I like the pattern. On the video, it doesnt look too much like damascus... If it were me, I'd try some vinegar on top of that. Like you said, you can always polish it off. Natural patinas arent always even either, I've noticed. I think an even natural, un-forced patina takes a bit of time and use. Nice knife, by the way. A real gem.
I'll probably do more to it later. I was going for more of an even patina. I've heard black walnut shell juice will work. I've used walnut hulls to dye traps many times, but never on a knife. I had thought about darkening my micarta handle with walnut hulls.
Man brother I really like that knife it's beauty . Micarta scales will get darker with use, your palm oils work the best. Mustard does a dark patina it's best to apply a very thin layer and then repeat that each hour until it gets dark enough. Honestly hot vinegar does the best even patina over other methods. I just reprofiled my Tops brakimo and did a new patina . I will share my knife on a video tomorrow.
I still haven't done it, but I'll probably end up using vinegar. The knife has a pretty good patina now just from use, but maybe not as even or dark as a vinegar patina.
Really like the result of that Pineapple Patina you can call that the PP finish. I think if you do a deeper patina with heat all those dark spots will get darker and really give a unique custom appearance. Knife Time Story recently put up a video where he patinas a case xx in a pot of tomato based soup or spaghetti sauce. I’m going to get a pineapple and stick one of my carbon knives in it, then stir spaghetti sauce with it next time we make Italian. Good video brother. Happy holidays.
Hot vinegar is definitely the way to go if you want a more even patina. I like the results you got. It looks more like it was formed through use. I get not wanting the goofy Damascus look, though.
I used half and half water and vinegar to test for corrosion resistance and that made a good dark patina on an A2 knife. I might try that for this one.
@@MountainLife1 Do straight Apple cider vinegar for an even gray patina. You can also use yellow mustard alone or on top of the vinegar patina for a patterned effect. Lots of videos on this technique
On my Micarta handle’s like that I typically soak in mineral oil at first thinking that any contaminates won’t get to deep and will be easier to get off...that’s my theory anyway.
Interesting...mine turned a even light grey just wiping cider vinegar on it for a while. It’s stayed fairly even over time but now has a hint of a rainbow of colors going on.
But it doesn’t see food use to often. I usually have a dedicated food prep blade in my kits. It has processed a few Salmon/Steelhead but I didn’t really notice any changes.
I'll probably end up using vinegar, but I am contemplating black walnut hulls. I've used walnut hulls for dying traps many times. The only thing is, I boil the hulls in a big tub or pot, then simmer the traps. I don't think I should simmer my Highlander.
I like the pattern. On the video, it doesnt look too much like damascus... If it were me, I'd try some vinegar on top of that. Like you said, you can always polish it off.
Natural patinas arent always even either, I've noticed. I think an even natural, un-forced patina takes a bit of time and use.
Nice knife, by the way. A real gem.
I'll probably do more to it later. I was going for more of an even patina. I've heard black walnut shell juice will work. I've used walnut hulls to dye traps many times, but never on a knife. I had thought about darkening my micarta handle with walnut hulls.
Man brother I really like that knife it's beauty .
Micarta scales will get darker with use, your palm oils work the best.
Mustard does a dark patina it's best to apply a very thin layer and then repeat that each hour until it gets dark enough. Honestly hot vinegar does the best even patina over other methods.
I just reprofiled my Tops brakimo and did a new patina . I will share my knife on a video tomorrow.
I still haven't done it, but I'll probably end up using vinegar. The knife has a pretty good patina now just from use, but maybe not as even or dark as a vinegar patina.
Really like the result of that Pineapple Patina you can call that the PP finish. I think if you do a deeper patina with heat all those dark spots will get darker and really give a unique custom appearance. Knife Time Story recently put up a video where he patinas a case xx in a pot of tomato based soup or spaghetti sauce. I’m going to get a pineapple and stick one of my carbon knives in it, then stir spaghetti sauce with it next time we make Italian. Good video brother. Happy holidays.
Thanks for the suggestion. I'll look for that video and see how he does it.
Hot vinegar is definitely the way to go if you want a more even patina.
I like the results you got. It looks more like it was formed through use. I get not wanting the goofy Damascus look, though.
I used half and half water and vinegar to test for corrosion resistance and that made a good dark patina on an A2 knife. I might try that for this one.
@@MountainLife1 Do straight Apple cider vinegar for an even gray patina. You can also use yellow mustard alone or on top of the vinegar patina for a patterned effect. Lots of videos on this technique
Beautiful 🔪
On my Micarta handle’s like that I typically soak in mineral oil at first thinking that any contaminates won’t get to deep and will be easier to get off...that’s my theory anyway.
Thanks for the suggestion. I would like to darken my handles, but just haven't decided how I want to go about it.
Interesting...mine turned a even light grey just wiping cider vinegar on it for a while. It’s stayed fairly even over time but now has a hint of a rainbow of colors going on.
But it doesn’t see food use to often. I usually have a dedicated food prep blade in my kits. It has processed a few Salmon/Steelhead but I didn’t really notice any changes.
Come to think of it, the colors might be the mineral oil I keep it coated with...
My old flat ground version of the Highlander definitely looks used and abused compared.
I'll probably end up using vinegar, but I am contemplating black walnut hulls. I've used walnut hulls for dying traps many times. The only thing is, I boil the hulls in a big tub or pot, then simmer the traps. I don't think I should simmer my Highlander.
Interesting
Thanks for watching. I'll probably do another patina on this knife later.