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Wow that looks great...thanks for sharing.Here are a couple photos. Red/black g10.
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That's good to know. Not like I need an excuse to cut into a juicy bbq'ed steak or anything but I'll try it out.Thanks!
Blood generally works pretty well to get a nice bluish patina on a blade. If it is from a bloody medium steak on a hot grill, it seems to work even better.
That is after I tried mustard, apple cider vinegar, and lemon juice. None of those really did anything except put a little redness at the tang/handle juncture.