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52100 Chef.

Discussion in 'Fixed Blades' started by Foster J, Sep 30, 2018.

  1. Foster J

    Foster J Active Member

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    Santoku style 52100 blade with a western style Black Micarta handle. A little mustard to give it some patina.

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    Thanks for looking.
     
    Griff and jonliss like this.
  2. FORGE

    FORGE Maker of the Year Best Knife

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    Looks like it slice and Keeeeee..........llllllllll !!!!
     
  3. Griff

    Griff Active Member

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    Looks awesome Joe! And to think baseball players think they have the monopoly on the saying, ‘Put some mustard on it!”
     
  4. ToddR

    ToddR Putterer, Tinkerer, Waster of Time Staff Member

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    Gorgeous. This may be a silly question but, I've never used a mustard finish. How deep does it go? Does it hold up to use etc. or will it rub out easily? It's hard to imagine that mustard will colour steel enough to make a durable finish. I don't doubt that it is, I'm just curious how it holds up.
     
  5. Foster J

    Foster J Active Member

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    I wouldn't consider it a "finish". The patina is something that would happen to a carbon steel knife regardless. As long as it's taken care of an not left to rust, the patina actually helps protect it. If you look around, knife makers are doing some very creative things with forcing a patina. Takes some of the humdrum out of a plain carbon blade. The acid in the mustard is what does the etching, so the longer it's left the deeper the etch. Keeping in mind it's a very mild acid so if you want deep, it could take a long time. I've also used hot sauce which works as well and offers some different hues too boot.
     

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