Boker "Tree Brand Classic" & Solingen made traditional knives

OldHercDude said:
Update on the slowly changing brass on the Expedition Barlow. My most carried knife 2021. Probably first 3 months of 2022 as well, but with time shared with the Case Tear Drop in Richlite. Giving that pair a spring break.
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I really like the way that brass looks after a little wear. That's exactly what i was curious about before purchasing one.
 
Smithhammer said:
I really like the way that brass looks after a little wear. That's exactly what i was curious about before purchasing one.
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How's yours turning out?

It took a little while for mine to really start with some character. Started by turning dull, then brownish. Then some of the brass started to brighten and some darken, along with the scratches and rubs. The raw matte finished brass on these is certainly a different look than the coated brass on other knives. I like it quite a bit, but I'm a fan of raw brass.
 
OldHercDude said:
Update on the slowly changing brass on the Expedition Barlow. My most carried knife 2021. Probably first 3 months of 2022 as well, but with time shared with the Case Tear Drop in Richlite. Giving that pair a spring break.
original.jpg


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I think I need to send mine to you for a while Gordon. I don’t carry mine near as much as you do so it isn’t even close to as nice as yours. 😊
 
Just gave them a bath in linseed oil. I discovered that the carbon blades make food taste a little funny. I hope that goes away with age and use.
 

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ErikMB said:
I'm almost disappointed, then! ;)

Sounds like it won't require much maintenance. I'll have to satisfy my OCD some other way. 🤣

I also have one of the black beech(?) Prime ones coming in, too. I wonder which one will be more fun to use.

If only they came with a secondary blade, like the old ones, and were about 1-2 cm longer.
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The acid wash actually makes a protective surface, so just wipe dry is all that is needed. I would put Danish oil on the bog oak from time to time, nothing else, not to mess with the surface of the wood. Bog oak can be a bit fragile if not stabiliized (but much nicer when not imo) so don´t throw it around to hard ;)
 
I'm off to Germany and Austria in a month. I wonder if I will find all the same knives for much cheaper. :lol:
 
ErikMB said:
Just gave them a bath in linseed oil. I discovered that the carbon blades make food taste a little funny. I hope that goes away with age and use.
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As John mentioned some can taste it. Others can't, some are bothered by it, others not so much.

I'm slightly sensitive to it. I can barely taste it, but never noticed it going away. Main reason I usually use stainless for food prep.
 
OldHercDude said:
Update on the slowly changing brass on the Expedition Barlow. My most carried knife 2021. Probably first 3 months of 2022 as well, but with time shared with the Case Tear Drop in Richlite. Giving that pair a spring break.
original.jpg


original.jpg


original.jpg


edit for fumble-fingers, again
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if you want to force patina on the brass I would recommend amoniac fumes. Just put some amoniac on a table spoon in a air tight container and put the knife next to it...
 
Barbababa said:
if you want to force patina on the brass I would recommend amoniac fumes. Just put some amoniac on a table spoon in a air tight container and put the knife next to it...
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I'm OK with the patina happening eventually over time. But thanks for that info, might come in handy later. :)
 
Whoah, just discovered how sharp the bog oak barlow is. I tried shaving some arm hair and a lot more came off than I had expected!!!
 
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