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Thread: Patina Dilemma

  1. #21
    Dave Martell's Avatar
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    There sure is some crazy people here.

  2. #22
    Senior Member stevenStefano's Avatar
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    I've tried just straight blood on a carbon knife a couple of times and I wan't that impressed. To be fair it was blood from kidneys so maybe that played a part. I applied about 5 or 6 layers with a pastry brush and it left the knife with a slight blue colour, but as soon as I cut anything with it, it went away and formed the more normal brown/bronze colour

  3. #23
    Canada's Sharpest Lefty
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    This is going to sound nuts, but blood with creatin-alkali powder mixed in would likely do a great job...hmmm

  4. #24
    Senior Member EdipisReks's Avatar
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    i find a layer of ketchup followed by a layer of mustard (clean and dry between applications) gives a pretty good and reasonably pretty patina, quite quickly.

  5. #25
    Canada's Sharpest Lefty
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    What colour does the ketchup and mustard combo turn the steel?

  6. #26
    Canada's Sharpest Lefty
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    Or rather, what colour patina does it create?

  7. #27
    Senior Member EdipisReks's Avatar
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    dark blueish-purpley, with some amber streaks, usually. it would depend on the steel, of course, and how long the exposure and how often you apply it, but that's my experience on a few different knives.

  8. #28
    Canada's Sharpest Lefty
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    Sounds awesome! Less gruesome too....

  9. #29
    Senior Member EdipisReks's Avatar
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    check out the pics of my Konosuke in the patina thread. that was several applications of mustard, but the ketchup seems to "prime" the steel somehow and makes it take the mustard patina more quickly and evenly.

  10. #30
    Canada's Sharpest Lefty
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    Will do! Thanks man!

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