Forced patina

[cheflarge]

"Mountain Crest" mustard patina just applied to HHH nakiri. One of my most prized cutters! [emoji41]

 

[ian]

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

 

[cheflarge]

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

Ditto...... Very pleased with the end result! And, thank you.

 

[Dave Martell]

I like it!

 

[cheflarge]

Thanks, Dave.

 

[Migraine]

It kinda looks like wagyu to me.

 

[milkbaby]

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

 

[toddnmd]

Cheflarge, is there a certain way you applied the mustard to get that pattern?

 

[YG420]

Very cool!

 

[cheflarge]

Cheflarge, is there a certain way you applied the mustard to get that pattern?

Yes. Working now. Will post later.

 

[cheflarge]

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]

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

 

[cheflarge]

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]

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

 

[cheflarge]

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

[emoji106] [emoji41] Agreed.