Delica with HAP-40 PATINA ?? How ?? (see post #6)

Wowbagger

Wowbagger

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I finally got an example of HAP-40 !
I just bought a special addition Delica from Fradon Lock.

I’m wondering if I have some kind of knock off. What gives me pause is the engraving of the words :
Seki City
Japan​

My other Seki City Spydercos have deep, high quality engraving that is very professionally executed.

This engraving on my HAP-40 looks much lighter and kind of sketchy boarding on as if it had been done with a hand held engraver but I suppose it was CNCed.

If you have one of these Spyderco Fradon Lock Delicas with HAP-40 and Carbon Fiber scales would you describe yours or post a photo ?

Also, how do you like your knife ?

Mine is a fare amount thinner than a FRN Delica. I’m getting used to the idea. I quite liked the thickness of the FRN handle and expected the Carbon fiber to be similar in thickness. To the point of eyeing my only other Delica which is black FRN and thinking of fitting the HAP-40 into that handle . . . or even considering buying another FRN Delica to put this blade in. My favorite would be the British Racing Green though and I would feel pretty silly taking the ZDP-189 blade out of it just to put the HAP-40 in. That would be a stupid thing to do. Or maybe the blue handle; I like that blue.

I don’t need the lanyard hole in the handle but does anyone think it is kind of crazy that they didn’t put the lanyard hole in this Fradon Lock Delica ?

Over all my knife is pretty sweet. It came sort of hair whittling sharp. Nice thin blade (<2.5mm). The spine of the blade could use some smooting and refined though. Is yours kind of rough and unfinished ? Is this common on the HAP-40s or did I get an "extra special" one ?
 
Mr. Bagger,

Do they look like this?
UzmxGF3.jpg

(Not my picture, borrowed from @Sharp Guy discussed on this thread
https://www.spyderco.com/forumII/viewtopic.php?t=76780&start=180
 
Since yours is exclusive, chance of fake is nil if purchased from the dealer.

The photo is from Sharp’s V-Toku, strangely all my Endura is fine except for my Superblue. :eek:
Kinda unique I’d say :p

I’d suggest get Boomer’s Para scale for Delica ... if you like PM2 and the choil.
 
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Yes I changed the title. I'm still interested in more info in general on this particular knife but also :
Check out this YouTube. BE WARNED THERE IS SOME OFFENSIVE LANGUAGE. Watch it with the sound off if you must.
At eight and a half minutes in he shows his HAP40 chef's knife and check out the patina ! ! !
Well I got all jealous and stuff and spent quite a while attempting to effect / patina my Delica at the edge.
Nothing :( :thumbsdown:

I mean . . . I left it in hot vinegar, I rubbed it with hot vinegar (interesting how it wouldn't wet the surface but tended to "crawl" up onto the stainless cladding. I don't know what that was about. This knife has been used for a week and has been washed a whole lot so there shouldn't be any rust preventative left on the edge.
I then stuck the blade in a fresh lemon and left it. I pulled it out and rubbed it. Then left it on the counter and went and did some laundry. I did this repeatedly washing the blade in very hot water each time which always makes my CV blade patina before my eyes (washing off some fresh orange or apple juice in hot water).

Then I heated up some home made tomato gravy with meat in it and put the blade in that while it was on the stove. Then I left it to dry on the counter while I did more laundry.
I did that repeatedly.
I just cleaned up all the mess and washed the blade off . . . and . . .
there is the slightest brown / tan line between the cladding and the HAP40 but the HAP40 still looks like it did when it came out of the box.

I want that cool blue patina. Oh man oh man what does it take ?
Some one mentioned in another forum that they cut a lot of fresh onion and fresh tomatoes at work. I left the knife stuck in a fresh onion and then let the onion juice dry on the blade and then put it back in the onion. I did this several times. (I have no fresh tomato right now).

You guessed it :
nothing
​
PS: update . . . in the dim evening light I can just see a bit of tan on the HAP40 but certainly no striking blue color like the chef's knife in the vid.
 
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Below is a pic of the HAP40 Caly 3; I soaked the blade in coffee for a day and it took on a brownish patina on the HAP40 part of the blade... added a packet of starbucks via to the original coffee mixture.

BSC3_B_012918.jpg
 
Wowbagger said:
So . . . I'm guessing it came from the maker like that ?
Click to expand...

From the maker you can’t see any patina. But after a week of food prep the patina starts showing up. This is my most used knife in the kitchen. My delica would do the same darkness if I used it for my kitchen duties.
 
I only used it to peel and quarter mangoes and apples. Nothing special and the middle part where most works were done with developed patina. Somewhat similar to Megawatts’ HAP40.

