina on a D2 para. The lemon juice worked
but I had to keep using the juice a few hours at a time to get the patina
dark enough.