Couldn’t wait for my 5160s

Sprayed them with windex it netrualizes the acid then some and water. Dry off and just oil
 
It's probably the ammonia in the windex that neutralizes the acid. Are you using olive oil or something other for oil, I don't know how you use your knife? I sometimes cut food with mine... What was the name of the solution you used? I'm trying to get that effect on an 1880 shotgun barrel. I don't think I want to use it on my knives though...It looks like they are a bluish/Gray in color?

Don
 
It's probably the ammonia in the windex that neutralizes the acid. Are you using olive oil or something other for oil, I don't know how you use your knife? I sometimes cut food with mine... What was the name of the solution you used? I'm trying to get that effect on an 1880 shotgun barrel. I don't think I want to use it on my knives though...It looks like they are a bluish/Gray in color?

Don
Most commonly used to coat a knife's blade is mineral oil as it's food safe and everything.
 
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