- Joined
- Sep 30, 2007
- Messages
- 20,235
OK, I know the best way to get that handle a nice, rich, chocolatey brown is to just handle the knife a lot and give it five or ten years. But I'm American, which makes me impatient. Is there any way to speed up the process without screwing up the leather?
I will probably experiment with my Ka-Bar, but if things work out well, I may try this on my #25-handled Randalls too ($1,000 knives), so I don't want to muck it up.
I will probably experiment with my Ka-Bar, but if things work out well, I may try this on my #25-handled Randalls too ($1,000 knives), so I don't want to muck it up.