Give the BK11 some love

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Nsvens89 said:
The only thing missing are some copper liners
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Not on the 11, but something like this?



Copper could make a very nice filler in the handle for screws to go through - but for liners, it wasn't nearly as easy to work as kydex or G10.
 
i don't have any recent pics of mine, but i love it. biggest little knife i've ever owned. smaller and less intimidating looking blade than a lot of folders. it's always with me.

if you're drinking from cans, you don't need the bottle opener, but it will easily pierce the can if you're shot-gunning beers. just saying' is all.
 
wolverine_173 said:
What are you guys using to patina your knives?

I tried mustard on my Mora but was not happy with how uneven the coloration was

And what oil do you use to prevent rust that is safe for food prep?
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A lot of Moras are stainless, so....and I use mineral oil which is safe for food prep, and less likely to go rancid than a plant based oil (like olive oil).
 
I used mustard on this blade, painted on with a paintbrush:

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But anything acidic (mustard, lemons, grapefruit, tomato....) will work....but the patinas change over time with use. No matter what you use, if you use your knife, the patina will wear/age/change over time. Nature of the beast.
 
wolverine_173 said:
everyone says the bk14 has better ergonomics. I bought both and while the 14 is slightly longer the 11 feels better in hand to me. I think its because the index finger cut out is a little more deep on the 11 and the end of the handle is more square and gives me a better purchase on the knife.

Which do you guys think feels better
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If they had both been available when I got mine, I probably would have wanted the BK14 and would probably like that better now. As BK14 didn't exist at that time, I REALLY like my BK11 and find that the BK14 feels just a little off to me.

wolverine_173 said:
What are you guys using to patina your knives?
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Time.

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Beckerhead #42
 
wolverine_173 said:
What are you guys using to patina your knives?

I tried mustard on my Mora but was not happy with how uneven the coloration was

And what oil do you use to prevent rust that is safe for food prep?
Click to expand...

Nothing on this guy...just letting it do it's thing. Mostly burritos. You might try sticking your Mora in an orange or grapefruit for a few hours. Makes a fun pattern. I'm also a fan of hot apple cider vinegar. You heat it up on the stove, and wipe your blade down over and over and over and over...for about 35 minutes with a cotton ball soaked in the stuff....makes for a nice, deep dark patina. Cheers!
 
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