- Joined
- Dec 22, 2007
- Messages
- 990
Hi all,
These last couple weeks have seen my collection of carbon bladed knives increase from one lonely GEC Barlow to a flock of five slippies. Having been traveling extensively for the last month or so has afforded me to the opportunity to visit several platinum and two Master level dealers in Georgia, Tennessee, and Florida. You just don't get that in my home state of California (especially SoCal, where there's only one platinum dealer, and a mess of silver level ones). In fact, I'm looking forward to my trip to the Dallas area in a couple weeks to poke around as well.
The GEC is still alone, as my new acquisitions are all Case knives of various shapes, sizes, and handle materials. I picked up a yellow Peanut, an Amber medium stockman with a spear blade instead of a spey (I really like this configuration), a Chestnut SBJ with off-center blades that doesn't seem to leave my pocket, and a yellow, full-size Trapper. I apologize for the lack of pictures, but only the SBJ and Trapper are with me, and I don't have a USB cable with me anyhoo
I guess I should get to the point of my post before I scare away too many people with my wall o' text. I've started the "patina process" with one of my favorite pieces of fruit, the might Fuji Apple. Maybe it's my imagination, but the CV in my Trapper (the only one I've really used on fruit, so far) seems to stain slower than the 1095 did in my Barlow. I've peeled and sliced three apples over the course of the last day. I've even let the juice sit on the clip point until it dried, and it still seems kind of light. It's not that I'm impatient; quite the opposite in fact. I'm perfectly content to let the patina develop over time. I was just curious if it was the metallurgical make-up of the two steels that caused the difference in the patina-ing. Does anyone have any insight or observations of their own to share?
Thanks in advance, and I'll try and get some photos up of "flock of five" as soon as possible. Of course, this may turn into a group of six or more before I get a chance to photograph my knives.
Best,
Keith
These last couple weeks have seen my collection of carbon bladed knives increase from one lonely GEC Barlow to a flock of five slippies. Having been traveling extensively for the last month or so has afforded me to the opportunity to visit several platinum and two Master level dealers in Georgia, Tennessee, and Florida. You just don't get that in my home state of California (especially SoCal, where there's only one platinum dealer, and a mess of silver level ones). In fact, I'm looking forward to my trip to the Dallas area in a couple weeks to poke around as well.
The GEC is still alone, as my new acquisitions are all Case knives of various shapes, sizes, and handle materials. I picked up a yellow Peanut, an Amber medium stockman with a spear blade instead of a spey (I really like this configuration), a Chestnut SBJ with off-center blades that doesn't seem to leave my pocket, and a yellow, full-size Trapper. I apologize for the lack of pictures, but only the SBJ and Trapper are with me, and I don't have a USB cable with me anyhoo
I guess I should get to the point of my post before I scare away too many people with my wall o' text. I've started the "patina process" with one of my favorite pieces of fruit, the might Fuji Apple. Maybe it's my imagination, but the CV in my Trapper (the only one I've really used on fruit, so far) seems to stain slower than the 1095 did in my Barlow. I've peeled and sliced three apples over the course of the last day. I've even let the juice sit on the clip point until it dried, and it still seems kind of light. It's not that I'm impatient; quite the opposite in fact. I'm perfectly content to let the patina develop over time. I was just curious if it was the metallurgical make-up of the two steels that caused the difference in the patina-ing. Does anyone have any insight or observations of their own to share?
Thanks in advance, and I'll try and get some photos up of "flock of five" as soon as possible. Of course, this may turn into a group of six or more before I get a chance to photograph my knives.
Best,
Keith
Sorry guys, I really tried to let patina form, really I did. I guess I like em shiny!