I’m at lost at how a hot vinegar bath you did couldn’t result in patina. :confused::oops:
Saw your note about it didn’t wet the HAP40 part, probably there’s still protectant left on the surface. Try buffing it off with white compounds before any acid treatment.
 
[






Here's 2 of my HAP40 blades. The Lum tanto was early days. Just from cutting food for both.
 
Best way to get a clad HAP40 patina going is to rub the whole blade with a fresh lemon half, get it ice and evenly wet and then let it sit for 20 mins or so, rinse and towel dry.

Both my HAP40 knives and a VToku one patina’d nicely that way.
 
Thank you all for the replies ! ! !

We've been out of fresh tomato but I scoped out cherry tomatoes last night and went to work.
Nothing right off. Gave it a good run with lemon and left it sit. The dambed thing just laughs and laughs. Rubbed tomato on it and left it in the toaster oven just barely barely warm.

Hours later in the kitchen in dim light . . . nothing.
Before I went to bed I decided to get Western wit'it : I wrapped mashed up fresh cherry tomatos around the edge and went to bed. They are there now.

I slept in extra to give the process extra time to do its magic.
What a dedicated knife dude huh ?
I'm about to do the grand unveiling . . . I got to say though that I can't take any more maniacal laughter from this thing . . . I'm feeling very shaky and insecure right now . . .
Maybe a nice glass of orange juice and some coffee . . . a little fruit and I may be fortified enough to face him. The bastard.

All he does is . . .
I know he'll . . .
No !
Every thing will be fine.
Oh but I need the knife to cut up my fruit; I need to remove the tomatos to do that and then I will see the edge and I'm not ready for that . . .
What shall I do ? ? ?

Snickering !
Do I here snickering from where the knife lays on the table ? ? ?
I . . .I . . . I'll get back to you . . .
 
Blueberries ! ! !

The Chef left blueberries for me !
Fresh
Washed
Blueberries in a covered bowl !
The woman is a saint !
I wonder if she suspects anything ?
Can she detect the stress I'm going through ?

Espresso in the demitasse . . .
. . . this could work . . .
 
Ahhhhhh
feeling better
maybe just one more double espresso to calm my nerves; still feeling a little shaky.
 
Oh MAN !
What am I doing in the chat room ?
I need to get laundry done for Monday work ! ! !
 
I've avoided the issue as much as possible; oh well gave it another four hours in the tomato.
Washed it off in hot water.
As I suspected; looks just like it did before I started in last night.

The Chef told me that different batches of tomatoes can have enough difference in acidity that it effects the out come of a dish and must be compensated for according to taste.

I think I will take these cherry tomatoes back to the store and tell them they are defective; they are not acidic enough and didn't patina my knife, that I am unhappy and want my money back.
What ya suppose they'll say ? :)

As far as I can tell HAP40 = stainless steel.
Sure . . . carry it on your ocean going boat. No prob. ;) :(:(:(

Salt !
That's why it didn't patina ! ! !
I'll mix salt into all these things and redouble my efforts . . .
yeah ! That's the ticket !
 
Whatda'ya' supose :
Salt and coffee grounds ?
Salt and mustard ?
Salt and lemon ?
Salt and tomato ?
Salt with salt on it ?
:mad: :( (we need a head thing that is sobbing inconsolably)
 
Now we are getting some where !
First off I have to ask : what the heck are they coating these blades with ? Epoxy ?
I didn't act on the suggestion to buff the blade with white compound that Chris Anagarika recommended.
Ding ! Ding ! Ding ! Ding !
We have a winner !
I didn't have an easy way to do that and I had been trying to polish that area of the blade with my Shapton Glass stones but turns out it really is flat ground all the way to the spine so that is going to take for ever. I think I will eventually pretty much polish the blade though.

annnyhoooo
I took some xylene solvent to it using a red Scotch Brite pad and gave it hell.
WARNING TO ANYONE TRYING THIS IT WILL SCRATCH UP THE SIDES OF THE KNIFE AND TAKE OFF THE DARK AREA THAT IS THE SPYDERCO SPYDER.
Then went back for more coffee grounds (with salt added).
Bingo blue blotches. They did not form though until I had washed the blade under hot water and it dried off . . . then as if by magic she blushed blue.
By the looks of it there is STILL some kind of clear coat on there or protectant.

Spyderco people : What is this stuff on the blade ? ? ? ?
I mean I can easily see on my clad Japanese kitchen knives (such as my Little Monster) when there was lacquer on the blade and I just used lacquer thinner and washed the blade in it.

Spyderco people : What is this stuff on the blade ? ? ? ?
 
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