Forced Patina's are for Sucka's...

The BK2 I've left natural and will most likely just keep it that way. The 9 took on the Vietnamese Hotsauce patina and it's great looking. I'll take them either way! Once our beef is ready (1/4 cow just ordered), the BK5 is going to get it's nice beef patina worked up.

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What's up with the thin dead red?Reminds me of the old commercial talking about slicing roast beef so thin the inlaws will never come back.
 
willis said:
What's up with the thin dead red?Reminds me of the old commercial talking about slicing roast beef so thin the inlaws will never come back.
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I can slice it so thin, a steak will only have one side. Not everyone likes them 3" thick steaks and burgers like you, Will-eye. :D

I still have some elasticity in my sphincter, plan on keeping it that way, unlike some folks I know...........

:D

Prison's rough, ain't it buddy?

:D

Moose
 
Nah puddleduck, prison is only rough on the 53chuck types.

Nothin' runs like a Trane,sir,72 an holdin'

Elasticity?You? Dude after you ate the chili I heard whoosh sounds all night long comin from the eno homo hanger u sleep in.

3 litre pop bottle blanks,indeed.
 
zuluninja said:
damn crewdawg, that's a nice looking pattern. Was it done by soaking the blade on the A1 or just from active, repeated cutting of steaks? I stopped forcing patinas for a while now. In fact I'm leaving factory (gasp!) coats on my 5 and 17...for now...do like blueing, tho.
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That patina is the result of using the sharpfinger as my steaknife with A1 sauce on the steak for my last two steak-night meals. The knife rested on the plate in the A1 sauce while eating, and when I was done I just wiped it off and gave it a very light coat of oil.
 
Well I guess I'm a Sucka for a forced patina, or just too impatient. :D but leave it to the Becker forum to give me a little extra hankerin for beef and knives
 
I'm the same way lol I used a mustard and apple cider vinegar mix with one of my small knives, but when I pick up my bk it's going to be natural all the way
 
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