Can I see pics of your stripped beckers

JV3 said:
thanks!

1. wash the knife in dishwashing soap to remove any coat of oil.
2. fill a container with apple cider vinegar. you can use any vinegar since they're all pretty acidic. i've seen people use pineapple, potato, mustard, etc. i used a container as opposed to rubbing the vinegar on the blade since i didn't want any patterns or swirl shapes to form.
3. soak the knife for an hour or two.
4. wash with soap.
5. re-sharpen the edge.
6. go out to the woods and beat the crap outta it.
7. post pics here.
8. repeat step 6.

this is the 2nd knife that i patina'd now (the other was a bushcraft knife made of o1 steel with no factory coating) and i noticed the edge got dull a little bit - both went from shaving sharp to barely cutting paper. go ahead and re-sharpen the edge.
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Excellent thanks...

Guyon said:
Rub on vinegar.
Let sit a spell.
Rinse off.
Dry.
Repeat until seasoned to taste.

Oil.
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I seen this way done but prefer no Blemishes, thanks though..
 
This thread is just teasing me. I really want to strip my BK2. Toying with stripping my BK7 as well. Don't know what it is about the Beckers, but they just look better stripped to me.
 
Magus said:
This thread is just teasing me. I really want to strip my BK2. Toying with stripping my BK7 as well. Don't know what it is about the Beckers, but they just look better stripped to me.
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I hope I have time to do mine this weekend....

its actually been on my mind every night, no sleep
 
So here she is so far, I really dig this look.
I have not done a patina yet, I'm a little afraid I will FU it up, but at the same time I don't want rust....
I don't know much about 1095, I've machined some metals that will corrode in a week just sitting in your house, I don't want this to happen, PARANOID......

SAM_1667.jpg
 
Looks good. If you don't want to do the vinegar thing, just use the hell out of it, wipe it down after use, and oil it occasionally.
It'll get its own natural patina.
If you're going to use the knife for food prep, I'd use mineral oil (found in grocery stores and pharmacies as a laxative).
A spot of rust here and there won't hurt anything, but if you wipe down the knife after use, you should have no worries.
If a little rust spot should pop up, just steel wool it off or buy some Flitz and rub it off.
 
Here's some real (unforced) patina. Honk Falls serpentine jack made in the 1920s. (The factory burned down in 1929.) This one belonged to my grandfather, my father, now me, and will go on to my son. This knife has seen some pocket time. I've carried it, but only in a slip and with one hand in my pocket at all times. ;) Certainly my most valued knife.

HF2.jpg
 
Thanks, I'm really protective when it comes to my love (Becker Knifes)

I plan on hitting it with some sand paper today, maybe start 400 and end around 2000.

This was my first one, I might do another but I will see how this turns out for now, I wanted to do this for a while now, this forum helped me Thanks everyone.....tear

Sweat pocket knife, it looks old.
is it made out of 1095 steel?
 
Flexxx,
I did mine last summer. I've carried it all fall, bow and rifle hunting through rain, sleet, snow. I field dressed a couple of deer with it. I wipe it off, let it dry on the counter and stick it back in the sheath. It has no sign of rust.
 
Buckstopper said:
Flexxx,
I did mine last summer. I've carried it all fall, bow and rifle hunting through rain, sleet, snow. I field dressed a couple of deer with it. I wipe it off, let it dry on the counter and stick it back in the sheath. It has no sign of rust.
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I like this guy. Unlike me, he knows how to read and make his posts count for something. :thumbup: :D

He also owns one of the nicest Campanions in existence.
 
Flexxx said:
I'm a little afraid I will FU it up, but at the same time I don't want rust....
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You can't FU a patina. If you don't like it, take some 0000 steel wool, polish it off, and start again. Seriously, the ONLY way is if you over do it, like, over a day, then the patina will pit the metal.

Anything that is acidic, will patina, lemons, limes, salsa, oranges, red meat, white meat, onions, peppers etc. I like mustard, cause it gives it a "golden" hue to the patina, and it will darken up over time.

Don't worry, you can't mess it up, promise.

Moose
 
I did some vinegar in a paper towel, and I didn't like it, and I just took some 400 grit sandpaper to it, and it was pretty much gone. If you're keeping an eye on it, you shouldn't have a problem. Just be sure to wash it off with soap when you want it to be "done," or it will keep working on the blade, and can lead to red rust.
 
alright I did it, I mixed mustard with a few drops of vinegar.

Came out pretty good, the pic does not show the blue hugh but it has one

SAM_1670.jpg
 
I see it, follow the lines of the grind from the spine and the primary bevel. Looks hot to trot in the pics. Glad you weren't skeered.

Moose
 
Flexxx said:
Thanks

I was never worried......:D
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Well, you sounded like one of the ESEE gurls, "Oh, if I scratch my knife, will you send me a new one, no questions asked". So, I was just wondering. . . . . . .. . . . :D

Moose
 
Flexxx said:
I don't even know what to say to that....LOL
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How about, "Moose, you're the man. A living woodlands Gawd, and if I live to be 100yrs old, you're the coolest person I've met in an electronic world of fiction and keyboards that ever lived".

Yeah, that sounds good, how about that?

Moose
 
Flexxx said:
alright I did it, I mixed mustard with a few drops of vinegar.

Came out pretty good, the pic does not show the blue hugh but it has one
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came out really nice! time to buy a bk-2 and strip it :D

on a side note, i don't remember the last time i put oil on my knives. after i use them i just wipe it on my pants and put it right back in the sheath. so far none has developed any kind of rust.
 
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