Mustard Patina Stainless Steel

When applied to the blade the acetic acid begins to slowly eat into the steel.
Mustard patina stainless steel. The active ingredient in mustard is of course vinegar acetic acid other things can be used lemon citric acid ferric chloride an etchant for circuit boards hydrogen peroxide hydrochloric acid muriatic acid concentration of solution time and temperature are the variables patina is the best way to treat a carbon steel blade otherwise you are always polishing it. At the request of joost heijnen i have created this guide to creating patinas using yellow mustard on your blades. Grab the condor bushlore mini on amazon here. In this example i am using an opinel 6 but you can use any high carbon non stainless steel blade.
Hold the metal object with tongs or a vice then pass the flame of a lighter over the entire length of the object heating it thoroughly. Continue rotating and passing the flame over the stainless steel object until the metal begins to darken in color. Actually mustard is nearly all vinegar. Https amzn to 30quauk have a high carbon steel blade.
A patina is a controlled rust on a knife. I would describe rust as corrosive and damaging whereas the patina only affects the outer layer of steel. The idea behind forcing a patina onto your blade is to create good blue rust. Vinegar is acetic acid usually about 5 diluted with water.
Well mustard contains vinegar. This opens it up so that the water in the vinegar can rapidly oxidize rust it. Stainless f x patina is one of our most popular additions to the patina line up of products at steel fx patinas.