Besides CPK knives, whaddaya like?

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This old O1 and Blackwood Fiddleback Sneaky Pete has some patina going.
 
I'm tempted, reeaally tempted to force a patina on my Gayle Bradley 2. I hear raw steak/beef blood does a good job. Maybe mustard and/or vinegar. I may wait until it starts it's own patina and then force it.
 
TRfromMT said:
I'm tempted, reeaally tempted to force a patina on my Gayle Bradley 2. I hear raw steak/beef blood does a good job. Maybe mustard and/or vinegar. I may wait until it starts it's own patina and then force it.
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I'm a big fan of the natural patina m4 develops. Definitely not as quick as something like 52100 or O1, but it'll get there. :thumbsup:
 
I love the 562 w/ that scale, it fits perfectly in my hand. The 550 and 566 are both stock, no mods other than normal use. I have an anzo style micarta scale for the 566, just haven't put it on yet.
 
Very nice! That ironwood has a great grain pattern.

How do you like ZT's M390? I'm a fan of that steel, but haven't had it on any ZT models.
 
Benson X said:
Very nice! That ironwood has a great grain oattern.

How do you like ZT's M390? I'm a fan of that steel, but haven't had it on any ZT models.
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In my use it has been very comparable to ZTs Elmax. I don't think they heat treat to a high enough hardness to really be able to take full advantage of the steel.
 
TRfromMT said:
I'm tempted, reeaally tempted to force a patina on my Gayle Bradley 2. I hear raw steak/beef blood does a good job. Maybe mustard and/or vinegar. I may wait until it starts it's own patina and then force it.
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Yeah raw beef works real good, tends to give O1 a bluish hue.:thumbsup:
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Fiddleback Padre in O1
 
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gusbuster said:
I love Cocobolo! My friends here on the CPK forum know my grail knife is Nathan's Nasty Double Edged Fighter.
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I have also collected a few Cocobolos from Fiddleback, and my custom S&W Boot Grip from Craig Spegel.
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Yes Nathan should seriously consider offering the Double edged Fighter again-Beautiful, and Congratulations!!
 
LostViking said:
I have never really tried to force a patina. But I have found cutting large amounts of raw potatoes results in a nice natural gray weathered finish.
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Our 15's saw a lot of use already. More so before we started making knives. But I still grab mine for food prep in camp and kitchen. I would prefer without the choil... I like the swept tip design for the type slicing you described.
 
Brian77 said:
Our 15's saw a lot of use already. More so before we started making knives. But I still grab mine for food prep in camp and kitchen. I would prefer without the choil... I like the swept tip design for the type slicing you described.
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Yes sir!

The 15 rocks as a Camp Knife,
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It has helped me build many camp meals,
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Makes me hungry just thinking about it,
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Breakfast out doors is about as good as it gets for me,
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And it blows the doors off most breakfast places I try,
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