Forced patina

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ian

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Huh, usually I’m not so keen on mustard patinas, but that’s one of the most natural looking I’ve seen.
 

milkbaby

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I usually don't care for those, but this was a really nice job! Looks fabulous.
 

cheflarge

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Cheflarge, is there a certain way you applied the mustard to get that pattern?
Thoroughly clean knife in warm soapy water. Dry well. Room temperature yellow mustard (higher acid % the better). Stiff bristled paint brush. I usually put the mustard in a bowl for "dipping" the brush in too. With brush loaded with mustard use a dotting-swoosh type of motion to coat the entire blade. Let sit & air dry for fifteen minutes (set timer). Wash off with warm soapy water & enjoy your patina. [emoji106] [emoji41]
 

chinacats

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That's a nice looking nakiri chef. Curious about dimensions/weight?
 

cheflarge

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Triple H "mystery carbon" (pretty sure its 1095)
Weight: 215 grams
Length: 180mm
Height at heel: 60mm

Randy's western handle configuration, super contoured, competition grade curly koa. Love this knife!!!
 

chinacats

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That's just about prime in my opinion... and i really like 1095.
 
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