Any Winkler fans?

Etsy has a ton of them. Fit is the problem. It’s a guessing game without trying one, I bought a nice Turkish made leather holster for my CZ 75 there but it slips out when it’s upside down. NG.
 
I know you said you want a leather sheath, but Winkler also makes a felt-lined kydex sheath for the Operator that is much more compact than the standard leather sheath it ships with. I got that one for IWB carry, and it carries like a much smaller knife now. Just fyi.
 
Winter, summer, rain, snow, sun, mountains, the ocean and everything in between: The belt knife delivers! It has been a lot of fires, food and good memories!
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My new Operator discolored a slice of lemon. Pretty badly. Sorry no pic. But it was black. What happened? What is the blade coating?
 
marchone said:
My new Operator discolored a slice of lemon. Pretty badly. Sorry no pic. But it was black. What happened? What is the blade coating?
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You mean the knife itself discolored or the coating rubbed off on the lemon? If the former, in my experience, the coating doesn’t 100% protect from rust or corrosion. The coating is very light and while it doesn’t impede cutting like other coatings I’ve used, wears off quickly and tends to only serve as a minor protection against rust. A used winkler will have patina, be discolored, and the coating will be far from perfect though in my opinion the coating has a tendency to wear really nicely. Weird patina colors tend to come off with use and worn spots in the coating tend to even themselves out. For reference here is the coating on my woodsman after nearly 9 months of ownership and use:
https://imgur.com/a/ZwI7hmb
And here is my BRH after two months:
https://imgur.com/a/5qHRyDk
 
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kafolarbear said:
You mean the knife itself discolored or the coating rubbed off on the lemon? If the former, in my experience, the coating doesn’t 100% protect from rust or corrosion. The coating is very light and while it doesn’t impede cutting like other coatings I’ve used, wears off quickly and tends to only serve as a minor protection against rust. A used winkler will have patina, be discolored, and the coating will be far from perfect though in my opinion the coating has a tendency to wear really nicely. Weird patina colors tend to come off with use and worn spots in the coating tend to even themselves out. For reference here is the coating on my woodsman after nearly 9 months of ownership and use:
https://imgur.com/a/ZwI7hmb
And here is my BRH after two months:
https://imgur.com/a/5qHRyDk
Click to expand...
I mean the lemon was black. When I wiped the knife on a clean cloth it also left a black stain. Like oxidation. I had a knife made of carbon steel by David Mary that took a week or so of use to develop a patina. It's imperative for food work.
 
marchone said:
When I wiped the knife on a clean cloth it also left a black stain.
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That’s normal for new Winklers, it’s something they use to wipe the knives off with prior to being boxed and shipped.
 
Boru13 said:
That’s normal for new Winklers, it’s something they use to wipe the knives off with prior to being boxed and shipped.
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I have a Lionsteel that does the same thing. My only Winkler is one I bought used.and it didn't do this. If this is normal for their new knives then my opinion of the brand just took a serious hit. Premium priced knives shouldn't do that. Period.

Bummer too, as I really like the one I have and wanted another. Oh well.
 
Chris_Texas said:
I have a Lionsteel that does the same thing. My only Winkler is one I bought used.and it didn't do this. If this is normal for their new knives then my opinion of the brand just took a serious hit. Premium priced knives shouldn't do that. Period.
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I've had some that have had a little residue when new, some which have not. Clean the knife out of the box, use it a little, and it's a non-issue.
 
Danke42 said:
I know for me the first thing I do when I get a tactical fixed blade in carbon steel is cut up some lemons for martinis. The knife has to perform out of the box. No excuses.
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I don't think a little coating residue off of a new knife is a question of the knife's performance. Just give the blade a good wipe down out of the box. But to each their own.
 
I experienced the same thing at a friends house, we where cooking something, and I started slicing up onions with his new carbon steel kitchen knife. We didn’t understand how all the onions he had could be bad, but they all turned blue/black inside after I cut them. When I used a stainless knife on the same onion, it didn’t turn black.

I googled it, and at a chef’s forum some suggested that the sulfur in some carbon steels (0.30% in 80crv2) reacts with the food, specifically mentioned was onions, mango and avocado. Sometimes a patina helped, sometimes it didn’t.

D Danke42 - maybe use a less tactical knife for the lemon slicing and drinking
 
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