Here is a detailed howto on creating patina!
Grab your trusty carbon steel knife.
Sheath already has patina because I either suck at dyeing leather or it was already dirty and oily.
I should also mention that the reason that the center pin is PC-7 epoxy colored instead of a nice brass is because I used screws for the pins (for super-duper-durability) and I broke the tap off in that hole. It was un-extractable, so I just filled everything up with epoxy and pretended I am good at this (!).
Buy some meat. This is pretty expensive, but you're worth it!
Let the patina begin!
Cut up some limes for the marinade.
They say that the best marinades use 3 things - oil, acid, and alcohol - because various flavors are best drawn out of the meat by one of these things. I believe this. Olive Oil, Beer, and Lime juice. Plus some various yummy spices and whatnot.
You gotta have garlic. Squash a clove by cutting the stem part off then laying the blade on it flat and hitting it with your palm. The peel should be easily coaxed off with little flicking moves of the tip of the knife.
We will be grilling this meat. That means we need to replace the dead valve on the grill. I left the lid up in the rain and it seems to have rusted the valve shut. Of course I broke the stem off trying to turn it on.
We are making tacos, old school Mexico style. For me, this requires 3 things - jalapeno, lime, and avocado. And a big home-made knife.
To pit an avocado, cut it along the vertical center (like longitudinally or whatever) and chop the blade into the pit, twist, and remove. Use your thumb to pop it off the blade into the trash/compost. This is said to the be the second most dangerous thing you can do with a knife. The first-most-dangerous is slicing a bagel.
Grill that meat. Leave the grill on High and flip it as soon as you see red juices coming to the top.
Grill the jalapeno too. Slice meat against the grain into cheesesteak-like slices.
Tacos!
Patina!
This is the patina immediately after dinner.
I think the Russel Green river blades are very easily oxidized because they are not very highly polished and the steel seems to be very susceptible to acids ad whatnot. That's a good thing! This blade also happens to be razor sharp, and I have a bald patch on my forearm to prove it.
jsn
Grab your trusty carbon steel knife.
Sheath already has patina because I either suck at dyeing leather or it was already dirty and oily.
I should also mention that the reason that the center pin is PC-7 epoxy colored instead of a nice brass is because I used screws for the pins (for super-duper-durability) and I broke the tap off in that hole. It was un-extractable, so I just filled everything up with epoxy and pretended I am good at this (!).
Buy some meat. This is pretty expensive, but you're worth it!
Let the patina begin!
Cut up some limes for the marinade.
They say that the best marinades use 3 things - oil, acid, and alcohol - because various flavors are best drawn out of the meat by one of these things. I believe this. Olive Oil, Beer, and Lime juice. Plus some various yummy spices and whatnot.
You gotta have garlic. Squash a clove by cutting the stem part off then laying the blade on it flat and hitting it with your palm. The peel should be easily coaxed off with little flicking moves of the tip of the knife.
We will be grilling this meat. That means we need to replace the dead valve on the grill. I left the lid up in the rain and it seems to have rusted the valve shut. Of course I broke the stem off trying to turn it on.
We are making tacos, old school Mexico style. For me, this requires 3 things - jalapeno, lime, and avocado. And a big home-made knife.
To pit an avocado, cut it along the vertical center (like longitudinally or whatever) and chop the blade into the pit, twist, and remove. Use your thumb to pop it off the blade into the trash/compost. This is said to the be the second most dangerous thing you can do with a knife. The first-most-dangerous is slicing a bagel.
Grill that meat. Leave the grill on High and flip it as soon as you see red juices coming to the top.
Grill the jalapeno too. Slice meat against the grain into cheesesteak-like slices.
Tacos!
Patina!
This is the patina immediately after dinner.
I think the Russel Green river blades are very easily oxidized because they are not very highly polished and the steel seems to be very susceptible to acids ad whatnot. That's a good thing! This blade also happens to be razor sharp, and I have a bald patch on my forearm to prove it.
jsn
